Grilled Corn Salad Recipe
Introduction
Grilled Corn Salad is a fresh and flavorful dish that celebrates the sweetness of summer corn with a zesty, herbaceous twist. Perfect as a side or light lunch, this salad combines smoky corn, crunchy nuts, tangy pickled onions, and a bright lime dressing for a satisfying bite.
Ingredients
- 4 ears corn, shucked and grilled
- 1/4 cup toasted nuts (such as walnuts, pecans, or pistachios)
- 1 cup tender herbs (such as cilantro, basil, or parsley), chopped
- 1/2 cup pickled onions
- 1/4 cup freshly grated Parmesan
- Juice of 1/2 lime
- 1 Tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Step 1: Using a chef’s knife, carefully cut the grilled corn kernels off the cob and place them in a large bowl. Use the bottom of a measuring cup or small pan to crush the toasted nuts into small pieces.
- Step 2: Add the crushed nuts, chopped herbs, pickled onions, Parmesan, lime juice, and olive oil to the bowl with the corn. Season with kosher salt and freshly ground black pepper, then stir to combine. Taste and adjust the lime juice, oil, salt, or pepper if needed.
Tips & Variations
- For extra smoky flavor, lightly char the corn over an open flame before grilling.
- Substitute Parmesan with crumbled feta or cotija cheese for a different taste.
- Try adding diced avocado or cherry tomatoes for more texture and freshness.
- Use a mix of herbs like mint and dill to create a unique flavor profile.
Storage
Store the grilled corn salad in an airtight container in the refrigerator for up to 2 days. The flavors meld nicely after resting, but for best texture, consume within a day. Reheat is not recommended—enjoy chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for this salad?
Fresh grilled corn is best for the smoky flavor and texture, but if using frozen corn, thaw and lightly sauté or roast it to add some depth before mixing into the salad.
How can I make pickled onions at home?
Thinly slice red onions and soak them in a mixture of vinegar, water, sugar, and salt for at least an hour. For best results, refrigerate overnight. This quick pickle adds tang and crunch to the salad.
PrintGrilled Corn Salad Recipe
This vibrant Grilled Corn Salad combines the smoky sweetness of grilled corn with the crunch of toasted nuts, the freshness of tender herbs, and the tang of pickled onions. Finished with a zing of lime juice and creamy Parmesan, it makes a perfect refreshing side dish for any summer meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (for grilling corn)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 4 ears corn, shucked and grilled
- 1/4 cup toasted nuts (such as walnuts, pecans, or pistachios)
- 1 cup tender herbs (such as cilantro, basil, or parsley), chopped
- 1/2 cup pickled onions
- 1/4 cup freshly grated Parmesan
- Juice of 1/2 lime
- 1 Tbsp. extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cut the Corn Kernels: Using a sharp chef’s knife, carefully cut the kernels off the grilled corn cobs into a large mixing bowl. Make sure to cut close to the cob to get as much corn as possible.
- Prepare the Nuts: Place the toasted nuts into a small bowl or on a cutting board and crush them into small pieces using the bottom of a measuring cup or a small pan. Avoid pulverizing them into powder; small chunks provide pleasant texture.
- Combine Ingredients: Add the crushed nuts, chopped tender herbs, pickled onions, freshly grated Parmesan, lime juice, and extra-virgin olive oil to the bowl with the corn kernels.
- Season and Mix: Sprinkle kosher salt and freshly ground black pepper over the mixture. Stir gently but thoroughly to combine all ingredients evenly.
- Taste and Adjust: Taste the salad and adjust seasoning if needed, adding more lime juice, olive oil, salt, or pepper according to your preference.
Notes
- Use freshly grilled corn for best smoky flavor, but you can also use roasted or boiled corn in a pinch.
- Pickled onions add delightful acidity, but thinly sliced red onions soaked in vinegar and sugar work as a substitute.
- Try different combinations of herbs such as a mix of basil and cilantro to customize flavor.
- This salad is great served chilled or at room temperature.
- Can be served as a side dish or tossed into grain bowls for a heartier meal.
Keywords: grilled corn salad, summer salad, grilled vegetables, fresh herbs salad, easy side dish, vegetarian salad
