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

Scale

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