Grilled Corn Salad

Charred corn kernels, crisp cucumbers, sweet carrots, shallots, and fresh herbs come together this next-level grilled corn salad recipe.

A close up of grilled corn salad in a serving bowl with a spoon. Next to this is a cloth napkin, small bowls of salt and cumin, and a plate with 2 forks. - 4

Photo Credits: Katherine Irwin

This is not your average grilled corn salad! While many corn salad recipes take a creamy, super-sweet approach, I like to let the grilled corn ‘s perfectly savory charred flavor do most of the talking. And I add a few surprises of course!

Fresh ginger plays on the sweetness of the corn while adding a peppery kick. Warming cumin brings a savory depth, further balancing the sweetness of the corn. Cucumber adds a cooling quality, and dill and cilantro (or parsley) adds an extra refreshing note. It’s deliciously bold, yet versatile enough to fit in alongside all your favorite summer mains, from grilled skirt steak to grilled salmon .

I’d (humbly) argue it’s unlike any grilled corn salad you’ve had! Every time I make it everyone at the barbecue wants to know my secrets. And it’s the perfect make-ahead salad because it’s even more delicious the next day.

Corn Salad Ingredients and Substitutions
Ingredient Spotlight
How to Make Grilled Corn Salad
Ways to Mix it Up
What to Serve with Corn Salad
Storage
More Corn Recipes
Grilled Corn Salad Recipe

Ingredients for grilled corn salad including ears of corn, English cucumber, carrots, shallots, garlic, dill, parsley, cumin salt, red wine vinegar, ginger, and olive oil. - 5

Corn Salad Ingredients and Substitutions

This easy summer salad takes just a handful of simple ingredients. You’ll need:

Corn: Look for bright green husks that are wrapped tightly around the ear (no dry husks or brown spots). The tassels–or silk that peeks out at the top–should be fresh-looking and damp and light brown or golden in color. Avoid corn with tassels that are black, dry, or mushy. And the kernels should feel firm and full, with no soft spots or sections with missing corn kernels.
Cucumber brings a refreshing quality. The sweetness and tender skin of English cucumber is worth seeking out, but if you have a standard slicing cucumber just be sure to peel it.
Carrot add color and crunch.
Flavor-makers: Shallot (or red onion) and garlic add an assertive sweet and savory flavor to match the sweetness of the corn.
Herbs: Dill and cilantro (or parsley) bring a very satisfying freshness to the this salad. I wouldn’t skip them, and I wouldn’t substitute with dried. But you can swap in the tender herbs that speak to you, like basil or mint. READ MORE: These 12 Fresh Herbs Will Transform Your Meals
Seasonings: Cumin and fresh ginger add a layer of warmth (see “Ingredient Spotlight” below for more detail.) Salt enhances the flavor.
Vinegar: Corn salad needs acid for balance. I like the sweetness of red wine vinegar, but just about any wine vinegar you have on hand will work here, or even fresh lemon or lime juice.
Extra virgin olive oil : Use a medium-intensity olive oil like our fruity Spanish Hojiblanca EVOO , or even a more robust oil like our peppery Early Harvest Greek EVOO .

An overhead photo of grilled corn salad on a plate with a fork. Next to this is another plate of the salad with a fork, a cloth napkin, small bowls of cumin and salt and a serving bowl with the rest of the salad. - 6

Ingredient Spotlight

Corn is rather sweet, so when I’m grilling it for a salad I look for ways to bring a savory element. Sometimes, I go for nutty, creamy, garlicky tahini sauce, like for my Grilled Romaine Salad with Corn . For this recipe, though, I really wanted the corn to be the star so I took a different approach: warmth.

We talk a lot about “warming spices” in Mediterranean and Middle Eastern cuisine. They’re spices like cinnamon and nutmeg that give you that warm-your-belly feeling, and fit in equally well in sweet and savory dishes. This recipe relies on two ingredients that work together to bring an intense warming quality: fresh ginger and cumin.

Cumin adds not only the warmth, but also the earthy, savory quality. Fresh ginger brings a spicy heat and element of surprise. Together they add a complex heat: subtle–yet bold in the best way without overpowering the corn–and very aromatic.

BEST SUBSTITUTE: Swap out the cumin for coriander. The ginger doesn’t have a great match and I wouldn’t use dried as it’ll be too strong, but you can just leave it out or add an extra grind of black pepper.
STOCK UP: Find Mediterranean cumin at our spice shop .

An overhead photo of grilled corn salad in a serving bowl with a spoon. - 7

How to Make Grilled Corn Salad

The biggest challenge to making corn salad is cutting the corn off the cob. But don’t worry I have a handy trick for you! Here are the steps:

Grill the Corn

Preheat your grill to high. Husk and remove the silk from 4 ears of corn, then brush with a thin layer of olive oil. Once the grill is very hot, about 10 minutes, arrange the corn on the grates. Turn to cook and char all sides. This should take about 10 minutes in total. Set aside to cool.

