Grilled Corn Salad with Cilantro Vinaigrette


  • 6 ears of corn, shucked
  • 1 large sweet onion, cut into 1/2-inch-thick rings
  • 1/2 c. olive oil, plus more for brushing
  • Kosher salt and black pepper, to taste
  • 1/3 c. fresh lime juice (from 2 to 3 limes)
  • 1 1/2 c. fresh cilantro
  • 2 avocados, chopped
  • 2 yellow tomatoes, chopped
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1/4 c. pimientos, finely chopped


  1. Preheat a grill to medium high. Brush the corn and onion rings with olive oil and season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, about 8 minutes for the onion rings and about 10 minutes for the corn. Set aside to cool.
  2. Combine the lime juice and 3/4 cup cilantro in a blender and pulse until chunky. With the blender running, pour in the olive oil in a slow, steady stream to make a thick dressing. Season with salt and pepper.
  3. Cut the corn off the cobs and roughly chop the onion. Combine in a large bowl with the avocados, tomatoes, beans and pimientos. Roughly chop the remaining 3/4 cup cilantro and add to the bowl. Drizzle with the dressing and toss well. Season with salt and pepper, if needed.

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