Grilled Corn Salad with Pistachios and Fresh Herb Dressing
This Grilled Corn Salad with Pistachios and Fresh Herb Dressing is the kind of summer side dish that steals the show. Made with sweet charred corn, crunchy pistachios, and a bright homemade herb dressing, it’s fresh, flavorful, and perfect for BBQs, potlucks, and warm-weather entertaining.
There’s something so satisfying about letting the freshest farmer’s market ingredients inspire what ends up on your table. For this round of my Farmers Market to Table series, sweet summer corn was the obvious star and the perfect excuse to create another one of my fresh salad recipes.
I brought this salad to a summer get-together, and within minutes, people were asking what was in it. I think it’s that combination of smoky grilled corn, crunchy pistachios, and that fresh homemade dressing that makes it feel just a little unexpected. It’s the kind of dish that fits right in with your favorite summer BBQ recipes, but feels a little more elevated.
It disappeared so quickly that I immediately knew it was a keeper. Now it’s officially joining my collection of easy 30-minute recipes and go-to summer side dishes.
Spotlight on This Grilled Corn Salad with Pistachios and Fresh Herb Dressing
- The perfect BBQ side dish: This fresh grilled corn salad pairs beautifully with burgers, veggie skewers, sandwiches, and all of your favorite summer BBQ recipes.
- Made with wholesome ingredients: Packed with fresh corn, herbs, pistachios, and a bright homemade dressing, this is a healthy side dish made with simple, real ingredients.
- Ready in under 30 minutes: This easy summer salad comes together quickly, making it perfect for busy weeknights, entertaining, or last-minute gatherings. If you love simple meals, be sure to check out my other 30-minute recipes.
- A total showstopper: Between the vibrant colors, fresh flavors, and sweet grilled corn, this is one of those dishes that always gets people asking for the recipe.
- Fresh from the farmers market: This is the kind of seasonal salad that celebrates peak summer produce and fits perfectly into my favorite fresh salad recipes collection.
The Ingredients
Corn: Fresh summer corn is the star of this salad, so grab six large ears from your local farmer’s market if you can. Short on time? Pre-shucked corn from the grocery store works just fine, too.
Avocado oil: A high-heat oil like avocado oil is perfect for coating the corn before grilling, helping it char beautifully without burning.
Shelled pistachios: Pistachios add the most delicious salty crunch and hearty texture to this salad. I typically use salted pistachios for extra flavor, but either variety works.
Green onions: Thinly sliced green onions add a subtle bite and fresh pop of flavor that balances the sweetness of the corn perfectly.
For the fresh herb dressing you, will need the following ingredients.
Fresh mint: Mint brings a bright, refreshing flavor that makes this homemade dressing feel extra vibrant and summery.
Olive oil: Extra virgin olive oil creates the perfect rich base for this dressing. While avocado oil can work, I prefer the flavor olive oil brings here.
Fresh parsley: Paired with mint, fresh parsley creates the most delicious herb-packed dressing that tastes incredibly fresh.
White wine vinegar: White wine vinegar adds the perfect tangy brightness without overpowering the fresh herbs. Red wine vinegar or apple cider vinegar can work as substitutions.
Maple syrup: A small drizzle adds just the right touch of natural sweetness to balance the dressing’s acidity.
Fresh lemon juice: Fresh lemon juice brightens the dressing, helps all the herb flavors shine, and pairs beautifully with the grilled corn.
Salt and pepper: Simple seasonings that tie everything together and bring out all of the fresh flavors.
Frequently Asked Questions
Yes! This salad is a great make-ahead option for BBQs, brunches, and entertaining. For the freshest texture, prep the grilled corn and dressing in the morning, then toss everything together just before serving later.
Stored in an airtight container in the refrigerator, this corn salad will stay fresh for about 2–3 days. If already dressed, the herbs may soften slightly over time, but it will still be delicious.
Fresh grilled corn will give you the best smoky flavor and texture, but frozen corn can work in a pinch. Simply thaw and char it in a hot skillet before using. I would skip canned corn for this recipe if possible.
Absolutely. If you don’t have a grill, you can roast the corn in the oven or char it in a grill pan or skillet for a similar smoky flavor.
This healthy summer salad is made with fresh corn, herbs, pistachios, green onions, and a simple homemade dressing made with real ingredients.
Yes! Simply swap the pistachios for pumpkin seeds or sunflower seeds for a delicious nut-free crunch.
