Corn Salad with Cilantro Lime Dressing

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!   

Fresh Corn Salad with avocado, red bell peppers, jalapeno, cilantro, sesame seeds mixed together in a white bowl with silver spoons

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!

Corn Salad with Cilantro Lime Dressing that’s fresh, sweet, tangy, smoky, crunchy and positively addicting!  It's quick and easy to make and goes with practically everything!  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. #salad #cornsalad #recipe #saladrecipe #grilledcorn #summerside #sidedish #potluck

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!

Tossing Fresh Corn Salad with avocado, red bell peppers, jalapeno, cilantro, sesame seeds mixed together in a white bowl

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.

top view of corn salad ingredients in a white bowl with canned corn, avocados, tomatoes, jalapenos, cilantro, red onions, jalapeno, sesame seeds

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?

charred, grilled corn for Grilled corn salad

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.
grilled corn cut of the cob for easy Corn Salad

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.
side view of corn salad ingredients in a white bowl with canned corn, avocados, tomatoes, jalapenos, cilantro, red onions, jalapeno, sesame seeds

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
  • Garlic
  • 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!

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.

Adding Cilantro Lime dressing ingredients in a blender for Corn Salad Recipe

Blended Cilantro Lime dressing in a blender for Corn Salad

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!

Fresh Corn Salad mixed together in a white bowl with silver spoons

LOOKING FOR MORE SIDE SALAD RECIPES?

You might also like these Mexican Recipes:

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©Carlsbad Cravings by CarlsbadCravings.com

 

Fresh Corn Salad mixed together in a white bowl with silver spoons

Grilled Corn Salad with Cilantro Lime Dressing

Corn Salad with Cilantro Lime Dressing that’s fresh, sweet, tangy, smoky, crunchy and positively addicting!  It’s quick and easy to make and goes with practically everything!  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.
Servings: 4 -6 servings
Total Time: 30 mins
Prep Time: 20 mins
Cook Time: 10 mins

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Ingredients

Corn Salad

  • 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

Instructions

Corn Salad

  • 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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28 Comments

  1. Keiko says

    Hi Jen! I am definitely making this!! I love fresh corns! Looks SO delicious! But…I don’t have a grill nor a cast iron skillet…Do you think George Foreman Grill would work? I am interested in buying a cast iron skillet. Do you have a recommendation for me?

    • Jen says

      Hi Keiko, it’s so good to hear from you! xo I don’t have a George Foreman so I can’t tell you exactly but I know it is used to grill chicken so I definitively think it should work. As far as cast iron skillets, I don’t think you can really go wrong because they are all so durable but it is nice to buy one that comes pre-seasoned. Costco carries Lodge (pre-seasoned) at the best price and has has wonderful reviews: https://www.thespruceeats.com/best-cast-iron-pans-to-buy-4140095

      • Keiko says

        Thank you, Jen. Corn is on sale this week, and I am making it! I’ve been enjoying your “Thai Red Curry with Chicken and Vegetables” and “Cilantro Lime Rice with Blackbeans.” SO good! I am addicted! It seems like it wasn’t a long time ago; going to Thai restaurant together and hanging out with other young single adults. Please say hello to Patrick!

        • Jen says

          I’m so happy you’re making it so soon! And oh my goodness, what a blast from the past! I remember when we were trying out different Thai restaurants to find the best Panang Curry and now we live down the street from your recommendation in Carlsbad – so crazy! Love hearing from you Keiko and that you are enjoying my recipes! I hope you and your family are well! xo

          • Keiko says

            Made it on Saturday! Everyone loved it!! I will make it again. Thank you!
            That is crazy that you live down the street from my recommendation, but I don’t remember which one I recommended! 🙂 You have a better memory than me. We need to meet up there when we go that way!

          • Jen says

            You are so welcome, I’m so happy it was a hit! Yes, let’s meet there next time you’re in town!

  2. Jessica Gavin says

    Oh my gosh Jen, the photos looks incredible! I need to fire up my grill 🙂 thank you so much for your support and sharing my cookbook. What a lovely post, you made my day friend!

    • Jen says

      It was my absolutely pleasure! Your book is a masterpiece and I am honored to share it with hopefully more people! Can’t wait to cook more from it!

  3. Rachel says

    I just made this and it is so good. Had a very ripe mango so tossed that in too. I just adore your recipes so keep ’em coming.

    • Jen says

      Ah, thank you so so much Rachel! I love hearing you adore my recipes! and I LOVE the addition of mango – mango makes everything better!

  4. Diana Lopes says

    This reminds me of chickpea salad, I really like the recipe! Thanks!

    • Jen says

      You are so welcome! Enjoy!

  5. Mike says

    Hi – if you’re using frozen corn, how much should you use? Thanks!

    • Jen says

      Hi Mike, you will want about 6 cups of corn. Enjoy!

  6. Brigitte says

    I just made this salad wow super good . I didn’t have jalapeño , I think it would have made a big difference . I did 2 table lime for 1 table apple cider vinegar and I added a little more lime and zest . I like my salad tangy but what a great salad so versatile. I will add shrimp when I serve it . Super good
    Thanks

    • Jen says

      You’re so welcome, I’m so happy you loved it! I think it will be fabulous with shrimp – YUM!

  7. Betty says

    What a fantastic recipe! I made this as a side dish to go along with bbq ribs. What a hit!! The recipe and your site have been shared yet again!

    • Jen says

      Thank you so much Betty! I’m honored this Corn Salad was a hit and you’re enjoying/sharing my recipes! This salad sounds perfect with your BBQ ribs – yum!

  8. Mary Ann says

    Made this yesterday with a couple of small changes and it was amazing. Used a Cilantro and Onion Infused EVOO and and instead of apple cider vinegar used a White Lime Infused Balsamic Vinegar.

    Thanks again for an amazing recipe.

    • Jen says

      You’re so welcome Mary Ann! I have never used White Lime Infused Balsamic Vinegar – it sounds fabulous!

      • Mary Ann says

        You might want to check out a store called Humble Olive Oils, right in Carlsbad.

  9. Cherie says

    Making this for Saturday Father’s day celebration – May I make it a day ahead of time without the avocado and dressing?

    • Jen says

      Hi Cherie, yes you can make it a day ahead, keeping the avocados and dressing separate. I would also add the tomatoes last (but you can chop them and keep them separate) as the can release a lot of juice. enjoy!

  10. cherie says

    This was delicious – my kids asked for the recipe they loved it so much. So easy to make – I’m making it for our “Social Distancing 4th of July” get together tomorrow. 🙂

    Thanks for the great recipe!!

    • Jen says

      I’m so happy it was such a hit, thanks so much Cherie and Happy 4th!

  11. Nikki says

    My family really enjoyed this recipe I really liked the addition of the cucumber and the mint in the dressing. Subtle, but interesting. Thanks for another great recipe.

    • Jen says

      You’re so welcome Nikki, I’m so pleased you loved it! Thanks for making my recipes!

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