Grilled Corn Salad

I'm head over heels for this fresh corn salad! Filled with crispy, crunchy, sweet & spicy components, it's a delicious side you'll make again & again.

Summer Corn Salad

According to my Instagram feed, you all celebrated this past holiday weekend by eating watermelon, making pie, or grilling up corn on the cob. If you were part of the third group, this corn salad is a super easy, super delicious recipe you can toss together if you happen to have leftover grilled corn. And if you don’t…. well, it’s still easy nonetheless and it’ll become your favorite summer corn salad.

Summer Corn Salad ingredients

Corn Salad Recipe Ingredients

This summer corn salad brings together my favorite summer ingredients to create a refreshingly sweet, crispy, crunchy, creamy combo that I will most definitely be eating all summer long. It happened by accident, as I used what I had on hand in the fridge, but I’m so in love with it. Here’s what’s in it:

  • Grilled corn adds perfect crispy bites and yummy charred flavor. I had some leftover from this recipe, but if you don’t, it cooks up quickly. Or, for an even simpler option, you could also use raw corn kernels!
  • Cucumber and bell peppers add refreshing crunch.
  • Avocado brings a creamy contrast.
  • Peaches adds juicy sweetness.
  • Basil plays perfectly with the corn & peaches, punching up the fresh summer flavors.
  • Lime juice brightens it up!
  • And creamy chile lime sauce adds some heat and ties it all together.

Corn salad ingredients in a bowl

Corn Salad Serving Suggestions

So, you’ve mixed up your salad. Now what do you serve with it? It would be the perfect summer side dish if you’re grilling any of these recipes:

Or making summer sandwiches like these ones with BBQ Jackfruit or these Oyster Mushroom Po’ Boys.

Corn avocado salad

If you love this corn salad recipe…

Try this one with Mexican flavors or make another summer salad like this watermelon salad, this couscous salad, this pasta salad, or this yummy slaw!


4.8 from 4 reviews
Grilled Corn Salad
 
Prep time
Cook time
Total time
 
This summer corn salad is a great use for leftover grilled corn. If you don't have any on hand, don't worry! It's still easy to make, and it's the perfect summer cookout side dish.
Author:
Recipe type: Salad, side dish
Serves: 4 as a side
Ingredients
  • 3 ears of grilled corn on the cob
  • 1 red pepper, diced
  • 1 green pepper, diced
  • ½ small cucumber, diced
  • 2 ripe peaches, pitted and diced
  • 1 small avocado, pitted and diced
  • 8 basil leaves, thinly sliced
  • juice of 1 lime, plus lime wedges for serving
  • 3 tablespoons Chile Lime Dressing, plus more to taste
  • sea salt
Chile Lime Dressing (this makes extra)
  • ¼ cup Sir Kensington’s Avocado Oil Mayo or vegan Fabanaise
  • 1 tablespoon olive oil
  • ¼ cup chopped cilantro, including stems, plus more for garnish
  • 1 tablespoon fresh lime juice, plus extra slices for serving
  • ⅓ serrano chile, plus more to taste
  • pinch of garlic powder
  • pinch of onion powder
  • sea salt
Instructions
  1. Make the dressing: In a small food processor, combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic powder, onion powder and a few generous pinches of salt. Pulse until combined. Chill until ready to use.
  2. Slice the kernels off of the grilled corn and place in a large bowl. Add the red pepper, green pepper, cucumber, peaches, avocado, basil, lime juice, a few pinches of salt, and toss. Add a few tablespoons of dressing, toss again, then taste and add more dressing and/or salt to taste. Serve with extra dressing and lime slices on the side.

 

22 comments

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Rate this recipe (after making it):  

  1. Amy from parsleyinmyteeth.com
    07.05.2016

    I love the addition of peaches to the other refreshing ingredients for this summer salad. So pretty!

  2. Michelle Lemus
    07.05.2016

    Yum! These sound like great flavors I wouldn’t of thought to put together! Can’t wait to try it!

  3. Jessica
    07.05.2016

    Hi! This sounds delicious! I see the instructions list mayo for the dressing, but I do not see it listed in the ingredient list? Can you advise how much mayo is needed? Thanks and look forward to making this! 🙂

    • Jeanine Donofrio
      07.05.2016

      sorry about that, it’s fixed now!

  4. Phyllis
    07.05.2016

    What is url regarding Sauver award?

  5. Masha
    07.06.2016

    Hi
    Loooove your blog..!
    Would be nice to have a picture included when I use the print function – it’s now text only.
    Masha (following from Zurich/Switzerland)

    • Jeanine Donofrio
      07.06.2016

      we’ll work on adding that!

  6. Migue from ahungryblog.com
    07.06.2016

    Just voted for your blog on Saveur. Great job as always. Love the recipe!

  7. Rachel H
    07.07.2016

    2 questions! 1) If you you don’t have access to a grill is there another way you recommend preparing the corn? 2) If you can’t find the avacado oil mayo or Fabanaise, is there another product you would substitute it with?

    Looks amazing!

    • Jeanine Donofrio
      07.07.2016

      Hi Rachel, you can use raw corn here, it’ll have a nice crunch.

      You can get free shipping at sirkensingtons.com website with the code “lemons” at checkout. Otherwise, you can use a good quality mayo, but Sir K is my favorite 🙂

  8. Clara from zebest-3000.com
    07.11.2016

    What a colorful salad. This is so cool!

  9. Aidan
    08.18.2016

    Hey! I’m super looking forward to trying this this weekend. I was just wondering approximately how much dressing in total this recipe makes, since you mention it makes extra.

      • Aidan
        08.19.2016

        Amazing, thank you so much, Jeanine. PS I genuinely love your book. 🙂

        • Jeanine Donofrio
          08.19.2016

          Oh, I’m so happy to hear that! 🙂

  10. Jane Knapp
    08.31.2018

    I tried this recipe last summer for a family event. It was a huge hit. I’m getting ready to make it again for a Labor Day party this weekend. What I like about the recipe, besides the great flavors that come through with fresh produce and dressing, is that you can prepare most of the veggies and make the dressing in advance. Before serving, you can just add the peaches, avocado, and basil. Thank you for this delicious recipe.

    • Jeanine Donofrio
      08.31.2018

      That’s a great tip! I’m so glad that you’ve loved the recipe and found it easy to make (and pre-make)!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.