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.

up close shot of a large bowl of corn salad with yellow corn, chopped tomatoes, cucumber, onion and cilantro all tossed together this recipe

I’m SO excited to be sharing this recipe with you today because it’s a recipe from one of my dear friends’ new cookbooks! I’ve known Jessica, from JessicaGavin.com, for a few years now but FINALLY got the chance to meet her in person a couple weeks ago at a food blogging conference in Salt Lake City. That’s the funny thing about working in the online space; I’m good friends with a lot of people who I’ve never actually met in real life. I digress.

Jessica recently released her first cookbook called Easy Culinary Science and I’m happy to be sharing it with you today!

shot of a cookbook that's called "easy culinary science"

I had the MOST difficult time picking a recipe from her cookbook to share with you because I seriously want to share ALL of them. I’m obsessed with this cookbook (and every single recipe on her blog). They’re all thought out so technically and she shares fun little scientific advice and fun facts with each of her recipes. She also has a way of making difficult recipes NOT so difficult to approach.

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

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!

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:

Print
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Grilled corn salad in a white serving bowl.

Grilled Corn Salad

★★★★★

5 from 2 reviews
  • Author: Brita Britnell
  • Total Time: 32 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe

Description

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

Ingredients

Scale

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

Instructions

  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

Nutrition

  • Serving Size:
  • Calories: 216
  • Sugar: 7.1 g
  • Sodium: 596.6 mg
  • Fat: 15.7 g
  • Carbohydrates: 19.9 g
  • Protein: 3.7 g
  • Cholesterol: 0 mg

Keywords: grilled corn, summer grilling recipe, summer salad