This easy corn salad recipe features smoky grilled corn and asparagus tossed with a rich Egyptian-spiced butter dressing, fresh arugula, juicy cherry tomatoes, feta, and toasted almonds. Perfect for summer BBQs, picnics, or meal prep, this salad is a bold yet refreshing twist on a classic!
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It’s a step up from your average corn salad, thanks to the rich, Egyptian-inspired spiced butter dressing (thanks to our popular Egyptian spice) that melts into the warm corn and asparagus. Tossed with peppery arugula, juicy cherry tomatoes, creamy feta, and crunchy toasted almonds, this salad is bold, balanced, and bursting with summer goodness.
The best part? It’s simple to make and perfect for BBQs, picnics, or easy weeknight meals. Let’s dive in!
This post is all about easy corn salad recipe.
Why You’ll Love This Corn Salad
A New Twist on a Classic
We all love a good corn salad, but this one is a little different. Instead of using raw corn or a creamy mayo-based dressing, this recipe leans into smoky, grilled flavors and a buttery, warm-spiced dressing that soaks into the corn and asparagus.
Perfect for Summer
Minimal cooking, fresh seasonal ingredients, and just the right balance of savory, sweet, and tangy flavors make this a summer must-have.
Super Versatile
Serve it warm, at room temp, or chilled—it’s just as delicious no matter how you enjoy it. Plus, you can add protein (grilled chicken, shrimp, or chickpeas) to make it a full meal.
Make-Ahead Friendly
Planning a BBQ? This salad holds up well for hours, making it perfect for meal prep or potlucks.
Ingredient Deep Dive: What Makes This Salad So Special?
Let’s break down the key players in this easy corn salad recipe and why they work so well together.
Grilled Corn
Corn is naturally sweet, and grilling it brings out its caramelized depth and smoky char. If fresh corn isn’t available, you can use frozen corn (thawed and sautéed for some color) or even canned corn, though fresh is always best!
Asparagus
This might not be the most traditional corn salad ingredient, but trust me—it works! Grilling asparagus gives it a slightly crispy texture and a delicious, earthy contrast to the sweetness of the corn.
Arugula
Peppery and slightly bitter, arugula balances the richness of the butter dressing. If you don’t have arugula, baby spinach or mixed greens work, too!
Cherry Tomatoes
These add juiciness and a pop of color to the salad. I love using a mix of red and yellow cherry tomatoes for extra vibrancy.
Feta Cheese
Salty, creamy, and slightly tangy, feta pairs beautifully with the warm spices in the dressing. Goat cheese is another great option if you prefer a milder flavor.
Toasted Almonds
A little crunch makes everything better! If you need a nut-free option, pumpkin seeds or sunflower seeds will give you a similar texture.
The Magic of Egyptian-Spiced Butter Dressing
This dressing is the real game-changer in this recipe. Instead of a traditional vinaigrette, we’re using melted butter infused with warm spices, lemon juice, honey, garlic, and Dijon mustard. It’s luxurious without being heavy and coats the grilled corn and asparagus perfectly.
The Egyptian seasoning blend gives this salad its unique depth of flavor. It’s a mix of savory, slightly warm spices that elevate every bite. If you don’t have my Egyptian blend on hand, you can make a simple DIY version with cumin, coriander, cinnamon, garlic powder, and a touch of allspice.
How This Corn Salad Stands Out from the Rest
You’ve probably had Mexican street corn salad (esquites) with cotija and lime, or maybe a creamy corn salad with mayo and herbs. So what makes this version different?
It’s Charred & Smoky
Grilling the corn and asparagus adds depth of flavor you just can’t get from raw corn.
The Warm Spiced Butter Dressing
Unlike a typical vinaigrette, this dressing is rich, aromatic, and melts into every bite.
A Balance of Flavors
The combination of sweet corn, tangy feta, smoky asparagus, and warm spices makes each bite pop.
How to Make This Easy Corn Salad Recipe
You’re just four simple steps away from the most flavorful corn salad of the summer!
1. Grill the Corn & Asparagus
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Brush husked corn and trimmed asparagus with olive oil, salt, and pepper.
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Grill over medium-high heat: corn for 8-10 minutes, asparagus for 3-5 minutes, turning occasionally.
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Let cool slightly, then slice corn off the cob and cut asparagus into bite-sized pieces.
2. Make the Dressing
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Whisk together melted butter, Egyptian seasoning, lemon juice, honey, grated garlic, and Dijon mustard.
3. Toss Everything Together
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In a large bowl, combine grilled corn, asparagus, arugula, cherry tomatoes, feta, and toasted almonds.
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Drizzle with warm spiced butter dressing and toss to coat.
4. Serve & Enjoy!
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Serve warm or at room temp.
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Pair with grilled chicken, shrimp, or falafel for a full meal.
Expert Tips for the Best Corn Salad
- Get a Good Char – High heat helps caramelize the corn’s natural sugars. If you don’t have a grill, use a cast-iron skillet!
- Use Fresh Ingredients – Summer produce is at its peak, so take advantage!
- Let the Flavors Meld – This salad tastes even better after 5-10 minutes of resting.
- Store It Right – Keep leftovers in an airtight container for up to 3 days.
Serving Suggestions
This easy corn salad recipe is delicious on its own, but also pairs beautifully with:
- Grilled Steak or Chicken
- Garlic Butter Shrimp
- Falafel or Roasted Chickpeas
- Warm Pita or Crusty Bread
More Easy Summer Recipes
Looking for more refreshing summer dishes? Try these:
Easy Corn Salad Recipe | Grilled Corn & Asparagus Salad with Egyptian-Spiced Butter Dressing
Ingredients
For the Salad
For the Egyptian-Spiced Butter Dressing
- 3 tbsp unsalted butter, melted
- 1 tsp The Spice Girl Kitchen Egyptian seasoning
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1 clove garlic, grated
- 1/2 tsp dijon mustard
Notes
Easy Ingredient Swaps:
- Corn Options: Fresh grilled corn is best, but you can use frozen corn (thawed and pan-seared for color) or canned corn (drained and lightly sautéed) in a pinch.
- Nut-Free Alternative: Swap toasted almonds for sunflower seeds or pumpkin seeds for a similar crunch.
- Cheese Swaps: If feta isn’t your thing, try goat cheese for a creamier texture or parmesan shavings for a sharper bite.
- Greens Options: Arugula adds a peppery kick, but you can use baby spinach, mixed greens, or even chopped romaine for a milder taste.
- Vegan/Dairy-Free: Skip the feta or replace it with dairy-free feta crumbles. Swap butter in the dressing for olive oil or vegan butter.
Storage & Make-Ahead Tips:
- Best Served Fresh: This salad tastes best right after making, while the corn and asparagus are still slightly warm and soaking up the dressing.
- Meal Prep Friendly: If making ahead, store the salad components separately and toss with dressing just before serving to keep the greens from wilting.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen over time!
- Serving Cold: If serving from the fridge, let it sit at room temperature for 10 minutes to bring out the flavors before eating.
This post was all about Easy Corn Salad Recipe!
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