Summer Grilled Corn Salad Recipe

A serving bowl full of summer corn salad with corn, avocado, red onion, cilantro, cabbage, and lime wedges, with a wooden spoon and cilantro behind the bowl.

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Summer Grilled Corn Salad Recipe

Grilled Corn Salad is PERFECT for summer, packed with creamy avocado, crisp cucumber, and juicy cherry tomatoes, all tossed in a bright honey-lime vinaigrette, ready in just 20 minutes!

Prep Time5

Cook Time15

Total Time20

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 278kcal

Author: Jacqui

Equipment

1 Grill or grill pan
1 large mixing bowl

Ingredients

For the Corn Salad

4 medium ears of corn shucked
2 medium avocados chopped
1/2 medium red onion sliced
2 cups shredded cabbage or coleslaw mix
2 cups English cucumber chopped
1 cup cherry tomatoes halved or sliced

For the Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons lime juice (about 1 lime)
2 tablespoons apple cider vinegar
2 tablespoons fresh cilantro chopped
1 tablespoon honey
1 teaspoon dijon mustard
1/2 teaspoon kosher salt or to taste
1/2 teaspoon black pepper or to taste

Instructions

Preheat the grill to medium-high heat. Place the corn directly on the grill grates and close the lid. Turn the corn every 3-5 minutes, until lightly charred on each side. Remove from the grill and allow to cool, then cut the kernels off of the cob.
Add the corn and all of the other veggies to a large mixing bowl. In a small bowl or jar, whisk together the ingredients for the vinaigrette until combined.
Pour the vinaigrette over the salad, gently tossing everything together until coated in the dressing. Taste and adjust salt and pepper as-needed and serve.

Notes

Click on the time in the instructions to start a timer!

Storage

Refrigerate for 2-3 days in an airtight container.

Cooking Tips

The grill adds a lot of flavor to the corn. The next best thing is to cut the kernels off and cook them in a saute pan until lightly caramelized.
Let the corn cool before adding it to the salad, so it doesn't start to cook the other veggies with it.
Toss the freshly cut avocado in some extra lime juice before adding it to the salad. This will help keep it from browning.
When you're cutting the corn kernels off the cob, trim the end of the cob so it's flat, then stand the corn up. Very gently cut the kernels off in a downward motion. Be careful and make sure the cob isn't wobbling, trim the end so it stands securely.

Nutrition