Fresh Corn Salad with Goat Cheese

It’s corn season, y’all! Along with tomatoes and zucchini, corn is overflowing this time of year. There are so many ways to use it and this salad is one of my favorite go-tos for fresh summer corn.

This dish is bright, creamy and has just the right kick. Grilled corn and roasted jalapeño bring smoky depth, while goat cheese adds tangy creaminess. It’s quick enough for a weekday dinner but still feels special on a cookout table or at a potluck.

Why You’ll Love It

  • Quick and simple to make
  • Fresh, smoky flavor from grilled corn and jalapeño

  • A great side dish that also works as a main over greens or quinoa

  • Perfect with tortilla chips for snacking

Pro Tips

  • Grill the corn if you can. The char adds layers of flavor that canned or boiled corn won’t match.

  • Roast the jalapeño until blistered for a mild smoky heat, or keep it raw for a sharper bite.

  • Add the goat cheese once the salad has cooled a bit so it stays creamy instead of melting.

  • This salad gets even better after resting in the fridge for 30 minutes to let the flavors mingle.
  • Try roasting over your gas range if you have one but do not want house the grill.

Rheal Kitchen Talk

I love recipes that highlight what is fresh in the season and this one is no exception. It feels right at home next to grilled steak, folded into tacos or scooped up with chips. It’s the kind of dish that disappears fast when you bring it to a gathering, so you might want to double it. You will definitely have folks asking “who made this?” and you can say it was made by you.

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