Grilled Corn Salad Recipe – Here’s your ultimate summer side! This easy summer salad is a blissed-out blend of grilled corn, jalapeño, red onion, scallion, and a delicious lime dressing! Serve the grilled corn salad with burgers, shrimp, or chicken at your next backyard barbecue. Enjoy!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the grilled corn salad
- 4 cups Fresh corn kernels
- 1 tablespoon unsalted butter
- 2 jalapeño, sliced
- 1/2 red onion, sliced
- 2 scallions, sliced
- 1 cup chopped parsley
- 1 tablespoon mayonnaise
- 4 tablespoons fresh lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
How to make the grilled corn salad:
1. Heat butter in a skillet on medium-high and add corn. Cook the corn kernels until slightly charred, approximately 7-10 minutes.
2. Add to a large salad bowl and set aside.
3. Add sliced jalapeno, parsley, scallion, and red onion to the salad bowl with corn and mix well to combine.
3. In a mason jar, add all dressing ingredients (mayo, lime juice, cumin, paprika, chili, salt) and shake well until smooth. Add the dressing to the bowl with corn and other ingredients and mix well.
4. Serve the grilled corn salad or cover and store in the fridge for up to 8 hrs before serving. Enjoy!
Photo credit: © Eatwell101.com
Tips for the corn salad recipe
- Customize this corn salad further by adding crumbled feta cheese, and/or avocado. You can use whatever you like or have on hand!
- Feel free to change or adjust the amount of spices for the dressing.
- If you don’t like mayo in your dressing, use olive oil instead.
What to serve with the grilled corn salad?
You can serve this grilled corn salad as the side to grilled shrimp, salmon, burgers, steak, or chicken.
How to grill corn in the oven
Spread the corn kernels on a rimmed baking sheet. Drizzle the kernels with 1 tablespoon of olive oil, tossing to coat. Roast in the oven at 350ºF (175ºC) for about 15 to 20 minutes. Broil the corn kernels for about 3 minutes at the end of the cooking time.
How to keep the corn salad leftovers
The grilled corn salad will last in your refrigerator for 3 days. Make a little extra dressing and store it separately, then drizzle it over individual servings.
More corn recipes you might like
- Creamy Corn Salad
- Cheesy Corn Fritters
- Grilled Chili Lime Butter Corn on the Cob
- Grilled Corn with Garlic and Parmesan
Photo credit: © Eatwell101.com
