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Grilled Corn Salad

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A fresh and smoky grilled corn salad mixed with juicy tomatoes, red onion, and herbs, perfect as a side or light lunch.

Ingredients

Scale
  • 4 ears fresh corn, husked (or 4 cups corn kernels)
  • 1 tablespoon olive oil (for brushing corn)
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, finely diced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 red bell pepper, diced (grilled or raw, optional)
  • 1 avocado, diced (optional)
  • 1/3 cup crumbled feta or cotija
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges, for serving

Dressing:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon chili powder or 1/2 teaspoon smoked paprika
  • 1 small garlic clove, minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • Black pepper, to taste

Instructions

  1. Heat the grill to medium-high (about 450°F/230°C). Clean and oil the grates. Brush the corn lightly with olive oil and season with a pinch of salt.
  2. Grill the corn for 8–12 minutes, turning every 2–3 minutes, until lightly charred on all sides. If using a bell pepper, grill it until tender and charred, about 6–8 minutes, then dice.
  3. In a small bowl, whisk the olive oil, lime juice, honey (or maple), chili powder, garlic, salt, and black pepper.
  4. Let the corn cool for a few minutes. Cut the kernels off the cobs. Add to a large bowl with tomatoes, red onion, jalapeño, cilantro, and bell pepper (if using).
  5. Pour the dressing over the salad and toss gently. Fold in avocado and cheese last so they stay intact.
  6. Prefer the stove or oven? Use a grill pan over medium-high heat for 8–10 minutes, turning often, or broil corn on HIGH (about 500°F/260°C) for 6–8 minutes, turning once, until charred.
  7. Taste and adjust salt, pepper, and lime. Serve warm, room temp, or chilled with lime wedges.

Notes

Store in an airtight container in the fridge for 3–4 days. For best texture, store dressing and avocado separately.

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