This salad pairs beautifully with veggie patties, sandwiches, grilled mains, wraps, pasta salads, or as part of your favorite summer BBQ spread.
Definitely. Chickpeas, white beans, grilled tofu, or avocado would all be delicious additions if you’d like to turn this into a heartier meal.
This salad is sweet, smoky, fresh, and incredibly flavorful. The charred corn adds natural sweetness, the pistachios bring crunch, and the fresh herb dressing makes every bite bright and refreshing.
Yes! This grilled corn salad is delicious slightly warm, room temperature, or chilled, making it perfect for entertaining and meal prep.
The Instructions
Step one: Prepare the corn by removing the husks, brushing each ear with avocado oil, and sprinkling with salt. Grill on a hot BBQ or stovetop grill pan, turning every 2–3 minutes, until the corn is tender and beautifully charred with golden brown spots, about 10–15 minutes total. Set aside to cool slightly.
Step two: Make the dressing. Add all of the ingredients to a high-speed blender. This includes mint leaves, olive oil, parsley leaves, vinegar, maple syrup, lemon juice, salt, and pepper. Blend just until smooth. *Do not over-bend.
Step three: Carefully cut the kernels from the cooled corn and transfer them to a large salad bowl or serving dish.
Step four: Sprinkle the pistachios and sliced green onions over the grilled corn, then drizzle generously with the fresh herb dressing. Gently toss to combine, or leave it beautifully layered for serving. Enjoy immediately or chill in the refrigerator for about an hour to let the flavors meld together.
Storage
Store any leftover grilled corn salad in an airtight container in the refrigerator for up to 2–3 days. If the salad has already been dressed, the fresh herbs may soften slightly over time, but it will still be just as flavorful and delicious.
Tips and Modifications
Serve this salad immediately (slightly warm) or chill it in the fridge an hour before serving.
Use the freshest corn you can find. Sweet, fresh summer corn will give this salad the very best flavor and texture, especially if you can grab it from your local farmers market.
Don’t skip the char. Those golden brown grill marks add so much smoky flavor and really make this grilled corn salad stand out.
No grill? No problem. If you don’t have a BBQ, a stovetop grill pan or even a hot cast iron skillet will still give you delicious charred flavor.
Make it ahead. This is a great make-ahead side dish for entertaining. Prep the corn and dressing in advance, then assemble just before serving.
Swap the nuts. Not a pistachio fan or need a nut-free option? Try pumpkin seeds, sunflower seeds, or even toasted pepitas for a similar crunch.
Add creamy avocado. Diced avocado would be a delicious addition if you want to make this salad a little heartier.
Add extra protein. Turn this into a light meal by adding chickpeas, white beans, or grilled tofu.
More Vegan BBQ Side Dish Recipes
Zucchini, Corn, and Garlic Sauté
Red Cabbage and Sweet Corn Slaw
Grilled Corn Salad with Pistachios and Fresh Herb Dressing
Equipment
- 1 BBQ, stovetop grill pan, or cast iron skillet *to grill corn
- 1 high speed blender *to make the dressing
Ingredients
- 6 large ears or corn, husks removed
- 4 teaspoons avocado oil
- salt to taste
- ⅓ cup shelled pistachios, roughly chopped
- 6 green onions, thinly sliced *green part only
For the fresh herb dressing
- ½ cup fresh mint leaves
- ⅓ cup extra virgin olive oil
- ¼ cup fresh parsley leaves
- ¼ cup white wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
Instructions
- Prepare the corn by removing the husks, brushing each ear with avocado oil, and sprinkling with salt. Grill on a hot BBQ or stovetop grill pan, turning every 2–3 minutes, until the corn is tender and beautifully charred with golden brown spots, about 10–15 minutes total. Set aside to cool slightly.
- Make the dressing. Add all of the ingredients to a high-speed blender. This includes mint leaves, olive oil, parsley leaves, vinegar, maple syrup, lemon juice, salt, and pepper. Blend just until smooth. *Do not over-bend.
- Carefully cut the kernels from the cooled corn and transfer them to a large salad bowl or serving dish.
- Sprinkle the pistachios and sliced green onions over the grilled corn, then drizzle generously with the fresh herb dressing. Gently toss to combine, or leave it beautifully layered for serving. Enjoy immediately or chill in the refrigerator for about an hour to let the flavors meld together.
