Grilled Corn Salad
This versatile, flavorful corn salad is the perfect way to use up leftover grilled corn. Mix and match your favorite cheeses, herbs, and nuts, but keep the citrus for brightness and oil for a little richness. And if you like a little *kick*, add some sliced jalapeños or a big pinch of red chili flakes. Delicious served cold or at room temperature, this easy dish is potluck gold.
Our favorite method for cutting corn of the cob goes like this: Place a small bowl upside-down inside a larger bowl. Rest corn vertically on the flat side of the smaller bowl and carefully cut downwards, allowing the kernels to fall into the larger bowl.
Pro tip: This salad can be so much more than just a side. Dip tortilla chips in it like a salsa, use it to top shrimp tacos or avocado toast, or stir in some boiled pasta plus a little more citrus and oil for a quick pasta salad.
Made this? Let us know how it went in the comment section below!
ears corn, shucked and grilled
toasted nuts (such as walnuts, pecans, or pistachios)
tender herbs (such as cilantro, basil, or parsley), chopped
freshly grated Parmesan
Juice of ½ lime
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
- Using a chef’s knife, carefully cut corn kernels off cob and place in a large bowl. Use the bottom of a measuring cup or small pan to crush toasted nuts into small pieces.
- Add nuts, herbs, pickled onions, Parmesan, lime juice, and oil to bowl with corn. Season with salt and pepper and stir to combine. Taste and add more lime juice, oil, or salt and pepper if necessary.
