grilled corn salad

This charred Grilled Corn Salad with Feta is an easy 5-ingredient summer side dish or light lunch. It goes perfect with anything you're grilling!

Grilled Corn Salad with Feta

large or 7 medium ears of corn

red onion

extra virgin olive oil

Feta (crumbled)

mint

salt

black pepper (to taste)

Set the grill to medium-high. Husk the corn. Grill 10 to 12 minutes, turning often, until charred in spots. Transfer to a cutting board and set aside to cool.

Cut the kernels off the cobb.

Put the corn, red onion and cheese in a medium salad bowl. Drizzle with the olive oil and toss.

Add the fresh herbs and toss again. Taste and add salt and pepper. Serve.

This easy summer salad goes with any protein. Use any leftovers in tacos, on crisp romaine lettuce for salads or toss with pasta for a fresh pasta lunch.

Grilled Corn Salad with Tomato and Avocado

sweet corn

garlic (,

jalapeño (, seeds and ribs removed, then minced)

Kosher salt

limes

olive oil

avocados (, halved, pitted, peeled and diced)

cherry tomatoes

scallions (, thinly sliced)

cilatnro leaves

black pepper

Preheat the grill to medium heat.

Put the corn, still in its husks, on the grill, cover, and cook for 20 minutes rotating the corn cobs every 5 minutes or so.

Meanwhile, in a large bowl, mix to combine the garlic, jalapeño, and a large pinch of kosher salt. Add the lime zest, lime juice, and olive oil and whisk to combine. Add the avocado, tomatoes, scallions, and cilantro and toss gently to combine.

Remove the corn from the grill. When cool enough to handle, peel back the silk, and slice the kernels off the cobs directly into the bowl with a knife. Toss to combine. Season with salt and pepper.

Sweet and with just a hint of spice, this street corn salad is perfect at the dinner table, parties, potlucks, and even barbecues.

Mexican Street Corn Salad

14 corn

mayonnaise

oz cotija cheese (crumbled)

jalapeno (diced, seeds removed)

cilantro

cayenne pepper

garlic

lime

sea salt

smoked paprika

chili powder

In a large skillet, over medium heat, add the olive oil and toast the corn-- cooking the corn for 10-12 minutes, stirring occasionally. Remove the skillet from heat and set aside.

In a separate, large bowl stir the mayo, cotija cheese, jalapeno, cilantro, cayenne, and minced garlic together, until evenly combined.

Slice the lime in half and squeeze the juices from each half into the bowl. Stir until the juice is completely incorporated.

Stir in the corn until completely incorporated, evenly, into the salad mixture.

Refrigerate the salad until chilled.

When ready to serve, spoon the mixture into bowls and sprinkle with a pinch of sea salt, smoked paprika, and chili powder.

This Corn, Avocado, and Tomato Salad is a fresh and light side dish perfect for summer BBQs and potlucks. Grill the corn for a little extra something special. It&#x27;s a fresh and light side dish that screams summer!

Corn, Avocado, and Tomato Salad

cherry or grape tomatoes, halved

avocados,

Dressing:

lime juice

pepper

Combine the cooked corn (see note on how to cook), tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend. Add avocados right before serving so they don&#39;t brown. Adding a squirt of lime directly to them will help them not brown.

This grilled corn salad is the ultimate summer side dish that&#39;s brimming with peak-of-the-season grilled corn, tomato, cucumber, onion, and loads of herbs! Watch the video above.

Fresh Corn Salad

corn (shucked and silks removed)

cherry or grape tomatoes (quartered)

cucumber

½ medium red onion (diced)

herbs

apple cider vinegar

feta

Grill

Preheat an outdoor grill or indoor grill pan on the stove to medium-high heat. Lightly brush the corn with 2 tablespoons of olive oil and grill for 8-10 minutes, rotating a few times for even charring. Then remove to a plate.

Shave

Once the corn is cool to the touch, use a large knife to shave off the kernels.

Stir

Place the corn kernels, tomatoes, cucumber, red onion, and herbs in a bowl. Drizzle with 2 tablespoons of olive oil, apple cider vinegar, salt, and pepper, then stir together.

