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grilled corn salad in a bowl with a spoon
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4.81 from 21 votes

Grilled Corn Salad Recipe

You'll love my Grilled Corn Salad recipe this summer using fresh seasonal corn! Perfect for a BBQ, this flavorful summer salad is easy and quick to assemble. You can easily prepare it ahead of time, which makes it hassle-free and a delicious addition to any gathering!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 6 people
Author: Becky Hardin

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
    grill corn until lightly charred
  • Cut off the corn kernels and place in a large mixing bowl.
    cutting all corn kernels with the help of knife.
  • 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
    mix in herbs, cheese, jalapeno with all corn kernels in a glass bowl.
  • 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
    prepare the vinaigrette
  • 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
    mix everything and sprinkle roasted peanuts just before serving
  • Garnish with the reserved cheese and mint leaves. Enjoy!
    Garnish with the reserved mint leaves and Cotija cheese

Video

Notes

  • 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

Calories: 311kcal | Carbohydrates: 22g | Protein: 11g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 583mg | Potassium: 373mg | Fiber: 3g | Sugar: 9g | Vitamin A: 445IU | Vitamin C: 16.4mg | Calcium: 143mg | Iron: 1.1mg