Grilled Corn Salad Recipe
If you’re dreaming of a dish that tastes like pure summer on a plate, the Grilled Corn Salad Recipe is about to become your new obsession. This vibrant, flavor-packed salad features sweet, smoky corn kissed by the grill, tossed with juicy cherry tomatoes, creamy avocado, crunchy peppers, and a punchy lime dressing. Whether you’re serving it at a backyard barbecue or a quick weeknight dinner, it’s a side dish guaranteed to steal the show. Trust me, you’ll want to make this again and again!
Ingredients You’ll Need
You don’t need a long shopping list to create something spectacular. Every ingredient in this Grilled Corn Salad Recipe has a special role: from the creamy avocado to the tang of lime, each bite is a little celebration of freshness, color, and crunch.
- Fresh corn (4 ears): The star of the show, grilling brings out its sweetness and gives an irresistible smoky flavor.
- Olive oil (1 tablespoon): Perfect for brushing the corn, it helps those grill marks appear and adds richness.
- Cherry tomatoes (1 cup, halved): Bursts of juicy color that brighten every forkful.
- Red bell pepper (1/2 cup, diced): Sweet, crunchy, and full of color to balance the corn’s tenderness.
- Red onion (1/4 cup, finely chopped): Adds sharpness and depth to every bite.
- Fresh cilantro (1/4 cup, chopped): Fresh herbs are essential; cilantro delivers a fragrant, citrusy lift.
- Avocado (1, diced): Creaminess that turns every forkful into a mini celebration.
- Lime juice (juice of 1 lime): Brings refreshing acidity so the flavors sing.
- Salt (1/2 teaspoon): Highlights and balances all the vibrant flavors.
- Black pepper (1/4 teaspoon): Adds gentle heat and depth.
- Chili powder (1/4 teaspoon, optional): A subtle kick for those who like a little extra warmth.
- Crumbled feta or cotija cheese (1/4 cup, optional): Salty, tangy, and creamy—these cheeses are the final flourish (totally optional, but highly recommended!).
How to Make Grilled Corn Salad Recipe
Step 1: Fire Up the Grill
Preheat your grill to medium-high heat. This is when the magic begins—the hot grill will bring out the corn’s natural sweetness and add tasty charred bits that make this salad so irresistible. Don’t worry if you don’t have a grill; you can use a grill pan on the stove for gorgeous results.
Step 2: Grill the Corn
Brush each ear of corn with olive oil so it doesn’t stick to the grates and gains that golden sheen. Place the corn directly onto the grill and cook for 10 to 12 minutes, turning occasionally. You’re looking for a nice mix of light char and vibrant yellow kernels. It should smell amazing!
Step 3: Prep the Vegetables
While your corn is cooling down, prep the rest of your veggies. Halve the cherry tomatoes, dice the red bell pepper, finely chop the red onion, and chop the cilantro. Cut the avocado into cubes just before you’re ready to toss, so it stays beautiful and green.
Step 4: Slice the Corn Off the Cob
Once the grilled corn is cool enough to handle, stand each ear upright in a large bowl and carefully slice off the kernels with a sharp knife. The bowl will catch all those golden kernels perfectly!
Step 5: Toss and Dress the Salad
Add the tomatoes, bell pepper, red onion, cilantro, and avocado to the bowl with the grilled corn. Squeeze in the fresh lime juice and sprinkle with salt, black pepper, and chili powder if you want a little kick. Gently toss everything together—try not to mash the avocado.
Step 6: Add Cheese and Enjoy
Just before serving, top your Grilled Corn Salad Recipe with a generous sprinkle of crumbled feta or cotija cheese if you’re using it. Serve immediately to keep the veggies crisp and the flavors bright, or pop it in the fridge to chill if you’re planning ahead.
How to Serve Grilled Corn Salad Recipe
Garnishes
A scattering of extra cilantro, a few additional crumbles of cheese, and maybe a few lime wedges on the side make this salad look truly inviting. For a fun pop of color, toss on some sliced radishes or extra diced avocado just before serving.
