This post may contain affiliate links. See my disclosure policy.
This easy grilled corn salad recipe is a fresh and colorful side dish made with sweet charred corn, juicy cherry tomatoes, crisp cucumber, red onion, and fresh cilantro in a bright lime dressing. Ready in just 25 minutes, it’s perfect for barbecues, potlucks, and all your warm-weather meals.
When sweet corn is in season, this easy corn salad recipe is one of the best ways to enjoy it. Charring the corn brings out its natural sweetness and adds light, smoky flavor, while the tomatoes, cucumber, red onion, and cilantro keep the salad crisp, fresh, and full of color. Tossed in a simple lime dressing, this summer corn salad is light enough for hot days, sturdy enough for potlucks and barbecues, and versatile enough to serve with everything from Greek marinated chicken and grilled steak to burgers, baked salmon, and tacos. It’s a favorite summer side dish that looks beautiful on the table and always disappears fast.
If you love sweet corn, also try my mango watermelon corn salad for a sweet and fruity twist or elote (Mexican street corn) for a rich and flavorful side dish.
Table of Contents
Corn Salad Recipe Ingredients
This corn salad recipe is made with simple, fresh ingredients that highlight the natural sweetness of summer corn. The salad itself is colorful, crisp, and full of texture, while the lime dressing is light, bright, and just enough to bring everything together without overpowering the vegetables. Here’s what you’ll need to make it:
For the Corn Salad:
- Corn on the cob – The star of the recipe. I recommend grilling or charring the corn for the best flavor. You can make this salad with frozen corn if needed. Just thaw it completely and char it in a hot skillet to add some of that smoky flavor.
- Cherry tomatoes – Sweet, juicy, and perfect for adding fresh summer flavor. Grape tomatoes will also work.
- English cucumber – Adds cool, crisp texture and helps balance the smoky corn. You can peel the cucumber or leave the skin on.
- Red onion – Sharp and flavorful. Green onion will also work.
- Fresh cilantro – Adds freshness and a pop of color.
- Cotija cheese – Optional, but great for a light salty finish. Feta cheese is a delicious alternative.
- Lime wedges – Optional for serving, but highly recommended.
For the Lime Dressing:
- Fresh lime juice – Keeps the salad bright and fresh.
- Olive oil – Adds richness and helps coat everything evenly.
- Salt & black pepper – To help the flavors pop.
How to Make Grilled Corn Salad
- Grill or char the corn. Preheat an outdoor grill, grill pan, or skillet over medium-high heat. Add the corn and cook for 8 to 10 minutes, turning every couple of minutes, until the kernels are tender and lightly charred on all sides. You are not looking to blacken every inch of the corn, just enough color to add a slightly smoky, grilled flavor while keeping the kernels juicy and sweet. Once cooked, transfer the corn to a plate or cutting board and let it rest until cool enough to handle.
Boiled corn option: If you prefer, you can boil the corn instead of charring it. Cook the ears in a large pot of boiling water for 3 to 5 minutes, or until tender, then drain and let cool before slicing off the kernels. Just keep in mind that boiled corn will have a sweeter, cleaner flavor without the smoky depth of grilled or charred corn.
- Combine the corn and salad ingredients. Once the corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice the kernels from the cob. Transfer the kernels to a large mixing bowl, then add the halved cherry tomatoes, diced cucumber, finely diced red onion, and chopped fresh cilantro. Toss gently to combine.
- Make the dressing. In a small bowl, whisk together the fresh lime juice, olive oil, kosher salt, and black pepper until well combined. The dressing is simple, bright, and light, which keeps the focus on the fresh vegetables and sweet corn.
- Toss, garnish, and serve. Pour the dressing over the salad and toss gently to combine. Season to taste and garnish with Cotija cheese, if desired. Serve with lime wedges and enjoy immediately, or chill for 15 to 20 minutes before serving.
Using Frozen or Canned Corn
Fresh corn is my first choice, especially when it is in season. That said, frozen or canned corn can absolutely work when fresh corn is not available. You’ll need about 3 cups of frozen corn or 2 (15-ounce) cans corn.
