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Richard serves this grilled corn salad with his Grilled Zucchini al Pastor with Garlic-Mint Yogurt Sauce, but it's also great on its own as a vegetarian main course, or alongside roasted or grilled meat or fish. It couldn't be easier and the flavor is fresh, light and summery. 

Pro Tip from Richard: You can grill the corn unshucked, if you like, but he prefers to remove the husk. He finds it messy the other way and doesn't really care for the flavor the husks impart. 

For another grilled vegetable dish from Richard, check out his Grilled Potato Rosemary Kebabs


  • 2 tablespoons balsamic vinegar
  • 3 tablespoons EVOO
  • 2 portobello mushrooms, stems removed
  • 4 ears of corn, husks removed
  • Salt and pepper
  • ½ cup sour cream
  • 2 tablespoons crumbled cotija cheese
  • 1 tablespoon chopped cilantro
  • 1 tablespoon sliced green onion
  • 1 small jalapeno, seeded and diced small
  • 1 teaspoon lime juice
  • Tajin Seasoning, to garnish


Serves: 2


Mix together the balsamic and 2 tablespoons of the EVOO in a small bowl. Coat the mushrooms with the mixture and let marinate for at least 10 minutes.  
Meanwhile, heat a grill to medium-high. 

Brush the corn with the remaining tablespoon of olive oil and season with salt and pepper. Place the corn and the mushrooms on the grates. Grill the corn, turning occasionally, until about half of the kernels are light brown. Grill the mushrooms for several minutes on each side until softened. 

Transfer the mushrooms to two plates, flat-side down. Cut the kernels off the corn cobs and place in a medium bowl. Add the sour cream, cheese, cilantro, green onion, jalapeno and lime juice, mix together and season with salt and pepper. 

Spoon the corn salad into the mushroom caps and sprinkle with Tajin.