Grilled Corn Salad with Chipotle & Pickled Red Onion

This salad recipe is a great side dish to all your BBQ favorites! Use it as a salsa or toss with your favorite mixed greens as a hardy salad and enjoy with our Signature Chardonnay.

Salad Ingredients

  • 1 large red onion, skin removed, cut into large rings for grilling
  • Trefethen extra virgin olive oil
  • 2 cup lowfat Greek yogurt
  • 1 chipotle pepper (or use canned peppers in adobo sauce)
  • 1 bunch cilantro, washed and picked
  • 2 avocados
  • 2 limes, zested and juiced
  • flake salt or sea salt
  • black pepper, freshly ground

Pickle Brine Ingredients

  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 1/4 cup sugar or honey
  • 1 tsp pickling spice
  • 1 tsp salt


  • 1Fire up the grill. Season corn and onion with olive oil, salt, and pepper. Grill corn and onions until charred and cooked.
  • 2Place all brine ingredients into a small pot and bring to a boil. While the brine is warming, roughly chop the grilled onion and place into a large mason jar. Pour boiling brine over the onions in jar and stir gently. Let rest on counter until room temperature. Seal and refrigerate once cool; flavors will get better over time.
  • 3Place the yogurt, chipotle pepper, and a pinch of salt into a blender. Blend until well combined. Taste and adjust seasoning if needed – this dressing will be a little spicy!
  • 4Cut the corn kernels off the cob and place into a large bowl. Add your pickled onions and cilantro. Mix gently. Before you are ready to serve, cut avocados into medium dice and toss with lime juice and zest in a separate bowl, seasoning with salt and pepper.
  • 5Drizzle your corn with chipotle yogurt dressing and add the avocado just before serving. Then, artfully display your salad on your favorite platter and enjoy!

Other recipes you will enjoy

  • Grilled Whole Branzino

  • Grilled Lamb Kabobs with Herb Sauce