Grilled Corn Salad for the Table

Love a good hearty salad? You need to try our Mediterranean Dense Bean Salad recipe as well as our protein packed Edamame Salad and our Avocado Black Bean Salad!

An UNFUSSY summer corn salad!

When it comes to summer bbqs, this corn salad is my GO TO potluck dish (well, this or my Mexican Street Corn Salad!). I’ve been making a version of this salad for over 10 years and it ALWAYS hits the spot:)

I’m serving mine with a cilantro lime dressing but if you’re not a cilantro person, you can easily swap it out for different herbs!

Why You’ll Love This

• Ready in 30 minutes with minimal hands-on time
• That char on the corn makes ALL the difference in flavor
• Keeps well in the fridge – great for meal prep
• Vegan and works as a side OR a light main
• The cilantro lime dressing is genuinely addictive

Ingredients needed

The ingredients for this fresh corn salad recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

For the salad:

• Sunflower seeds – a little crunch and a subtle nutty flavor; pepitas work great too
• Sweet corn on the cob – fresh ears of corn are ideal here; the grill brings out a smoky sweetness you simply can’t get from canned
• Red onion – adds a nice bite; soak in cold water for 5 minutes if you want it a little milder
• Red bell peppers – sweet crunch and color; any color bell pepper works
• English cucumber – cool and crisp; no need to peel
• Avocado – adds creaminess; add it right before serving so it doesn’t brown
• Cherry tomatoes – juicy and sweet; quartered so they mix in easily
• Jalapeño – simply enough heat; leave it out if you prefer no spice
• Cilantro – essential here, but other fresh herbs such as flat-leaf parsley is a fine swap if you’re in the anti-cilantro camp

Cilantro lime dressing:

• Extra virgin olive oil – the base; use a good one since the dressing is simple
• Fresh mint – this might seem unexpected but DO IT – it adds a brightness that genuinely makes the dressing
• Cilantro – doubles up with the salad for big fresh flavor
• Apple cider vinegar + lime juice + lime zest – this trio gives the dressing its tangy, citrusy kick
• Honey – only a touch of sweetness; maple syrup or agave keep it vegan
• Garlic – freshly minced, not powdered
• Optional – A regular here adding in a little chili powder as well!

How to Make It

Simply a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. Make the dressing. Combine all of the dressing ingredients into a food processor and blend until creamy and few chunks of greens remain.

1. Combine the salad ingredients.
   Add all of the salad ingredients into a large bowl. Drizzle on the cilantro dressing and toss to combine. Enjoy!

Recipe Tips

• Get a real char on the corn. Don’t be shy about letting it sit 2-3 minutes per side without moving it – those slightly blackened edges are where the flavor lives.
• Let the corn cool before cutting. Rushing this step leads to corn flying everywhere. Give it at least 5-10 minutes then cut the corn kernels off the cobb.
• Blend the dressing fully. The blender emulsifies it and makes it creamy and bright green – worth the extra dish.
• Add avocado last. If you’re making this ahead, toss everything together and fold in the avocado right before serving.
• Make it a meal. Serve it over a bed of greens or with some black beans mixed in for a more substantial dish.

Frequently Asked Questions