This vibrant Grilled Corn Salad combines smoky, charred corn with juicy cherry tomatoes, creamy avocado, and zesty lime-marinated shallots for a refreshing summer dish.
Packed with fiber, plant-based protein from beans, and heart-healthy fats from avocado and olive oil, it’s a light, nourishing, and satisfying salad that comes together in under 30 minutes—perfect for everyday meals or meal prep.
Grilled Corn Salad
Equipment
- 1 Grill pan (or outdoor grill)
- 1 Large bowl
- 1 knife
- 1 Tongs
- 1 small mixing bowl
Ingredients
- 2 medium shallots thinly sliced
- 2 small jalapeño peppers sliced into rounds (adjust for heat)
- 3½ tablespoons fresh lime juice plus extra for serving
- 2 tablespoons extra virgin olive oil plus more for grilling
- ½ teaspoon ground cumin
- Kosher salt or sea salt to taste
- Freshly cracked black pepper to taste
- 6 medium or 4 large ears of corn husked
- 1 pint ~300 g cherry tomatoes
- 1 15-ounce/425 g can pinto beans (or black beans), drained and rinsed
- ½ –¾ cup 6–9 g cilantro leaves with tender stems, finely chopped
- 1 large ripe avocado diced or torn into chunks
Instructions
- Marinate the Shallots and Jalapeños: Start by preparing the flavorful base of the salad. In a small mixing bowl, combine the thinly sliced shallots and the jalapeño rounds.Add 3½ tablespoons of fresh lime juice and 2 tablespoons of extra virgin olive oil. Sprinkle in ½ teaspoon of ground cumin, a pinch of kosher or sea salt, and several cracks of freshly ground black pepper. Gently toss everything together so the shallots and jalapeños are evenly coated in the marinade. Set the mixture aside on the counter for 20–30 minutes to allow the flavors to meld and the shallots to soften. This step infuses the salad with a tangy, mildly spicy base.
- Prepare the Corn for Grilling: While the shallots marinate, prepare your corn. Husk the ears of corn, removing all outer leaves and silks. Rinse briefly under cold water and pat dry with a paper towel. Lightly brush each ear of corn with a small amount of olive oil to prevent sticking and encourage beautiful grill marks. This also helps to enhance the natural sweetness of the corn.
- Grill the Corn: Place a grill pan over high heat and allow it to become very hot. Using tongs, carefully add the oiled corn cobs in a single layer. Grill for about 10–12 minutes, turning the cobs every few minutes so each side gets a few charred, smoky marks. The goal is not just to cook the corn but to give it a slightly caramelized, smoky flavor that will elevate the salad. Once grilled, remove the corn from the pan and set it aside to cool slightly.
- Grill the Cherry Tomatoes: Next, prepare the cherry tomatoes. Place the tomatoes in a small bowl and drizzle with 2 teaspoons of olive oil. Season lightly with salt and cracked black pepper. Return your grill pan to medium-high heat, and when hot, carefully add the tomatoes. Grill them for 3–5 minutes, turning occasionally, until the skins blister and slightly char. Remove the tomatoes from the pan and let them cool for a few minutes. Grilling the tomatoes intensifies their natural sweetness and adds a subtle smoky undertone to the salad.
- Shave the Corn Kernels: Once the corn has cooled enough to handle safely, stand each ear upright in a large bowl. Using a sharp knife, carefully slice downward along the cob to remove the kernels. Continue around the cob until all the kernels are shaved off.The kernels should fall directly into the bowl, creating a base of sweet, smoky corn for your salad.
- Combine the Salad Ingredients: Add the grilled cherry tomatoes to the bowl with the corn kernels. Pour in the marinated shallot and jalapeño mixture, including all of the flavorful marinade liquid. Next, add the drained pinto beans (or black beans) and the finely chopped cilantro. Using a large spoon or salad tongs, gently toss all the ingredients together, ensuring every kernel of corn and bean is coated with the marinade and the smoky flavors are evenly distributed.