If you&#39;d like, garnish with crumbled feta before serving.

https://content.jwplatform.com/videos/IZI4RnJo.mp4

This easy, fresh corn salad is the ultimate summer side dish that’s brimming with peak-of-the-season ingredients. You’ve got grilled corn, tomato, cucumber, onion, herbs, and a light dressing that ties it all together.

Corn Salad

An EASY salad that’s ready in 15 minutes and you won’t be able to stop eating it!! Tender chicken, juicy corn, crisp bell peppers and tomatoes, creamy avocado, cilantro, and fresh lime juice for the WIN!!

Grilled Chicken and Corn Salad

chicken breasts

honey

kosher salt,

black pepper,

sweet corn, husks and silks removed

olive oil, divided

unsalted butter

red bell pepper,

tomatoes tomatoes

cilantro,

olive oil, optional

Place all contents in a large ziptop plastic...

Place all contents in a large ziptop plastic bag, seal, and smoosh around to coat evenly. Place bag in the fridge to marinate for at least 30 minutes, or overnight. When you're ready to grill, preheat to medium-high heat.

Evenly drizzle the corn with the olive oil...

Evenly drizzle the corn with the olive oil and rub it in evenly over the corn.

Place the chicken and corn on the grill...

Place the chicken and corn on the grill and cook for about 7 to 9 minutes, turning the ears every couple minutes by one-quarter turn, or as needed so that corn is cooking evenly but isn't burning. Flip the chicken once midway through cooking.

After corn is cooked, cut the corn off...

After corn is cooked, cut the corn off the ears with a sharp knife, place into a large bowl, top with the butter, and stir to combine until the butter melts.

Dice the chicken into bite-sized pieces and add...

Dice the chicken into bite-sized pieces and add to the bowl with the corn.

To the bowl with the corn and chicken,...

To the bowl with the corn and chicken, add all remaining ingredients except the olive oil, stir to combine, and taste. If desired, add additional salt, pepper, etc.; or add a pinch of cayenne pepper for heat, or add any of the suggestions given in the blog post. Serve salad immediately.

Mexican street corn salad adds a twist to a classic street food, loaded with freshly grilled corn, a creamy cheesy dressing, and authentic flavor.

corn

fresh cilantro, chopped

green onions, chopped

1/2 avocado, chopped

jalapeño pepper, diced

cup Parmesan cheese (or cotija cheese), grated

Mexican crema (or sour cream)

lime,

clove garlic, minced

teaspoon paprika

lime wedges (for serving)

Preheat the grill to high (or to 400 F). Place the corn on the grill and grill for 6-8 minutes, turning occasionally until nicely charred and cooked through. (You can also roast the corn in the oven at 400 F for 25 minutes or cook in boiling water for 10-15 minutes. However, grilling yields a sweeter and creamier taste). Set aside on a plate and allow the corn to cool until cool enough to handle.

Cut the corn off the cob and transfer the corn kernels to a large bowl. Add the remaining ingredients. Stir everything together until well combined. Adjust lime juice, salt, and pepper as necessary, to taste.

This is so darned good! I doubled the recipe and it had a bit too much dressing, I added everything to the dressing instead of putting the dressing on it. Next time I'll either add more grilled corn or cut back the mayo and sour cream by 1/4 cup each. I used my grill pan on top of the stove and it worked fine, too a little longer to cook but not an issue. Otherwise, super yummmy!!! Thanks for the recipe!!

This recipe is AMAZING. and will certainly become a staple at our house. 
However, the website was so hard to work with due to all of the ads: it kept jumping around the page loading new ads while I was trying to read the recipe. Really unfortunate and frustrating! But still leaving 5 stars because it’s super yummy and that’s the whole point 😂🙌🏼

Summer corn salad is loaded to the brim with grilled corn, sweet cherry tomatoes, ricotta salata cheese, and fresh basil for that signature summer taste. 

Summer Corn Salad

scallions, thinly sliced

cherry

ricotta salata cheese, cubed

basil leaves, torn

Preheat a grill over medium-high heat. Place each ear of corn on a large piece of aluminum foil. Put 1/2 tablespoon of butter on top of each, then roll and seal in the foil. 