Side Dishes
This Grilled Corn Salad Recipe loves good company! Pair it with grilled chicken, steak, or fish for a laid-back summer meal. It also makes a knockout partner for tacos, quesadillas, or plant-based mains like black bean burgers.
Creative Ways to Present
For a twist on typical salad serving, spoon the Grilled Corn Salad Recipe into lettuce cups for hand-held bites, pile it atop a bed of leafy greens for a main course, or use it as a vibrant taco filling. It even shines spooned over nachos or layered in a mason jar for picnic-ready fun!
Make Ahead and Storage
Storing Leftovers
Store any extra Grilled Corn Salad Recipe in an airtight container in the refrigerator for up to 2 days. The flavors meld beautifully as they sit, but the avocado may brown slightly—it’ll still taste fantastic, so just give it a gentle stir before serving.
Freezing
While most elements of this salad freeze well, avocado tends to change texture when thawed. For best results, freeze the corn, peppers, and tomatoes together, but add fresh avocado and herbs when ready to eat.
Reheating
There’s really no need to reheat the Grilled Corn Salad Recipe, as it’s best enjoyed chilled or at room temperature. However, if you’re craving something warm, you can pop individual servings in the microwave for about 20 seconds—just know it’s meant to be fresh and lively!
FAQs
Can I use frozen corn instead of fresh?
Absolutely! If fresh corn isn’t in season, reach for frozen grilled corn. Let it thaw fully, then continue with the recipe as usual. The flavors will still pop, though nothing quite beats the texture of freshly grilled cobs.
How spicy is the Grilled Corn Salad Recipe?
It’s as mild or as zippy as you like! The chili powder is totally optional and you can adjust the amount to suit your taste. Want it smokier? Add a pinch of smoked paprika or diced jalapeño.
Can I make this vegan?
Definitely. Simply leave out the cheese or replace it with your favorite plant-based crumble. The salad is already packed with flavor and creaminess from the avocado, so you won’t miss a thing.
Is it gluten-free?
Yes, the Grilled Corn Salad Recipe is naturally gluten-free, so it’s a wonderful option for anyone with dietary sensitivities. Just double-check your cheese if using to ensure it’s gluten-free as well.
How far in advance can I make it?
You can prep most of the salad a few hours ahead and store it in the fridge. Wait to add the avocado and cheese until right before serving for the freshest flavor and presentation.
Final Thoughts
Let this Grilled Corn Salad Recipe be your invitation to savor every last sweet, sunny bite of summer. It’s effortless to prepare, loaded with color and crunch, and truly brings people together around the table. Give it a try and make it your new signature side dish—you’ll reach for it all year long!
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Grilled Corn Salad Recipe
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free, Vegetarian
Description
This Grilled Corn Salad recipe is a colorful and flavorful dish that captures the essence of summer. Fresh corn, cherry tomatoes, bell pepper, avocado, and cilantro come together with a zesty lime dressing to create a refreshing salad that’s perfect for picnics, barbecues, or as a side dish any time of the year.
Ingredients
Fresh Corn Salad:
- 4 ears fresh corn (husks removed)
- 1 tablespoon olive oil
Additional Ingredients:
- 1 cup cherry tomatoes (halved)
- 1/2 cup red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 avocado (diced)
- juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder (optional)
- 1/4 cup crumbled feta or cotija cheese (optional)
Instructions
- Preheat the Grill: Preheat a grill to medium-high heat.
- Grill the Corn: Brush the corn with olive oil and grill for 10-12 minutes until lightly charred. Cut the kernels off the cob.
- Prepare the Salad: In a large bowl, combine corn kernels, cherry tomatoes, bell pepper, red onion, cilantro, and avocado. Drizzle with lime juice, season with salt, pepper, and chili powder. Toss gently to combine.
- Serve: Sprinkle with crumbled cheese before serving. Enjoy immediately or chill for later.
Notes
- To save time, you can use frozen grilled corn (thawed) when fresh corn is not available.
- This salad pairs well with grilled meats, tacos, or as a summer potluck side.
- Add black beans for extra protein.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
