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Chef Marvyn Williams’ Roasted Corn Salad Recipe


A crowd favorite, I have fond memories of peeling corn, picking cilantro, and preparing the jalapenos and limes with my fathers and brothers. I strongly recommend using charcoal and wood for a better flavor!


  • sweet corn
  • garlic
  • butter
  • 1 cup mayonnaise
  • lime
  • chihuahua cheese
  • cilantro, chopped
  • jalapenos, sliced


  1. Blanch sweet corn in salty water, then grill on the low side of the grill for 5 minutes with the lid closed (this helps the corn pick up some of the smokey flavor from the wood). Rub the corn with garlic butter, and place back on the grill until the butter melts, then remove from grill.
  2. Cut the corn kernels from the cob and add to a bowl.
  3. In a small bowl, combine mayonnaise, the juice from 1/2 a lime, 2 pinches of salt.
  4. Add mayonnaise mix, chihuahua cheese, fresh cilantro, and sliced jalepeno to the bowl of corn, reserving some for garnish. Mix well, garnish with reserved cheese, cilantro, and jalapenos, and serve.