Grilled Radicchio and Corn Salad with Queso Fresco - The Lemon Bowl
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Grilled Radicchio Salad with Queso Fresco

Grilled radicchio pairs with charred sweet corn, salty queso fresco, bright lime juice and a drizzle of olive oil to create this delicious summer salad.
Course Salad
Cuisine Mexican
Keyword queso fresco, radicchio
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 171kcal
Author Liz Della Croce


  • 2 in small heads radicchio cut half at the core with core still attached
  • 1 ear corn
  • 2 tablespoons olive oil divided
  • 2 tablespoons lime juice
  • 4 oz queso fresco crumbled
  • 1/4 cup scallions thinly sliced
  • salt and pepper to taste


  • Pre-heat grill on high heat and lightly brush radicchio with 1 tablespoon olive oil and a pinch of salt and freshly cracked pepper to taste.
  • Place radicchio on grill, cut side down, as well as corn.
  • Grill radicchio until it begins to wilt, about 3 minutes per side.
  • Grill corn for 2 minutes per side, until kernels are slightly charred.
  • To assemble salad, place radicchio halves on a large platter.
  • Carefully cut corn kernels off the cob with a serrated knife into a small bowl. Toss corn together with remaining olive oil, lime juice, queso fresco, scallions and salt/pepper to taste.
  • Sprinkle corn and cheese mixture on top of the grilled radicchio to serve.


Calories: 171kcal | Carbohydrates: 25.3g | Protein: 7.8g | Fat: 15g | Saturated Fat: 5.9g | Polyunsaturated Fat: 8.9g | Cholesterol: 21mg | Sodium: 158mg | Fiber: 0.9g | Sugar: 0.2g