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Cilantro & Grilled Corn Salad with Cilantro

May 9, 2024 Back to Picks >
Grilled Corn Salad with Cilantro

Growing Cilantro in a Pot

  • Cilantro prefers a cool to cold season in our area, but protect it from a hard freeze.
  • Choose a pot that will provide excellent drainage and that you can easily move.
  • Put broken ceramic shards in the pot’s bottom to keep the draining hole clear.
  • Place the pot where there is plenty of sunlight and ready access to water.
    • When to water? A reliable old-fashioned way to check for potting soil that is too dry
      or too wet: Sharpen a classic Number 2 Pencil and push it down as far as possible
      into the pot. If any bits of soil cling to the pencil when you pull it out of the pot, Do Not
      Water! There’s moisture down there! Thanks to our old friend Seth!!!
  • Use an excellent growing medium such as Arbor Gate Organic Soil Complete and
    fertilize periodically with Arbor Gate Organic Food Complete.
  • Cut well-developed leaves often for cooking and to promote continual growth.

Grilled Corn Salad with Cilantro


  • 6 ears of corn, shucked
  • 1 poblano pepper
  • 1 jalapeño pepper
  • 8 oz. cherry tomatoes, halved
  • 3 oz. queso fresco cheese, crumbled
  • 2 oz fresh lime juice
  • 4 oz. pecan oil
  • 3 cloves garlic, minced
  • 1 tsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. black pepper
  • 2 tsp. salt
  • 3 tbsp. fresh cilantro, chopped


  1. Preheat grill to high.
  2. Place corn and peppers on the cleaned grill and roast until charred on all sides, then
  3. Place the roasted peppers in a paper bag to steam while preparing corn.
  4. To prepare corn, cut the bottom of each ear to make a flat surface. Holding the ear of
    corn vertically, cut the kernels off the cob and place in a bowl.
  5. Remove peppers from the bag and remove the charred skins using the back of a knife
    so as not to cut into the peppers. Remove stems and seeds from the peppers, then lay
    each piece flat. Chop the peppers into small dice and add to the corn.
  6. Add the tomatoes and cheeses to the corn and pepper mixture. Prepare the dressing
    in a separate bowl, using a whisk. Begin with the lime juice and oil, whisking until
    combined. Next add the garlic, chili powder, cumin, black pepper, and salt.
  7. Season the dressing to taste, then add it to the corn and toss gently. Add the cilantro
    last and toss gently. Keep refrigerated until ready to serve.