When grill is hot, add wrapped ears of corn and grill about 5 minutes per side, for a total of 15 minutes. Set aside and cool for 10 minutes.

When corn is cool enough to touch, slice kernels off and place in a large bowl. Add scallions, tomatoes, ricotta salata, and olive oil, then toss to combine. Add salt and pepper, taste, then adjust seasoning as needed.

Add freshly torn basil leaves right into the bowl, give one final toss, and then serve warm or at room temperature. 

Just made this tonight with Feta.  It was fantastic!!

Grilled Corn Salad is inspired by Mexican street corn (elote) and made with chili- lime seasoning, scallions, and cotija cheese with no mayo.

Grilled Corn Salad with Cotija

scallions

queso Cotija (crumbled)

Tajin, Chili Lime Seasoning

lime wedges (optional for serving)

lime wedge

Set the grill to medium-high. Husk the corn.

Grill 10 to 12 minutes, turning often, until charred in spots. Transfer to a cutting board and set aside to cool.

Cut the kernels off the cobb. Put the corn, scallions and cotija cheese in a medium salad bowl. Drizzle with the olive oil and toss.

Add the tajin (chili lime seasoning), cilantro and toss again. Taste for salt and pepper and adjust as needed.

Serve topped with more chili lime seasoning and fresh lime wedges if desired.

A super fresh, vibrant and  flavorful grilled corn salad that can be made on a conventional grill or electric grill or on the stovetop (gas or electric ranges). With a tangy homemade cumin and orange dressing to tie it all together!

Grilled Corn Salad with Orange Dressing

corn kernels or 2 fresh ears of corn (see instructions

bell pepper (chopped)

red onion (finely diced)

basil leaves (torn)

orange juice

salt salt

cumin seeds

Maize (/ˈmeɪz/ MAYZ; Zea mays subsp. mays, from Spanish: maíz after Taíno mahiz), also known as corn, is a large grain plant first domesticated by indigenous peoples in Mexico about 10,000 years ago. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. The leafy stalk...

Bell pepper (also known as sweet pepper or a pepper in the United Kingdom, Canada and Ireland, and a capsicum /ˈkæpsᵻkəm/ in Australia, India, Pakistan, Bangladesh, Singapore and New Zealand) is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white,...

green bell pepper

Cumin

Honey /ˈhʌni/ is a sweet food made by bees foraging nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by most beekeepers and consumed by people. Honey is also produced by bumblebees, stingless bees, and other hymenopteran...

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps,...

If using an electric grill with a grill plate that doesn&#39;t allow the kernels to fall through, simply heat the grill to 400°F and add the fresh or frozen kernels. Grill for 10 minutes, stirring occasionally, until the kernels are tender and beginning to char. If you using an electric grill with a grill or griddle plate, heat the grill to 400°F, then add the ears of corn and cook for 10 minutes, turning the ears occasionally.

Corn | Electric Grill

Heat your grill to 400°F or set at medium-high heat. Place the ears of corn directly on the grill rack and cook for 10 minutes, turning the ears occasionally to ensure even cooking. The corn is done when tender and gently charred.

Corn | Conventional Grill

While this isn&#39;t technically grilled, you can still have a delicious corn salad with this method! If using an electric range, heat a skillet over medium high heat, then add fresh or frozen corn kernels. Cook for 10 minutes, stirring frequently, until the corn is tender and beginning to char. If using a gas range, wrap ears of corn in foil and place directly the flame on your gas burner over medium, turning frequently with TONGS (do not use your hands!), for 10 minutes or until the corn is tender and charred in spots.

Corn | Stovetop

If you cooked ears of corn, gently slide a knife alongside the ears of corn over a large mixing bowl until you&#39;ve removed all corn kernels from the cob. Otherwise, place your grilled corn in a mixing bowl along with the bell pepper, cucumber, onion and basil. Give it a little mix.

In a small bowl, whisk together the orange juice, oil, honey (or maple syrup), salt, cumin and pepper. Drizzle it over the salad and toss to coat. Enjoy right away or chill in the fridge before digging in!

