Vegetarian Grilled Corn Salad - Gluten-Free Corn Veggie Salad


Grilled Corn Salad

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For this super fresh salad, layer grilled sweet corn with juicy heirloom tomatoes, creamy avocado, and fresh baby greens. Drizzle with jalapeno-lime vinaigrette infused with a kiss of honey. Want to see how it's done? Watch this Hy-Vee Healthy You video for step-by-step instructions! 

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Servings and Ingredients

Serves 6
¼ c. fresh lime juice
1 tbsp. Hy-Vee honey
1 jalapeno pepper, seeded and finely chopped*
3 tbsp. chopped fresh cilantro
1 tsp. Hy-Vee kosher sea salt, divided
3 medium ears sweet corn
3 tbsp. Hy-Vee butter, softened, divided
2 c. baby kale and/or mixed greens
1 avocado, pitted, peeled and sliced
1 large heirloom tomato, thinly sliced
2 tbsp. chopped green onions


  1. For vinaigrette, in a small bowl combine lime juice, honey, jalapeno, cilantro and 1/2 teaspoon salt. Set aside.
  2. Preheat grill to medium heat for direct cooking. Pull back corn husks, leaving husks attached at stem ends. Remove silk. Gather husks over stem and tie with a string to form a handle. Brush each ear with 1/2 tablespoon softened butter. Place corn over direct heat with husks away from the fire. Grill for 8 to 12 minutes, turning and brushing every 2 to 3 minutes with additional butter (total of 1 tablespoon per ear), until browned on all sides. Remove from grill and cool slightly.
  3. Meanwhile, line a serving platter with kale and mixed greens. Top with avocado and tomato slices. Using a sharp knife, cut corn from the cobs; discard cobs. Spoon corn over tomatoes. Sprinkle with remaining sea salt. Drizzle vinaigrette over top.
  4. *Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with chile peppers, wear protective gloves.

Nutrition facts


180 Calories per serving

Amounts Per Serving

  • Total Fat: 12g
  • Cholesterol: 15mg
  • Sodium: 360mg
  • Total Carbohydrates: 19g
  • Protein: 4g

Daily Values

Vitamin A 60%
Vitamin C 70%
Iron 6%
Calcium 4%

Recipe Source:

Hy-Vee Seasons Back to School 2014.