Grilled Corn Salad with Creamy Citrus Dressing and Herbs

This recipe calls for ten ears of corn to be shucked and grilled on a baking sheet, rather than grilled and then shucked. The result? A zesty-sweet corn salad that’s served warm.







  • 10 ears of corn, shucked (about 5 cups)
  • 2 Tablespoons olive oil
  • kosher salt
  • freshly ground black pepper
  • 4 Tablespoons Challenge Spreadable Butter, softened
  • ½ cup mayonnaise
  • zest of 1 lime plus 2 Tablespoons lime juice
  • zest of 1 lemon
  • zest of ½ orange
  • ½ teaspoon chile powder
  • ¼ cup chopped cilantro
  • ¼ cup chopped parsley


  • 1

    Preheat grill to medium heat.

  • 2

    On a baking sheet, toss corn with 2 tablespoons of olive oil and season with salt and black pepper. Grill, turning, until crisp tender and lightly charred, 12-15 minutes. Set aside to cool.

  • 3

    Cut the corn kernels off the cob, then place in a large bowl.

  • 4

    To make dressing, combine Spreadable butter, mayonnaise, lime zest and juice, lemon zest, orange zest and chile powder in a medium bowl. Mix until smooth and creamy; season with salt and pepper to taste.

  • 5

    Add three-fourths of dressing to corn kernels along with cilantro and parsley. Mix until well coated. Add more dressing as desired. Season with salt and pepper and serve warm.

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