There’s something undeniably satisfying about the smoky sweetness of grilled corn paired with fresh, zesty ingredients. Grilled Corn Salad is not just a side dish—it’s a vibrant summer favorite that complements nearly any meal. Whether you’re hosting a barbecue, meal prepping for the week, or looking for a light yet flavorful lunch, this recipe is a must-try.
Let’s explore everything you need to know about this refreshing salad—plus how to make it perfectly every time.
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What is Grilled Corn Salad?
Grilled Corn Salad is a colorful, refreshing mix of charred corn kernels combined with crisp vegetables, herbs, and a zesty dressing. The grilling process brings out the natural sweetness of the corn and adds a delicious smoky flavor, making the salad both comforting and exciting. It’s often served cold or at room temperature and works as a healthy side dish or even a standalone meal.
Why You’ll Love It
- Smoky & Sweet: Grilled corn brings deep, rich flavor.
- Fresh & Crunchy: With ingredients like bell peppers, onions, and lime juice.
- Customizable: Easily adaptable to your taste or dietary needs.
- Meal Prep Friendly: Great to make ahead and store.
- Perfect for Summer: Light, vibrant, and loaded with seasonal ingredients.
Grilled Corn Salad Variations
You can have fun switching things up:
- Mexican Style: Add cotija cheese, black beans, jalapeños, and a creamy chipotle-lime dressing.
- Mediterranean Twist: Toss in feta cheese, cucumbers, olives, and oregano.
- Protein Boost: Add grilled shrimp, chicken, or chickpeas for a heartier version.
- Vegan Option: Skip the cheese or use dairy-free alternatives.
Serving Suggestions
- Serve alongside grilled meats like chicken, steak, or salmon.
- Enjoy as a light vegetarian lunch with toasted pita or flatbread.
- Scoop with tortilla chips like salsa for a party appetizer.
- Add to tacos or wraps for an extra crunch.
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Ingredients
(Yields 6 servings)
- 4 ears of fresh corn, husked
- 1/2 English cucumber, chopped
- 2 carrots, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red bell pepper, diced
- 2 garlic cloves, minced
- Extra virgin olive oil (2 to 3 tablespoons)
- 1 to 2 shallots or 1/2 small red onion, chopped
- 1 avocado, diced
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1/4 cup crumbled feta or cotija cheese, (Optional)
How to Make Grilled Corn Salad (Step-by-Step)
Step 1: Grill the Corn
- Brush corn with olive oil and grill over medium-high heat for 10–12 minutes, turning occasionally until charred. Let it cool slightly, then cut the kernels off the cob.
Step 2: Prep the Veggies
- While the corn cools, chop your cucumber, tomatoes, carrots, peppers, onion, avocado, and cilantro.
Step 3: Make the Dressing
- In a small bowl, whisk together lime juice, garlic, cumin, salt, and black pepper.
Step 4: Toss Everything Together
- In a large mixing bowl, combine the grilled corn kernels with the chopped vegetables. Pour the dressing over the salad and a good drizzle of extra virgin olive oil gently. Toss until evenly mixed.
- Top with optional cheese, Let sit until flavors have blended, at least 30 minutes.
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Make Ahead & Storage Tips
- Make Ahead: You can grill the corn and prep the vegetables up to 1 day in advance.
- Storage: Store the salad (without avocado) in an airtight container in the fridge for up to 3 days.
- Avoid Sogginess: If adding avocado, do so just before serving to keep it fresh and vibrant.
Nutrition per Serving
- Calories: 73.9kcal
- Protein: 2.8g
- Fat: 1.1g
- Saturated Fat: 0.2g
- Carbohydrates: 15.9g
- Cholesterol: 5mg
- Sodium: 30.4mg
- Potassium: 346.3mg
- Fiber: 2.3g
- Sugar: 5.5g
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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Final Thoughts
- Grilled Corn Salad is the kind of dish that never disappoints. It’s versatile, healthy, and bursting with color and flavor—perfect for sunny days or potluck tables. With only a few simple ingredients, you can create a salad that feels gourmet yet easygoing. Once you try it, you’ll want it on repeat all summer long.
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