Prepare your grill, rinse out your coolers, and save room for the ultimate cookout side: Grilled Corn Salad. A blissed-out blend of grilled corn, creamy avocado, bright fresh tomatoes, and peppery arugula tossed in a honey-lime dressing, is the perfect corn salad for summer.
If you’re looking for a slam-dunk side to add to any summer spread, this grilled corn salad is IT.
- It goes with just about anything
- It’s easy to make ahead
- Because this is a corn salad without mayo, it’s safe to serve (and tastes fab) at room temperature
- It can easily be scaled to any quantity
- It tastes like a warm, sunny day served on a plate.
Likewise, in the realm of easy, healthy side dishes you can add to your weeknight 30-minute meals, grilled corn salad has you covered too.
Ideas for Serving Corn Salad
I love the versatility of this corn salad. With its bright flavors and alluring array of textures, you’ll want to eat it every which way. And thanks to its nutritious ingredients, you can feel great about eating it too.
Serve this corn salad:
5 Star Review
“We made this for a party and it was so delicious that we made it again so we could have it all to ourselves!!! The flavor of the dressing perfectly complements all of the ingredients.”— Tracy —
Why You’ll Love this Corn Salad for Summer
In addition to a lineup of fresh ingredients, reasonable prep time, and universal taste appeal, here are a few other reasons you’ll love grilled corn salad:
- It will last a few days in the refrigerator. Make it once, then serve it throughout the week.
- Grilled Corn. While corn may taste bland in a raw corn salads or canned corn salads, grilling it takes the flavor to the next level. (If you don’t have a grill, see below tips to cook it in the oven or on the stovetop instead).
- Fresh and Fabulous. Unlike the heavier corn salads with mayo or Fritos that I grew up eating, this grilled corn salad with cilantro lime dressing is light and lovely.
- Bright, Colorful, Cool, and Creamy. The perfect salad for warmer days.
How to Make Grilled Corn Salad
Once you combine the sweet, grilled corn with the other ingredients and top it with the dressing, this salad becomes something truly special.
- Corn. Summer corn is a pleasure in life. This popular produce gets a flavor upgrade once lightly charred on the grill. Even veggie skeptics enjoy the sweet, buttery goodness, and corn contains fiber, potassium, and folate.
If you’re using early-season corn that’s not quite at it’s peak, you may blanch the corn for 3-5 minutes in salted, boiling water before placing it on the grill. While not entirely necessary, it’s an extra step that can help plump and tenderize the corn.
- Avocado. I knew I wanted to make this a grilled corn salad with avocado because of its cool, creamy texture and nutritional value. Avocado is high in potassium and fiber and healthy fats, and it makes the salad more satisfying.
- Cherry Tomatoes. Little bursts of juicy, sweet joy. Plus, tomato and avocado taste delicious together (I also use the combination in this Cucumber Tomato Avocado Salad).
- Arugula. I love the lightly peppery flavor of arugula with sweet fruits and vegetables.
- Red Bell Pepper. Adds a wonderful crunch and color to the salad.
- Green Onions + Cilantro. Fresh, tasty additions.
- Dressing. A bright blend of lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. It’s balanced, zippy, and totally addictive.
- Grill the corn, cut the kernels from the cob, and place them in a bowl. Add the remaining salad ingredients.
- Prepare the salad dressing, then pour it over the salad ingredients. Toss, and ENJOY!
More Ways to Cook Corn for Salad
- Oven Method. Cut the corn kernels off the cob, and spread them on a rimmed baking sheet. Drizzle the kernels with 1 tablespoon of olive oil, tossing to coat. Roast them in the oven at 350 degrees F for about 15 to 20 minutes. To help them brown, broil the kernels for about 3 minutes at the end of the cooking time. Watch carefully so they don’t burn.
- Stovetop Method. Cut the corn kernels off the cob. Heat a skillet on the stovetop over medium heat. Sauté the corn kernels with 1 tablespoon of olive oil. Stir and let cook for 10 to 12 minutes, until browned.
If you’re looking for a corn salad that you don’t have to cook, this Black Bean Corn Salad is for you.
- To Store. Corn salad will last in the refrigerator for 3 days. I like to make a little extra dressing and store it separately, then splash it over individual portions.
- To Freeze. I don’t recommend freezing corn salad once it has been dressed and tossed with arugula.
Note that the arugula will wilt and the avocado will brown slightly when you store this corn salad but the salad will still taste delicious.
- If you’re concerned about the avocado browning, you can add it to each portion instead of mixing it in with the entire salad.
- Stretch your leftovers even further by tossing them with fresh arugula.
Recommended Tools to Make this Recipe
- Grill Tongs. The ultimate grill master’s tool.
- Non-Slip Cutting Board. This one will stay in place while you chop.
Grilled Corn Salad with Avocado
For the Grilled Corn Salad:
- 5 ears fresh corn husked with silks removed
- 1 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1 pint halved cherry tomatoes about 2 cups
- 2 cups packed arugula
- 1 medium avocado peeled, pitted, and diced
- 1 small red bell pepper cored and finely chopped
- 4 green onions finely chopped
- 1/4 cup chopped fresh cilantro
- Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
- Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
- In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.
- Store leftovers in the refrigerator for 2 to 3 days. The arugula will wilt and the avocado will brown slightly, but the salad will still taste delicious. If you are concerned about the avocado browning, you can add it only to the part of the salad that you intend to serve that meal.
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