Cilantro Corn Salad

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Corn Salad with Cilantro Lime Dressing that’s fresh, sweet, tangy, smoky, and crunchy has readers raving: “Everyone loved it!!” “What a fantastic recipe!…What a hit!!” “By far the best salad I’ve ever made,” and “This was delicious – my kids asked for the recipe they loved it so much.”

This recipe is expertly crafted by food scientist Jessica Gavin with years of experience developing bold, crowd-pleasing recipes! When I looked at the recipe, I expected it to be good, but I was blown away at just how fabulous it was. Whether for a summer barbecue or an easy side dish, the foolproof recipe and expert tips guarantee fresh, vibrant, and irresistibly delicious results every time!

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

In my opinion, 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 salad. This recipe from is from Jessica Gavin’s book Easy Culinary Science: For Better Cooking and I wouldn’t change one thing about it—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 science tips below). Each chapter explores the basic concepts of cooking, how different ingredients work together and how heat affects texture. 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

Why You’ll Love This Easy Corn Salad

Fresh & Flavorful: Packed with vibrant ingredients like charred corn, avocado, cucumber, tomatoes, and bell peppers all brought together in a tangy cilantro lime dressing.
Make it Year-Round: You can use fresh, canned or frozen corn, and can char the corn on the grill or stovetop for a year-round favorite. Because you are going to want to devour this salad year round—guarantee it!
Easy to Make: Quick to prepare with minimal effort, and it holds up well, making it a perfect dish for potlucks and parties.
Versatile: Perfect for any season and pairs well with a variety of dishes like chicken, steak, or fish.
No Wilt, No Worries: The salad stays fresh and delicious for hours, making it ideal for meal prep, entertaining, or making ahead for busy days.
Crowd Favorite: It’s a stress-free, make ahead favorite dish for potlucks, pool parties, picnics and cookouts.

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

Grilled Corn Salad Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Grilled corn
Diced English cucumber
Diced red bell pepper
Quartered cherry tomatoes
Diced avocado
Diced red onions
Garlic
Minced jalapeno
Chopped cilantro
Roasted, salted sunflower seeds

For The Cilantro 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 create a more finely dispersed emulsion compared to whisking the dressing so it will stay stable for longer.”

How to Grill Corn For Roasted Corn Salad

Jessica shares from her book about why she grills corn directly on the grill for this 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.”

1. Peel the corn and remove all the silk
2. Lightly brush all over with olive oil
3. Season with salt and pepper on all sides
4. Grease and heat grill to high heat
5. Grill corn over direct heat for 10-12 minutes, turning until lightly charred on all sides, closing the lid in between rotations.

charred, grilled corn for Grilled corn salad

Using Canned or Frozen Corn In This Recipe For Corn Salad

While corn on the cob is my absolute favorite way to devour this 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!

How to Char Canned or Frozen Corn For Grilled Corn Salad

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.

1. Heat one tablespoon olive oil in large cast iron skillet over high heat.
2. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5 minutes (a few minutes longer if frozen)
3. Transfer kernels to a large bowl to cool so they don’t continue to cook.

grilled corn cut of the cob for easy Corn Salad

Tips for Using Canned or Frozen Corn In This Recipe For Corn

This 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.

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 This Roasted Corn Salad

Char the corn on the grill or in a skillet.
Add all the 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 salad and combine.
Season with salt and pepper to taste then top with sunflower seeds and additional cilantro if desired.
If you are making the recipe 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.

Grilled Corn Salad Recipe variations

My husband was out of town when I made this 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 recipe!

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

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

You might also like these Mexican Recipes:

Chili Lime Chicken Tacos
Cilantro Lime Chicken Taco Salad
Chicken Fajitas
Guacamole
Salsa
Black Beans

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Total Time: 30

Prep Time: 20

Cook Time: 10

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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