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This vibrant grilled corn salad brings all the sunshine flavors of summer to your table in one colorful bowl. I crafted this recipe after countless summer cookouts where I wanted something lighter yet still satisfying to complement grilled proteins.
I first made this salad for a lakeside picnic last July, and it's become my signature dish that friends specifically request when we gather for outdoor meals.
Ingredients
- Corn on the cob: fresh sweet corn creates the foundation with natural sweetness
- Grape tomatoes: burst with juicy flavor select firm ones with bright color
- English cucumber: provides refreshing crunch with minimal seeds
- Avocado: adds creamy richness choose ones that yield slightly to pressure
- Fresh herbs: brighten the entire dish with vibrant flavor notes
- Jalapeño: optional heat element start with less if sensitive to spice
- Feta or Cotija cheese: adds salty tangy dimension that balances the sweetness
- Red onion: provides sharpness that mellows in the dressing
- Olive oil: use good quality for best flavor since it's a key component
- Lime juice: fresh squeezed delivers the best bright acidic notes
- Honey: balances acidity with natural sweetness
- Salt and pepper: enhances all flavors choose flaky sea salt if available
Step-by-Step Instructions
- Prepare the Dressing:
- Combine olive oil lime juice honey salt and pepper in a medium bowl and whisk vigorously until honey fully dissolves and mixture emulsifies. Add diced red onion and set aside to allow flavors to meld while preparing other ingredients. This can be made several hours ahead for even better flavor development.
- Cook the Corn:
- Choose either grilling or boiling method. For grilling leave husks on and place corn directly over medium heat rotating frequently for about 20 minutes until husks are charred. Remove husks and silk then return to grill for additional 2 to 3 minutes to achieve light char marks on kernels. For boiling remove husks and silk completely then submerge in salted boiling water for 10 minutes. Transfer immediately to ice bath to halt cooking and preserve crisp texture.
- Prepare the Vegetables:
- Slice grape tomatoes into halves or quarters depending on size. Dice cucumber into small uniform pieces approximately quarter inch cubes. Roughly chop your selected fresh herbs aiming for about half cup total. If using jalapeño remove seeds and ribs for milder heat then mince finely. Using a sharp knife carefully cut corn kernels from cobs by standing cob vertically and slicing downward.
- Assemble the Salad:
- Combine corn kernels tomatoes cucumber herbs jalapeño and cheese if using in a large bowl. Just before serving cut avocado into half inch cubes and add to bowl. Pour prepared dressing over all ingredients and gently toss until everything is lightly coated ensuring avocado pieces remain intact.
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The real secret to this salad is getting that perfect char on the corn kernels. My family discovered this accidentally when we left corn on the grill a bit too long one evening but the caramelized sugars created such depth of flavor that we now intentionally seek that slight charring.
Storage Tips
This salad keeps beautifully in the refrigerator for up to 3 days if stored without the avocado. Store in an airtight container with the dressing already mixed in to allow flavors to develop further. When ready to serve simply fold in freshly cubed avocado. The lime in the dressing helps prevent other ingredients from browning while stored.
Seasonal Adaptations
While summer corn is undoubtedly the star here this salad adapts wonderfully throughout the year. In winter substitute frozen corn kernels that have been roasted in a cast iron skillet until charred. Spring brings opportunities to add tender asparagus tips or fresh peas. Fall variations might include roasted sweet potato cubes or crisp apple pieces. The dressing works beautifully with any seasonal produce you might incorporate.
Serving Suggestions
This versatile salad shines as both a side dish and light main course. Serve alongside grilled chicken or fish for a complete meal or pile it onto toasted bread for an elevated bruschetta. For entertaining it makes a beautiful addition to a buffet table since it holds well at room temperature for up to two hours. I love serving this in a wide shallow bowl to showcase all the colorful ingredients.
Cultural Context
This salad draws inspiration from Mexican street corn elote but transforms the traditional presentation into a more easily shared format. The optional cotija cheese honors these roots while feta offers a Mediterranean twist. The combination of lime honey and fresh herbs bridges these culinary traditions creating something uniquely adaptable to your preferred flavor profile.
Frequently Asked Questions
- → Can I make this salad ahead of time?
Yes, you can prepare the dressing, chop the vegetables, and grill the corn in advance. Combine everything just before serving for the best results.
- → What can I use instead of Feta or Cotija cheese?
You can substitute with goat cheese or leave it out entirely for a dairy-free option. The salad will still be flavorful with the herbs and dressing.
- → How do I grill the corn if I don’t have a grill?
If you don’t have a grill, broil the corn in your oven, or use a stovetop grill pan. Both methods will give the corn a nice charred flavor.
- → What herbs work best in this salad?
A mix of parsley, basil, mint, and cilantro works beautifully. Feel free to adjust the combination based on your taste preferences.
- → Can I make this salad spicy?
Yes, adding minced jalapeño or a pinch of red chili flakes will give the salad a spicy kick. Adjust the amount based on your heat tolerance.