Grilled Corn Salad with Cilantro Vinaigrette: A Summery Crowd-Pleaser
Charred, creamy, and zesty flavors combine in a vibrant mix that shines at every cookout.
Grilled Corn Salad with Cilantro Vinaigrette
When summer hits and sweet corn is in season, few dishes capture the flavors of sun and backyard grilling like a vibrant grilled corn salad. With charred corn, creamy avocado, juicy tomatoes, hearty beans, and a zesty cilantro vinaigrette, this salad becomes a star attraction at any picnic, barbecue, or potluck. If you’ve only ever served corn on the cob, this fresh and colorful recipe opens up a world of new possibilities for sweet corn lovers.
Why Make Grilled Corn Salad?
- Bursting with freshness: Grilled summer corn is at its peak sweetness, and when combined with lime, avocado, and tomatoes, every bite sings with flavor.
- Incredibly versatile: Serve as a side, a topping for tacos or grilled meats, or as a healthy vegetarian main course.
- Perfect for a crowd: Easily doubled or tripled, this dish keeps well at room temperature for backyard gatherings.
- Quick to prepare: Aside from grilling, all steps are simple and suited to weeknight cooking.
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh ears of corn | 6, shucked | Best when local sweet corn is available |
| Sweet onion | 1 large, cut into 1/2-inch-thick rings | Vidalia or other mild variety preferred |
| Olive oil | 1/2 cup, plus for brushing | Extra virgin for the vinaigrette |
| Kosher salt & black pepper | to taste | |
| Fresh lime juice | 1/3 cup (from 2–3 limes) | Freshly squeezed for brightness |
| Fresh cilantro | 1 1/2 cups (chopped) | Half for vinaigrette; half for salad |
| Avocados | 2, chopped | Firm but ripe |
| Yellow tomatoes | 2, chopped | Or use other firm heirloom varieties |
| Pinto beans | 1 (15-oz) can, drained & rinsed | Black beans may be substituted |
| Pimientos | 1/4 cup, finely chopped | For a mild, tangy-sweet kick |
Step-by-Step Directions
- Preheat the Grill:
Set your grill to medium-high heat. Prepare the grates by brushing with oil if needed to prevent sticking.
- Prepare & Grill Corn and Onions:
- Brush the shucked corn and separated onion rings with olive oil.
- Season generously with salt and pepper on each side.
- Place corn and onion rings on the grill. Turn occasionally, grilling until the corn is charred in spots and tender (about 10 minutes), and onion rings are soft and lightly charred (about 8 minutes).
- Transfer to a plate to cool slightly.
- Make the Cilantro Vinaigrette:
- In a blender or food processor, combine lime juice and half your chopped cilantro (about 3/4 cup). Pulse until roughly chopped and combined.
- With blender running, slowly drizzle in the olive oil to create a thick, vibrant green vinaigrette. Season with salt and pepper to taste.
- Assemble the Salad:
- Cut the grilled corn kernels from the cobs.
- Roughly chop the grilled onion rings.
- In a large serving bowl, combine the corn, onions, chopped avocados, chopped yellow tomatoes, rinsed pinto beans, and pimientos. Toss lightly.
- Chop remaining cilantro and add to the salad base.
- Toss with Vinaigrette & Serve:
Drizzle the cilantro vinaigrette over the salad, tossing gently to combine. Adjust seasoning with additional salt, pepper, or lime juice if desired. Serve immediately, or cover and chill for up to two hours for flavors to meld.
Chef’s Tips & Ingredient Swaps
- Don’t over-grill: For maximum sweetness and texture, grill corn until just charred—not mushy.
- Swap the beans: Try black beans, kidney beans, or chickpeas for a different protein profile.
- Mix up the veg: Use halved cherry tomatoes, roasted red peppers, or grilled zucchini for extra color.
- Prep-ahead: Grill and prep veggies up to a day ahead and refrigerate—wait to add avocados and vinaigrette until shortly before serving.