- Add the Avocado: Finally, incorporate the diced or torn avocado into the salad. Gently fold the avocado in to avoid mashing it, so it retains its creamy texture. Taste the salad and adjust seasoning as needed—add a little more salt, cracked black pepper, or an extra squeeze of lime juice to brighten the flavors.
- Serve and Enjoy: Transfer the salad to a serving platter or bowl. This Grilled Corn Salad is best enjoyed immediately while the corn is still slightly warm, but it can also be served at room temperature. The combination of smoky corn, sweet grilled tomatoes, creamy avocado, tangy shallots, and fresh cilantro makes each bite flavorful and refreshing. Perfect for summer lunches, barbecues, or as a side to your favorite protein.
Notes
- Adjust the jalapeño amount to control spiciness; removing seeds makes it milder.
- Corn can be grilled on an outdoor grill, stovetop grill pan, or even roasted in the oven.
- Use fresh, ripe avocado for the best creamy texture and flavor.
- If beans are canned, rinse and drain them well to reduce sodium.
- For extra freshness, add herbs like mint or parsley alongside cilantro.
- This salad is best served immediately but can be refrigerated for later use (see storage tips).
- Lime juice enhances flavor and prevents avocado from browning.
Chef’s Secrets For Perfect Salad
The key to making this Grilled Corn Salad truly stand out lies in balancing flavors and textures.
Use high-quality, fresh corn—preferably sweet summer corn—for maximum natural sweetness.
Marinating shallots and jalapeños in lime juice softens their bite while infusing a bright, zesty undertone.
Don’t rush the grilling; letting the corn and tomatoes char slightly adds a deep, smoky flavor.
Gentle folding of avocado preserves its creamy texture, which contrasts beautifully with the charred corn and crisp shallots.
Small details like freshly cracked black pepper and finishing lime juice elevate the salad from good to unforgettable.
Serving Suggestions For Grilled Salad
This salad is versatile and can be served in multiple ways. As a side dish, it pairs beautifully with grilled meats, fish, or plant-based proteins.
For a light lunch, serve it over a bed of mixed greens or quinoa for a complete meal.
It also works as a vibrant picnic dish or barbecue side, bringing color and freshness to any spread.
Garnish with extra cilantro or a sprinkle of toasted pumpkin seeds for added crunch.
Serve slightly warm or at room temperature to let the smoky flavors shine.
Storage Tips For Salad Longevity
Grilled Corn Salad is best enjoyed fresh, but it can be stored for convenience.
Place leftovers in an airtight container and refrigerate for up to 2 days.
To prevent the avocado from browning, store it separately or add just before serving.
When reheating, avoid microwaving; instead, allow the salad to come to room temperature naturally, which preserves texture and flavor.
If the salad seems slightly dry after refrigeration, add a splash of fresh lime juice or a teaspoon of olive oil to revive its brightness.
Frequently Asked Questions
1. Can I make this salad ahead?
Yes! You can prepare the corn, tomatoes, beans, and shallot marinade a few hours ahead.
However, add the avocado just before serving to maintain its fresh, creamy texture. Marinating the shallots in advance will enhance the flavors even further.
2. What can I use instead of pinto beans?
lack beans, kidney beans, or chickpeas all work as substitutes. Choose a bean that complements the smoky, charred flavors of the corn.
Ensure beans are rinsed and drained if using canned varieties.
3. Can I grill this salad outdoors?
Absolutely! Outdoor grilling works wonderfully. Brush the corn and tomatoes with olive oil, then grill over medium-high heat until lightly charred.
An outdoor grill can add an extra smoky depth compared to a stovetop grill pan.
4. How can I make it spicier or milder?
Adjust the number of jalapeño slices and whether you include seeds.
For mild heat, remove all seeds; for more kick, include the seeds or add a pinch of red pepper flakes. The lime juice balances any heat added.
5. Is this salad suitable for meal prep?
Yes, it’s great for meal prep. Store all components separately—corn, beans, tomatoes, and avocado—then assemble when ready to eat.
This method keeps textures intact and maintains the salad’s fresh, vibrant flavors.
