Grilled Corn Salad

Grilled Corn Salad

When it’s hot in the summer, the last thing we want to do is turn on the stove in the house.

So this side salad is perfect for those nights you don’t want to cook and you want to do something cool and fresh!

This also makes an amazing make and take dish for any BBQ, goes great with some grilled chicken or fish, and tastes SOO good on top of tacos!


Coach Jen

Grilled Corn Salad

For the Grilled Corn Salad:

  • 5 ears fresh corn
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons  kosher salt
  • 3/4 teaspoon black pepper
  • 1 pint halved cherry tomatoes
  • 2 cups packed arugula
  • 1 medium avocado
  • 1 small red bell pepper
  • 4 green onions – chopped
  • 1/4 cup chopped fresh cilantro

For the Dressing:

  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder


  1. Preheat the grill to medium (about 400 degrees F).
  2. Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
  3. Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
  4. In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder.
  5. Pour over the salad and toss to combine. Serve at room temperature.
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