Grilled Corn Salad is a vibrant, smoky, and refreshing dish that captures the very essence of summer. Whether served at a backyard barbecue, a picnic in the park, or as a light side at dinner, this salad bursts with color and flavor.

The star of the dish is charred sweet corn, which gets a rich, toasty flavor from the grill that’s beautifully balanced by crisp vegetables, fresh herbs, creamy cheese, and a tangy, zesty dressing.

What I love about this dish is how incredibly versatile and easy it is. It’s the kind of salad that doesn’t feel like a chore to eat—it’s juicy, crunchy, slightly creamy, and zippy with lime and herbs. It stands on its own as a light lunch or pairs seamlessly with grilled meats, seafood, tacos, or even eggs for brunch. This is the type of recipe that keeps evolving with what you have on hand, yet always tastes like sunshine in a bowl.

Why I Love This Recipe

We love Grilled Corn Salad because it captures the essence of summer in every bite—fresh, smoky, sweet, and tangy all at once. Grilling the corn brings out its natural sweetness while adding a subtle charred flavor that takes this salad far beyond ordinary.

The kernels are juicy and slightly crisp, bursting with flavor as they’re tossed with bright ingredients like fresh herbs, tomatoes, onions, lime juice, and sometimes creamy cheese or avocado. The balance of smoky, fresh, and zesty notes makes it an irresistible side dish that feels both light and deeply satisfying.

Why It’s a Must-Try Dish

This dish is a must-try because it transforms a simple ear of corn into something vibrant, flavorful, and unforgettable. Grilling the corn caramelizes its natural sugars and adds a smoky depth that you simply can’t get from boiling or steaming.

When the charred kernels are combined with fresh herbs, zesty lime, juicy tomatoes, onions, or even a sprinkle of cheese, the flavors come alive—creating a salad that is both refreshing and packed with layers of taste.

Prep & Cook Time:

Preparation Time: 15 minutes
Grilling Time: 10–12 minutes
Total Time: 25–30 minutes
Servings: 4
Calories: Approx. 220 kcal per serving

Ingredients

For the Salad:

4 ears of fresh corn, husked
1 tbsp olive oil (for brushing corn)
1 cup cherry tomatoes, halved
½ red bell pepper, diced
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
¼ cup feta cheese or cotija cheese, crumbled
1 avocado, diced (optional)

For the Dressing:

2 tbsp olive oil
1½ tbsp fresh lime juice
1 tsp honey or maple syrup
1 clove garlic, minced
½ tsp ground cumin
Salt and pepper to taste

Directions

Step-by-Step Preparation:

Step 1: Prepare the Corn

Preheat a grill or grill pan over medium-high heat.
Brush the corn cobs with olive oil.
Grill the corn for 10–12 minutes, turning occasionally, until the kernels are nicely charred in spots.
Remove and let cool slightly.

Step 2: Cut the Corn Off the Cob

Once cooled, hold the corn upright on a cutting board and slice downward to remove the kernels.
Place the grilled kernels in a large mixing bowl.

Step 3: Chop and Add Veggies

Add halved cherry tomatoes, diced bell pepper, chopped onion, and cilantro to the bowl.
If using, gently fold in diced avocado.

Step 4: Make the Dressing

In a small bowl or jar, whisk together olive oil, lime juice, honey, garlic, cumin, salt, and pepper until well combined.

Step 5: Toss the Salad

Pour the dressing over the salad and toss everything together gently.
Add crumbled feta or cotija cheese and mix lightly.

Step 6: Chill or Serve

Serve immediately at room temperature or chill for 15–20 minutes for flavors to meld.

Tips & Variations:

Tips:

Use fresh corn for best flavor, but frozen (thawed) or canned corn can be grilled in a skillet if fresh isn’t available.
Don’t skip the charring—it adds depth to the salad.
Add avocado just before serving to prevent browning.

Variations:

Spicy Kick: Add diced jalapeño or a dash of chili flakes.
Mexican-Inspired: Use cotija cheese, add black beans and a sprinkle of Tajín or chili-lime seasoning.
Mediterranean Twist: Replace cilantro with parsley, and feta with crumbled goat cheese.
Vegan Version: Skip cheese or use a plant-based alternative.

Serving Suggestions

Serve as a side dish with grilled chicken, shrimp, or steak.
Use as a topping for tacos, burritos, or grain bowls.
Spoon over a bed of greens for a hearty salad.
Pile onto toasted bread or crackers for a unique appetizer.

Conclusion

Grilled Corn Salad is not just a side dish—it’s a celebration of simple, fresh ingredients that come together in the most flavorful way. Smoky, juicy, tangy, and slightly creamy, it’s the kind of dish that steals the spotlight at any gathering. It’s quick, nourishing, and absolutely delicious, making it a must-try recipe for any home cook.

FAQ:

Q: Can I make this salad ahead of time?
A: Yes! You can grill the corn and chop all the veggies ahead. Just add the avocado and cheese right before serving to keep them fresh.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 2 days. It’s best eaten fresh.

Q: Can I make this without a grill?
A: Absolutely! You can char corn in a hot cast iron skillet or broil in the oven until browned.

Q: Is this gluten-free?
A: Yes, this salad is naturally gluten-free.

Q: Can I add protein to make it a full meal?
A: Yes! Grilled chicken, shrimp, or black beans are great additions to make it more filling.