Try my Grilled Corn Salad recipe this summer using fresh seasonal corn! Perfect for picnics or as a side for a BBQ, this flavorful summer salad is easy and quick to assemble. You can easily prepare it ahead of time, which makes it a hassle-free and a delicious addition to any gathering!
5-Star Review
“Everyone who I serve this for absolutely raves about it. It is requested on a regular basis whenever the word potluck it uttered.” -Melissa
Easy Grilled Corn Salad
Corn is always a star in the BBQs we host during summer. Grilling up fresh Corn on the Cob is so easy and just screams summer to me. I put this delicious grilled salad together in just 20 minutes. It’s so simple yet full of flavors. The charred corn kernels are spiced with jalapeños, cilantro, mint, lime juice and cotija cheese for a flavor burst.
Grilled Corn Salad Recipe
Ingredients
- 5 ears corn shucked & silks removed
- 3-4 jalapeno peppers seeds removed, diced
- ¼ cup fresh mint leaves rough-chopped (1 tablespoon reserved)
- ¼ cup fresh cilantro leaves rough-chopped
- ¼ cup grated Parmesan cheese
- 2/3 cup crumbled Cotija or Queso Fresco cheese 1 tablespoon reserved
- 3 tablespoons freshly-squeezed lime juice
- 3 tablespoons neutral oil such as canola or a blend
- 2 teaspoons agave syrup or honey
- ½ teaspoon kosher or sea salt
- ½ teaspoon freshly ground black pepper
- ¾ cup dry-roasted peanuts toasted chopped hazelnuts or pistachios
- Garnish with the reserved mint leaves and Cotija cheese
Instructions
- Grill the corn until lightly charred on all sides. Transfer them to a plate and let them cool to the touch.5 ears corn
- Cut off the corn kernels and place in a large mixing bowl.
- Add diced jalapeno, most of the mint, cilantro, Parmesan and most of the Cotija cheese to the corn. Mix well.3-4 jalapeno peppers, ¼ cup fresh mint leaves, ¼ cup fresh cilantro leaves, ¼ cup grated Parmesan cheese, 2/3 cup crumbled Cotija or Queso Fresco cheese
- In a small mixing bowl, whisk together lime juice, oil, agave syrup, salt, and black pepper. Whisk briskly about 1 minute.3 tablespoons freshly-squeezed lime juice, 3 tablespoons neutral oil, 2 teaspoons agave syrup or honey, ½ teaspoon kosher or sea salt, ½ teaspoon freshly ground black pepper
- Pour the vinaigrette over the corn mixture and toss until all ingredients are coated.
- Just before serving, add the peanuts and gently mix to combine.¾ cup dry-roasted peanuts
- Garnish with the reserved cheese and mint leaves. Enjoy!Garnish with the reserved mint leaves and Cotija cheese
Becky’s Tips
- Feel free to add more veggies like cucumber, shallot, carrots, tomato, or avocado.
- Swap out cilantro for dill leaves or parsley if desired.
- Chickpeas, black beans, red beans, tofu, and paneer are some proteins that can be added.
- Grilled corn tastes better when fresh, though you can make this salad with frozen corn as well. Thaw before grilling.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to make this Grilled Corn Salad Recipe Step by Step
Grill the corn: Grill 5 ears of corn until lightly charred on all sides. Transfer to a plate and let cool to the touch.
Cut off the corn kernels and place in a large mixing bowl. NOTE: Be careful while cutting the kernels, use a wooden surface or place a kitchen towel to hold the corn upright.
Mix in with other ingredients: In the same bowl add 3-4 diced jalapeño peppers, most of ¼ cup fresh mint leaves, ¼ cup fresh cilantro leaves, ¼ cup grated Parmesan cheese, most of 2/3 cup crumbled Cotija (or Queso Fresco cheese). Mix well.
Prepare dressing: In a small mixing bowl, whisk together 3 tablespoons freshly-squeezed lime juice, 3 tablespoons neutral oil, 2 teaspoons agave syrup (or honey), ½ teaspoon kosher (or sea salt), ½ teaspoon freshly ground black pepper. Whisk briskly about 1 minute.
Combine corn kernel mix and dressing: Pour the vinaigrette over the corn mixture and toss until all ingredients are coated.
Directly before serving, add the ¾ cup dry-roasted peanuts and gently mix to combine.
Garnish with the reserved cheese and mint leaves. Enjoy this fresh flavorful corn salad with tortilla chips, grilled meat, or as-is!
How to Make without A Grill
To make this salad without a grill, first remove the kernels from the cob. Add some oil to them and season with salt and freshly ground pepper. Now either use a skillet or pop them in oven for 10-15 minutes at 350°F until until charred/tender. Follow the rest of the recipe the same.
How to Store
Refrigerate: Leftover grilled corn salad stays well in the fridge for 3-4 days.
Make ahead: The salad can be made up to 24 hours in advance. Add all ingredients except the nuts. Place in an air-tight container and refrigerate until ready to serve. Right before serving, add the nuts and mix to combine. Garnish with mint leaves and Cotija cheese.
Serving Suggestions
Serve this alongside your favorite grilled meats like my Crockpot Ribs and Grilled Burgers. For seafood lovers I suggest pairing it with Pesto Salmon or Garlic Butter Shrimp You can also make a batch of my homemade tortilla chips to dip in it!
Looks like a great dish, Im going to try it fro pot luck tomorrow.. in the instructions it says vinegrette, but there is no vinegar in the recipe, I assume it is just the lime juice mixture ?
Yes, the mixture you are making in step 3 is the vinaigrette!
Everyone who I serve this for absolutely raves about it. It is requested on a regular basis whenever the word potluck it uttered. It is also pretty economical for large crowds. The cheese and peanuts being the biggest expense. But, do NOT leave out the peanuts. They really make the dish. Thank you Cookie Rookie for finally giving me my “signature dish” lol.