Grilled Corn Salad Recipe
Introduction
This grilled corn salad is a vibrant and fresh side dish perfect for warm weather meals. Combining smoky grilled corn with crunchy toasted nuts, tender herbs, and tangy pickled onions, it’s bursting with flavor and texture.
Ingredients
- 4 ears corn, shucked and grilled
- 1/4 cup toasted nuts (such as walnuts, pecans, or pistachios)
- 1 cup tender herbs (such as cilantro, basil, or parsley), chopped
- 1/2 cup pickled onions
- 1/4 cup freshly grated Parmesan
- Juice of 1/2 lime
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Step 1: Using a chef’s knife, carefully cut the grilled corn kernels off the cob and place them in a large bowl. Use the bottom of a measuring cup or a small pan to crush the toasted nuts into small pieces.
- Step 2: Add the crushed nuts, chopped herbs, pickled onions, Parmesan, lime juice, and olive oil to the bowl with the corn. Season with kosher salt and freshly ground black pepper, then stir to combine. Taste and adjust the lime juice, olive oil, salt, or pepper as needed.
Tips & Variations
- For extra smoky flavor, char the corn directly over a grill flame before removing the kernels.
- Use any combination of nuts you have on hand or prefer for a different crunch and taste.
- Substitute pickled onions with pickled jalapeños for a spicy kick.
- To make it vegan, omit the Parmesan or use a plant-based substitute.
Storage
Store the grilled corn salad in an airtight container in the refrigerator for up to 2 days. Stir well before serving. It is best enjoyed fresh, but cold leftovers can be eaten as is or brought to room temperature. Do not freeze.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh corn instead of grilled corn?
Yes, you can use fresh corn kernels. For the best flavor, cook the corn on a grill or stovetop to develop some char and sweetness before using.
What if I don’t have pickled onions?
If pickled onions aren’t available, you can substitute with thinly sliced red onions soaked in vinegar and a pinch of sugar for about 30 minutes to mimic the tangy flavor.
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Grilled Corn Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Grilled Corn Salad features sweet grilled corn kernels combined with crunchy toasted nuts, fresh tender herbs, tangy pickled onions, and a touch of sharp Parmesan, all brightened with lime juice and extra-virgin olive oil. Perfect as a refreshing side dish for summer barbecues or light lunches, this salad brings smoky, nutty, and zesty flavors together in a colorful, easy-to-prepare dish.
Ingredients
Salad Ingredients
- 4 ears corn, shucked and grilled
- 1/4 cup toasted nuts (such as walnuts, pecans, or pistachios)
- 1 cup tender herbs (such as cilantro, basil, or parsley), chopped
- 1/2 cup pickled onions
- 1/4 cup freshly grated Parmesan cheese
- Juice of 1/2 lime
- 1 tablespoon extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cut Corn Kernels: Using a chef’s knife, carefully cut the grilled corn kernels off the cob and place them into a large mixing bowl to capture all the sweet, smoky corn.
- Prepare Nuts: Place the toasted nuts into a small bowl and use the bottom of a measuring cup or a small pan to crush them into smaller pieces, enhancing texture and ensuring even distribution throughout the salad.
- Combine Ingredients: Add the crushed nuts, chopped tender herbs, pickled onions, freshly grated Parmesan, lime juice, and extra-virgin olive oil to the bowl with the corn kernels.
- Season and Toss: Season the salad with kosher salt and freshly ground black pepper to taste. Stir all ingredients gently but thoroughly to combine and coat evenly.
- Adjust Flavors: Taste the salad and add more lime juice, olive oil, salt, or pepper as desired to achieve a balanced and bright flavor profile.
Notes
- Grill the corn until slightly charred to enhance sweetness and add smoky flavor.
- Use a mix of nuts for varied texture and flavor—pecans add sweetness, walnuts offer earthiness, and pistachios lend a subtle crunch.
- Pickled onions add tang and brightness; if unavailable, substitute with quick-pickled red onions or finely sliced raw red onion.
- Make sure to use freshly grated Parmesan for optimal flavor rather than pre-grated powders.
- This salad is best served fresh but can be refrigerated for up to one day, just give it a gentle toss before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (grilling corn)
- Category: Salad
- Method: Grilling
- Cuisine: American
Keywords: grilled corn salad, summer salad, fresh herbs salad, pickled onions, grilled vegetables, easy side dish, vegetarian salad
