Grilled Corn Salad

Share This Recipe With Your Friends!

This is a delicious summer salad that brings smoky, sweet, and fresh flavors all into one bowl. Mixing grilled corn with juicy tomatoes, creamy avocado, and a little lime is honestly one of the best things you can do in your kitchen when the weather is warm.

For me, it was a first trying corn grilled like this—and wow! It totally changed how I feel about corn salads. Grilling the corn brings out a smoky flavor that pairs beautifully with the freshness of lime and herbs.

Add in the creamy texture from avocado and a bit of crunch from onion, and it becomes a dish you’ll crave again and again.

If you want, you can serve your Grilled Corn Salad as a side dish at a barbecue, as a light lunch on a hot day, or even as a topping for tacos. And if you have leftover grilled corn from a cookout, this is the perfect way to use it up. This salad is super easy to make and full of flavor—it always impresses guests but takes almost no time.

What is Grilled Corn Salad?

Grilled Corn Salad is a refreshing and smoky side dish made with charred corn kernels, fresh veggies like tomatoes and onion, and a bright lime dressing. It’s a simple combination of ingredients, but grilling the corn gives it a deeper flavor. It’s often served with herbs like cilantro or parsley and sometimes topped with cheese or avocado.

Perfect for:

  • Backyard BBQs: This salad makes a perfect side dish for grilled meats, burgers, and hot dogs.
  • Picnic lunches: It holds up well without getting soggy and tastes great cold or at room temperature.
  • Healthy weeknight meals: Simply add grilled chicken or shrimp to make it a complete meal.
  • Potlucks or gatherings: It’s colorful, crowd-pleasing, and easy to make in big batches.
  • Meatless meals: With its fresh ingredients, this dish is filling and flavorful all on its own.

More Salad To Make

Ingredients

  • 4 ears of corn, husked
  • 1 cup cherry tomatoes, halved
  • 1/3 cup red onion, finely chopped
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1 avocado, diced
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional: feta cheese or cotija for topping

Kitchen Equipment You’ll Need

How to make Grilled Corn Salad

Step 1:

Preheat your grill or grill pan over medium-high heat. Lightly brush the corn with olive oil and grill for 10–15 minutes, turning occasionally until charred in spots. Let it cool slightly.

Step 2:

Once cool enough to handle, hold each cob vertically and slice downward with a sharp knife to remove the kernels. Place them in a large mixing bowl.

Step 3:

Add the halved cherry tomatoes, chopped red onion, cilantro (or parsley), and diced avocado to the bowl with the corn.

Step 4:

Drizzle with olive oil and squeeze fresh lime juice over the top. Sprinkle with salt and black pepper, then gently toss everything together to combine.

Step 5:

Taste and adjust seasoning if needed. Top with crumbled feta or cotija cheese if desired. Serve immediately or chill for 20 minutes for a cooler salad.

Additional Tips

  • Use fresh corn if possible. It tastes sweeter and grills beautifully. If you must use frozen corn, thaw it first and grill it in a cast-iron pan.
  • Let the corn char slightly. A few dark spots add flavor, so don’t worry about perfect golden ears.
  • Cut the corn safely. Hold the ear upright in a large bowl and slice down carefully so the kernels fall into the bowl.
  • Use ripe avocados. They should give a little when pressed, but not be mushy.
  • Don’t skip the lime juice. It brightens the salad and ties all the flavors together.
  • Add the avocado last. This prevents it from becoming too soft or mashed while mixing.
  • Chill the salad before serving. Let it sit in the fridge for 15–30 minutes to help the flavors meld.

Optional Ingredients You Can Add

  • Feta cheese or cotija: Adds a salty, creamy contrast.
  • Black beans: For more protein and a heartier salad.
  • Diced bell pepper: Adds color and crunch.
  • Jalapeño slices: For a little heat.
  • Green onions: Another layer of fresh flavor.
  • Fresh basil or mint: A different herb twist if you’re out of cilantro.

How to Serve Grilled Corn Salad?

For casual dinners or barbecues, pile the salad high in a large serving bowl. It’s best served at room temperature, and it pairs wonderfully with grilled chicken, steak, or fish. I also love serving it alongside tacos and quesadillas—it brings brightness and texture.

For a lunch idea, scoop some grilled corn salad onto a bed of greens with extra avocado and maybe a boiled egg or grilled protein. It makes a light but satisfying bowl you can take to work or enjoy at home.

