Name: Grilled Corn Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 medium shallots, very thinly sliced; 2 small jalapeño peppers, thinly sliced into rounds; 3 ½ tablespoons lime juice, plus more for serving; 2 tablespoons extra virgin olive oil, plus more for grilling; ½ teaspoon ground cumin; Kosher salt or sea salt to taste; Freshly cracked black pepper; 6 medium or 4 large ears of corn, husked; 1 pint (~300g) cherry tomatoes; 1 (15-ounce/425g) can pinto beans (or black beans), drained and rinsed; ½ – ¾ cup (6-9g) cilantro leaves and tender stems, finely chopped; 1 large ripe avocado, diced or torn into chunks

why make this recipe

Grilled Corn Salad is a colorful and refreshing dish perfect for warm weather. It combines sweet grilled corn with juicy tomatoes, creamy avocado, and a zesty dressing. This salad is not only delicious but also healthy, making it a great choice for barbecues, picnics, or as a side dish for any meal. The mix of flavors and textures will surely impress your friends and family.

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how to make Grilled Corn Salad

Ingredients:

2 medium shallots, very thinly sliced
2 small jalapeño peppers, thinly sliced into rounds
3 ½ tablespoons lime juice, plus more for serving
2 tablespoons extra virgin olive oil, plus more for grilling
½ teaspoon ground cumin
Kosher salt or sea salt to taste
Freshly cracked black pepper
6 medium or 4 large ears of corn, husked
1 pint (~300g) cherry tomatoes
1 (15-ounce/425g) can pinto beans (or black beans), drained and rinsed
½ – ¾ cup (6-9g) cilantro leaves and tender stems, finely chopped
1 large ripe avocado, diced or torn into chunks

Directions:

In a small bowl, mix together sliced shallots, sliced jalapeños, lime juice, and olive oil. Season with cumin, salt, and pepper. Let it marinate for 20-30 minutes.
Brush the corn cobs with olive oil. Heat a grill pan over high heat and grill the corn for 10-12 minutes, turning until they’re charred. Remove from heat.
Combine cherry tomatoes with olive oil, season with salt and pepper, and grill for 3-5 minutes until they are charred.
When the corn has cooled, shave the kernels into a large bowl.
Add grilled tomatoes, marinated shallot mixture, pinto beans, and cilantro to the bowl. Toss to combine.
Gently fold in diced avocado and adjust seasonings with lime juice, salt, or pepper as needed.

how to serve Grilled Corn Salad

Serve the Grilled Corn Salad chilled or at room temperature. It’s great as a side dish for grilled meats or as a light main course on its own. You can also squeeze a little extra lime juice on top for added flavor.

how to store Grilled Corn Salad

Store any leftover Grilled Corn Salad in an airtight container in the refrigerator. It will last for up to 2 days. However, for best flavor and freshness, enjoy it the same day you make it.

tips to make Grilled Corn Salad

Make sure to let the shallots and jalapeños marinate long enough to soften their raw flavors.
Choose ripe avocados for the best texture and taste.
You can add cheese, like feta or cotija, for an extra savory touch.
If you don’t have a grill pan, you can also boil the corn and roast the tomatoes in an oven.

variation

You can easily customize this salad by adding other ingredients like bell peppers for crunch, or swapping pinto beans for chickpeas. Adding a touch of smoked paprika can enhance the grilled flavor as well.

FAQs

Can I use frozen corn instead of fresh?
Yes, frozen corn can work well! Just thaw and drain it before adding to the salad.

Is this recipe spicy?
The jalapeños add a bit of heat, but you can reduce the amount or leave them out if you prefer a milder salad.

Can I make this salad ahead of time?
Yes, you can prep the salad and store it in the fridge, but add the avocado just before serving to keep it fresh.