10 July 2021

Grilled Corn Salad

A summery Mexican-inspired salad with grilled corn, tossed in a sweet and spicy chipotle, maple & lime dressing, with quick-pickled red onion and crumbled vegan feta.

I love summer salads like this - packed with smoky flavour from grilling and bright zingy dressings that bring the whole thing to life. This is the perfect accompaniment for a BBQ, picnic or even some tacos.

Corn contains a decent amount of fibre as well as some protein, vitamin C, magnesium and potassium [1]. This side salad also has at least 5 different fresh plant-based ingredients, helping you get on your way to 30 plant foods a week (including fruit, veg, wholegrains, nuts & seeds) - shown to be an strong predictor of a healthy microbiome [2]. Each week we're now seeing more about gut health, the link to our immune systems, energy levels, mental health, and overall health - there's a connection between our gut and our brains and it shouldn't be ignored if we're looking to thrive [3]. So to put it simply - eat more plants! 

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Grilled Corn Salad | Serves: 4-6 | Time: 20 mins

You'll need

  • Chopping board
  • Knife
  • Griddle pan / BBQ 
  • Tongs
  • Measuring spoons
  • Small bowl
  • Mixing bowl
  • Serving platter/large plate


  • 3 large corn cobs
  • 1/2 red onion
  • 1 lime
  • 2 tsp chipotle paste
  • 1 tsp toasted cumin seeds
  • 1 tsp maple syrup
  • 1/2 tsp garlic powder
  • Drizzle olive oil
  • 40-50g vegan feta
  • Salt
  • Black pepper
  • Handful coriander leaves
  • 1 red chili, finely chopped (optional)


  1. Grill the corn on a griddle pan or BBQ, turning until warmed through and visibly charred.
  2. Meanwhile, thinly slice the onion and mix together with the juice of half a lime in a small bowl.
  3. Then in the mixing bowl, add the remaining lime juice, chipotle paste cumin seeds, maple syrup, garlic powder, a good drizzle of olive olive and salt and pepper.
  4. Once grilled, carefully run your knife along the edge of the corn to remove the corn from the husk - this is best done over a bowl which can stop the corn going everywhere.
  5. Then mix the corn through the dressing in the mixing bowl, taste and adjust for seasoning as required.
  6. Serve the corn on a platter topped with the red onion, crumbled vegan feta, coriander leaves and a sprinkle of chopped red chili. Serve up and enjoy!
Cassidy xx