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4.50 from 2 votes

Grilled Corn Salad with Orange Dressing

A super fresh, vibrant and flavorful grilled corn salad that can be made on a conventional grill or electric grill or on the stovetop (gas or electric ranges). With a tangy homemade cumin and orange dressing to tie it all together!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Calories: 200kcal
Author: Kristen Wood

Equipment

  • Electric Grill
  • Cumin Seeds

Ingredients

Salad

  • 10 ounces fresh or frozen corn kernels or 2 fresh ears of corn see instructions for cooking options
  • 1 bell pepper chopped
  • 1 regular or persian cucumber chopped
  • 1 red onion finely diced
  • ¼ cup fresh basil leaves torn

Dressing

  • ½ cup orange juice
  • 2 tablespoons olive oil
  • 2 tablespoons honey or maple syrup or vegan honey, if vegan
  • ¾ teaspoon sea salt or pink salt
  • ½ teaspoon cumin seeds
  • ¼ teaspoon freshly ground black pepper

Instructions

Corn | Electric Grill

  • If using an electric grill with a grill plate that doesn't allow the kernels to fall through, simply heat the grill to 400°F and add the fresh or frozen kernels. Grill for 10 minutes, stirring occasionally, until the kernels are tender and beginning to char. If you using an electric grill with a grill or griddle plate, heat the grill to 400°F, then add the ears of corn and cook for 10 minutes, turning the ears occasionally.

Corn | Conventional Grill

  • Heat your grill to 400°F or set at medium-high heat. Place the ears of corn directly on the grill rack and cook for 10 minutes, turning the ears occasionally to ensure even cooking. The corn is done when tender and gently charred.

Corn | Stovetop

  • While this isn't technically grilled, you can still have a delicious corn salad with this method! If using an electric range, heat a skillet over medium high heat, then add fresh or frozen corn kernels. Cook for 10 minutes, stirring frequently, until the corn is tender and beginning to char. If using a gas range, wrap ears of corn in foil and place directly the flame on your gas burner over medium, turning frequently with TONGS (do not use your hands!), for 10 minutes or until the corn is tender and charred in spots.

Making the Salad

  • If you cooked ears of corn, gently slide a knife alongside the ears of corn over a large mixing bowl until you've removed all corn kernels from the cob. Otherwise, place your grilled corn in a mixing bowl along with the bell pepper, cucumber, onion and basil. Give it a little mix.
  • In a small bowl, whisk together the orange juice, oil, honey (or maple syrup), salt, cumin and pepper. Drizzle it over the salad and toss to coat. Enjoy right away or chill in the fridge before digging in!

Notes

You might also like our Corn Fries!
Also See: Mediterranean Cucumber Salad.
Also see: Roasted Cauliflower Salad.

Nutrition

Serving: 1bowl | Calories: 200kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 441mg | Potassium: 356mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1278IU | Vitamin C: 60mg | Calcium: 23mg | Iron: 1mg