- Make it a meal: Toss in diced grilled chicken, shrimp, or tofu for a simple protein boost.
How To Serve Grilled Corn Salad
- As a side dish for grilled steaks, chicken, or BBQ ribs.
- Spoon generously atop tacos, quesadillas, or grilled fish.
- With tortilla chips for dipping, like a chunky salsa.
- Stuffed in pita bread or wraps for a meatless lunch.
Pairings & Menu Ideas
Serve this zesty salad alongside other summer classics for a colorful and satisfying spread:
- Grilled chicken, shrimp skewers, or beef fajitas
- Classic potato salad or coleslaw
- Fresh watermelon or fruit salad
- Lemonade, margaritas, or an iced tea bar
Frequently Asked Questions (FAQs)
Can I use canned or frozen corn instead of fresh?
Yes! If fresh corn isn’t in season, substitute with well-drained canned corn or thawed frozen corn. Skip grilling and toast corn briefly in a dry skillet for some smoky flavor.
How long will grilled corn salad keep?
The salad can be made in advance without avocado and vinaigrette for up to 24 hours. Add chopped avocado and dressing just before serving to prevent browning and preserve freshness.
Is this recipe gluten-free and vegan?
Yes, the core ingredients are naturally gluten-free and vegan (if using a vegan-friendly vinaigrette). Always check labels on canned beans and pimientos.
What others are reading
Can I add cheese or other toppings?
Absolutely. Crumbled feta, queso fresco, or cotija cheese add a creamy, tangy finish. Chopped jalapeños, red chili flakes, or toasted pepitas deliver crunch and heat.
Seasonal Variations
- Late summer: Add grilled zucchini and extra herbs like basil or mint.
- Southwestern style: Mix in black beans, diced red pepper, and a dash of smoked paprika.
- Italian-inspired: Substitute balsamic vinegar for some of the lime juice and add basil for a unique twist.
Nutrition Snapshot (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | approx. 290 |
| Fat | 18g |
| Carbohydrates | 33g |
| Fiber | 8g |
| Protein | 6g |
| Sodium | 250mg |
*Nutrition values are approximate and will vary based on actual ingredients used.*
Storing Leftovers
- Keep in an airtight container in the refrigerator up to 2 days.
- If storing, keep avocado and vinaigrette separate until ready to serve. This helps prevent the avocado from browning and maintains the salad’s crisp texture.
Expert Tips for the Best Grilled Corn Salad
- Let flavors meld. Chill the dressed salad (without avocado) for an hour to let flavors blend; add avocado just before serving.
- Use a sharp chef’s knife. Carefully cut kernels off the cob by holding one end upright on a cutting board and slicing downward.
- Add crunch & color. Top with pumpkin seeds, radishes, or purple cabbage for a colorful presentation.
More Summery Corn Salad Ideas
- Corn and Black Bean Salsa: Add diced red bell pepper, jalapeño, lime, and serve with tortilla chips.
- Creamy Chipotle Corn Salad: Swap vinaigrette for chipotle-mayo dressing, add cherry tomatoes and queso fresco.
- Roasted Corn & Squash Salad: Grill yellow squash or zucchini alongside corn, then toss with a balsamic vinaigrette and fresh basil.
Make It Your Own!
This salad is endlessly customizable. It’s a delicious way to embrace what’s fresh at your farmer’s market or to clean out your refrigerator’s veggie drawer. Whether you follow the classic recipe to a tee or explore new combinations, grilled corn salad with cilantro vinaigrette always shines as a true taste of summer.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a40038060/corn-salsa-recipe/
- http://circainteriors.blogspot.com/2010/03/pioneer-woman-katies-roasted-corn-salad.html
- https://www.thepioneerwoman.com/food-cooking/recipes/a43413083/corn-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32252731/grilled-corn-salad-with-cilantro-vinaigrette/
- https://pioneerwoman.fandom.com/wiki/Katie’s_Roasted_Corn_Salad
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