This grilled corn salad features smoky charred corn combined with fresh vegetables and a zesty dressing. Perfect for summer meals or backyard gatherings, it’s quick to prepare and full of vibrant flavors.

I keep grilled corn salad recipe in regular rotation because it delivers big flavor without fuss. On busy weeknights, it comes together fast with pantry staples I always have on hand.

What I love most is the balance—rich, savory notes with a clean finish that never feels heavy. It’s reliable for meal prep and easy to scale when friends drop by.

I usually serve it with a crisp salad or warm flatbread, and leftovers reheat beautifully the next day.

Quick Facts

Recipe Highlights

This recipe has become a favorite for several reasons.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

What You’ll Need

Gather these fresh ingredients to create a balanced and flavorful grilled corn salad that’s both colorful and satisfying.

• 4 ears of fresh corn, husked
• 1 cup cherry tomatoes, halved
• 1 small red bell pepper, diced
• 1/2 small red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon honey or agave syrup
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 1/4 cup crumbled feta cheese (optional)
• 1 tablespoon chopped fresh parsley (optional)

How to Make It

Follow these steps to grill the corn and combine all the ingredients into a vibrant, tasty salad.

1. Preheat the grill to medium-high heat.
2. Brush the corn with 1 tablespoon of olive oil and season lightly with salt.
3. Grill the corn for about 8-10 minutes, turning occasionally until charred and tender.
4. Remove the corn from the grill and let it cool slightly, then cut the kernels off the cobs.
5. In a large bowl, combine the grilled corn kernels, cherry tomatoes, red bell pepper, red onion, avocado, cilantro, and jalapeño if using.
6. In a small bowl, whisk together the remaining olive oil, lime juice, honey, cumin, salt, and pepper.
7. Pour the dressing over the salad and toss gently to combine.
8. Sprinkle with crumbled feta and parsley if desired before serving.

Helpful Tips

Here are some helpful pointers to get the best results with this grilled corn salad.

• Use fresh, sweet corn for the best flavor and texture.
• Don’t overcook the corn; a little char adds flavor without drying it out.
• If you don’t have a grill, a grill pan or broiler works well too.
• Add avocado last and toss gently to prevent it from mashing.
• Adjust the jalapeño amount based on your heat preference.
• Make the salad a few hours ahead to let flavors meld, but add avocado just before serving.

Ingredient Swaps

If you want to switch things up or accommodate what you have on hand, consider these ingredient swaps.

• Replace fresh corn with frozen corn kernels, thawed and grilled or sautéed.
• Swap cherry tomatoes for diced cucumber or radishes for crunch.
• Use fresh basil or mint instead of cilantro for a different herbal note.
• Try goat cheese or cotija cheese in place of feta for varied flavor.
• Use lemon juice instead of lime for a slightly different citrus tang.
• Omit jalapeño or substitute with a pinch of chili flakes for milder heat.

Storage Tips

To keep your grilled corn salad fresh and tasty, follow these storage tips.

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Add avocado just before serving to avoid browning during storage.
• If the salad seems dry after refrigeration, stir in a splash of olive oil or lime juice.
• Avoid freezing as the texture of fresh vegetables and avocado will degrade.
• Bring the salad to room temperature before serving for best flavor.

What to Serve With It

This salad pairs wonderfully with a variety of dishes and makes a great addition to any meal.

• Grilled chicken or fish for a light protein complement
• Warm crusty bread or garlic bread on the side
• A chilled glass of white wine or rosé
• Black bean or quinoa salad for a hearty vegetarian meal

Nutritional Info