There’s something about summer that just begs for fresh, vibrant flavors—and nothing hits the spot quite like grilled corn salad. Sweet, smoky, and bursting with juicy crunch, this side dish elevates any cookout, barbecue, or weeknight dinner.
The beauty of grilled corn salad lies in its balance: the char from the grill, the brightness of citrus or vinegar, the creaminess of add-ins like avocado or cheese, and the crunch of fresh vegetables. It’s flexible, fast to make, and always a crowd-pleaser.
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Why You’ll Love Grilled Corn Salad
- Smoky and sweet – thanks to charred fresh corn
- Quick and easy – ready in under 30 minutes
- Endlessly customizable – make it spicy, creamy, vegan, or hearty
- Perfect for meal prep or potlucks – holds up well in the fridge
- Naturally gluten-free and healthy – filled with fiber and fresh veggies
Whether you serve it warm or chilled, this salad brings the best of summer to your plate.
Ingredients You’ll Need
- 4 ears fresh corn, husked
- 1 tbsp olive oil
- 1/2 red onion, finely chopped
- 1 pint cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro (or parsley)
- 1/2 jalapeño, finely chopped (optional for heat)
- Juice of 1 lime
- Salt and black pepper, to taste
Optional Additions:
- Crumbled feta or cotija cheese
- Black beans
- Cucumber slices
- Diced red bell pepper
- Garlic or shallots
How to Make Grilled Corn Salad (Step-by-Step)
1. Grill the Corn
Preheat your grill to medium-high heat. Lightly brush corn with olive oil and place directly on the grill grates. Grill for 10–12 minutes, turning occasionally until charred and tender. Remove and let cool slightly.
2. Cut the Kernels
Hold each ear of corn vertically on a cutting board and use a sharp knife to slice off the kernels. Place them in a large mixing bowl.
3. Combine the Ingredients
Add the chopped onion, tomatoes, avocado, herbs, and jalapeño to the bowl with the corn. Drizzle with lime juice and season with salt and pepper.
4. Toss and Chill
Gently toss everything together until well combined. Let the salad sit for 10–15 minutes to allow the flavors to meld. Serve immediately or refrigerate.
Tips for the Best Grilled Corn Salad
- Use fresh summer corn – it’s naturally sweet and juicy
- Grill over high heat for good char and flavor
- Add avocado right before serving to prevent browning
- Taste before serving – adjust lime, salt, or spice levels
- Make ahead – it tastes even better after sitting for a few hours
Creative Variations to Try
Mexican Street Corn Salad (Esquites Style)
Add mayo, cotija, lime juice, and chili powder for a creamy twist.
Southwest Black Bean Corn Salad
Mix in black beans, cumin, bell peppers, and toss with a cilantro-lime dressing.
Vegan Grilled Corn Salad
Skip the cheese, add avocado, and drizzle with olive oil or tahini-lemon dressing.
Mediterranean-Inspired
Add kalamata olives, feta, cucumber, and a splash of red wine vinegar.
Grilled Peach & Corn Salad
Combine grilled peaches with corn, basil, and a honey-lime dressing for a sweet-savory bite.
Grilled Corn Salad Recipe
Ingredients
- 4 ears of corn husked
- 1 cup cherry tomatoes halved
- ½ red onion finely chopped
- 1 avocado diced
- ¼ cup fresh cilantro chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: crumbled feta cheese or cotija
Instructions
- Grill the corn: Preheat your grill or grill pan to medium-high heat. Grill the corn for 10–12 minutes, turning occasionally, until charred and cooked through. Let it cool slightly.
- Cut the kernels: Once the corn has cooled, carefully slice the kernels off the cob using a sharp knife.
- Mix the salad: In a large bowl, combine the grilled corn, cherry tomatoes, red onion, avocado, and cilantro.
- Dress it: Drizzle the salad with olive oil and lime juice. Season with salt and pepper to taste. Toss gently to combine.
- Optional toppings: Sprinkle with crumbled feta or cotija cheese for a creamy, salty kick.
- Serve fresh: Enjoy this salad slightly warm or chilled—it’s perfect as a summer side dish or light lunch!
Notes
Nutrition (Per Serving):
- Calories: 180
- Fat: 9g
- Carbs: 23g
- Fiber: 4g
- Protein: 4g
Frequently Asked Questions
What is the four ingredient corn salad recipe?
A simple version includes grilled corn, cherry tomatoes, red onion, and lime juice. You can add salt and pepper to taste. It’s refreshing, fast, and bursting with flavor.
Is it healthy to eat grilled corn?
Yes. Grilled corn retains its fiber and nutrients and has a slightly smoky flavor. Avoid adding too much oil or cheese if you want to keep it light.
Is it okay to eat raw corn in a salad?
Yes! Raw corn is naturally sweet and crunchy. If it’s fresh and in-season, you can skip the grilling and just slice it straight off the cob.
Can I just throw corn on the grill?
Definitely. Husk it first, brush lightly with oil, and place directly on the grates. Turn occasionally for even charring. No need to wrap in foil unless you’re going for a steamed effect.
Serving Suggestions
- With grilled chicken or steak – the perfect summer pairing
- Alongside tacos – adds a crunchy contrast
- As a salsa dip – serve with tortilla chips
- On top of greens – transform it into a hearty salad bowl
- In wraps or burritos – for extra texture and taste
Final Thoughts
Grilled corn salad is one of those dishes that effortlessly captures the flavor of summer. It’s smoky yet fresh, simple yet flavorful, and endlessly adaptable to suit your taste buds or fridge contents.
Once you’ve tried it, it’ll become your go-to side dish all season long—whether at BBQs, picnics, or lazy weekday lunches. It’s a dish that looks as good as it tastes and proves that simple, whole ingredients can be incredibly satisfying.
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