grilled corn salad

This grilled corn salad is a perfect summer side. The roasted corn kernels are crunchy, caramelized and doused in a spicy maple lime dressing.

  • Author: Indi Hampton
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: about 4 cups
  • Category: Sides
  • Method: Grill
  • Cuisine: American
  • Diet: Vegan


  • 1/4 cup plus 2 tbsp extra virgin olive oil, divided
  • 3 tbsp fresh squeezed lime juice
  • 1 tbsp maple syrup
  • 1 serrano pepper, minced
  • kosher salt
  • freshly ground black pepper
  • 5 ears of corn, shucked
  • 2 tbsp minced parsley
  • 2 tbsp minced cilantro


  1. Meanwhile, make the dressing. In a small bowl or glass jar, whisk together 1/4 cup olive oil, lime juice, maple syrup, serrano pepper, 3/4 tsp kosher salt and black pepper. Taste and add more salt or pepper if needed.

  2. On a baking sheet, toss corn with 2 tablespoons of olive oil and season with salt and black pepper. Grill until crisp tender and lightly charred, turning occasionally, 12- 15 minutes. Set aside to cool. 

  3. Cut the corn kernels off the cob and place them in a large bowl. Add parsley, cilantro and the dressing. Toss to combine. Taste and add more salt or pepper if needed. Enjoy warm or cold!


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: grilled corn salad