I’ve made many corn salads over the years, but this one got a very positive reception from my testing panel (aka my family and the CLJ team) so I figured it was worth sharing with the world. The key to this corn salad is that it’s full of different textures and flavors: it’s smoky, savory, and a little bit sweet. There’s fresh fruit in there, but they’re supporting characters. It’s incredibly easy and so bright. It will be a staple all summer with anything else you’re putting on the grill or in the smoker. You have to give it a try.
Make sure to check out my outdoor grilling essentials list for all the things that help make this recipe easy!
How to Make this Grilled Corn Salad
To make this salad, you’ll start by grilling some corn on the cob. You’ll also grill some pineapple. Start with a whole pineapple (or at least pre-cut spears) so you can wrangle them on the grates. Cut off the outer peel, cut it in half and half again so there are four tall pieces. Then you can slice out the core so you have four spears. Once the corn and pineapple have some nice grill marks, you can take them off to cool, and then cut the corn off the cob and dice the pineapple spears.
To the grilled elements, I also add chopped honeydew melon for a subtle sweetness, cherry tomatoes for a pop of color, green onions for a peppery note, and fresh cilantro because to me it makes everything taste brighter. Finally, I mix together some fresh lemon juice, honey, and my signature spice blend (coming soon!) to make a light dressing. Now you’re ready to serve it!
Wow, is this good. It’s so fresh, light, and balanced. The corn still has a crunch, but the slight smokiness from the grill gives it a more magnetic flavor profile.
Can You Make This In Advance?
I’d recommend that you make it day-of because of the cilantro and tomatoes. But you can prepare it 4-5 hours in advance and let it sit in the fridge.
What to Serve with Grilled Corn Salad
My go-to for making this corn salad is to pair with any grilled meat of any kind, especially seafood or chicken. It’s also great with a main dish that might feel heavy, and you want to lighten it up: ribs, pulled pork, or wings would be great with this corn salad. Here are some summer dinner ideas to get you started:
- Even Easier Salt & Vinegar Chicken (pictured above)
- Grilled Lemongrass Chicken
- Carne Asada
- Grilled Steak Tacos with Pickled Radish & Onions
- 3 Kebabs for Summertime Grilling
- Grilled Pork Tenderloin with Macadamia Nut Pesto
- Mango Coconut-Glazed Chicken Wings
I hope you love this one as much as everyone around me does!
The Most Delicious Grilled Corn Salad
Ingredients:
- 4 cups honeydew melon diced
- 1/2 pineapple cored, peeled, grilled, diced
- 8 ears corn grilled, kernels cut from cob
- 2 green onions chopped
- 1/4 cup cilantro chopped
- 1 cup cherry tomatoes cut in half
- 1 lemon juiced
- 1 tbsp honey
- 1 tsp seasoning blend (or season to taste with salt, pepper, and 1/2 tsp garlic powder)
- 1/4 cup crumbled feta optional
Directions:
- Combine all the ingredients in a bowl and toss together. If you don’t have Overachiever seasoning, you can season to taste with salt, pepper, and a 1/2 tsp garlic powder. Chill in the fridge until service. Enjoy at room temperature or cooled.
The Most Delicious Grilled Corn Salad
Ingredients:
- 4 cups honeydew melon, diced
- 1/2 pineapple, cored, peeled, grilled, diced
- 8 ears corn, grilled, kernels cut from the cob
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
- 1 cup cherry tomatoes, cut in half
- 1 lemon, juiced
- 1 tbsp honey
- 1 tsp seasoning blend (or season to taste with salt, pepper, and 1/2 tsp garlic powder)
- 1/4 cup crumbled feta (optional)
Directions:
- Combine all the ingredients in a bowl and toss together. If you don’t have Overachiever seasoning, you can season to taste with salt, pepper, and a 1/2 tsp garlic powder. Chill in the fridge until service. Enjoy at room temperature or cooled.
Love this! I’ve made it a few times already. Once with feta, once with cotija. Added tajin and some arugula, and switched the lemon for lime. Perfect summer salad, no matter the variation.