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Make this ultimate easy grilled corn salad recipe today! This dish features charred corn kernels, crisp garden-fresh veggies, fresh herbs, and a bright lime dressing. Perfect for summer cookouts, this delicious side dish bursts with smoky flavor and vibrant Mexican flavors.
There's nothing quite like the sweetness of corn in the peak of its season, especially when it's been freshly picked from a farm just down the road. We have a delightful elderly neighbor who owns a nearby farm that has been in her family for generations.
Each summer, she gives us a call to let us know that her daughter has picked some ears of corn and that she has a bag to share with us. Most of the time, we're out and about, but when we return home, there's usually a bag of the sweetest, freshest corn sitting on our front porch. It's a simple gift, yet one I eagerly anticipate every year.
This year, we've taken to grilling most of the corn and enjoying it right off the cob. But with the leftovers, we crafted this delightful Grilled Corn Salad with Fresh Lime Dressing—a perfect side dish for any summer cookout or BBQ.
Ingredients Used for Grilled Corn Salad
- Salad:
- Grilled Corn Kernels (from about 8 ears of shucked sweet corn)
- Vegetable Oil
- Tajin Clasico Seasoning
- Bolner's Fiesta Uncle Chris’ Gourmet Steak Seasoning
- Green Onions
- Fresh Cilantro
- Fresh Jalapenos
- Orange Bell Pepper
- Red Bell Pepper
- Dressing:
- Extra Virgin Olive Oil
- Fresh Lime Zest & Juice
- Honey
- Fresh Garlic
- Chili Powder
- Cumin
- Kosher Salt
- Ground Black Pepper
Equipment Used
- Charcoal Grill or Stovetop Grill: For grilling the corn.
- Grill Pan or Cast Iron Skillet: Alternative options for grilling on the stovetop.
- Sheet Pan: For preparing the corn before grilling.
- Tongs: For turning the corn on the grill.
- Large Mixing Bowl: To mix the salad ingredients together.
- Medium Bowl: For preparing the lime dressing.
- Chef Knife: For slicing the corn off the cob and chopping vegetables.
- Cutting Board: For prepping the veggies and corn.
- Small Bowl: For mixing the seasoning.
- Whisk: To mix the dressing ingredients.
- Measuring Cups & Spoons: For accurate seasoning measurements.
Chef Secrets and Tips for Grilled Corn Salad with Fresh Lime Dressing
- Use Fresh Corn: The fresher the corn, the sweeter and juicier the kernels will be. If you can get your hands on corn that's been picked the same day, you're in for a treat.
- Preheat the Grill: Ensure your charcoal grill or stovetop grill is preheated to medium-high heat. This helps achieve that perfect char without overcooking the corn.
- Season Generously: Don’t skimp on the Tajin Clasico Seasoning and Uncle Chris’ Gourmet Steak Seasoning. Generous seasoning before grilling enhances the flavor of the corn.
- Rotate Frequently: Turn the corn frequently to avoid burning and to get an even char on all sides.
- Sharp Knife Technique: Use a sharp knife to slice the kernels off the cob. Hold the cob vertically in a large mixing bowl to catch all the kernels and prevent mess.
- Balance the Dressing: Taste the lime dressing before adding it to the salad. Adjust the lime juice, honey, salt, and spices to get the perfect balance of tangy, sweet, and spicy.
- Marinate the Salad: Let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and intensify.
- Use Fresh Herbs: Fresh herbs like cilantro or basil add a vibrant, aromatic touch. Chop them finely to distribute their flavor evenly throughout the salad.
- Vary the Heat: Adjust the heat level to your preference by adding more or fewer jalapeños. For a milder option, use bell peppers or poblano peppers. For hotter option leave most of the seeds, also try Hot Honey, which has been infused with spicy pepper flavor.
- Smoky Flavor: If you love smoky flavors, consider grilling some of the other veggies (like the bell peppers and jalapeños) before adding them to the salad.
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How to Make Grilled Corn Salad
1. Prepare the Corn:
Start by shucking and cleaning the corn. Place the ears of corn on a sheet pan. Drizzle with 3 tablespoons of vegetable oil and roll the corn around to coat it evenly. In a small bowl, mix Tajin Clasico Seasoning and Bolner's Fiesta Uncle Chris’ Gourmet Steak Seasoning. Sprinkle this mixture generously over the corn, making sure to coat all sides.
2. Grill the Corn:
Preheat your charcoal grill or stovetop grill to medium-high heat. Lightly oil the grate. Place the corn cobs in a single layer on the preheated grill. Roast the corn, turning occasionally, until it has specks of black char, about 10 minutes. This method brings out a smoky flavor that enhances the sweetness of the corn. Remove from the grill and let the corn sit until it's cool enough to handle – about 5 to 10 minutes.
