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Grilled corn salad features fresh summer corn with avocado, tomato, jalapeno, and onion. A delicious, quick, easy and healthy recipe that is perfect for summer barbecues!
Fresh summer produce has to be one of my very favorite things about summer recipes. And featuring them in delicious recipes that are not only quick and easy, but are flavorful and healthy makes them even better! My family loves to grill throughout the year (we live in the South where we can luckily sneak out onto the back porch to grill even in the chilliest of weather), but most especially during the summer.
I passed our local farm stand the other day and he had gorgeous ears of fresh corn. I immediately had to do a u-turn (legally!) to grab a few ears for that night’s supper and to use in this recipe the next day. Let me just say, those fresh-from-the-farmer’s-garden ears of corn did not disappoint! This grilled corn salad makes the perfect side dish to serve alongside grilled chicken, pork tenderloin, or a delicious fish like in our fish tacos. But you know what? It is also pretty spectacular right by itself!
Easy Grilled Corn Salad Recipe
How to Make the Best Grilled Corn Salad
- To make this grilled corn salad, I begin by preheating my grill to high heat.
- If you are using corn that has already been shucked but still contains the silks, go ahead and silk your corn before grilling. If you are using corn that is still in the husks, there is no need to pre-shuck and silk your corn before grilling. If you prefer to do so though, go ahead and shuck and silk your corn while the grill preheats.
- Next, add the corn to the heated grill and cook it until the outer husks of the corn have a slight char (if using unshucked corn) or the corn kernels have a bit of char coloring (if shucked). This will take about 15-20 minutes, turning your corn with tongs about every 5 minutes or so.
- Meanwhile, prepare other ingredients for the grilled corn salad by cutting your tomatoes, dicing your jalapeno, and slicing your green onions.
- Once your corn has grilled, remove it from the grill and allow it to cool enough to handle. Then, using a sharp knife and holding the corn cob on its end on top of a cutting board, carefully slice away the kernels from the cob of the corn.
- Add your grilled corn to the tomatoes, jalapeño, and onions and add the rest of your ingredients.
- Finish the salad off with a squeeze of fresh lime juice and a sprinkle of salt to serve.
This grilled corn salad is best served immediately after making since it includes all fresh ingredients.
Can You Use a Skillet or Grill Pan?
You can absolutely use a skillet or grill pan to cook this corn if you prefer. Simply place your skillet or grill pan over medium-high heat to cook your corn.
Other Ingredients that Would Be Delicious in this Recipe
Beans – If you would like to add a little protein to this delicious salad, beans are a great choice! I would recommend drained and rinsed black beans, chickpeas, or even pinto beans.
Chicken – Grilled chicken would be delicious to take this side dish to a main course! You might want to think of my Grilled Cilantro Lime Chicken since the flavors will marry all the way through the salad.
Fish or seafood – Grilled fish or seafood would also be amazing!
Other Fresh Side Salads for Summer
Here’s my Grilled Corn Salad Recipe. I hope you love it as much as we do!
Grilled Corn Salad Recipe
- 2 ears corn
- 2 medium tomatoes, chopped or ½ pint grape tomatoes, quartered
- 1 medium jalapeno seeded and diced
- 2 medium green onions sliced
- 1 large avocado peeled and diced
- 1 large lime
- fresh cilantro
- Preheat the grill or grill pan to high heat. If needed, brush the grill or grill pan with olive oil to prevent sticking.
- Prepare the corn for grilling. If already shucked, remove all of the silks from the corn. If in the shucks, you can optionally shuck and silk the corn or leave in the shucks for grilling.
- Grill the corn for 15 – 20 minutes, turning every 5 minutes until the corn or the corn husk has a slight char and/ or grill marks. Remove the corn from the grill and allow to cool enough to handle. Once cooled slightly, place the corn cob on the tip on top of a cutting board. Using a sharp knife, carefully cut the corn kernels away from the cob. Repeat with the second cob of corn.
- Place the tomatoes, jalapeno, and sliced onions in a medium bowl. Add the corn, avocado, lime juice, cilantro and salt. Gently toss to combine. Transfer to a serving bowl and serve.