I make this Grilled Corn Salad for backyard barbecues, family dinners, and potlucks because it’s so easy to share. The bright lime dressing, fresh cilantro, and crumbled feta bring every ingredient together beautifully. It’s one everyone enjoys.
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Why This Recipe Works
I make this Grilled Corn Salad on repeat during corn season because it’s fresh, colorful, and always easy to serve.
- Smoky, Sweet Flavor: Grilling the corn adds a light char that brings out its natural sweetness in every bite. If you love that smoky corn flavor, you’ll enjoy my Mexican Street Corn Salad, too.
- Fresh Ingredients: Juicy tomatoes, crisp cucumber, creamy avocado, and plenty of fresh herbs keep this salad light and refreshing. The combination of textures makes every forkful interesting.
- Bright Homemade Dressing: The lime dressing comes together in just a few minutes with fresh lime juice, garlic, olive oil, and a touch of honey. It adds plenty of flavor without covering up the fresh vegetables.
- Easy to Customize: I like changing this salad depending on what’s in the fridge by adding grilled shrimp, steak, black beans, or different cheeses. If you’re looking for another fun corn-filled side, try my Mexican Street Corn Pasta Salad.
- Perfect for Summer Gatherings: This salad is just as good for backyard barbecues as it is for weeknight dinners. I love serving it chilled with extra feta, fresh herbs, and lime wedges for a bright finishing touch.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Fresh Corn – The star of this salad. Fresh ears develop sweet, smoky flavor on the grill and give the salad its signature texture. Fresh corn is the best choice whenever it’s in season.
- Cherry Tomatoes – Their juicy, sweet flavor adds freshness and color. Grape tomatoes work just as well.
- English Cucumber – Adds a cool, crisp crunch. Persian cucumbers are an easy substitute.
- Avocado – Makes the salad creamy and balances the smoky corn and tangy dressing. I like adding it just before serving to keep it fresh.
- Red Onion – Adds a sharp, crunchy bite that contrasts nicely with the sweet vegetables. Shallots or green onions can be used instead.
- Feta Cheese – Crumbled feta adds a salty, creamy finish. Goat cheese, queso fresco, cotija, or torn burrata are all delicious alternatives.
- Fresh Lime Juice – Gives the dressing its bright, citrusy flavor. I recommend using freshly squeezed juice for the best taste.
- Lime Zest – Adds extra lime flavor without additional acidity, making the dressing even more vibrant.
- Honey – Balances the tart lime juice with a touch of sweetness. Maple syrup is a simple substitute.
- Tajín (Optional) – Adds a tangy, mildly spicy citrus flavor to the dressing and makes a great finishing sprinkle. Leave it out if you prefer a milder salad.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Brush the Corn: Brush the corn with olive oil and season lightly with kosher salt.
- Grill the Corn: Grill the corn until lightly charred, then let it cool slightly.
- Dice the Cucumber: Cut the cucumber into bite-sized pieces.
- Prep the Avocado: Dice the avocado just before assembling the salad.
- Slice the Kernels: Cut the grilled corn kernels from the cobs.
- Add to the Bowl: Combine the grilled corn, cherry tomatoes, cucumber, and avocado in a large bowl.
- Add the Herbs and Onion: Stir in the cilantro, basil, and red onion.
- Make the Dressing: Whisk together the olive oil, lime juice, lime zest, honey, garlic, kosher salt, and Tajín, if using.
- Add the Dressing: Pour the dressing over the salad.
- Toss and Serve: Gently toss to combine, then top with the feta and serve with extra herbs, lime wedges, and Tajín if desired.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I like adding grilled shrimp, sliced grilled steak, or rotisserie chicken when I want to make this salad a full meal. Crispy bacon is another great option for a smoky, savory bite.
- Veggie Add-Ins: I often toss in grilled zucchini or black beans for extra texture and heartiness. I also add diced jalapeño or pickled onions when I want a little more bite.
- Cheese Options: I love the salty flavor of feta, but goat cheese or queso fresco are easy substitutes. I also like tearing fresh burrata over the top just before serving.
What to Serve with Grilled Corn Salad
Main Dishes
- This Grilled Corn Salad with Avocado and Feta is the perfect side for summer grilling. We love serving it with Easy Carne Asada Recipe, Grilled Salmon Kabobs, or Garlic Grilled Shrimp with Mediterranean Salad for a fresh and satisfying warm-weather meal.
It also pairs beautifully with Grilled Chicken Wraps, Salmon Fish Tacos, or The Best Instant Pot Chicken Carnitas, with the sweet corn and creamy avocado balancing the smoky, savory flavors.
