Grilled Corn Salad
To make grilled corn salad, char cobs of sweet corn on the grill until browned in spots, then cut off the kernels and toss them while warm with diced tomato, pepper, red onion, herbs, and a bright lime-and-olive-oil dressing. Grilling the corn adds a smoky sweetness that raw or boiled corn can't match. Add crumbled feta or a pinch of chili to finish. It's best in late summer when corn is at its peak.
When Canadian sweet corn hits the markets in late summer, this is the salad to make. Charring the cobs on the grill turns their sweetness smoky and deep, and tossed warm with tomatoes, peppers, herbs, and a squeeze of lime, it’s the side that steals the barbecue. It’s bright, a little smoky, and tastes like the best week of summer.
Char is the flavour
Grilling is what sets this apart from an ordinary corn salad — the browned, caramelized spots on the kernels bring a toasty sweetness that boiled corn just doesn’t have. Get the cobs over high heat and turn them until they’re charred in patches. No grill? Blister the kernels in a screaming-hot cast-iron pan or under the broiler.
Toss it warm
Cut the kernels off and dress the salad while the corn is still warm — it drinks up the lime dressing better and everything comes together. Use the ripest tomatoes and peppers you have; this is a garden-glut salad.
Bright and balanced
Lime, olive oil, and a pinch of chili keep it fresh and lively against the sweet corn. Salt generously — corn loves it.
Make it yours
- Cheesy: crumbled feta or cotija, elote-style.
- Creamy: diced avocado, or a spoonful of mayo for a Mexican street-corn feel.
- Hearty: black beans and grains to make it a meal.
- Herby: cilantro, basil, or plenty of green onion.
Serve it warm or at room temperature alongside anything off the grill. It’s a five-minutes-of-charring, ten-minutes-of-chopping side that punches far above its effort — and the highlight of corn season.
At a glance
Grilled Corn Salad
Ingredients
Tap an ingredient to check it off
Instructions
- Grill the corn over high heat, turning, until charred in spots. Cool slightly.
- Stand each cob up and cut the kernels off into a bowl.
- Add the tomato, pepper, onion, and herbs.
- Whisk the lime juice, olive oil, and seasoning; toss through while the corn is still warm.
- Fold in feta or avocado if using, and serve warm or at room temperature.
Frequently asked questions
Do I need a grill, or can I char corn indoors?
A grill gives the best smoky char, but you have options indoors: char shucked cobs directly over a gas flame, blister the kernels in a very hot dry cast-iron pan, or roast them under the broiler. The goal is browned, caramelized spots on the kernels for that toasty flavour. Even quickly boiled or raw fresh summer corn makes a good salad if grilling isn't practical.
Can I make corn salad ahead?
Yes, within reason. It holds well for a few hours and even improves as the flavours meld, making it great for a barbecue or potluck. Dress it and keep it at room temperature if serving within a couple of hours, or refrigerate for longer. If adding delicate herbs or cheese, stir them in closer to serving. It's best the day it's made rather than the next day.
What can I add to make it a meal?
Corn salad is easily bulked up: add black beans and avocado for a Tex-Mex bowl, grilled shrimp or chicken for protein, or cooked grains like quinoa or farro. Crumbled feta or cotija, a handful of arugula, or diced cucumber all work too. As a side it's perfect as is, but it's a flexible base for a fuller plate.