Just in time for summer, this Grilled Corn Salad recipe is the perfect side for any party or summer dinner! It’s loaded with fresh corn, cucumber, tomatoes and all of the flavors of summer.

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I love how delicious and easy this grilled corn salad recipe is for summer entertaining and for easy weeknight dinners. It also keeps for a good few days which makes it perfect for eating on throughout the week. Needless to say, I’m a huge fan!

top down shot of large bowl of corn salad with yellow corn, chopped tomatoes, cucumber, onion and cilantro all tossed together

I wanted to get it posted this week because I also thought that it would make a great Memorial Day side dish for any parties that you might be going to!

side by side shot. Left: stack of 4 raw ears of yellow sweet corn. Right: 4 grilled ears of husked corn on a white plate

How to make this Easy Grilled Summer Corn Salad:

The recipe itself is very basic (just requires a decent bit of chopping!). The dressing is blended together in a blender while all of the other ingredients are poured into a big bowl.

large white bowl filled with corn salad ingredients including red bell pepper, avocado, cucumber, onion, tomato, corn and cilantro

The mint seemed a little strange to me at first but I LOVE the extra bit of flavor and sweetness that it adds.

I kind of want to add mint to all of my salads now! It helps that I have a whole section of my yard filled with it.

large bowl of corn salad with yellow corn, chopped tomatoes, cucumber, onion and cilantro all tossed together

If you make this Grilled Corn Salad or if you buy Jessica’s cookbook, please let me know! And if you’re in the need of more delicious summer side dishes, I highly recommend THIS pasta salad!

See how to make this Healthy Grilled Corn Salad here:

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Grilled corn salad in a white serving bowl.

Grilled Corn Salad

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5 from 2 reviews

  • Author: Brita Britnell
  • Total Time: 32 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This Grilled Corn Salad is perfect for summer grilling season and makes for a great potluck side dish that everyone will love!



For the Salad

  • 4 ears of corn, husk removed
  • 1 teaspoon of olive oil
  • salt and pepper, for seasoning corn
  • 1/2 cup of red onion, diced
  • 1/2 cup of red bell pepper, diced
  • 3/4 cup of english cucumber, diced
  • 1/2 an avocado, diced
  • 1/2 cup of cherry tomatoes, quartered
  • 1 clove of garlic, minced
  • 1 tablespoon of jalapeno, minced
  • 1 tablespoon of cilantro, chopped
  • 2 tablespoons of sunflower seeds

Cilantro Lime Dressing

  • 1/4 cup of extra virgin olive oil
  • 2 tablespoons of mint, chopped
  • 1/4 cup of cilantro, chopped
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of lime juice
  • zest of 1 lime
  • 1 teaspoon of honey (maple syrup or agave work great here as well for a vegan alternative)
  • 1 clove of garlic, minced
  • 1/2 teaspoon of salt
  • freshly ground black pepper to taste


  1. Lightly brush each of the ears of corn with olive oil and then generously sprinkle with salt and pepper.
  2. Heat your grill and once hot, add corn. Cook for 2-3 minutes on each side, rotating so that every side gets a bit charred, 10-12 minutes total. Once done, let cool enough to handle and then cut the kernels off of the cob and transfer to a large bowl.
  3. Add the onion, bell pepper, cucumber, tomato, avocado, garlic, jalapeno, sunflower seeds and cilantro to the bowl.
  4. Make your dressing by adding all of the dressing ingredients to a blender and blend until combined. About 30 seconds. Season with salt and pepper to taste.
  5. Drizzle the dressing onto the corn salad and combine. Season with additional salt and pepper to taste and enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: dinner
  • Method: grilling
  • Cuisine: American