Fresh Tomato Grilled Corn Salad

Let me tell you, grilled corn salad is one of those dishes that just makes sense.

This side dish brings together the smoky sweetness of charred corn with crisp vegetables and a light, tangy dressing that ties everything together. The kernels get that nice golden color from the grill, adding a subtle smokiness that regular corn salads just can’t match.

I love how the char marks on the corn give it a deeper flavor, while the fresh ingredients keep things bright and fresh. A sprinkle of crumbled feta and some chopped herbs are all you need to finish it off.

It’s the kind of salad that works perfectly for summer cookouts and potlucks, and it always seems to disappear first from the buffet table.

What Kind of Corn Should I Use?

Fresh sweet corn is your best bet for this grilled corn salad, and during summer months, you’ll want to look for ears with bright green, tightly wrapped husks and golden-brown silk. Yellow sweet corn tends to be a bit sweeter than white corn, while bi-color corn offers a nice mix of both – any of these varieties will work great in this recipe. If fresh corn isn’t in season, you can substitute frozen corn kernels in a pinch, though you’ll miss out on that wonderful charred flavor from grilling. When selecting your corn, peel back a small portion of the husk to check that the kernels are plump and tightly packed, and try to use the corn within a day or two of purchase for the best flavor.

Options for Substitutions

This fresh salad is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Shallots: If you don’t have shallots, red onions work great – just use about 1/2 a medium red onion. You might want to soak the sliced onion in cold water for 10 minutes to mellow the sharp taste.
• Jalapeños: You can swap jalapeños with serrano peppers for more heat, or use poblanos for a milder kick. Even a few dashes of hot sauce or a pinch of red pepper flakes will work in a pinch.
• Lime juice: Lemon juice makes a good substitute, though it will change the flavor profile slightly. In a pinch, you could use white wine vinegar, but start with half the amount.
• Corn: When fresh corn isn’t in season, you can use frozen corn – about 4-5 cups. Just pat it dry and pan-roast it in a skillet until you get some nice charred spots.
• Cherry tomatoes: Any tomato variety works here – just chop regular tomatoes into bite-sized pieces. You’ll need about 2 medium tomatoes.
• Cilantro: If you’re not a cilantro fan, try fresh parsley or a mix of parsley and mint. The taste will be different but still fresh and good.

Watch Out for These Mistakes While Grilling

The biggest mistake when making grilled corn salad is not getting a proper char on your corn – make sure your grill is hot enough (around 400°F) and don’t move the corn too frequently, letting each side develop those beautiful grill marks that add smoky flavor. Another common error is serving the salad immediately after mixing – letting it rest for at least 30 minutes allows the flavors to meld together and the shallots to mellow in the lime juice. To keep your avocados from turning brown, add them just before serving, and if you’re worried about spice levels, start with one jalapeño and taste before adding more. For the best texture, avoid overcooking your corn as it can become chewy and tough – remove it from the grill when the kernels are bright yellow and slightly charred, but still crisp-tender when pierced with a fork.

What to Serve With Grilled Corn Salad?

This fresh and zingy corn salad makes an excellent side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside grilled chicken breasts or fish – the smoky flavors from the grill complement each other perfectly. For a vegetarian option, pair it with some grilled portobello mushrooms or veggie skewers. Since this salad already has a Mexican-inspired flavor profile with lime, jalapeños, and cilantro, it’s also great with tacos or quesadillas. If you’re hosting a barbecue, set it next to some juicy burgers or grilled hot dogs for a fresh contrast to the heavier main dishes.

Storage Instructions

Keep Fresh: This grilled corn salad stays good in an airtight container in the fridge for about 2-3 days. The flavors actually get better as they mingle together! Just know that the avocado might start to brown a bit, but the lime juice helps slow this down.

Make Ahead: Want to prep this in advance? You can grill the corn and prep all other ingredients up to a day ahead. Store them separately in the fridge, then combine everything just before serving. If you’re making it for a party, add the avocado last to keep it looking fresh.

Serve Later: When you’re ready to eat your leftover salad, give it a quick stir and taste test – you might want to add a fresh squeeze of lime juice or a pinch of salt to wake up the flavors. Let it sit at room temperature for about 15 minutes before serving for the best taste.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 20-25 g
• Fat: 70-80 g
• Carbohydrates: 140-160 g

Ingredients

• 2 medium shallots, very thinly sliced
• 2 small jalapeños, sliced into thin rounds (choose 1 pepper for moderate spice; remove seeds for milder flavor)
• 3 1/2 tablespoons lime juice, plus extra for serving
• 2 tablespoons virgin olive oil, with more for grilling
• 1/2 teaspoon ground cumin
• Salt to taste (kosher or sea salt)
• Freshly ground black pepper
• 6 medium or 4 large corn ears, husked
• 1 pint cherry tomatoes (~300g)
• 1 can of pinto beans or black beans (15 oz / ~425g), drained and rinsed
• 1/2 to 3/4 cup finely chopped cilantro (leaves and tender stems)
• 1 large ripe avocado, diced or cut into chunks

Step 1: Marinate the Shallots

In a small bowl, combine the sliced shallots and sliced jalapeños.

Add lime juice, extra virgin olive oil, and season with cumin, salt, and a few cracks of pepper.

Toss gently to mix all ingredients, then let them marinate on the counter for 20 to 30 minutes until the shallots soften.

Step 2: Prepare and Grill the Corn

If you’re using a grill pan, ensure good ventilation by opening windows or turning on the oven fan.

Lightly brush each cob of corn with a bit of olive oil.

Heat the grill pan over high heat.

Once it’s very hot, add the corn cobs in a single layer.

Grill them for 10 to 12 minutes, using tongs to turn the cobs occasionally so that every side gets some char.

Once grilled, remove from heat and set aside to cool.

Step 3: Grill the Tomatoes

In a bowl, combine cherry tomatoes with 2 teaspoons of olive oil and season with salt and pepper.

Return the grill pan to high heat.

Once hot, add the tomatoes and grill them for 3 to 5 minutes, turning occasionally until they become charred and blistered.

Set aside on a plate to cool.

Step 4: Shave the Corn

After the corn is cool enough to handle, stand an ear of corn upright in a large bowl.

Use a knife to carefully shave the kernels off, moving in a downward direction so that the kernels fall into the bowl.

Step 5: Assemble the Salad

To the bowl of shaved corn, add the grilled tomatoes and the marinated shallot mixture along with its liquid.

Incorporate the pinto beans and fresh cilantro, then toss everything to combine.

Gently fold in the avocado.

Taste the salad, adjusting the seasonings with additional lime juice, salt, or pepper as needed.

Serve immediately or chill for later enjoyment.