Grilled Corn Salad with Nuts, Herbs, and Parmesan Recipe
Introduction
This grilled corn salad is a vibrant and fresh dish perfect for warm weather meals. Combining smoky corn with crunchy nuts, tender herbs, and tangy pickled onions, it offers a delightful mix of textures and flavors.
Ingredients
- 4 ears corn, shucked and grilled
- 1/4 cup toasted nuts (such as walnuts, pecans, or pistachios)
- 1 cup tender herbs (such as cilantro, basil, or parsley), chopped
- 1/2 cup pickled onions
- 1/4 cup freshly grated Parmesan
- Juice of 1/2 lime
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Step 1: Using a chef’s knife, carefully cut the corn kernels off the cob and place them in a large bowl. Use the bottom of a measuring cup or a small pan to crush the toasted nuts into small pieces.
- Step 2: Add the crushed nuts, chopped herbs, pickled onions, Parmesan, lime juice, and olive oil to the bowl with the corn. Season with kosher salt and freshly ground black pepper, then stir to combine. Taste the salad and adjust the lime juice, olive oil, salt, or pepper as needed.
Tips & Variations
- For a spicier kick, add a pinch of chili flakes or diced fresh jalapeño.
- Try swapping Parmesan for crumbled feta for a different tangy flavor.
- Use fresh herbs you have on hand to customize the salad to your preference.
- Toast the nuts yourself for the freshest flavor and extra crunch.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but you can let it come to room temperature before serving or give it a quick stir and drizzle of olive oil to refresh flavors. Avoid freezing as the texture will change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn instead of fresh?
Fresh grilled corn offers the best flavor and texture, but thawed frozen corn can be used in a pinch. Sauté it briefly to add some caramelization before combining with the other ingredients.
What can I substitute for pickled onions?
If you don’t have pickled onions, try using thinly sliced red onion soaked in vinegar and a pinch of sugar for at least 30 minutes to mimic the tangy flavor.
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Grilled Corn Salad with Nuts, Herbs, and Parmesan Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing grilled corn salad combining smoky grilled corn kernels with crunchy toasted nuts, fresh herbs, tangy pickled onions, and a zesty lime dressing, finished with a sprinkle of Parmesan cheese. Perfect as a light side dish or a zesty accompaniment to grilled meats and vegetables.
Ingredients
Salad Ingredients
- 4 ears corn, shucked and grilled
- 1/4 cup toasted nuts (such as walnuts, pecans, or pistachios)
- 1 cup tender herbs (such as cilantro, basil, or parsley), chopped
- 1/2 cup pickled onions
- 1/4 cup freshly grated Parmesan cheese
- Juice of 1/2 lime
- 1 tablespoon extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Corn Kernels: Using a sharp chef’s knife, carefully cut the grilled corn kernels off the cobs and place them into a large mixing bowl, ensuring you collect as much kernel as possible without the cob.
- Crush Nuts: Using the bottom of a measuring cup or a small pan, crush the toasted nuts into small, coarse pieces to add texture to the salad.
- Combine Ingredients: Add the crushed nuts, chopped tender herbs, pickled onions, freshly grated Parmesan, lime juice, and extra-virgin olive oil to the bowl with the corn.
- Season and Mix: Season the mixture with kosher salt and freshly ground black pepper to taste. Stir gently to combine all ingredients evenly.
- Taste and Adjust: Taste the salad and adjust by adding more lime juice, olive oil, salt, or pepper as needed to balance flavors before serving.
Notes
- Use freshly grilled corn for the best smoky flavor and sweetness.
- Pickled onions can be made ahead or purchased to save time and add tanginess.
- Choose your favorite toasted nuts for different textures and nutty flavors.
- This salad can be served immediately or chilled for 30 minutes to meld flavors.
- For a vegan version, omit the Parmesan or substitute with a vegan cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (grilling corn)
- Category: Salad
- Method: Grilling
- Cuisine: American
Keywords: grilled corn salad, summer salad, grilled vegetables, fresh herbs salad, easy side dish, summer grilling recipes, corn recipes
