Whether you’re hosting a backyard BBQ or picnic or looking for a tasty and healthy side dish, this plant-based grilled corn salad recipe is a must-try! With a few simple ingredients and easy steps, you’ll have a crowd-pleasing salad that will have everyone coming back for more.
This corn salad recipe is my twist on a classic grilled corn salad. I have added edamame as a plant-based protein source. It is easy to make, delicious, nutritious, and packed with plant-based protein!
Grilled Corn Salad Ingredients:
- Fresh corn: Grill fresh corn cobs, either on an outdoor grill or on the stovetop.
- Cherry tomatoes or any tomatoes.
- Red onion: I have used red onion in this salad as it goes well with corn and avocado; alternatively, you can use white or green onion.
- Cilantro is a classic herb used in corn salad. It is highly recommended that you use it; however, if you cannot tolerate it (as I know some people just don’t), you can replace it with parsley.
- Avocado: add creaminess to this salad
- Edamame: I used frozen-shelled edamame. Either defrost them and use them in the salad or follow the recipe to make them crispy. They add a different texture to this delicious salad.
- Olive oil
- Salt & pepper
- Smoked paprika is the only spice I used to flavor the crispy edamame. It’s optional, though. You can skip it or replace it with regular paprika.
- Salad dressing: garlic, Dijon mustard, olive oil, lemon juice, salt & pepper.
How to make grilled corn salad?
- The first thing you need to do is to prep and grill the corn.
- Heat the grill pan on the stovetop, brush it with olive oil, and add the fresh corn. You might also need to brush the corn with oil; this helps get extra char on the corn. Cook for 15 minutes, turning every couple of minutes, until there are little charred bits, and the kernels are tender when pierced with a fork and juicy, not dry.
- To defrost the frozen shelled edamame, run them under a stream of water in a colander for a couple of minutes, then shake off any excess water. Use a kitchen towel to dry them.
- Add the edamame, olive oil, salt, pepper, and smoked paprika to the Delonghi fryer pan and fry for 10-12 minutes until crispy!
- Add the salad dressing ingredients into a small mixing bowl and mix well to combine.
- Time to assemble the salad. Add the grilled corn kernels, cherry tomatoes, cilantro, red onion, avocado, grilled edamame, and the salad dressing. Mix well to combine, and the salad is ready to be served!
Serving Suggestions:
This simple yet flavorful vegan grilled corn salad is the perfect summer side dish, pairing well with any summer meal!
Serve it with this potato salad for BBQ, picnics, or pool parties.
Storing Leftover:
Any leftover salad can be stored in the refrigerator; however, it is best to be prepped and consumed fresh since the avocado tends to change its color and will not remain fresh once stored in the refrigerator.
Recommended Recipes:
If you enjoyed this recipe, make sure to check more vegan recipes at VBA:
If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚
Grilled Corn Salad Recipe
Equipment
- Delonghi fryer or oven
- Grill pan
- Salad bowl
- Chopping board
Ingredients
- 1 cup edamame frozen & shelled
- 3 tbsp olive oil divided
- ½ tsp pink salt
- 1 pinch black pepper
- ½ tsp smoked paprika
- 3 fresh corn cobs
- 1½ cup cherry tomatoes
- 1 red onion small
- ⅔ cup cilantro
- 1 avocado
Salad Dressing Ingredients:
- 1 big garlic clove
- 1 tbsp Dijon mustard
- ⅓ cup olive oil
- ½ lemon juiced
- salt & pepper to taste
Instructions
- Defrost the frozen shelled edamame, run them under a stream of water in a colander for 1-2 minutes, then shake off any excess water. Use a kitchen towel to dry them well.
- Add the edamame, olive oil, salt, pepper, and smoked paprika to the Delonghi fryer pan and fry for 10-12 minutes until crispy.
- In the meantime, start grilling the corn. Heat the grill pan on the stovetop, brush it with olive oil, and add the fresh corn. You might need to brush the corn with oil as well; this helps get extra char on the corn. Cook for 15 minutes, turning every couple of minutes, until there are little charred bits, and the kernels are tender when pierced with a fork and juicy, not dry.
- Add the salad dressing ingredients into a small mixing bowl and mix well to combine
- Time to assemble the salad. Add the grilled corn kernels, cherry tomatoes, cilantro, red onion, avocado, grilled edamame, and the salad dressing. Mix well to combine, serve, and enjoy!
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