If you’re making it for a gathering, you can portion the salad into small jars or cups. It’s easy for guests to grab, and the presentation looks lovely. Garnish each serving with a bit of cheese or a lime wedge to make it extra special.

Is Grilled Corn Salad Healthy?

Yes, it’s a very healthy dish. Corn provides fiber and natural sweetness. The avocado gives healthy fats, and the veggies add vitamins and freshness. It’s low in calories, full of real ingredients, and naturally gluten-free and vegetarian. You can control how much oil or salt you use too, which makes it very flexible.

Variations and Substitutions

  • Add grilled zucchini or bell peppers for a more veggie-packed version. Slice them thin and toss with the corn.
  • Swap lime juice for lemon juice if that’s what you have. Both give the acidity needed to brighten the flavors.
  • Use white corn instead of yellow for a slightly different sweetness and softer bite.
  • Add cooked quinoa or couscous to turn the salad into a grain bowl for lunch.
  • Make it creamy with a spoonful of Greek yogurt or sour cream stirred into the dressing.
  • Skip the avocado if you’re serving it at a buffet where it might sit out for a long time.
  • Toss in rotisserie chicken to make it a protein-rich main dish.
  • Use different herbs like parsley, dill, or mint to change the flavor profile depending on your mood or meal.

How to Store

Store the salad in an airtight container in the fridge for up to 2 days. It’s best eaten fresh, especially if it contains avocado, which can brown quickly.

If you’re prepping ahead, grill the corn and chop the vegetables in advance, then add the avocado and dressing right before serving to keep everything fresh and colorful.

FAQ

What kind of corn is best for grilled corn salad?

Fresh sweet corn on the cob is best because it gives the salad a juicy, smoky flavor after grilling. If you can’t find fresh corn, thawed frozen corn works too, but try to grill it in a cast-iron pan for that roasted taste.

Can I use canned corn instead of fresh?

Yes, you can use canned corn if you’re in a hurry. Just make sure to drain it well and try pan-searing it in a hot skillet for a few minutes to get some char and boost the flavor.

How do I cut corn off the cob without making a mess?

Hold the corn upright in a large bowl and carefully slice downward with a sharp knife. The bowl will catch the kernels and help keep your kitchen clean.

What herbs can I use besides cilantro?

You can use parsley, fresh basil, mint, or even dill. Each herb gives the salad a different flavor, so feel free to change it based on your taste or what you have at home.

Is this salad good for people who eat gluten-free?

Yes! Grilled corn salad is naturally gluten-free since it contains only vegetables, herbs, and simple dressings. Just make sure to check any cheese or dressing if using packaged items.

Can I make this salad spicy?

Absolutely! Add chopped jalapeños, chili flakes, or a splash of hot sauce to kick it. Adjust the heat level depending on how spicy you like it.

Grilled Corn Salad
Pin
Print

Grilled Corn Salad

Recipe by Wasian CookeryCourse: SaladsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Grilled Corn Salad is a fresh, smoky mix of charred corn, juicy tomatoes, creamy avocado, and zesty lime. It’s easy to make, full of flavor, and perfect for summer meals or cookouts.

Ingredients

  • 4 ears of corn, husked

  • 1 cup cherry tomatoes, halved

  • 1/3 cup red onion, finely chopped

  • 1/4 cup fresh cilantro or parsley, chopped

  • 1 avocado, diced

  • Juice of 1 lime

  • 2 tablespoons olive oil

  • Salt and black pepper to taste

  • Optional: feta cheese or cotija for topping

Directions

  • Preheat your grill or grill pan over medium-high heat. Lightly brush the corn with olive oil and grill for 10–15 minutes, turning occasionally until charred in spots. Let it cool slightly.
  • Once cool enough to handle, hold each cob vertically and slice downward with a sharp knife to remove the kernels. Place them in a large mixing bowl.
  • Add the halved cherry tomatoes, chopped red onion, cilantro (or parsley), and diced avocado to the bowl with the corn.
  • Drizzle with olive oil and squeeze fresh lime juice over the top. Sprinkle with salt and black pepper, then gently toss everything together to combine.
  • Taste and adjust seasoning if needed. Top with crumbled feta or cotija cheese if desired. Serve immediately or chill for 20 minutes for a cooler salad.

Notes

  • A few dark spots add flavor, so don’t worry about perfect golden ears.
Tags

You May Also Like