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This Summer Corn Salad recipe is loaded with fresh corn, cherry tomatoes, English cucumber, red onion, spring mix and pepitas all tossed in a tasty cilantro lime vinaigrette.  The recipe for this easy grilled corn salad is an easy one to make and it puts fresh summer corn to good use!

A white bowl filled with fresh Summer Corn Salad filled with corn, cucumber slices, spinach leaves, red onion and cherry tomatoes. A red checkered napkin sits next to the bowl.

Fresh corn on the cob is a popular American vegetable that shows up a lot during warm summer months. The best part about this salad is it doubles as a salad and a side to serve with grilled chicken, fish, fried chicken, burgers and sandwiches.

A white bowl filled with mixed greens and vegetables. A red and white checked napkin sits next to the bowl.

To make this grilled corn salad recipe we first whisk together the dressing so it can chill in the refrigerator while we prep the salad. Then we clean and grill the corn.  After the corn has cooled we cut it away from the cob and toss it with the tomatoes, cucumber, onion, pepitas, spring mix and a simple cilantro lime vinaigrette.

Summer Corn Salad Recipe

  • Corn. We use fresh corn on the cob for this salad. 
  • Produce. In addition to the fresh corn, we use cherry tomatoes, English cucumber, onion and spring mix to make this salad. 
  • Pepitas. We also toss in roasted pepitas to the mix. 
  • Vinaigrette.  Everything is tossed in a delicious cilantro lime vinaigrette.
  • Seasoning. Salt and Pepper to taste

Find printable recipe with the measurements below.

Variations

A white bowl filled with mixed greens and vegetables. A red and white napkin sits next to the bowl.

How To Make Grilled Corn Salad

This grilled corn salad recipe comes together in about 30 minutes start-to-finish.

  • Make Dressing. Whisk together the ingredients for the dressing and refrigerate until you’re ready to serve the salad.
  • Grill Corn. Preheat grill to medium-high heat. Brush olive oil over the corn cobs. Using tongs, place the corn on the grill and cook for 15-20 minutes, or until the corn is lightly charred. Be sure to turn the corn occasionally. If you don’t have an outdoor grill, you can always boil corn on the cob
  • Cut Corn. Transfer the corn to a plate to cool. After the corn has cooled, cut the corn away from the cob and put it all in a large bowl.
  • Toss Salad. Add the tomatoes, cucumber, onion, spring mix and pitas to the bowl with the cut corn and toss. Drizzle the dressing over the salad and toss again.
  • Season. Season with salt and freshly cracked pepper to taste.

For the Simple Lime Vinaigrette

To make this vinaigrette, just whisk everything together in a bowl or dd the ingredients to a mason jar and shake well until blended. Refrigerate before using.

  • Lime Juice
  •  Extra-virgin olive oil (or avocado oil)
  •  Garlic
  •  Honey or pure maple syrup
  •  Dijon mustard
  •  Fresh cilantro
  •  Cumin powder
  •  Salt and freshly ground black pepper to taste

A white bowl filled with Summer Corn Salad made with grilled corn, spring mix, tomatoes, onion, cucumber and pepitas. A spoon with a wooden handle rests in the bowl.

How To Shuck Corn On The Cob

Strip off the husk and snap off the end stalks. Pull off the silk and remove the strands caught between the kernels. You can rub a damp paper towel along the kernels to help loosen the strands caught between the kernels

Coosing the Best 

Corn should be displayed in the refrigerated section at the grocery store, and it should be kept in the shade and/or on ice at farmers’ markets.  It’s best if the corn was picked the day you purchase it. Check the husks to make sure they look fresh, tight and green. Strip back part of the husk to see whether the corn kernels look plump rather than shrunken.  Refrigerate the corn as soon as you get home and leave the corn unhusked until you are ready to cook it. If the ears have already been husked, then place them in a plastic bag and store in the refrigerator until you’re ready to use. 

How Do You Cut Corn From The Cob?

Hold a shucked ear of corn vertically resting one end on a plate, a cutting board or in a wide bowl. Using a sharp knife, slide the blade of the knife down the length of the cob to slice off the kernels, careful not to press too hard or you will also cut away some of the cob with the kernels.

Can I Make This Grilled Corn Salad Ahead Of Time?

To make this salad ahead of time, grill the corn, slice the cucumber, onion and tomatoes and whisk together the ingredients for the dressing. Store everything separately in the refrigerator then toss it all together when you’re ready to serve. 

How Long Will This Salad Last?

Store leftovers in an airtight container in the refrigerator. If properly stored, this salad will last up to 1-2 days if tossed with dressing and 3-4 days if it hasn’t been tossed with the dressing.

A grilled corn salad tossed in a white bowl with cucumber, onion, tomatoes and spring mix.

Looking For More Summer Salad Recipes?

A white bowl filled with Summer Corn Salad made with grilled corn, tomato, cucumber, red onion, pepitas and cilantro lime vinaigrette.
Yield: 4 servings

Summer Corn Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

This Summer Corn Salad recipe is loaded with fresh corn, cherry tomatoes, English cucumber, red onion, spring mix and pepitas all tossed in a tasty cilantro lime vinaigrette.  The recipe for this easy grilled corn salad is an easy one to make and it puts fresh summer corn to good use!

Ingredients

  • 2 ears of corn, outer leaves and stringy strands removed
  • 2 cups cherry tomatoes, sliced in half
  • 1-1/2 cups English cucumber, sliced
  • 1/3 cup red onion, sliced
  • 4 cups spring mix
  • 1/4 cup roasted and salted pepitas
  • Salt and Pepper to taste

For the Vinaigrette

  • 1/4 cup lime juice
  • 1/2 cup extra-virgin olive oil (or avocado oil)
  • 1 clove garlic, smashed, peeled and minced
  • 2 tablespoons plus 1 teaspoon honey or pure maple syrup
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/4 teaspoon cumin powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Whisk together the ingredients for the dressing in a bowl and refrigerate until you're ready to serve the salad. You can also put everything in a mason jar, seal the lid and shake well. Add 1/4 teaspoon more cumin if you like.
  2. Preheat grill to medium-high heat.
  3. Brush olive oil over the corn cobs.
  4. Using tongs, place the corn on the grill and cook for 15-20 minutes, or until the corn is lightly charred. Be sure to turn the corn occasionally.
  5. Transfer the corn to a plate to cool. After the corn has cooled, cut the corn away from the cob and put it all in a large bowl.
  6. Add the tomatoes, cucumber, onion, spring mix and pitas to the bowl with the cut corn and toss.
  7. Drizzle the dressing over the salad and toss again.

Notes

Variations

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 383Total Fat: 32gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 0mgSodium: 223mgCarbohydrates: 24gFiber: 4gSugar: 11gProtein: 6g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah @The Harvest Kitchen
Cuisine: American / Category: Salads