This Grilled Corn Salad is the perfect refreshing side for summer BBQ season: grilled sweet corn tossed with zesty lime juice, crunchy red onions, fresh cilantro, salty cotija, and a sprinkle of Tajin for that fun kick. It’s ready in 20 minutes and tastes even better the next day, making it a great make-ahead dish!
Quick Look: Grilled Corn Salad
- 🕐 Ready in: 20 minutes.
- 👪 Serves: 6 people.
- 🥣 Main ingredients: Corn, red onion, cilantro, cheese, and lime juice.
- 😋 Taste: Zesty, bright, salty-sweet with a hint of smoky/char.
- 📖 Dietary info: Gluten-free, vegetarian.
- ⭐️ Why you'll love it: It's a quick and easy summer side that's flavorful and refreshing, perfect for BBQs when you want something lighter alongside heavier dishes, or for busy weeknights and meal prep.
SUMMARIZE AND SAVE THIS RECIPE ON
This is the corn salad I toss together whenever it's hot, and I want something effortless and refreshing yet flavorful and satisfying. I've made it enough times to know it tastes great warm, at room temperature, or even straight from the fridge, which makes it perfect as a last-minute weeknight side with the corn still warm or as a make-ahead dish for BBQ season (or meal prepping!).
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Ingredients
- Corn. I use fresh sweet corn when it’s in season but if you want to make this salad on the stovetop instead of the grill, you can use frozen corn and a cast-iron skillet to get it nice and charred or frozen fire-roasted for convenience.
- Oil, for brushing the corn before grilling or for drizzling into the salad so seasonings cling better, if you’re not grilling the corn and you’re making this on the stovetop. I like sunflower or vegetable oil.
- Red onion for that crisp sharp bite that goes beautifully with sweet corn and lime.
- Cilantro, for a fresh herbal note.
- Lime, to brighten the sweetness of corn, add freshness and zest and help the seasonings soak into the kernels better.
- Tajin or chili lime seasoning (optional), to layer extra acidity, heat, and salt in just one step. If you add this, taste before adding in more salt as Tajin already has some.
- Cotija or feta, for that salty pop and extra deliciousness… who doesn’t love cheese?!
- Salt, for flavor.
Scroll to recipe card for quantities!
Substitutions and variations
Frozen corn swap or fire-roasted frozen corn (pre-charred) are great year-round stovetop options. I recommend a cast-iron for best flavor and texture, especially if you use plain frozen corn instead of fire-roasted because you want a good char. I don’t particularly recommend canned because it’s usually softer/mushier and the flavor isn’t as fresh but it can work.
Cheese swap: Cotija, feta or queso fresco all work.
Lime swap: Lemons also work but will give you a less aromatic flavor.
Tajin swap: Any chili lime seasoning brand works, Tajin is just a specific brand’s name (not sponsored) but I use it because I know most of you guys know this seasoning by this name. Chili powder also works!
Make it spicier: Add 1-2 diced jalapeños (with seeds for maximum heat) or serrano peppers. Cayenne also works.
Make it creamy: By making this salad creamy (I recommend mayo or mayo + sour cream), you’re turning it into a Mexican street corn salad, so I recommend you try my Mexican street Corn Salad Recipe for exact quantities/ingredients!
Dairy-free: Skip the cheese or use vegan feta.
How to make grilled corn salad
- Step 1: Grill the husked corn on medium-high for 10-12 minutes or cook in a dry hot cast-iron skillet over medium-high for 10-15 minutes.
- Step 2: Cut the kernels off the cob once the corn cools down.
- Step 3: Add the corn kernels, oil, Tajin, salt, cheese, onion, cilantro, and lime juice to a bowl and mix until combined.
Expert Tips
- When cutting the kernels off the corn, stand each cob upright over a clean kitchen towel instead of on a bowl or dish so you can catch all of the kernels with it and transfer them to your bowl without them going everywhere or the corn ear sliding around the plate as you cut.
- Add warm corn to the other ingredients if you want the onion and cheese to soften up slightly for a cozier texture and flavor (I like this for late summer/early fall). For a crisp, bright, refreshing one wait for it to cool down completely.
- If you’re not in a rush, let the salad rest for 10-15 minutes so the flavors can bloom then give it another good mix and serve!
- Serve with tortilla chips to turn it into a fun appetizer.
What to serve with corn salad
For weeknights: Mexican-inspired dishes like Fried Fish Tacos, Skirt Steak Tacos, Salmon Tacos, Chicken Quesadillas, burritos and fajitas are great options!
For BBQs and cookouts: Grilled meats or classic hamburgers, hot dogs sand pulled pork sandwiches are perfect as a main here because this side will give you a contrasting fresh, crunchy texture.
Grilled Corn Salad FAQs
You can but canned corn has a softer/mushier texture and the flavor isn’t as fresh so it wouldn’t be my top choice, frozen corn is better. But if canned is what you have on hand, drain the corn very well then pat it dry with some paper towels and cook it in a dry hot cast-iron.
You want some char on multiple kernels but not all of them, most kernels should still be yellow and tender with a slight crisp. Same goes if you’re using a cast-iron for this recipe!
Try garlic, chili powder or smoked paprika. You can also add avocado, tomatoes or cucumbers but they will make your salad a bit more watery.
Make-Ahead and Storing Instructions
Storing Instructions: Store covered or in an air-tight container in the refrigerator for up to 2-3 days.
Make-Ahead Instructions: This is a great make-ahead side! To make ahead, follow the recipe through step 3 skipping the lime juice. Store in an air-tight container in the refrigerator or in a bowl covered with plastic wrap. Chill in the refrigerator until ready to serve, remove from the refrigerator and add in the lime juice, toss and serve. For best flavor, let the salad rest 10-15 minutes after adding the lime juice.
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag us @itsdamnspicy on Instagram and use the hashtag #itsdamnspicy so I can see your creations and re-share them with my followers! ⭐️
Grilled Corn Salad
Ingredients
- 5-6 ears corn (or 24 oz frozen corn or fire-roasted frozen corn)
- 1 and 1/2 tbsp (20 ml) vegetable oil (for grilling, reduce to 1 tablespoon or 15 ml if you're making this recipe on the stovetop)
- Salt (to taste)
- 3/4 teaspoon Tajin (it's chili lime seasoning but chili powder also works)
- 3/4 cups (120 g) crumbled Cotija (or feta)
- 1/2 large red onion
- 3 tablespoon finely-minced cilantro
- 3 limes (I use key limes which are smaller than other limes and I get 6 tablespoon of lime juice)
Instructions
- Set the grill to medium-high.
- Husk the corn, brush with oil and grill for 10-12 minutes, turning often, until some of the kernels are charred. For the stovetop: Heat a dry cast-iron skillet over medium-high heat until hot and cook for 10-15 minutes or until charred.
- Once the corn cools down, stand each cob on a clean kitchen towel and use a sharp knife to slice downward and cut the kernels off the cob.
- Add the corn kernels, season with salt and Tajin and mix (if you cooked the corn on the stovetop, drizzle in the oil). Add the cheese, onion, cilantro, and lime juice. Mix until combined and serve.
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