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Grilled Corn Summer Salad

A delicious, sweet, crisp corn and vegetable salad with lime vinaigrette!

Course Salad, Side Dish, vegetable side dish
Keyword corn salad, grilled corn salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


Corn Salad:

  • 8 ears of summer corn (white or yellow), shucked and cleaned
  • 1 bunch asparagus, trimmed and cut in 1 inch pieces, blanched
  • 1 1/2 cups cherry tomatoes, sliced in half
  • 1 1/2 cups red or orange bell pepper, small dice
  • 1 small zucchini, small dice
  • 1/2 -3/4 cup honey lime vinaigrette (give or take) recipe below

Honey Lime Vinaigrette

  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cuminĀ 
  • 2 generous pinches sea salt and a few turns of freshly ground black pepper
  • zest of one small lemon


For Corn:

  1. Soak corn in cold water for ten minutes. Spray grill and preheat grill to 400 degrees

  2. While grill heats, trim and cut asparagus. Place a small pot of water to boil. When water boils, add asparagus and blanche for 3 minutes. Drain in a colander, rinse with cold water and set aside. Prepare the rest of the vegetables and place in large bowl.

  3. Remove corn from water and shake off extra liquid. Add corn to grill, cooking for 20 minutes with lid closed. Turn corn every five minutes until char marks are established on each side and corn is cooked

  4. Remove corn from grill and allow to cool while making the dressing

For Lime Vinaigrette:

  1. Place all ingredients in a blender and blend until emulsified, or place in a bowl and whisk as quickly as you can until emulsified.

Cut kernels off cobs and toss together:

  1. Use a sharp knife to shave kernels off corn cobs. Toss corn with veggies. Drizzle with desired amount of dressing. Season with more sea salt and pepper if desired. Enjoy!