This mouthwatering Grilled Corn Salad is loaded with fresh corn, creamy avocado, fresh tomato, jalapeno, and more, all tossed in fresh cilantro and lime. Such an easy and delicious corn salad that is perfect for cookouts and summer barbecues!

Fresh summer vegetables are high on my list of favorite things about summer! And featuring them in delicious recipes that are not only quick and easy but flavorful and healthy makes them even better! My family loves to grill and is blessed to be able to do so throughout most of the year since we live in the South. But when the fresh bounty of summer arrives, recipes like this scrumptious Grilled Corn Salad are on the menu often!

How to Make the Best Grilled Corn Salad

This quick, easy, and very tasty grilled corn salad is easy to make in minutes and is perfect for serving at summertime cookouts. Here’s how you’ll make it.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

• fresh corn on the cob – fresh grilled corn on the cob is delicious when grilled and adds so much to this salad. Don’t have a grill? No problem – I share another way to prepare your corn to follow. I don’t recommend frozen or canned corn for this fresh, amazing salad.
• ripe tomatoes – chopped, or grape tomatoes, quartered – Try to use tomatoes that are as ripe and juicy as possible for the best taste and results.
• jalapeno pepper – seeded and diced – You can use a bit less or a bit more than the recipe calls for if you wish to suit your own preference. The heat is in the membranes, so take note of that as you prepare your jalapenos for the salad.
• green onions – sliced – This is my favorite onion to use in this recipe, but you could use a bit of red onion instead if you don’t have green onions available.
• avocado – peeled and diced – Ripe avocado combines deliciously with the other ingredients to give the salad a cool and creamy taste.
• fresh lime, fresh cilantro, and kosher salt – The fresh lime juice combines perfectly with the fresh cilantro and a bit of salt for an easy dressing to bring the whole salad together!

Optional Ingredient Variations

Here are some tasty variations to this recipe if you want to make it a main dish!

Beans – Give the salad a southwest kick with some black beans! They will add a bit of protein to the salad. Drain and rinse the black beans. You could even add chickpeas or pinto beans instead.

Chicken – My Grilled Cilantro Lime Chicken would be scrumptious in this salad since the flavors will marry all the way through and would turn this side into a main course dinner salad.

Fish or seafood – Grilled salmon or seafood would also be a great option to add to this salad.

Step-by-Step Instructions

Prepare the corn.

If using corn that has already been shucked but still contains the silks, go ahead and silk the corn before grilling. If using corn that is still in the husks, there is no need to shuck and remove the silks from the corn before grilling. But if you prefer to do so, shuck and silk your corn while the grill preheats.

Grill the corn.

Place the corn cobs on the heated grill and cook it until the outer husks of the corn have a slight char (if using unshucked corn), or the corn kernels have a bit of char coloring (if shucked corn). This will take about 15-20 minutes, turning your corn with tongs about every 5 minutes or so.

Prepare other vegetables.

While corn is grilling, prepare other ingredients for the salad by chopping the tomatoes, dicing your jalapeno, and slicing your green onions, then add to a large bowl.

Cut the corn off the cob.

Once the corn cobs are done grilling, remove them from the grill and allow them to cool enough so that they can be handled. Shuck and/or silk the corn cobs if needed. Hold the corn cob with one end on a cutting board, and carefully slice away the kernels from the cob of the corn with a sharp knife.

Combine salad ingredients.

Add the grilled corn to the large bowl with tomatoes, jalapeño, and onions, and then mix in the diced avocado and chopped cilantro.

Finish the salad with a squeeze of fresh lime juice and a sprinkle of salt, then toss it all to combine.

Serve.

For the best results, serve this grilled corn salad immediately after making it since it includes all fresh ingredients.

Storage Instructions

While this salad is best served immediately, although not likely, you could possibly have leftovers.

Place any leftovers in an airtight storage container or wrap well and refrigerate for up to 2 days. The avocado will begin to brown a bit. So if possible, enjoy this salad right after preparing it.

What to Serve with Grilled Corn Salad

This grilled corn salad makes the perfect side dish to serve at cookouts and barbecues with hamburgers, grilled chicken, BBQ Ribs, and more. It’s even a scrumptious topping to shrimp tacos or fish tacos too! And it’s party and tailgate perfection served with tortilla chips.

But this salad is absolutely spectacular all by itself!

Frequently Asked Questions

More Fresh Side Salads for Summer

BLT Pasta Salad Recipe

Honey Lime Fruit Salad Recipe

Cucumber and Tomato Salad Recipe

Simple Caprese Salad Skewers

Strawberry Spinach Salad

Here’s my Grilled Corn Salad Recipe. I hope you love it as much as we do!

Enjoy!
Robyn xo