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By: Becky Hardin
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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!
Table of Contents
How to make this Grilled Corn Salad Recipe
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.
Garnish with the reserved cheese and mint leaves.
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
- Grilled Burgers
- Crockpot Ribs
- Balsamic Chicken
- Breaded Pork Chops
- Oven Fried Chicken
- Turkey Burgers
- Garlic Butter Shrimp
- Pesto Salmon
- Bacon Wrapped Shrimp
- BBQ Beef Brisket
Be sure to check out these other summer salads for a party!
- Pesto Pasta Salad
- Strawberry Avocado Pasta Salad Recipe
- Classic Watergate Salad Recipe (Pistachio Fluff)
- Kale Caesar Salad Recipe
- Peruvian Chopped Salad
- Crispy Cheesy Baked Zucchini
- Confetti Corn Salad
Recipe
Grilled Corn Salad Recipe
4.79 from 19 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 10 minutes minutes
Total: 20 minutes minutes
Serves6 people
Print Rate
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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!
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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 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.
Garnish with the reserved cheese and mint leaves.
Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
*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.
Nutrition Information
Calories: 311kcal (16%) Carbohydrates: 22g (7%) Protein: 11g (22%) Fat: 22g (34%) Saturated Fat: 5g (31%) Cholesterol: 19mg (6%) Sodium: 583mg (25%) Potassium: 373mg (11%) Fiber: 3g (13%) Sugar: 9g (10%) Vitamin A: 445IU (9%) Vitamin C: 16.4mg (20%) Calcium: 143mg (14%) Iron: 1.1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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Nancy
Posted on 8/5/2023
Looks like a great dish, Im going to try it fro pot luck tomorrow.. in the instructions it says vinegrette, but there is no vinegar in the recipe, I assume it is just the lime juice mixture ?
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Samantha Marceau
Posted on 8/7/2023
Reply to Nancy
Yes, the mixture you are making in step 3 is the vinaigrette!
Reply
Melissa
Posted on 6/14/2023
Everyone who I serve this for absolutely raves about it. It is requested on a regular basis whenever the word potluck it uttered. It is also pretty economical for large crowds. The cheese and peanuts being the biggest expense. But, do NOT leave out the peanuts. They really make the dish. Thank you Cookie Rookie for finally giving me my “signature dish” lol.
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