Grilled Corn Salad Recipe

grilled corn salad in a bowl with a spoon

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 311kcal

Author: Becky Hardin

This grilled corn salad recipe is perfect for summer! Great for picnics or as a side for a cookout, this summer corn salad is packed full of flavor and is easy and quick to assemble. It can be made ahead of time, so it's a simple fuss free option!

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Ingredients

5 ears corn shucked & silks removed
3-4 jalapeno peppers seeds removed, diced
¼ cup fresh mint leaves rough-chopped (1 tablespoon reserved)
¼ cup fresh cilantro leaves rough-chopped
¼ cup grated Parmesan cheese
2/3 cup crumbled Cotija or Queso Fresco cheese 1 tablespoon reserved
3 tablespoons freshly-squeezed lime juice
3 tablespoons neutral oil such as canola or a blend
2 teaspoons agave syrup or honey
½ teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
¾ cup dry-roasted peanuts toasted chopped hazelnuts or pistachios
Garnish with the reserved mint leaves and Cotija cheese

Instructions

Grill the corn until lightly charred on all sides. Transfer to a plate and let cool to the touch. Cut off the corn kernels and place in a large mixing bowl.
Add diced jalapeno, most of the mint, cilantro, Parmesan and most of the Cotija cheese to the corn. Mix well.
In a small mixing bowl, whisk together lime juice, oil, agave syrup, salt and black pepper. Whisk briskly about 1 minute. Pour the vinaigrette over the corn mixture and toss until all ingredients are coated. *See note about making ahead.
Directly before serving, add the peanuts and gently mix to combine.
Garnish with the reserved cheese and mint leaves.
Enjoy!

Video

Notes

*Note: The salad can be made up to 24 hours ahead. Add all ingredients except the nuts, place in an air-tight container and refrigerate until ready to serve. Right before serving, add the nuts and mix to combine. Garnish with mint leaves and Cotija cheese.

Nutrition