- Frozen corn: Frozen corn is the better substitute because it keeps a sweeter flavor and firmer texture. Let it thaw completely, pat it dry, and cook it in a hot skillet for a few minutes until warmed through and lightly charred in spots. This helps remove excess moisture and adds some of that grilled flavor you would get from fresh corn.
- Canned corn: Canned corn is the most convenient option, but it is softer and less crisp than fresh or frozen corn. Drain it very well, rinse if desired, and pat dry before adding it to a hot skillet. Cook just long enough to remove excess moisture and give it a little color.
Pro Tip: No matter which option you use, remember to let the corn cool slightly before tossing it with the tomatoes, cucumber, red onion, and cilantro so the vegetables stay crisp and fresh.
Variations
This easy corn salad is fresh, simple, and full of summer flavor. Here are a few ways to switch things up based on what you have on hand.
- Swap the cilantro for fresh parsley or basil.
- Add avocado just before serving for extra creaminess.
- Use green onions instead of red onion for a milder flavor.
- Skip the Cotija cheese for a dairy-free version.
- Add extra lime juice or a little lime zest for a brighter finish.
What to Serve with Corn Salad
This corn salad pairs well with all kinds of summer mains and sides. It is especially good with grilled meats, burgers, tacos, and other warm-weather salads.
- Grilled mains: The sweet corn, crisp vegetables, and lime dressing pair really well with smoky, savory grilled meats. Serve it with my easy grilled chicken skewers, carne asada, or grilled citrus marinated chicken.
- Burgers and tacos: For a classic summer meal, serve it alongside juicy hamburgers or grilled salmon sliders. It’s also delicious with tacos like carnitas tacos and shrimp tacos.
- Fresh summer sides: If you are building out a full summer spread, this corn salad goes well with other seasonal favorites like grilled veggie skewers, creamy potato salad, and my fresh fruit salad. Together, they make an easy and vibrant menu for cookouts, potlucks, and backyard dinners.
Storage Tips
Store leftover corn salad in an airtight container in the refrigerator for up to 3 days. For the best texture, give it a gentle stir before serving and add an extra squeeze of fresh lime juice if needed to brighten it back up.
If you’d like to make it ahead of time, you can prepare the salad and dressing separately and toss them together just before serving. This helps keep the vegetables crisp and fresh.
More Delicious Salad Recipes
If you try making this grilled corn salad recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Corn Salad
Ingredients
- 4 ears fresh corn
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons Cotija cheese, optional
- Lime wedges, for serving
Instructions
- Grill or char the corn over medium-high heat for 8 to 10 minutes, turning every few minutes, until the kernels are tender and lightly charred in spots. Transfer to a plate and allow the corn to cool until easy to handle.
- Carefully slice the kernels from the cob and add them to a large mixing bowl. Add the halved cherry tomatoes, diced cucumber, finely diced red onion, and chopped cilantro.
- In a small bowl, whisk together the lime juice, olive oil, kosher salt, and black pepper until well combined.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Taste and adjust the seasoning if needed, then top with optional Cotija cheese.
- Serve with lime wedges, if desired. Enjoy immediately, or chill for 15 to 20 minutes before serving.
Notes
- Fresh corn is best: Fresh, in-season corn gives this salad the best flavor and texture. Grilling or charring it adds light smoky flavor and brings out its natural sweetness.
- Frozen or canned corn works, too: If fresh corn is not available, use about 3 cups frozen corn or 2 (15-ounce) cans corn, drained well. For the best flavor, cook the corn in a hot skillet for a few minutes until warmed through and lightly charred before adding it to the salad.
- Boiled corn option: You can boil the corn for 3 to 5 minutes instead of charring it, though the salad will have a less smoky flavor.
- Make ahead tip: You can prepare the salad a little in advance and chill it for 15 to 20 minutes before serving to help the flavors come together.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days and stir before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s a great Fresh Corn Salad Recipe.