Grilled Corn Salad

Corn: Fresh ears of corn are the star of this salad, giving it a sweet and smoky flavor when grilled.

Cherry tomatoes: These small tomatoes add a juicy burst of color and freshness.

Red onion: Finely chopped red onion adds a bit of sharpness and crunch.

Cilantro: Fresh cilantro brings a bright, herbal note that lifts the whole dish.

Olive oil: Used to drizzle over the salad, adding richness and helping to blend the flavors.

Lime juice: Freshly squeezed lime juice adds a tangy zing that balances the sweetness of the corn.

Salt: Enhances all the flavors in the salad.

Black pepper: Adds a mild heat and depth to the dish.

Grilling corn is one of the best ways to bring out its natural sweetness and add a little smoky flavor, but cutting the kernels off the cob can feel tricky if you haven’t done it before. Here’s a simple way to do it without making a mess or losing those juicy kernels.

First, let the grilled corn cool just enough so you can handle it safely—warm, but not hot. Then, stand the ear of corn upright on a cutting board, holding the top with one hand. Use a sharp knife with your other hand and carefully slice downward, cutting close to the cob to get as many kernels as possible. Try to keep your knife steady and slice in a smooth motion so the kernels come off in nice rows. If you want, you can place a bowl around the bottom of the corn to catch any kernels that fall.

Doing this step well makes your salad look prettier and taste better because you get big, juicy bites of corn instead of little broken pieces. Plus, it’s easier to mix everything evenly when the kernels are whole and fresh.

I remember the first time I tried this, I was worried the kernels would fly everywhere or that I’d cut myself. But once I found a steady way to hold the corn and used a sharp knife, it became quick and even kind of fun. A little trick I like is to use a serrated knife if you have one—it grips the kernels better and makes cutting smoother. Also, if you don’t have a cutting board that’s tall enough to hold the corn upright, you can lay the ear flat and carefully slice downward, but just watch your fingers!

Once you’ve got those kernels off, your grilled corn salad will be ready for mixing with the fresh cherry tomatoes, red onion, and cilantro. It’s a simple step that really makes a difference.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. They are convenient and still provide a sweet, crisp texture.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness to cherry tomatoes, making them a good alternative.

• red onion - Substitute with shallots: Shallots have a milder flavor compared to red onions, but they still add a nice depth of flavor to the salad.

• cilantro - Substitute with parsley: Parsley can be used if you are not a fan of cilantro. It provides a fresh, slightly peppery taste.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• lime juice - Substitute with lemon juice: Lemon juice can be used if lime juice is not available. It provides a similar acidity and brightness.

• salt - Substitute with sea salt: Sea salt can be used in place of regular table salt for a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper can be used if you want a milder pepper flavor without the black specks.

• To keep your grilled corn salad fresh and vibrant, store it in an airtight container. This helps maintain the flavors and prevents any unwanted fridge odors from seeping in.

• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. Beyond this, the cherry tomatoes and cilantro might start to lose their crispness.

• If you plan to make the salad ahead of time, consider storing the corn kernels, cherry tomatoes, red onion, and cilantro separately. Combine them with the olive oil and lime juice just before serving to keep everything as fresh as possible.

• To freeze, spread the grilled corn kernels on a baking sheet in a single layer. This prevents them from clumping together. Once frozen, transfer them to a freezer-safe bag or container.

• Label the container with the date. Frozen corn kernels can be stored for up to 3 months. When you're ready to use them, thaw in the refrigerator overnight.

• Note that while the corn will freeze well, the cherry tomatoes and cilantro may not retain their texture after freezing. It's best to add these fresh when you’re ready to serve the salad.

• For a quick refresh, toss the thawed corn with freshly chopped cherry tomatoes, red onion, and cilantro. Drizzle with olive oil and lime juice, then season with salt and black pepper to taste.

• Microwave Method:

  1. Place the grilled corn salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the grilled corn salad to the skillet and stir occasionally.
  4. Cook for about 3-5 minutes until warmed through, being careful not to overcook the cherry tomatoes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the grilled corn salad evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for about 10 minutes, stirring halfway through to ensure even heating.

• Steaming Method:

  1. Place the grilled corn salad in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the bowl in the steamer basket and cover with a lid.
  4. Steam for about 5-7 minutes until the salad is heated through, ensuring the cilantro retains its freshness.

• Grill: Used to cook the corn until it is charred and cooked through.

• Tongs: Essential for turning the corn on the grill to ensure even cooking.

• Mixing bowl: Where you will combine the grilled corn kernels with the other ingredients.

• Chef's knife: Necessary for finely chopping the red onion and cilantro, as well as cutting the cherry tomatoes in half.

• Cutting board: Provides a surface for chopping the vegetables and cutting the corn kernels off the cob.

• Measuring cups: Used to measure out the cherry tomatoes and chopped red onion.

• Measuring spoons: Used to measure the olive oil, lime juice, salt, and black pepper.

• Lime squeezer: Helps in extracting freshly squeezed lime juice efficiently.

• Serving spoon: Used to toss the salad ingredients together and serve the dish.

Preheat the grill: Start preheating your grill while you prepare the other ingredients to save time.

Prep ingredients ahead: Chop the red onion, cilantro, and halve the cherry tomatoes in advance.

Use a corn stripper: A corn stripper can quickly remove kernels from the cob, saving you time.

Make the dressing first: Mix the olive oil and lime juice with salt and pepper before grilling the corn.

Grill multiple items: If you’re grilling other items, do them simultaneously with the corn to maximize efficiency.