Whether you’re planning your summer cookout menu or just want a light picnic dish, this grilled corn salad is an easy, versatile option that everyone will love. And if you do have summer barbecues on your mind, be sure to check out my Complete Guide to Vegan Grilling!
Why you’ll enjoy this Grilled Corn Salad
So easy, quick, and fuss-free! From start to finish, this grilled corn salad takes 25 to 30 minutes to make and requires just 10 ingredients you can get at any grocery store. Plus, you get the charred flavors of summer grilling without having to fire up and clean an outdoor grill. Summer freshness. Sweet summer corn is grilled until a little smoky and charred, then married with the sweet juiciness of cherry tomatoes, a bit of heat from jalapeños, and fresh citrus flavors from lime juice and cilantro. The result is a burst of sweet summer flavors with a spicy kick. Can’t get enough of summer corn? Try this incredibly creamy Corn Chowder or this Charred Corn Salad. Perfect for entertaining. Despite being so easy to make, this corn salad is impressive and flavor-packed, making it perfect for your summer cookouts, barbecues, and al fresco entertaining. And since it’s so quick to toss together, you can spend more time hanging with your people and less time in the kitchen!
How to make this Grilled Corn Salad
Gather your ingredients!
Start by quick marinating the sliced shallots and jalapeños in the olive oil and lime juice. Season with salt, pepper, and cumin. Let rest for 20 minutes. This mellows the texture and sharpness, but also infuses them with more flavor.
Heat a grill pan over high heat. Once very hot, add the corn cobs (lightly brushed with olive oil). Grill for 10 to 12 minutes, turning occasionally, until nicely charred in spots.
Toss the cherry tomatoes with a bit of olive oil, and season with salt and pepper. Grill on high for 3-5 minutes, tossing occasionally, until charred and wrinkly.
Shave the kernels from the ears of corn and combine them with the cherry tomatoes in a large bowl.
Toss in the pickled shallot-jalapeño mixture, including the liquid.
Add the chopped cilantro and pinto beans.
Gently add the avocado and toss lightly. Season with more salt, pepper, and/or lime juice.
Tips for making this recipe
To keep things as efficient as possible, start by marinating the shallots and jalapeños. In the meantime, prep and grill the corn and tomatoes. If you’re using a grill pan, it will get smoky in the kitchen, as you’re grilling the corn and tomatoes over high heat. Be sure to open some windows in your kitchen and surrounding rooms and/or turn on your oven vent. That’s all you need to know about this easy yet flavorful Grilled Corn Salad. If you love this recipe, please rate and review the recipe below :)
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