Grilled Corn Salad

Top view of homemade vegetarian mexican street food corn salad with cilantro, lime, mayonnaise, garlic, chili and cheese on blue plate on stone background. Two corn heads on blured background

Grilled Corn Salad

Eastern Shore Corn is here! And since it’s the first weekend of summer, it’s the perfect time to pick up some corn from our roadside stands and fire up the grill!


  • 4 ears of fresh corn, husked
  • Extra virgin olive oil, for brushing
  • 1½ tablespoons mayo
  • 1 garlic clove, minced
  • Zest and juice of 1 lime
  • ⅓ cup scallions, chopped
  • ¼ cup feta cheese, crumbled
  • ¼ cup cilantro, finely chopped
  • ¼ teaspoon smoked paprika or chili powder
  • 1 jalapeño, diced
  • ¼ teaspoon sea salt


  • Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
  • In a large bowl, combine the mayo, garlic, and lime zest and juice.
  • Slice the kernels off the corn and add to the bowl along with the scallions.
  • Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt.
  • Season to taste and serve immediately (or chill until ready to serve).

Visit our Stands.
We are open DAILY!

Daily Markets

Mass Ave Stand

Daily 9:00 am – 2:00 pm

Jones Mill Stand

Monday-Friday 10:00 am – 6:00 pm

Weekends 9:00 am – 2:00 pm

Pop-up Market at Cabin John Village/CSA

11325 Seven Locks Rd,
Potomac, MD 20854

Wednesdays 3:30 pm – 6:30 pm


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