My grilled corn salad is a vibrant mix of smoky charred corn, toasted hazelnuts, fresh herbs, and a bright citrus vinaigrette. With simple ingredients and straightforward steps, it’s ready in about 20 minutes and makes a perfect summer side.
This corn salad celebrates peak-season corn, which in the United States is sweetest between May and September. Whether you’re using corn from your garden or picking the best at the market, grilling adds a smoky depth that transforms simple sweet corn into something special.
Grilled corn salad is a refreshing, textured dish—crisp and smoky with crunchy nuts and bright herbs. It’s ideal for backyard barbecues, potlucks, or as a light weeknight accompaniment.
Table of Contents
- Ingredient Notes and Substitutions
- Don’t Skip the Toasting Step!
- How to Make Grilled Corn Salad with Hazelnuts
- Frequently Asked Questions
- Grilled Corn Salad with Hazelnuts Recipe
Ingredient Notes and Substitutions
- Hazelnuts – Toasted hazelnuts add a rich, slightly sweet crunch. Substitute pecans or walnuts if preferred.
- Corn – Grilling brings out corn’s natural sweetness and adds a smoky char. Sweet white or yellow corn both work well.
- Garlic – A smashed clove brightens the vinaigrette with a savory bite.
- Orange Juice – Fresh orange juice gives a lively citrus note; for more intensity, use orange concentrate sparingly.
- Vinegar – Rice vinegar is mild and slightly sweet. Apple cider, champagne, or white wine vinegar are good alternatives.
- Lemon Zest – Adds a concentrated lemon brightness to the dressing.
- Mint – Fresh mint cools and balances the citrus flavors.
- Tarragon – Offers a subtle licorice-like note; basil can substitute if you don’t have tarragon.
- Red Pepper – Crushed red pepper or Aleppo pepper provides gentle heat; grind finely and add to taste.
- Pecorino Romano – A salty, tangy finish. Parmesan or feta can be used as alternatives.
Tip From Kevin
Don’t Skip the Toasting Step!
Toasting the hazelnuts intensifies their flavor and texture. Toast them in a dry sauté pan over medium heat, then rub off as much of the skins as you can with a paper towel. Their crunch makes a big difference in the finished salad.
How to Make Grilled Corn Salad with Hazelnuts
- Toast the hazelnuts. Heat a small sauté pan over medium and toast the hazelnuts for about 8 minutes, shaking occasionally to avoid burning. Let cool and rub in a paper towel to remove skins.
- Char the corn. Brush the ears with 1 tablespoon of oil and grill, turning to char all sides, about 12 minutes. Let them cool. Alternatively, remove kernels and sauté them in a skillet until slightly charred, about 4 minutes.
- Make the vinaigrette. Whisk together smashed garlic, 1/4 cup orange juice, 2 tablespoons rice vinegar, lemon zest, one tablespoon oil, and a pinch of salt. Taste and adjust seasoning.
- Combine and toss. Cut the kernels off the cobs and toss with the vinaigrette. Add toasted hazelnuts, chopped mint and tarragon, and red pepper flakes. Toss again and finish with grated Pecorino Romano.
Frequently Asked Questions
Yes. For this recipe, remove the husk and place the ear directly on the grill to get the best char and smoky flavor. If you prefer, soak corn kept in the husk before grilling to create steam and reduce the risk of burning. Pre-cooking (boiling or steaming) before grilling can shorten grill time and make kernels juicier, but it’s optional.
Expect a balance of smoky-sweet corn, nutty crunch from toasted hazelnuts, bright citrus from orange and lemon, and fresh herbal notes from mint and tarragon. The result is sweet, savory, tangy, and fresh.
This salad works as a vegetarian main, side dish, or picnic addition. It pairs well with grilled meats, roasted vegetables, or simple starches like smashed or roasted potatoes. Serve alongside barbecued meats or as part of a summer spread.
Grilled Corn Salad with Hazelnuts
Print Recipe
Ingredients
- 1 cup toasted hazelnuts
- 4 ears of corn, husked
- 1 garlic clove, smashed and chopped
- 1/4 cup fresh orange juice
- 2 tbsp rice vinegar
- 1 tsp lemon zest
- Pinch of salt
- 2 tbsp vegetable oil, divided
- 1/4 cup coarsely chopped fresh mint
- 1/4 cup coarsely chopped fresh tarragon
- 1 tsp red pepper flakes
- 2 oz grated Pecorino Romano
Instructions
- Toast hazelnuts in a small sauté pan over medium heat, shaking occasionally for about 8 minutes. Let cool and rub in a paper towel to remove skins.
- Brush corn with 1 tablespoon oil and grill, turning to char all sides, about 12 minutes. Let cool. (Or remove kernels and sauté in a dry skillet until charred in spots, about 4 minutes.)
- In a small bowl whisk together the garlic, orange juice, rice vinegar, 1 tablespoon oil, lemon zest, and a pinch of salt. Adjust seasoning to taste.
- Cut kernels from the cobs and toss with the vinaigrette. Add hazelnuts, mint, tarragon, and red pepper flakes. Toss to combine and grate Pecorino Romano over the top before serving.
Notes
- For a stronger orange flavor you can use a small amount of orange concentrate.
- Aleppo pepper is a nice substitute for red pepper flakes; grind it fine and sprinkle to taste.
- To avoid the grill, remove kernels and cook them in a dry skillet until they develop charred spots.
Nutrition
Nutrition values are estimates and should not replace professional advice.
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