How to Cut the Corn off the Cob

Slice the kernels off the cob. Invert a small bowl in the middle of a large mixing bowl. Hold an ear of corn upright, resting the tip of the cob over the small bowl in the center of your mixing bowl. Use a sharp knife to carefully and shave the kernels off the cob in long downward strokes, catching them in the large bowl.

How to Make the Corn Salad

Mix and season the salad. Remove the small bowl, then toss in 1/2 chopped English cucumber, 2 chopped carrots, 1-2 chopped shallots or red onions, 2 minced garlic cloves, and 1/2 cup each of chopped dill and cilantro or parsley. Season with 1 teaspoon cumin, 1 tablespoon grated ginger, and a good dash of salt.
Dress and serve. Dress the salad with 2 tablespoons red wine vinegar and a good drizzle of extra virgin olive oil (I use 2 to 3 tablespoons). Toss until well-combined.

Ways to Mix it Up

This salad is fairly versatile–you can substitute what you have and what you like. Some ideas:

Add crumbled feta for a nice tang, feta dressing for a creamy option, or avocado for plant-based richness.
Up the protein: Add canned chickpeas or black beans, or Crispy Roasted Chickpeas for crunch.
Use frozen corn: You can make this corn salad off-season by swapping in frozen corn, just keep in mind that it won’t have quite the same texture. Grill the cobs directly from frozen for about 10 minutes. For frozen corn kernels, you’ll need about 2 cups, which is the approximate yield of 4 medium ears of corn. Cook it according to package instructions on the stovetop.
Skip the grill : While the smoky char of grilled corn is a delicious part of this salad, it’s just as tasty made with corn cooked in the air fryer instead!

An overhead photo of grilled corn salad in a serving bowl with a spoon. Next to this is a cloth napkin, small bowls of salt and cumin, and a plate with 2 forks. - 8

What to Serve with Corn Salad

I think it goes without saying that you should keep the grill going when you’re pairing this corn salad. It make a delicious bed for salmon patties , grilled shrimp skewers , brined pork chops , or grilled veggie kebobs .

For a classic American BBQ with a Mediterranean twist, serve it with Chicken Wings or Mediterranean-spiced Chicken Burgers and my twist on Cole Slaw . For dessert, how about Strawberry Shortcakes With Sumac, Whipped Labneh, and Mint !

Grilled corn salad in a serving bowl with a spoon. Next to this are small bowls of salt and cumin. - 9

Storage

This corn salad will keep for about 2 days in an airtight container in the fridge after it’s been dressed. If not dressed, it will keep for about 4 days.

More Corn Recipes

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Entree

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Grilled Lettuce Salad with corn, tomatoes, and a side of tahini sauce - 13

Mediterranean Diet Recipes

Grilled Romaine Salad with Corn, Tomatoes, and Tahini

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Black bean and corn salad with mint garnish. limes to the side - 15

Salads

Joe Yonan’s Black Bean and Corn Salad Recipe

An overhead photo of 5 grilled corncobs on a serving platter with lime half. Next to this is a small bowl of Aleppo pepper. - 16

An overhead photo of 5 grilled corncobs on a serving platter with lime half. Next to this is a small bowl of Aleppo pepper. - 17

Sides and Small Plates

Grilled Corn on the Cob

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Ingredients1x2x3x

▢ 4 ears grilled corn
▢ 1/2 English cucumber, chopped
▢ 2 carrots, chopped
▢ 1 to 2 shallots or 1/2 small red onion, chopped
▢ 2 garlic cloves, minced
▢ 1/2 cup chopped fresh dill
▢ 1/2 cup chopped fresh cilantro or parsley
▢ 1 teaspoon cumin
▢ 1 tablespoon freshly grated ginger
▢ Kosher salt
▢ 2 tablespoons red wine vinegar
▢ Extra virgin olive oil (2 to 3 tablespoons)

Instructions

Slice the kernels off the cob. Invert a small bowl in the middle of a large mixing bowl. Hold an ear of corn upright, resting the tip of the cob over the small bowl in the center of your mixing bowl. Use a sharp knife to carefully and shave the kernels off the cob in long downward strokes, catching them in the large bowl.
Mix and season the salad. Remove the small bowl, then toss in the cucumber, carrots, shallots or red onions, garlic, dill, and cilantro or parsley. Season with the cumin, ginger, and a good dash of salt.
Dress and serve. Dress the salad with your red wine vinegar and a good drizzle of extra virgin olive oil. Toss until well-combined.

Video

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and cumin used in this recipe.
To grill the corn: Check out my guide for how to grill corn on the cob.
Can I use frozen corn in this recipe? Yes, you can use either frozen corn on the cob or corn kernels (though it won’t have quite the same summery flavor and crisp texture). For frozen corn on the cob, grill it from frozen for about 10 minutes. For corn kernels, you’ll need about 2 cups. Cook according to package instructions.
Leftovers: Dressed corn salad will keep for about 2 days in an airtight container in the fridge (or 4 days if you hold the dressing until just before serving).

Nutrition

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Every day olive oil bundle from the Mediterranean dish shop. - 18

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