3. Slice the Corn:
Using a sharp knife, carefully slice the kernels off each cob over a large mixing bowl. Discard the cobs. If you prefer, you can use a grill pan or cast iron skillet to roast the corn on your stovetop.
4. Assemble the Salad:
To the large mixing bowl with the corn, add the sliced green onions, chopped cilantro, diced jalapeños, diced orange and red bell peppers. Toss until everything is evenly mixed.
5. Prepare the Dressing:
In a medium bowl, combine the extra virgin olive oil, fresh lime zest and lime juice, honey, minced garlic, chili powder, ground cumin, kosher salt, and black pepper. Whisk thoroughly to combine all the bright flavors.
6. Finish the Salad:
Pour the prepared dressing over the corn and vegetables. Toss well to coat. Cover and refrigerate the salad for at least 30 minutes before serving to let the flavors marry. Trust me, it's even better the next day!
Tips and Variations:
- For a different flavor profile, you can use a poblano pepper instead of jalapeños.
- If fresh corn is not available, you can use frozen corn. Just make sure to thaw and drain it well. Pat the thawed and drained corn dry and spread it out onto a rimmed baking sheet. Drizzle with oil and seasonings and toss to combine. Spread back out into an even layer and broil under your oven's broiler, stirring every 10-15 minutes until the desired char is reached (you don't want it completely burnt, but you do want some of that tasty char sprinkled throughout.)
- Add some fresh basil for a herbaceous twist or purple onion for a color and flavor pop.
- For those who enjoy creamy textures, mix in some diced creamy avocado just before serving.
- This roasted corn salad recipe is fantastic as a topping for Mexican-inspired dishes or as a fresh salsa dip for tortilla chips, especially my Homemade Tortilla Chips!
This fresh corn salad is the perfect addition to any summer meal. It's a delicious side that celebrates the vibrant flavors of fresh summer produce and the warmth of shared traditions. Whether you're serving it at a summer BBQ, taking it to a picnic, or just enjoying it at home, this summer corn salad is sure to be a hit. So next time you find yourself with an abundance of fresh corn, give this simple salad a try. You won't be disappointed!
Serving Suggestions
Grilled Corn Salad is great served alongside any of these dishes:
- Easy Barbecue Grilled Shrimp Skewers
- Simply Grilled Wild Sockeye Salmon
- Smoked Chicken Leg Quarters
- Slow Cooker Pulled Pork Sandwiches
Can this salad be made ahead of time?
- Yes! This salad is ever better the next day, so making it ahead of time is perfect for allowing it to marinate very well.
Storing & Reheating Tips
- Corn salad will last in the refrigerator in an airtight container for 3 to 4 days.
More Summer Salad Recipes
- Strawberry Watermelon Salad with Honey-Lime Vinaigrette
- Creamy Broccoli Salad with Crispy Bacon
- Easy Fresh Tomato Salad with Aged Balsamic Dressing
Please let me know how you like this Grilled Corn Salad in the comments! I love hearing from you!
Grilled Corn Salad with Fresh Lime Dressing
Equipment
- BBQ Grill or Stovetop Grill
- BBQ Tongs
- Prep Bowl
Ingredients
- 6 cups grilled corn kernels from about 8 cobs of shucked sweet corn
- 3 tablespoons vegetable oil
- 2 tablespoons Tajin Clasico Seasoning
- 2 tablespoons Bolner's Fiesta Uncle Chris’ Gourmet Steak Seasoning
- 1 bunch green onions finely sliced
- ½ cup finely chopped fresh cilantro about 1 bunch
- 4 medium jalapeños seeded & finely diced
- 1 orange bell pepper seeded & finely diced
- 1 red bell pepper seeded & finely diced
Dressing:
- ¼ cup extra virgin olive oil
- 1 lime zested
- ½ cup lime juice about 4 limes, to taste
- 2 tablespoons honey
- 1 cloves garlic minced
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
Prepare the corn:
- Shuck and clean corn and place on rimmed baking sheet.
- Drizzle with 3 tablespoons of vegetable oil and roll corn around in oil to coat.
- Combine Tajin and Uncle Chris Gourmet Steak Seasoning in a small bowl and then sprinkle generously on corn, coating all sides.
Grill the corn:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Roast corn on the preheated grill, turning occasionally, until specks of black char appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.
- Holding a corn cob over a large bowl, use a knife to carefully slice kernels directly into the bowl; discard the cob. Repeat with remaining corn.
- To the bowl of corn, add green onion, cilantro, jalapeno, orange, and red bell pepper; toss until evenly mixed.
Prepare the dressing:
- In a medium bowl, combine extra virgin olive oil, lime zest and lime juice, honey, garlic, chili powder, cumin, salt, and pepper.
- Whisk thoroughly to combine.
Finish the Salad:
- Pour the prepared dressing over the corn and vegetables.
- Toss well to coat.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors marry. – Even better the next day!
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