This grilled corn salad recipe is perfect for summer! Great for picnics or as a side for a cookout, this summer corn salad is packed full of flavor and is easy and quick to assemble. It can be made ahead of time, so it’s a simple fuss free option!
Summer is all about fresh seasonal colorful foods, and it doesn’t get much more tasty than corn! I love how vibrant this dish is, it’s a great addition to any summer party!
How to make this Grilled Corn Salad Recipe
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Grill the 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.
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Add diced jalapeno, most of the mint, cilantro, Parmesan and most of the Cotija cheese to the corn. Mix well.
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In a small mixing bowl, whisk together lime juice, oil, agave syrup, salt and black pepper. Whisk briskly about 1 minute. Pour the vinaigrette over the corn mixture and toss until all ingredients are coated. *See note about making ahead.
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Directly before serving, add the peanuts and gently mix to combine.
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Garnish with the reserved cheese and mint leaves.
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Enjoy!
Mexican Grilled Corn Salad
Although this isn’t an authentic Mexican corn salad, it has elements of cuisine from south of the border. Jalapeños add a mild heat and fresh cilantro lifts the dish. Lime juice and cotija cheese round of this salad which has a sweet edge to it.
Make ahead summer salad
The beauty of this salad, is that it can be made up to 24 hours ahead of time and stored in an airtight container in the fridge. It’s perfect to take to a party or picnic, or to take a little pressure off if you are planning a large cookout.
Simple Corn Salad Recipe
I love how easy it is to put this delicious grilled salad together – 20 minutes and a handful of fresh and tasty ingredients and you have a real show stopper of a side dish.
Serve it alongside your favorite grilled meats for a delicious meal. It also works amazingly well as a topping for tacos!
Top tips to make this Grilled Corn Salad Recipe
- Grilled fresh corn is the best option for this recipes, but if you are in a squeeze, you can use canned or thawed frozen corn.
- Add the peanuts just before you serve the salad.
- Use the freshest ingredients you can, and organic if possible.
- Serve on a large plate in the middle of the table, or use to top tacos.
What to serve with this Grilled Corn Salad
Be sure to check out these other summer salads for a party!
Strawberry Avocado Pasta Salad Recipe
Classic Watergate Salad Recipe (Pistachio Fluff)
Watermelon Feta Salad with Mint by Tori Avey
Grilled Corn Salad Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 311
This grilled corn salad recipe is perfect for summer! Great for picnics or as a side for a cookout, this summer corn salad is packed full of flavor and is easy and quick to assemble. It can be made ahead of time, so it’s a simple fuss free option!
- 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
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Grill the 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.
-
Add diced jalapeno, most of the mint, cilantro, Parmesan and most of the Cotija cheese to the corn. Mix well.
-
In a small mixing bowl, whisk together lime juice, oil, agave syrup, salt and black pepper. Whisk briskly about 1 minute. Pour the vinaigrette over the corn mixture and toss until all ingredients are coated. *See note about making ahead.
-
Directly before serving, add the peanuts and gently mix to combine.
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Garnish with the reserved cheese and mint leaves.
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Enjoy!
*Note: The salad can be made up to 24 hours ahead. 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.
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
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Meet The Author: Becky Hardin
Becky woke up on her 30th birthday and realized she didn’t know how to cook, ANYTHING! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!
