This stunning Grilled Corn Salad with Blackberries will first please you with its ease. Next, it will tempt you with its beauty (just look at this gorgeous thing!). And then it will overwhelm your senses with the glorious taste that emerges when the right combination of real-food, fresh ingredients are brought together. Juicy, tart, sweet, creamy, crunchy – this salad has it all going on!
The Best Grilled Corn Salad Recipe for Summer
The radiant colors in this fresh summer salad are a signal that you’re about to eat something really good! Not only does the combination of sweet summer corn, juicy blackberries, tart radishes, creamy avocado, spicy arugula, and tart green onions provide a firework display of flavors for your mouth, but it delivers on nutrition, too! This well-rounded, 100% plant-based summer salad is high in disease-preventing antioxidants and fiber, as well as inflammation-fighting polyphenols, vitamins, and minerals.
Ingredients to Make Grilled Corn Salad with Blackberries
This gorgeous salad is chock full of superstar fresh ingredients. Here’s what you’ll need to make it:
- ears of corn – you can use fresh or frozen whole ears of corn (find already husked and trimmed ears of corn in the frozen vegetable section at most grocery stores); alternately you can use 2 cups of frozen and thawed corn – see notes below for several methods to grill and roast the corn
- extra-virgin olive oil or avocado oil
- arugula – or use fresh baby spinach leaves or mixed salad greens
- radishes – or substitute sliced jicama or parsnips
- fresh blackberries – or you can use raspberries, blueberries, or sliced strawberries
- green onions
- lime juice – you’ll need 3 tablespoons, which is roughly the amount of juice from 1 large lime or 2 small limes
- salt and black pepper
How to Grill Corn on the Cob
There are several methods you can use to grill corn on the cob, but since you want to achieve nice charred grill marks (those desirable dark spots) on the corn, we opt for the method of direct grilling over the heat. Start by removing the husks and silks from four ears of corn. Next, rub 1 tablespoon of olive oil or avocado oil all over the ears of corn. Preheat your grill to medium-high heat. When the grill grates are hot, place the ears of corn directly over the heat. Grill the corn for 15 to 20 minutes total, turning every few minutes to ensure you get the charred grill marks on all sides.
How to Cook Corn on the Cob in the Oven
Don’t have a grill, or would rather roast your corn in the oven? You can do that, too! To do so, preheat oven to 350˚F. Remove the husks and silks from corn cobs and rub 1 tablespoon oil over the corn. Place corn on a baking sheet that has been lined with parchment paper. Bake for 30 to 35 minutes, turning cobs after 20 minutes. Let corn cool a few minutes before cutting kernels off the cobs.
Can You Roast Corn in a Skillet?
Say that you can’t find corn on the cob, but you DO have some frozen corn or canned corn kernels. We’ve got good news – you can use them, too! If using frozen corn kernels, measure out 2 cups and let the corn thaw completely and pat it dry on kitchen towels. If you’re using canned corn, drain it very well and pat the kernels dry on kitchen towels (Hint: A 15-ounce can plus an 8-ounce can of no-salt-added corn kernels will provide close to the 2 cups that you need for this salad). Heat 1 tablespoon avocado oil or olive oil in a large skillet over medium-high heat. When the oil is hot, add the drained and dried corn kernels to the skillet and toast for 10 minutes, stirring often to get browned/roasted marks on some of the kernels.
How to Make Grilled Corn Salad with Berries
Prepare the grilled or roasted corn using one of the methods above. While the corn is grilling, prepare the rest of the salad ingredients: measure the arugula, slice the radishes, dice the avocado, slice the green onion, and cut any larger blackberries in half. In a small bowl, combine the simple vinaigrette ingredients by whisking together 3 tablespoons fresh lime juice, 1 tablespoon olive oil, salt, and pepper.
All that’s left to do is cut the corn kernels off the cob and toss everything together. If you’ll be eating the salad right away, go ahead and gently toss the fresh salad ingredients, then drizzle the vinaigrette over top and toss gently until everything is coated. If you won’t be serving the salad until later, hold off on adding the vinaigrette until just before serving time.
