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Grilled Corn Salad

Chef Dawn
Course Salad
Servings 4 servings


  • 2 ears corn, fresh or 1 1/4 cup corn; cooked or frozen, thawed
  • 1/2 c black beans rinsed and drained
  • 1/4 c red onion very thinly sliced
  • 1/4 c red bell pepper small chopped
  • 1 tbsp cilantro finely chopped (+ more for garnish)
  • 1/2 tbsp honey
  • 1 tbsp lime juice
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/2 avocado, sliced for garnish


  • Husk the corn ears and rinse to remove silk.
  • Heat grill on med-high heat*.
  • Grill corn, turning until evenly nicely browned, 10 to 15 minutes. Let cool.
  • Cut corn from cob into a bowl; combine with remaining ingredients.
  • Cover and chill in the refrigerator until ready to serve.
  • Garnish with chopped cilantro and arranged avocado slices.
  • * I use a cast iron grill pan and it works really well for indoors. Grilling adds alot of flavor and texture to fresh Summer corn.