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Couscous Corn Salad

Couscous Corn Salad: Your Summer BBQ Showstopper!

Couscous Corn Salad combines smoky grilled corn, zesty lime, and creamy dressing for a refreshing summer dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups fresh corn grilled or 3 cups frozen corn
  • 1 cup pearl couscous uncooked
  • 2 cups chicken broth
  • 1 cup water
  • 1/4 cup fresh lime juice or lemon juice
  • 1 cup red bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup green onions sliced
  • 1 medium jalapeno pepper chopped, seeds removed for less heat
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise or Greek yogurt
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin optional
  • to taste black pepper
  • 1/2 cup cotija cheese or feta
For the Dressing
  • 1/4 cup fresh lime juice
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup mayonnaise
  • 1 teaspoon smoked paprika
  • to taste black pepper

Equipment

  • Grill
  • medium saucepan
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat the grill to medium heat, around 350°F. Grill the corn for 8-10 minutes until tender and charred. Cool and slice kernels into a bowl.
  2. In a saucepan, combine chicken broth and water, bringing to a boil. Stir in the couscous and salt, cover, simmer for 10 minutes until tender. Cool.
  3. Whisk together lime juice, sour cream, mayonnaise, smoked paprika, cumin, and black pepper in a bowl.
  4. Combine grilled corn, couscous, diced red bell pepper, red onion, cilantro, green onions, and jalapeno in a bowl. Mix gently.
  5. Drizzle dressing over the salad, add cotija cheese and toss gently to combine.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 31gProtein: 9gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 400mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 8mgIron: 10mg

Notes

This salad can be made ahead and stored in the fridge for up to 3 days. Adjust jalapeno to control heat level.

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