Grilled Corn Salad

Grilled Corn Salad

Grilled Corn Salad

Sweet charred corn meets bright, crunchy pickled onions, fresh herbs and citrus in this tasty, versatile dish!

This simple and flavorful salad is a great way to use leftover grilled corn, or to make a more fork-friendly grilled corn dish - be sure to make extra next time you're grilling, or grill some up just for this! Delicious served cold or at room temperature, this easy dish is potluck gold.

This salad can be so much more than just a side too. Chop everything into finer pieces, and stir into a salsa to dip with tortilla chips, or use it to top shrimp tacos or avocado toast. Fold in cooked pasta, quinoa or pearl couscous to turn it into a more full and hearty salad. Or plate over a bed of baby gem lettuces with sliced avocado for a green salad starter - the options are endless!


  • 4 ears corn, shucked and grilled
  • 1/4 cup toasted nuts/seeds (such as walnuts, pecans, pistachios or pumpkin seeds)
  • 1 cup tender herbs (such as cilantro, basil, or parsley), chopped
  • 1/2 cup pickled onions (recipe here)
  • 1/4 cup freshly grated Parmesan (or crumbled feta or cojita)
  • Juice of ½ lime or lemon
  • 2 Tbsp EVOO (play to your other flavors - we love Persian Lime, Basil, Jalapeño, Hot Chili, Habanero or a classic, depending on the other herbs and nuts we're using)
  • Kosher salt
  • Freshly ground black pepper
  • Optional: Instead of S&P, pop up your flavors with 1-2 teaspoons of your favorite Stonehouse spice blend like Harissa, Jalapeno Lime, Zhug or Chipotle Honey!

Using a sharp paring knife, carefully cut corn kernels off cob and place in a large bowl. Our favorite method for cutting corn of the cob goes like this: Place a small bowl upside-down inside a larger bowl. Rest corn vertically on the flat side of the smaller bowl and carefully cut downwards, allowing the kernels to fall into the larger bowl.

Use the bottom of a measuring cup or small pan to crush toasted nuts into small pieces.

Add nuts, herbs, pickled onions, Parmesan, lime juice, and olive oil to bowl with corn. Season with salt and pepper (or spice blend) and stir gently to combine. Taste and adjust with more lime juice, olive oil, salt or pepper to taste.

Recipe adapted from Delish


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