- Prepare the Ingredients
Gather all ingredients: 6 ears husked corn, 1 large diced avocado, 1 cup halved cherry tomatoes, 1/2 cup finely diced red onion, 1/2 cup chopped cilantro, and 3/4 cup crumbled cotija cheese. For the dressing, have ready 1/4 cup lime juice, 3 tbsp mayonnaise, 1 minced chipotle pepper plus 1 tsp adobo sauce, 1 minced garlic clove, 1 tsp honey, 1/2 tsp cumin, 3/4 tsp salt, and 1/4 tsp black pepper.
- Grill the Corn
Preheat a grill to medium-high heat (about 400°F). Place the husked corn directly on the grates. Grill, turning every 2-3 minutes, until kernels are tender and have dark golden-brown char marks on all sides, about 10-12 minutes total. Transfer to a plate and let cool for 5-10 minutes until easy to handle.
- Make the Dressing & Cut the Corn
While the corn cools, make the dressing. In a small bowl or jar, whisk together the lime juice, mayonnaise, minced chipotle and adobo sauce, minced garlic, honey, cumin, salt, and black pepper until completely smooth and emulsified. Set aside. Stand each cooled cob upright in a large bowl and use a sharp knife to carefully slice downward, removing all the kernels. Discard the cobs.
- Assemble the Salad
To the bowl with the grilled corn kernels, add the diced avocado, halved cherry tomatoes, diced red onion, and chopped cilantro. Pour the prepared dressing over the top. Gently toss everything together until evenly coated. Finally, fold in the crumbled cotija cheese. Taste and adjust seasoning with more salt or lime juice if desired. Serve immediately.
- Calories:280 kcal
- Protein:8 g
- Carbohydrates:30 g
- Sugar:9 g
- Salt:1 g
- Energy:1170 kJ
- Fat:16 g
You know that feeling when summer’s at its peak, and the only thing that sounds right is something smoky, bright, and bursting with sweet crunch? That’s the exact craving that leads me straight to this grilled corn salad. It’s the ultimate transformation of a simple cob, charred to perfection and tossed with a riot of color and a dressing with serious attitude. This isn’t a side dish that just sits there—it’s a vibrant centerpiece that demands to be passed around and devoured. The magic happens when the fire-kissed kernels meet a zesty, creamy sauce and a handful of fresh herbs. It’s a celebration on a plate.
The Legend of the Grilled Corn Salad
Let’s set the scene: backyard barbecues, laughter echoing, and the unmistakable scent of charcoal in the air. While the story of corn dates back millennia, the genius of slicing it off the cob after grilling and turning it into a proper salad feels distinctly modern and endlessly adaptable. I like to think it was invented by someone tired of messy cob holders, who had a lime and a jalapeño handy. It’s a dish born from practicality and a desire for big, unapologetic flavor.
What Makes This Version Sing
The secret here isn’t a single ingredient, but a textural symphony. You get the smoky-sweet pop of the corn, the creamy bite of avocado, the sharp punch of red onion, and the fresh confetti of cilantro. The binding agent? A lime-chipotle dressing that’s both silky and bold. I used to just squeeze lime juice over the top, but blending it with a touch of mayo and that smoky chipotle creates an emulsion that clings to every nub of corn, creating a cohesive, unforgettable bite. It’s a condiment you’ll want to put on everything.
The Pro-Tip: Get That Char, Keep That Crunch
Here’s the non-negotiable step for success: don’t rush the grill. You want actual blackened bits on those kernels for complex flavor, but you don’t want to steam the corn into mush. My method? Medium-high heat, no oil on the corn beforehand (it can cause flare-ups), and a patient turn every 2-3 minutes until it’s speckled with dark gold and black. Let it cool just enough to handle, then slice. This brief rest keeps the kernels plump and juicy for your finished salad.
Serving & Unexpected Pairings
Obviously, this grilled corn salad is a BBQ superstar alongside Serious Eats-worthy pulled pork or juicy burgers. But think beyond the grill! I love it piled high on fish tacos, spooned over a bed of greens for a hearty lunch, or as a brunch side with crispy breakfast potatoes. For a drink pairing, a classic margarita or a crisp, hoppy IPA cuts through the richness beautifully. The bright acidity and smoky notes are a match made in heaven.
Variations for Every Pantry
The beauty of this formula is its flexibility. No cotija? Feta or queso fresco works beautifully. Avocado not ripe? Toss in some creamy black beans. For a vegan version, swap the mayo for a vegan alternative or blended silken tofu in the dressing. Want more heat? Leave the seeds in the jalapeño or add a dash of your favorite hot sauce. You can even add diced mango or peaches for a sweet twist. This mixture is your canvas.
Make-Ahead & Storage Smarts
You can absolutely get a head start. Grill the corn and chop the veggies (except the avocado) a day ahead. Store them separately in the fridge. Make the dressing and keep it in a jar. About 30 minutes before serving, combine everything and fold in the avocado. The salad is best eaten the day it’s made, as the avocado will brown and the veggies will soften, but any leftovers will still taste great for a lunchbox treat the next day.
Your Grilled Corn Salad Questions, Answered
Can I make this without a grill? Absolutely! A grill pan or even your oven’s broiler will work. For a broiler, place shucked cobs on a baking sheet and broil 4-6 inches from the element, turning frequently, until charred in spots.
Is the dressing spicy? It has a warm, smoky kick from the chipotle, not a searing heat. You control the fire by how much adobo sauce you add. Start with a teaspoon and taste.
Can I use frozen corn? You can, but you’ll miss the smoky depth. If you must, thaw and pat dry, then char it in a very hot, dry skillet for a minute or two to get some color before proceeding.
So there you have it—my ultimate argument for turning summer’s golden staple into the most craveable dish on your table. This isn’t just a side; it’s a mood. It’s the taste of long, lazy evenings and good company. Now, fire up that grill, grab those cobs, and get ready for the applause. I’d love to hear how you make it your own—drop a comment below and tell me your favorite twist! And for more inspiration, don’t forget to browse our recipe collection.