More Summer Favorites
- For a backyard barbecue or potluck, serve this salad alongside Corn and Peach Salad, Watermelon Salad Recipe With Honey Lime Dressing, or Mediterranean Roasted Vegetables for a colorful spread filled with seasonal produce.
For a larger Mexican-inspired meal, add Healthy Taco Bowls or Beer Battered Fish Tacos, then serve a Cilantro Pineapple Margarita on the side.
FAQs
Can I use frozen or canned corn instead of fresh?
Yes. Fresh grilled corn gives the salad the best smoky flavor, but frozen corn works well too. Simply thaw it first, then cook it in a hot skillet or on a grill pan until lightly charred. Canned corn can also be used if it’s well drained.
Why should I let the corn cool before mixing the salad?
Cooling the corn keeps the avocado and herbs fresh and prevents the feta from melting. It also helps the dressing coat the vegetables more evenly.
Can I make this salad ahead of time?
Yes. Prepare the salad and dressing several hours ahead, but leave out the avocado until you’re ready to serve.
How long does Grilled Corn Salad keep?
This salad is best enjoyed the day it is made. If you leave out the avocado, leftovers will keep in an airtight container in the refrigerator for up to 3 days. Add freshly diced avocado just before serving, and avoid freezing the salad because the vegetables and avocado will lose their texture.
More Salad Recipes You’ll Enjoy
- Melon Salad – This melon salad is a vibrant, refreshing dish that’s unbeatable on hot summer days! It strikes the perfect balance of sweet and savory.
- Spicy Cucumber Salad – This 15-minute spicy cucumber salad has the perfect blend of bold, refreshing, and fiery flavors! Enjoy it as a side, snack, or light main.
- Mediterranean Chopped Salad With Herb Vinaigrette – This savory and flavorful Mediterranean Chopped Salad with Herb Vinaigrette is perfect for a crowd or on your own. Load it with cheese, salami, and herbs!
- Fresh Italian Tomato Burrata Salad – Ripe and juicy heirloom tomatoes and creamy burrata cheese make up this Fresh Italian Tomato Burrata Salad. The perfect summer side dish.
If you try this Grilled Corn Salad recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Grilled Corn Salad
Servings: 6 servings
Ingredients
Salad
- 6 ears fresh corn, husks removed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 pint cherry tomatoes, halved
- 1 English cucumber, medium, diced
- 1 avocado, diced
- ¼ cup red onion, finely diced
- ½ cup feta cheese, crumbled
- ¼ cup cilantro, finely chopped
- ¼ cup basil, finely chopped
Lime Dressing
- ¼ cup olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon lime zest
- 1 teaspoon honey
- 2 garlic cloves, grated
- ½ teaspoon kosher salt, or more to taste
- 1 teaspoon Tajín, optional
Garnish
- feta, extra
- fresh cilantro
- fresh basil
- lime wedges
- Tajín, optional
Instructions
- Preheat the grill to medium-high heat. Brush the corn with olive oil, season lightly with kosher salt, and grill for 8 to 10 minutes, turning every few minutes until lightly charred. Let the corn cool for about 10 minutes, then slice the kernels from the cobs.
- While the corn cools, whisk together the olive oil, lime juice, lime zest, honey, garlic, kosher salt, and Tajín, if using, until well combined.
- In a large bowl, combine the grilled corn, cherry tomatoes, cucumber, avocado, red onion, cilantro, and basil. Pour the dressing over the salad and gently toss until everything is evenly coated.
- Transfer the salad to a serving platter, sprinkle with the crumbled feta, garnish with extra herbs, lime wedges, and a little extra Tajín if desired, then serve immediately.
Notes
- Let the corn develop a light char. Those browned spots add smoky flavor and bring out the corn’s natural sweetness.
- Cool the corn before cutting. Let it rest for about 10 minutes so it’s easier to handle and the kernels stay plump.
- Use fresh lime juice. It gives the dressing a brighter flavor than bottled juice.
- Add the avocado just before serving. This helps it keep its shape and fresh color.
- Toss the salad gently. Fold in the avocado and feta carefully so they don’t break apart.
- Chill for 15 minutes if you have time. A short rest lets the dressing coat the vegetables and helps the flavors come together.
- Taste before serving. Adjust the salt, lime juice, or Tajín to match your preference.
- Prep ahead for easy assembly. Grill the corn, chop the vegetables, and make the dressing in advance, then combine everything just before serving.
- Store leftovers without avocado. Keep the salad in an airtight container in the refrigerator for up to 3 days, then add freshly diced avocado when serving.
- Try serving it over whipped feta. A creamy layer of whipped feta makes the presentation look extra special and pairs beautifully with the grilled corn.
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