Grilled Corn Salad (Vegan)
Beverages
Ingredients:
- 4 ears of fresh corn, husked (or 3 cups frozen corn, thawed)
- 1 tbsp olive oil (for grilling)
- ½ small red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 1 red bell pepper, finely diced
- ¼ cup (15 g) fresh cilantro, roughly chopped
- 2 spring onions, thinly sliced
- Dressing
- 2 tbsp fresh lime juice (about 1 large lime)
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ¼ tsp chili flakes (optional)
- 1 ripe avocado, diced (optional)
Equipments:
- Grill, grill pan, or cast iron skillet
- Sharp chef’s knife and cutting board
- Large mixing bowl
- Small bowl or jar (for dressing)
- Whisk or fork
- Pastry brush (for oiling corn)
- Tongs
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Raw
Nutrition:
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Instructions:
- Grill the Corn
Heat a grill, grill pan, or cast iron skillet over high heat until very hot. Brush the husked corn lightly with olive oil and place directly on the grill. Cook, turning every 2–3 minutes, for 10–12 minutes total until the kernels are charred in spots and deeply golden all over. The char is the whole point — don’t rush it or turn the heat down. Transfer to a board and let cool for 5 minutes.
No grill? Broil the corn on a baking sheet under a high broiler for 10–12 minutes, turning halfway, until charred. Or char frozen corn directly in a dry, screaming-hot cast iron pan for 4–5 minutes without stirring until the kernels blacken in spots. - Cut the Kernels
Stand each cob upright on a cutting board. Using a sharp knife, slice downward along the cob to remove the kernels in strips. Rotate and repeat all the way around. Collect any kernels and corn milk that fall — it all goes into the salad. You should have about 3 cups of kernels total. - Prep the Vegetables
Finely dice the red onion and jalapeño and dice the red bell pepper into small, even pieces. Thinly slice the spring onions and roughly chop the cilantro. If using avocado, dice it just before assembling to prevent browning. - Make the Dressing
In a small bowl, whisk together the lime juice, olive oil, smoked paprika, cumin, salt, black pepper, and chili flakes (if using). Taste — it should be bold, smoky, and citrusy. Adjust lime juice or salt as needed. - Combine and Dress
In a large bowl, combine the grilled corn kernels, red onion, jalapeño, red bell pepper, spring onions, and cilantro. Pour the dressing over and toss well. Add the diced avocado last (if using) and fold in gently to keep the pieces intact. - Taste and Serve
Taste and adjust — a little more lime juice, salt, or chili flakes if needed. Serve immediately at room temperature, or refrigerate for up to 1 hour before serving. Garnish with extra cilantro, a wedge of lime, and a dusting of smoked paprika. Serve as a side dish, taco topping, or spooned over grain bowls.
Notes:
The char is everything in this salad — don’t settle for lightly toasted corn. You want real blackened spots, the kind that happen when the corn sits undisturbed on a screaming-hot surface. That char brings a smoky bitterness that balances the sweetness of the corn and makes this salad taste genuinely complex rather than just fresh and sweet. Fresh corn in peak summer is ideal, but frozen corn charred in a dry cast iron pan gets you surprisingly close.
This salad is inspired by elote — Mexican street corn — but stripped back to its vegan essentials: char, lime, cumin, heat, and fresh herbs. No mayo, no cotija. Just clean, bold flavors.
Tips:
Let the corn cool for at least 5 minutes before cutting — hot corn releases steam and cuts unevenly. Stand the cob in a wide bowl when cutting to catch all the kernels and the starchy corn milk that falls — both go into the salad. Use a Bundt pan as a corn-cutting hack: stand the cob in the center hole and the kernels fall into the pan. Don’t add avocado until just before serving if making ahead — it browns quickly even with lime juice. For extra smokiness, add a few drops of liquid smoke to the dressing or use chipotle powder instead of smoked paprika.
Storage:
Without avocado, the salad keeps in an airtight container in the fridge for up to 3 days. The flavors deepen overnight. With avocado, best eaten the same day. Bring to room temperature and toss before serving — cold corn salad is flat; room temperature is vibrant. Not suitable for freezing.
Swaps:
Swap cilantro for fresh flat-leaf parsley or fresh basil if cilantro isn’t your thing. Add ½ cup (80 g) black beans for extra protein and to make it more substantial. Stir in ½ cup (75 g) cherry tomatoes, halved, for a juicy element. Add 1 tbsp vegan mayo mixed with 1 tsp lime juice for a creamier elote-style version. Replace red bell pepper with roasted red pepper for a sweeter, smokier flavor. Use lemon juice instead of lime for a different citrus note. Add ½ tsp garlic powder to the dressing for extra depth.
Grilled Corn Salad (Vegan)
Ingredients:
- 4 ears of fresh corn, husked (or 3 cups frozen corn, thawed)
- 1 tbsp olive oil (for grilling)
- ½ small red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 1 red bell pepper, finely diced
- ¼ cup (15 g) fresh cilantro, roughly chopped
- 2 spring onions, thinly sliced
- Dressing
- 2 tbsp fresh lime juice (about 1 large lime)
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ¼ tsp chili flakes (optional)
- 1 ripe avocado, diced (optional)
Features:
Instructions:
- Grill the Corn
Heat a grill, grill pan, or cast iron skillet over high heat until very hot. Brush the husked corn lightly with olive oil and place directly on the grill. Cook, turning every 2–3 minutes, for 10–12 minutes total until the kernels are charred in spots and deeply golden all over. The char is the whole point — don’t rush it or turn the heat down. Transfer to a board and let cool for 5 minutes.
No grill? Broil the corn on a baking sheet under a high broiler for 10–12 minutes, turning halfway, until charred. Or char frozen corn directly in a dry, screaming-hot cast iron pan for 4–5 minutes without stirring until the kernels blacken in spots. - Cut the Kernels
Stand each cob upright on a cutting board. Using a sharp knife, slice downward along the cob to remove the kernels in strips. Rotate and repeat all the way around. Collect any kernels and corn milk that fall — it all goes into the salad. You should have about 3 cups of kernels total. - Prep the Vegetables
Finely dice the red onion and jalapeño and dice the red bell pepper into small, even pieces. Thinly slice the spring onions and roughly chop the cilantro. If using avocado, dice it just before assembling to prevent browning. - Make the Dressing
In a small bowl, whisk together the lime juice, olive oil, smoked paprika, cumin, salt, black pepper, and chili flakes (if using). Taste — it should be bold, smoky, and citrusy. Adjust lime juice or salt as needed. - Combine and Dress
In a large bowl, combine the grilled corn kernels, red onion, jalapeño, red bell pepper, spring onions, and cilantro. Pour the dressing over and toss well. Add the diced avocado last (if using) and fold in gently to keep the pieces intact. - Taste and Serve
Taste and adjust — a little more lime juice, salt, or chili flakes if needed. Serve immediately at room temperature, or refrigerate for up to 1 hour before serving. Garnish with extra cilantro, a wedge of lime, and a dusting of smoked paprika. Serve as a side dish, taco topping, or spooned over grain bowls.
