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.
Servings: 6 servings
Calories: 191kcal
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.
Notes
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 for 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 farmer's 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.
Nutrition
Serving: 1.25cups | Calories: 191kcal | Carbohydrates: 6g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 6mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 521IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg