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Grilled Corn Salad

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 6 to 8 (as a side)
Calories: 256kcal
Author: Nisha Vora


  • Grill pan, grill, or cast iron skillet


  • 2 medium shallots, very thinly sliced
  • 2 small jalapeño peppers, thinly sliced into rounds (use 1 pepper for moderate heat; remove seeds for mild heat)
  • 3 ½ tablespoons lime juice, plus more for serving
  • 2 tablespoons extra virgin olive oil, plus more for grilling
  • ½ teaspoon ground cumin
  • Kosher salt or sea salt to taste
  • Freshly cracked black pepper
  • 6 medium or 4 large ears of corn, husked
  • 1 pint (~300g) cherry tomatoes
  • 1 (15- ounce/425g) can pinto beans (or black beans), drained and rinsed
  • ½ - ¾ cup (6-9g) cilantro leaves and tender stems, finely chopped
  • 1 large ripe avocado, diced or torn into chunks


  • Marinate the shallots. In a small bowl, mix together the sliced shallots, sliced jalapeños, lime juice, and extra virgin olive oil. Season with cumin, salt to taste, and a few cracks of pepper. Toss gently and marinate on the counter for 20 minutes (or up to 30 minutes), until the shallots are softened.
  • If using a grill pan, open the windows and/or turn on your oven fan for ventilation. Lightly brush the cobs of corn with a bit of olive oil.
  • Grill the corn. Heat a grill pan over high heat. Once the pan is very hot, add the corn cobs in a single layer. Grill for 10-12 minutes, using tongs to turn the cobs occasionally so that each side gets some char. Remove from the heat and set aside.
  • Grill the tomatoes. Combine the cherry tomatoes with 2 teaspoons of olive oil, and season with salt and pepper. Return the grill pan to high heat. Once hot, add the tomatoes and grill for 3 minutes, turning occasionally, until charred and blistered, 3 to 5 minutes. Set aside on a plate to cool.
  • Shave the corn. When the corn is cool enough to touch, position an ear of corn upright in a large bowl. Use a knife in a downward direction to shave the corn kernels, allowing the kernels to drop into the bowl.
  • Assemble the salad: To the corn, add the grilled tomatoes, marinated shallot mixture including the liquid, pinto beans, and cilantro. Toss with the corn to combine. Add the avocado and gently toss. Taste for seasonings, adding a squeeze or two lime of juice and more salt or pepper to your taste.


To grill corn and tomatoes using an outdoor grill or cast iron skillet, read the "Frequently Asked Questions" section.