Superstar Nutritious Ingredients in this Grilled Corn Salad Recipe
There’s not an ingredient in this stunning salad that’s unworthy of superstar status. This colorful mix boasts so many good-for-you real foods that you just can’t go wrong when you bring it to the table.
- Avocados – this healthy fruit (yes, an avocado is fruit, not a nut or vegetable) contains more potassium than a banana, ounce for ounce, and a plethora of good-for-you monounsaturated fats; avocados are also an excellent source of gut-healing fiber
- Corn – corn is a whole grain that boasts a bunch of B vitamins, as well as fiber and eye-protective carotenoids
- Radishes – this crunchy-tart veg is high in antioxidants, as well as blood-pressure-lowering minerals like calcium and potassium
- Blackberries – this regal berry is an excellent source of vitamin C, vitamin K, and fiber
- Arugula or Spinach – dark leafy greens like arugula and spinach are some of the healthiest foods on the planet, boasting a high amount of vitamin A and folic acid, as well as a plant-based source of iron and calcium
- Green onions – an excellent source of heart-protective vitamin K and vitamin C
- Lime juice – a digestive aid that has been connected to improved skin health and strengthened immunity
- Olive oil or Avocado oil – a low-processed oil that is high in desirable monounsaturated fat
Occasions to Make This Grilled Corn Salad with Blackberries
Just trust us: You’ll get all the oohs and ahhs a home-cook could ever want when you bring this stunning salad to the table. We’ve experienced it ourselves at potlucks. Everyone will want the recipe, so be sure to send them right back here for it! We recommend you make this colorful and fresh corn salad to serve at:
- BBQs, potlucks, and picnics
- Baby showers and bridal showers
- Birthday parties
- Office gatherings
- To a friend who needs a healthy inspiration boost
- Your own backyard – or any al fresco meal
Other Fresh Summer Salads You’ll Love
- Creamy BBQ Chicken Salad
- Greek Veggie Pasta Salad
- Broccoli Cauliflower Salad with Bacon
- Watermelon-Cucumber Salad with Feta
- Mango Chicken Salad with Avocado
- 4 ears fresh or frozen corn, husks and silks removed
- 2 tablespoon extra-virgin olive oil or avocado oil, divided
- 1 packed cup arugula or spinach leaves*
- 4–6 radishes, sliced (1 cup)
- 6 ounces fresh blackberries (large ones cut in half)
- 1 avocado, peeled, pitted, and diced
- 2 green onions, sliced (white and light green parts)
- 3 tablespoons fresh lime juice (1 large lime, or 2 small)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Preheat the grill to medium-high heat (alternatively, you can roast the corn in the oven – see directions below). Rub 1 tablespoon of the oil all over the corn. Grill corn over direct heat for 15 to 20 minutes, turning occasionally, to get grill marks on the corn and to desired doneness.
- Meanwhile, prepare and slice the remaining ingredients. In a small bowl, whisk together the lime juice, remaining 1 tablespoon oil, salt, and pepper.
- When the corn is grilled to desired doneness, set it aside until cool enough to handle. Cut corn kernels off the cob.
- In a medium bowl, gently toss together arugula, radishes, blackberries, avocado, green onions, and corn kernels. Just before serving, drizzle vinaigrette over salad and toss until incorporated.
- Leftovers can be stored in a covered container in the refrigerator for up to 2 days.
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To roast corn in the oven: Preheat oven to 350˚F. Remove husks and silks from corn cobs and rub 1 tablespoon oil over the corn. Place corn on a baking sheet that has been lined with parchment paper. Bake for 30 to 35 minutes, turning cobs after 20 minutes. Let corn cool a few minutes before cutting kernels off the cobs.
*Won’t be serving the salad right away? If you won’t be serving the salad for a few hours, then hold off on adding the arugula or spinach until right before it’s served. The vinaigrette will cause the greens to wilt over time, so it’s best to stir them in last. Also, if you’ll be serving the salad later, wait to toss everything with the vinaigrette until before serving, too.
- Serving Size: 1/2 cup
- Calories: 70
- Fat: 4 g
- (Sat Fat: 1 g)
- Sodium: 135 mg
- Carbohydrate: 9 g
- (Fiber: 3 g
- Sugar: 2 g)
- Protein: 2 g
- Cholesterol: 0 mg
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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