Making the Salad

This vegan Mexican street corn salad recipe is healthy, easy to make, and a perfect summer side dish for potlucks and picnics! Smoky, creamy, and just 30 minutes required.

Easy Vegan Mexican Street Corn Salad Recipe

(15-ounce) of sweet corn (low-sodium

red bell pepper, chopped

red onion, finely chopped

jalapeños

cilantro, chopped

cashew mayo

garlic powder

1/2teaspoon chili powder

Salt

Preheat your oven to 425˚F and line a baking sheet with parchment paper. Drain and rinse the corn, spread evenly on the prepared pan, and pat down with a paper towel.

Place in the oven and bake it for 20 minutes. Remove and let cool for 5-10 minutes.

Place the corn in a large bowl and add the red onion, bell pepper, jalapeños, and chopped cilantro. Toss the ingredients together.

To make the dressing add the cashew mayo, vegan parmesan, lime juice, and spices to a small bowl and whisk. Pour the dressing over the corn mixture and stir until everything is well combined.

Taste and adjust any of the flavors as needed. You may want to add a little sea salt and black pepper.

Serve and top with a drizzle of lime juice, a bit of lime zest, vegan parmesan, and smoked paprika.

This looks delicious! I'm preparing it tomorrow?

Oh My!  I made this today and it is mind blowing!  I used frozen fire roasted corn instead  (made it that much simpler!) and I added some cayenne pepper and a bit more smoked paprika  and lime juice and it was perfect for my taste. And it made so much!  It’s perfect for a potluck, or just for chow hounds like my hubby and me. Absolutely tastes like Mexican street corn. Really good stuff.  Thanks again, Shane, for another “keeper” recipe.

Super yummy! I added it to Cuban Black Beans with chopped Romaine lettuce, and it was FANTASTIC! Thank you, Shane.

Just made this! I used fresh corn, cut it off the cob, and pan fryed it til it was slightly charred. Deeelicious!
I used tofu mayo for the 1st time and I am very pleasantly surprised how much I like it.
So this recipe is a keeper!!

A lot of my vegan dishes are very winter focussed so while hosting a vegan dinner party I decided to try this recipe. While it added a little extra effort to make the vegan mayo and Parmesan it was so worth it. Absolutely mouth watering deliciousness. Will be making again this summer!

This mexican corn salad... Is AMAZING! This is my first time making it, and I love it! The flavors are so delicious! And I will be making this again! Thank you for putting this recipe out there for everyone to enjoy!

Made this with frozen fire roasted corn and it was easy and delicious.
Thank you for another great recipe.

This Vegan Mexican Street Corn Salad is everything you love about grilled Mexican street corn without the mess! Fresh, grilled corn on the cob (elotes), sliced off the cob (esquites), and paired with a cool, creamy, and tangy gluten-free, allergy-free mayo-based sauce with cilantro, lime, and a dash of spice! An easy summer side dish recipe!

Vegan Mexican Street Corn Salad (Gluten-Free, Allergy-Free)

Cup Vegan/Soy-Free Mayo

TB Nutritional Yeast

TB Fresh Lime Juice

Tsp Lime Zest

Cup Chopped Cilantro

to 1 Tsp Chili Powder (to taste)

Tsp Black Pepper

Salt (to taste)

Smoked Paprika

First, remove the husks of the corn cobs and lightly brush the corn with olive oil (or directly grease your grill).

Top 12 grilled corn salad recipes from across the web

The most viewed grilled corn salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Easy Vegan Mexican Street Corn Sala...

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Top 12 grilled corn salad recipes from across the web

The most viewed grilled corn salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Corn Salad with Feta

Grilled Corn Salad with Tomato and ...

Mexican Street Corn Salad

Corn, Avocado, and Tomato Salad

Fresh Corn Salad

Grilled Chicken and Corn Salad

Mexican Street Corn Salad

Summer Corn Salad

Grilled Corn Salad with Cotija

Grilled Corn Salad with Orange Dres...

Easy Vegan Mexican Street Corn Sala...

Vegan Mexican Street Corn Salad (Gl...

The most viewed grilled corn salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine