Corn Salad with Cilantro Lime Dressing that’s fresh, sweet, tangy, smoky, crunchy and positively addicting!
This Corn Salad is quick and easy to make and goes with practically everything from chicken to fish to steak to pork! It’s fresh and light, but packed with flavor and one of my all time favorite salads. You can use fresh, canned or frozen corn, and can char your corn on the grill or stovetop for a year-round favorite Corn Salad. Because you are going to want to devour this salad year round – I can guarantee it!
In my book, all summer potlucks need Baked Beans, Corn Bread, Italian Pasta, Fruit Salad and a dynamite Corn Salad. I am soooooo excited to introduce you to such a Corn Salad. This Grilled Corn Salad with Cilantro Lime Dressing from is from Jessica Gavin’s book Easy Culinary Science: For Better Cooking and I wouldn’t change one thing about it – even down to the proportions – that’s how much I love this vibrant salad – and that’s how much I love Jessica’s Book!
Jessica Gavin is a certified culinary scientist who teaches her readers the essential techniques and tips with approachable, delectable recipes and time saving tips (I’ve included her Corn Salad science tips below). Each chapter explores the basic concepts of cooking, how different ingredients work together and how heat affects texture.
In addition to this Grilled Corn Salad Recipe, other recipes include Wok-Fired Orange Garlic Shrimp, Herb Roasted Chicken with Vegetables, Blackened Salmon Tacos, Pan Seared Rib Eye with Miso Butter, Balsamic Roasted Pork Tenderloin, Mushroom Risotto, Lobster Sliders, Nutella Cheesecake Brownies and on and on!
So if you’re a curious cook or simply love delicious recipes, this book is for you!
Easy Corn Salad
Whether it’s summer, winter, fall or spring, you are going to want to keep this Corn Salad recipe in your front pocket as your go-to dinner side. It is seriously AMAZING with a rainbow of bright flavors and textures. When I looked at the recipe, I expected it to be good, but I was blown away at just how fabulous it was.
This Corn Salad is also quick and easy to make, goes with everything, and doesn’t wilt with time or heat. It’s a favorite dish for potlucks, pool parties, picnics and cookouts and can be made ahead of time for no last minute kitchen hustle and bustle.
Sweet corn is already delish but grilling fresh sweet cobs of corn right on the sizzling grill or charring canned or frozen corn in a hot cast iron skillet enhances their natural sweetness and infuses them with a slightly smoky flavor.
This Corn Salad is not only bursting with charred, caramelized sweet corn, but an ensemble cast of freshly diced onions, bell peppers, cucumbers, tomatoes, avocado, jalapeno, garlic and cilantro all enveloped in tangy Cilantro Lime Dressing.
HOW TO GRILL CHARRED CORN
Jessica shares from her book about why she grills corn directly on the grill for this Corn Salad recipe:
There are three basic ways to grill corn: wrapped in foil, in the husks, or directly on the grill without the husks. I like adding them uncovered straight on the grill with just a little bit of oil, salt and pepper. This allows the most flavor compounds developed from Maillard browning due to the high radiant heat coming from the bottom heat source of the grill. Within just a few minutes you’ll see the kernels begin to deepen in color, which equals smoky, succulent, sweet corn flavor.
Are you drooling yet?
To grill corn on the cob:
- Peel the corn
- Remove all the silk
- Lightly brush all over with olive oil
- Season with salt and pepper on all sides
- Grease and heat grill to high heat
- Grill corn over direct heat for 10-12 minutes, turning until lightly charred on all sides, closing the lid in between rotations.
Can I make Corn Salad with Canned or Frozen Corn?
While corn on the cob is my absolute favorite way to devour this Grilled Corn Salad recipe, you are welcome to use either canned or frozen corn. With both of these options you are able to enjoy this Corn Salad year round!
Tips and Tricks to Use canned or Frozen Corn
- This Corn Salad recipe calls for 4 ears of corn which means you’ll need approximately 3 ½ – 4 cups of corn.
- Whether you use canned or frozen corn, take care you are using sweet corn.
- If using canned corn, take care to rinse and drain it first.
- If using frozen corn, you don’t need to thaw it before you add it to the hot skillet.
- If using frozen corn, you will need to cook it a couple minutes longer in order for it to char.
How to Char Canned or Frozen Corn in a Skillet
If it’s not corn on the cob season or you don’t have access to a grill, you can still char frozen, canned, or fresh corn in a cast iron skillet.
- Heat one tablespoon olive oil in large cast iron skillet over high heat.
- Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5 minutes (a few minutes longer if frozen)
- Transfer kernels to a large bowl to cool so they don’t continue to cook.
