This is not your average grilled corn salad! While many corn salad recipes take a creamy, super-sweet approach, I like to let the grilled corn‘s perfectly savory charred flavor do most of the talking. And I add a few surprises of course! Fresh ginger plays on the sweetness of the corn while adding a peppery kick. Warming cumin brings a savory depth, further balancing the sweetness of the corn. Cucumber adds a cooling quality, and dill and cilantro (or parsley) adds an extra refreshing note. It’s deliciously bold, yet versatile enough to fit in alongside all your favorite summer mains, from grilled skirt steak to grilled salmon. I’d (humbly) argue it’s unlike any grilled corn salad you’ve had! Every time I make it everyone at the barbecue wants to know my secrets. And it’s the perfect make-ahead salad because it’s even more delicious the next day.
Corn Salad Ingredients and Substitutions
This easy summer salad takes just a handful of simple ingredients. You’ll need:
Corn: Look for bright green husks that are wrapped tightly around the ear (no dry husks or brown spots). The tassels–or silk that peeks out at the top–should be fresh-looking and damp and light brown or golden in color. Avoid corn with tassels that are black, dry, or mushy. And the kernels should feel firm and full, with no soft spots or sections with missing corn kernels. Cucumber brings a refreshing quality. The sweetness and tender skin of English cucumber is worth seeking out, but if you have a standard slicing cucumber just be sure to peel it. Carrot add color and crunch. Flavor-makers: Shallot (or red onion) and garlic add an assertive sweet and savory flavor to match the sweetness of the corn. Herbs: Dill and cilantro (or parsley) bring a very satisfying freshness to the this salad. I wouldn’t skip them, and I wouldn’t substitute with dried. But you can swap in the tender herbs that speak to you, like basil or mint. READ MORE: These 12 Fresh Herbs Will Transform Your Meals Seasonings: Cumin and fresh ginger add a layer of warmth (see “Ingredient Spotlight” below for more detail.) Salt enhances the flavor. Vinegar: Corn salad needs acid for balance. I like the sweetness of red wine vinegar, but just about any wine vinegar you have on hand will work here, or even fresh lemon or lime juice. Extra virgin olive oil: Use a medium-intensity olive oil like our fruity Spanish Hojiblanca EVOO, or even a more robust oil like our peppery Early Harvest Greek EVOO.
Ingredient Spotlight
Corn is rather sweet, so when I’m grilling it for a salad I look for ways to bring a savory element. Sometimes, I go for nutty, creamy, garlicky tahini sauce, like for my Grilled Romaine Salad with Corn. For this recipe, though, I really wanted the corn to be the star so I took a different approach: warmth. We talk a lot about “warming spices” in Mediterranean and Middle Eastern cuisine. They’re spices like cinnamon and nutmeg that give you that warm-your-belly feeling, and fit in equally well in sweet and savory dishes. This recipe relies on two ingredients that work together to bring an intense warming quality: fresh ginger and cumin. Cumin adds not only the warmth, but also the earthy, savory quality. Fresh ginger brings a spicy heat and element of surprise. Together they add a complex heat: subtle–yet bold in the best way without overpowering the corn–and very aromatic.
BEST SUBSTITUTE: Swap out the cumin for coriander. The ginger doesn’t have a great match and I wouldn’t use dried as it’ll be too strong, but you can just leave it out or add an extra grind of black pepper. STOCK UP: Find Mediterranean cumin at our spice shop.
How to Make Grilled Corn Salad
The biggest challenge to making corn salad is cutting the corn off the cob. But don’t worry I have a handy trick for you! Here are the steps:
Grill the Corn
Preheat your grill to high. Husk and remove the silk from 4 ears of corn, then brush with a thin layer of olive oil. Once the grill is very hot, about 10 minutes, arrange the corn on the grates. Turn to cook and char all sides. This should take about 10 minutes in total. Set aside to cool.
How to Cut the Corn off the Cob
Slice the kernels off the cob. Invert a small bowl in the middle of a large mixing bowl. Hold an ear of corn upright, resting the tip of the cob over the small bowl in the center of your mixing bowl. Use a sharp knife to carefully and shave the kernels off the cob in long downward strokes, catching them in the large bowl.
How to Make the Corn Salad
Mix and season the salad. Remove the small bowl, then toss in 1/2 chopped English cucumber, 2 chopped carrots, 1-2 chopped shallots or red onions, 2 minced garlic cloves, and 1/2 cup each of chopped dill and cilantro or parsley. Season with 1 teaspoon cumin, 1 tablespoon grated ginger, and a good dash of salt. Dress and serve. Dress the salad with 2 tablespoons red wine vinegar and a good drizzle of extra virgin olive oil (I use 2 to 3 tablespoons). Toss until well-combined.
Ways to Mix it Up
This salad is fairly versatile–you can substitute what you have and what you like. Some ideas:
Add feta for a nice tang, or avocado for plant-based creaminess. Up the protein: Add canned chickpeas or black beans, or Crispy Roasted Chickpeas for crunch. Use frozen corn: You can make this corn salad off-season by swapping in frozen corn, just keep in mind that it won’t have quite the same texture. Grill the cobs directly from frozen for about 10 minutes. For frozen corn kernels, you’ll need about 2 cups, which is the approximate yield of 4 medium ears of corn. Cook it according to package instructions on the stovetop.
What to Serve with Corn Salad
I think it goes without saying that you should keep the grill going when you’re pairing this corn salad. It make a delicious bed for salmon patties, grilled shrimp skewers, or grilled veggie kebobs. For a classic American BBQ with a Mediterranean twist, serve with Chicken Wings and my twist on Cole Slaw. For dessert, how about Strawberry Shortcakes With Sumac, Whipped Labneh, and Mint!
Storage
This corn salad will keep for about 2 days in an airtight container in the fridge after it’s been dressed. If not dressed, it will keep for about 4 days. Browse all Mediterranean RecipesVisit Our Shop
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