This grilled corn salad recipe is one of our favorites in our house. Everyone fills their plates with this in the heart of summer, but whether or not it’s summer you can make this delicious salad any time of year.
Nothing says summer more than grilled corn on the cob. The flavor of grilled corn is quite unique and the way it melts in your mouth compared to just boiled corn is what makes it the best way to enjoy corn in summer. We usually roast our corn for this recipe at the same time we make our Tomatillo Salsa Verde. We love serving this recipe alongside our favorite cabbage salad with tacos. This grilled corn salad is very easy to make and will quickly become a favorite in your home, too.
Grilled corn salad recipe ingredients
The ingredients for grilled corn salad are super simple and easy-to-obtain pantry basics to use for this recipe without any problem. You can modify it and add more to your liking or if you decide to make a large or small batch of corn salad.
Grilled cornPreparing grilled corn ahead of time is easy or just use up some leftovers from another meal. If you don’t have grilled corn, don’t worry! You can toss frozen corn into a frying pan to create the same effect or even use raw corn. Just cut the cob if you want to make it faster.
PepperIt’s easy to get peppers from the garden in the summer, or you can use hot peppers as well. To really spice up the flavor, toss it on the grill for a little while with the corn. You can use any pepper you want depending on the flavor and heat you want. We love the use of mild pepper but the jalapeño works great here, too.
coriander: We’re usually always able to keep cilantro on hand for this meal until late in the summer. If you don’t have cilantro by chance, you can use another herb like basil. Feta or Cotija cheese: We love using feta in this salad to add that slight creamy touch, but if you’re not interested in eating cheese, you can use the vegan varieties or skip them altogether, too.
LemonadeA good squeeze of lemon juice goes a long way in this salad, but it’s absolutely necessary to add that perfect flavor to counteract the roasted flavor of the corn.
rice vinegar: A little tang because we don’t add mayonnaise to this. The vinegar creates a similar flavor without the fat. Rice vinegar is the best option but if you don’t have the best alternative is white wine vinegar.
smoked salt: It’s not necessary to use smoked salt, but I think it adds a final punch. If not, you can use a Maldon Sea Salt sprinkle but the smoked salt is amazing.
What do you serve with grilled corn salad recipe?
You want to serve grilled corn salad with other things in the summer season, too. The best things to serve them with are any of the following or even use them as an addition to tacos.
Grilled corn salad is one of our favorites in our house. Everyone fills their plates with this in the heart of summer, but whether or not it’s summer you can make this delicious salad any time of year.
3–4 ears of corn (suggested grilled but can be raw) 2 Pepper (suggest using whichever type of pepper you prefer at the level of heat) juice 1 gear 1/2 cup feta or cotija cheese 2 tablespoons rice vinegar 1 Big bunch of coriander 2 pinch of smoked salt
Once the corn is cooked or if you are using raw corn, you will cut the corn from the cob into a bowl.
Add the rest of the ingredients to the bowl
Generously stir and taste to adjust salt and lemon juice.
**** If you’d like it to be spicier, you can add red foil. ****
Frequently Asked Questions
Do you need to soak corn before grilling for this grilled corn salad recipe?
If you are grilling corn, some people think it may be helpful to soak the corn in its husk before grilling it to avoid charring. In my experience, this does not matter and is an unnecessary step to take when making grilled corn.
Do you free the corn before grilling?
It is not necessary to grill the corn with its husks or with silk. In fact, I like the look of the corn a lot more if you grill it without the husk at all. They get bland and charred and smoke that way too.