How to Make Grilled Corn Salad
After your corn is charred, via the grill or stovetop method, all you have to do is combine the ingredients:
- Grilled corn
- Diced English cucumber
- Diced red bell pepper
- Quarteredcherry tomatoes
- Diced avocado
- Diced red onions
- Minced jalapeno
- Chopped cilantro
- Roasted, salted sunflower seeds
Blend our Cilantro Lime Dressing ingredients together and pour over the salad and toss to combine. Soooo easy and sooo ridiculously delicious.
If you are making the Corn Salad in advance, then I suggest combining all of the ingredients except the avocado, then simply toss in the avocado when you’re ready to serve.
Corn Salad Recipe Variations
My husband was out of town when I made this Corn Salad so the leftovers were all mine. I made a meal out of it by adding chopped steak (leftover from my Brazilian Steak) and ramen noodles. It was sensational! The possibilities are endless with this Corn Salad!
- Add a can of rinsed and drained black beans
- Add chopped mangos
- Add crumbled cotija cheese or queso fresco
- Add some brown rice or quinoa, Cilantro Lime Rice or Mexican Rice. Leave alone or stir in some cheddar sour cream
- Add to zoodles or other pasta/noodles.
- Add to leafy salad greens
- Stir in Homemade Salsa or salsa verde
- Add rotisserie shredded chicken, chipotle chicken or chili lime chicken to make it a meal.
- Add chopped carne asada steak or beef barbacoa to make it a meal.
- Serve it as a dip with frito scoops or tortilla chips
Corn Salad Dressing
This Cilantro Lime Dressing is bright, tangy and refreshing. You are going to want to put it on everything. It’s not only made with cilantro and lime, and lime zest but chopped mint, apple cider vinegar, garlic and a touch of honey. The lime and cider vinegar balances the sweetness of the corn and the spiciness of the jalapeno for a perfectly balanced tantalizing dressing.
To make a creamy dressing without the added dairy, Jessica explains in her book:
Using a high-speed blender has the sheer power to create a thickened emulsion within seconds. The droplets of olive oil get separated into tiny fat droplets that are suspended in the lime juice and vinegar to create a temporary emulsion. The blender createt a more finely dispersed emulsion compared to whisking the dressing so it will stay stable for longer.
Isn’t she genius?! And so is her book! Make sure sure you check it out today! And try this Corn Salad Recipe ASAP! You will be in flavor texture heaven!
LOOKING FOR MORE SIDE SALAD RECIPES?
- Cucumber Tomato Salad
- Southwest Orzo Salad with Chipotle Honey Lime Vinaigrette
- Pina Colada Fruit Salad
- Strawberry Salad with Strawberry Balsamic Vinaigrette
- Italian Pasta Salad with Tortellini
- Crunchy Asian Salad with Sriracha Peanut Dressing
You might also like these Mexican Recipes:
- Chili Lime Chicken Tacos with Grilled Pineapple Salasa
- Cilantro Lime Chicken Taco Salad
- Sheet Pan Shrimp Fajitas
WANT TO TRY THIS CORN SALAD RECIPE?
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- 4 ears of corn husks removed
- 1 tablespoon olive oil
- kosher salt for seasoning
- black pepper for seasoning
- 3/4 cup diced English cucumber
- 1/2 cup diced red bell pepper
- 1/2 cup cherry tomatoes quartered
- 1/2 cup diced avocado
- 1/2 cup diced red onions
- 1 garlic clove minced
- 1 tablespoon minced jalapeno without seeds
- 1 tablespoon cilantro plus more for garnish
- 2 tablespoons roasted salted sunflower seeds
Cilantro Lime Dressing
- 1/4 cup extra virgin olive oil
- ¼ cup chopped cilantro
- 2 tablespoons chopped mint
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
- zest of one lime
- 1 teaspoon honey
- 1 garlic clove minced
- 1/8 teaspoon kosher salt
- black pepper as needed for seasoning
- GRILL CORN: Lightly brush each ear of corn with olive oil, and sprinkle each side with salt and pepper. Grease and heat grill to high heat. Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
- OR SKILLET CORN: Cut the kernels off of the cob. Heat the olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5 minutes. Transfer kernels to a large bowl.
- Add all of the Corn Salad ingredients to the grilled corn except for the sunflower seeds.
Cilantro Lime Dressing
- Add all of the Cilantro Lime Dressing ingredients to your blender and blend on medium-high speed until the dressing becomes thickened and an opaque light green color with cilantro speckles, about 30 seconds. Season with salt and pepper to taste.
- Drizzle the dressing onto the corn salad and combine. Season with salt and pepper to taste then top with sunflower seeds and additional cilantro if desired.
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Recipe from Easy Culinary Science: For Better Cooking by Jessica Gavin
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