Sweet Corn Salad

Sweet Corn Salad

Dive into Florida fall with a salad that showcases the rich, sweet flavor of local corn. DANIELLE ROSE PHOTOS

Heat up the grill for this seasonal treat

As the scorching heat of summer finally gives way to milder temperatures, fall is the best time to cook outside in Florida. Next time you fire up the grill, leave some room for a few ears of corn to make a vibrant salad that will liven up any meal. 

Sweet corn, known for its tender kernels and natural sweetness, thrives in Florida’s sandy soils and warm climate. It’s one of our top agricultural commodities, with more than 37,000 acres devoted to it throughout the state. The season runs from October to June. Keep a lookout for sweet corn at farmer’s markets and roadside stands. By sourcing local ingredients, you’ll get the freshest, tastiest produce while supporting our community. 

This salad showcases the season’s harvest. The smoky charred sweet corn gets a tangy kick from quick-pickled red onions and jalapeños. Throw in some juicy cherry tomatoes, along with creamy avocado and salty, crumbled queso fresco. The pickle brine doubles as a dressing. Toss it all together and sprinkle on some cilantro. It’s a bold but balanced contrast of flavors and textures. 

From backyard barbecues to simple meals with family and friends, grilled corn salad is a versatile dish you’ll want to make on repeat. It travels well, too. You can grill the corn and prepare the pickled onions ahead of time. Assemble the salad just before serving, to keep all the ingredients crisp and fresh. It’s delicious alongside grill-ed seafood or chicken, and it makes a perfect lunch for the beach or a boat ride. Next time you’re ready to light the grill, give this salad a try and savor the bounty of fall in Florida.

Grilled Corn Salad

Sweet, smoky charred corn and vibrant veggies make the perfect salad for your next cookout.

INGREDIENTS

1 red onion, thinly sliced

1 jalapeño, thinly sliced 

1/2 cup lime juice

2 tablespoons honey

1/2 teaspoon salt

4 ears of corn, shucked

2 teaspoons olive oil

1 cup sliced cherry tomatoes

1 avocado, thinly sliced

1/4 cup crumbled queso fresco

2 tablespoons chopped cilantro

Salt and pepper

DIRECTIONS

Pack the red onions and jalapeños in a jar or glass dish. Mix the lime juice, honey and salt in a measuring cup and pour over the onions and jalapeños. Cover and refrigerate for at least one hour [can be made up to 3 days ahead]. 

Prepare a hot grill. Rub the ears of corn with olive oil and sprinkle with salt and pepper before putting them on the grill, turning occasionally, until they’re bright gold with a little bit of char. Allow them to cool, then slice the corn from the cob. 

Toss the corn with tomatoes, avocados and as many of the pickled red onions and jalapeños as you like, along with a few tablespoons of the pickling juice. 

Top the salad with queso fresco and cilantro, and season with a bit more salt and pepper to taste.

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