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BBQ grilled corn salad with pumpkin seeds
Smoky grilled corn with toasted pumpkin seeds and BBQ dressing

Roasted Corn Salad with Pumpkin Seeds

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Salads
The secret to the perfect corn salad isn't seasoning, but heat control. When corn is roasted directly on the grates without husks, the natural sugars in the kernels caramelize, creating a distinctive sweet and smoky flavor profile boiling can never achieve. Paired with toasted pumpkin seeds, you get an exciting texture play: soft, popping kernels meeting crunchy seeds, balanced by the acidity of lime.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Grill tongs: To safely turn the hot corn.
  • Sharp chef's knife: To cut kernels from the cob.
  • Large mixing bowl: For tossing.
  • Cutting board: Stable surface for chopping.
  • Citrus juicer: To extract lime juice.

Instructions

1 ✓

Brush the husked corn lightly with half of the olive oil and salt lightly.

Tip: The oil layer protects kernels from drying out on the hot grates and assists heat transfer.
2 ✓

Place corn on the hot grill. Cook for 10-12 minutes, turning every quarter, until kernels are deep golden brown with some char spots.

Tip: Don't turn too often! Let the heat caramelize the sugars on the surface (Maillard reaction).
3 ✓

Meanwhile, toast pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant and popping.

Tip: Heat releases oils in the seeds, making flavor much more intense.
4 ✓

Remove corn from grill and let cool for 5 minutes so you can handle it safely.

Tip: Resting equalizes the internal temperature.
5 ✓

Using a sharp knife, cut kernels off the cob: stand the cob vertically in a bowl and slice downward.

Tip: Be careful not to cut into the tough cob, which is bitter and hard.
6 ✓

Finely dice the red onion, crush the garlic, and roughly chop the cilantro.

Tip: The finer you dice the onion, the better it distributes, preventing it from being overpowering.
7 ✓

Mix corn with onion, garlic, pumpkin seeds, BBQ sauce, and spices (paprika, chili, pepper).

Tip: Mixing while corn is still warm helps dissolve and meld the spice aromas.
8 ✓

Squeeze lime juice over the top and fold in fresh cilantro just before serving.

Tip: Always add acid (lime) at the end to keep the flavor bright and fresh.

Recipe FAQ

Why do kernels fly everywhere when cutting?
Kernels are bouncy. Use a large bowl: place a smaller bowl upside down inside the large bowl, rest the cob on it, and cut downward. The kernels will fall into the large bowl instead of onto the counter.
Can I use canned corn?
While possible, the texture won't be as crisp, and the smoky flavor will be missing. If you must, drain it thoroughly and pan-fry until browned.
How much should I char the corn?
Don't be afraid to let it brown! The dark brown, slightly blackened spots provide the best flavor.

Ingredients

  • 4 ears Fresh Corn (husked)
  • 2 tbsp Olive Oil
  • 3 tbsp BBQ Sauce
  • 1 whole Lime
  • 1/2 cup Pumpkin Seeds (Pepitas)
  • 1 small Red Onion
  • 1 clove Garlic
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chili Flakes
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 bunch Fresh Cilantro