Salads salad grilled low-carb summer vegetarian

Grilled Corn Cauliflower Salad

Name: Grilled Corn Cauliflower Salad
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 head Cauliflower, trimmed into florets; 0.5 cup Fresh or frozen corn kernels; 2 tbsp Extra-virgin olive oil; 1 tsp Chili powder; 1 tsp Kosher salt; 0.25 cup Plain Greek yogurt; 1 lime (juiced) Lime (juiced); 0.25 small Red onion, thinly sliced; 0.33 cup Cotija cheese, crumbled (or feta); 0.25 cup Fresh cilantro, chopped

A street-corn–inspired salad that swaps some of the kernels for charred cauliflower florets for a heartier, lower-carb twist. Smoky grilled veg, tangy lime-yogurt dressing and crumbled cotija make it bright, satisfying, and perfect for summer cookouts or weeknight dinners.

0.0(0 reviews)

Prep: 15m · Cook: 18m · Total33 mins

DifficultyEasy

Serves4

AuthorJake

Ingredient Spotlight

Cotija cheese, crumbled (or feta)

Cotija is a salty, crumbly Mexican cow’s-milk cheese often used as a finishing sprinkle on street corn, tacos, and salads; it’s aged so it’s drier and firmer than fresh cheeses. It has a pronounced salty, milky flavor rather than a strong tangy bite. You’ll find it at Hispanic markets and many U.S. supermarkets in the cheese or dairy aisle; good substitutes are feta (mentioned) or queso fresco for a milder option, and grated Parmesan for a drier, saltier note.

Jake's note

"This salad delivers all the bold flavors of elote with fewer carbs thanks to grilled cauliflower. It shines warm off the grill or chilled the next day, making it great for picnics or potlucks."

Grilled Corn Cauliflower Salad

This grilled corn cauliflower salad is a riff on Mexican street corn that trims the carbs and amps up the chew by replacing some kernels with charred cauliflower florets. The contrast is what makes it sing: sweet, caramelized corn kernels against nutty, slightly crispy cauliflower, all rounded by a lime-scented Greek-yogurt dressing and salty crumbles of cotija. Because the cauliflower soaks up smoke and char so well, the salad feels heartier than a simple corn salsa while staying bright and fresh.

It works equally well as a picnic-ready side, a weeknight vegetable main, or a topping for tacos and grilled proteins. The dressing is intentionally restrained so it doesn’t mask the caramelized flavors, and assembling while the veg are still warm helps the dressing cling to the florets. Use this recipe when you want something that travels well, holds up at room temperature, and plays nicely with bold flavors like cumin, chipotle, or smoky grilled meats.

Plan your timing

Enter your target meal time:

6:23 pm–6:31 pm→Prep and season the vegetables

6:31 pm–6:39 pm→Grill until charred and tender

6:39 pm–6:47 pm→Make the lime-yogurt dressing

6:47 pm–6:55 pm→Toss, finish and serve

Ingredients

Yield

Instructions

Prep and season the vegetables

Cut the cauliflower into bite-sized florets and, if using fresh corn, cut the kernels off the cob. In a large bowl toss the cauliflower and corn with olive oil, chili powder and kosher salt until evenly coated.

For this step

1 headCauliflower, trimmed into florets
0.5 cupFresh or frozen corn kernels
2 tbspExtra-virgin olive oil
1 tspChili powder
1 tspKosher salt

Grill until charred and tender

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and oil the grates or use a grill basket. Spread the cauliflower and corn in a single layer and grill, turning occasionally, until the edges are nicely charred and the cauliflower is tender, about 10–12 minutes in total; alternatively broil on a sheet pan for 8–10 minutes, turning once.

Make the lime-yogurt dressing

Whisk together the Greek yogurt and lime juice in a small bowl until smooth; taste and add a pinch of chili powder or salt if needed. This bright, creamy dressing is intentionally simple so it complements rather than overpowers the grilled vegetables.

For this step

0.25 cupPlain Greek yogurt
1 lime (juiced)Lime (juiced)

Toss, finish and serve

Transfer the warm grilled cauliflower and corn to a large bowl and toss with the lime-yogurt dressing. Fold in the sliced red onion, chopped cilantro and crumbled cotija; adjust seasoning with extra salt or a squeeze of lime and serve warm or at room temperature.

For this step

0.25 smallRed onion, thinly sliced
0.38 cupCotija cheese, crumbled (or feta)
0.25 cupFresh cilantro, chopped

Tips from the kitchen

Cut even florets

Trim cauliflower into similarly sized pieces so they cook and char at the same rate — aim for 1 to 1.5-inch florets.

Dry the corn first

If using fresh or thawed frozen corn, pat it dry so it browns instead of steaming; moisture prevents good charring.

Use a grill basket

A grill basket or perforated sheet keeps the small kernels from falling through grates while still allowing direct flame contact for char.

Watch the sugar burn

Corn sugars caramelize quickly; keep the heat medium-high and turn frequently to avoid bitter black spots.

Toss while warm

Combine the warm vegetables with the yogurt-lime dressing so the heat softens the dressing and helps it cling to the florets.

Variations & substitutions

Smoky chipotle twist

Whisk a teaspoon of adobo sauce or a pinch of powdered chipotle into the yogurt dressing for a smoky, spicy lift that complements the grill flavor.

Protein boost

Add chopped grilled chicken, shrimp, or charred halloumi to make the salad a more substantial main dish without changing the core flavors.

Vegan swap

Use unsweetened coconut or almond yogurt and omit the cotija; finish with toasted pepitas for the salty, crunchy element.

Mediterranean take

Replace cilantro with parsley and cotija with crumbled feta, and add a drizzle of olive oil and a pinch of zaatar for a different herb profile.

Storage & make-ahead

Store leftover salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and toss just before serving; if already combined, reheat briefly on a sheet pan or in a skillet to refresh charred edges. Avoid freezing, as the yogurt and cauliflower change texture when thawed.

What to serve with it

Serve warm or at room temperature alongside grilled skirt steak, chipotle chicken, or fish tacos so the salad adds brightness and crunch. It also pairs well with fluffy rice or quinoa to make a more filling bowl. For beverages, try a tart margarita or a crisp pilsner to balance the creamy, smoky flavors.

Frequently asked questions

Can I use frozen cauliflower and corn?

Yes — but thaw and pat the pieces dry first so they char instead of steaming; frozen veg often release moisture that prevents good browning.

How can I get more smoky flavor without a grill?

Broil the vegetables on a hot sheet pan, sear them in a cast-iron skillet until deeply browned, or briefly char under the broiler; a small sprinkle of smoked paprika or a drop of liquid smoke in the dressing can also help.

Will the salad get soggy if I dress it ahead?

If dressed and stored, the cauliflower will soften as it sits; to preserve texture, store dressing separately and toss just before serving or reheat briefly to restore some bite.

Can I substitute the cotija cheese?

Yes — crumbly feta is the closest widely available substitute; for a dairy-free option use toasted sunflower seeds or pepitas plus a pinch of flaky sea salt.

How long should I grill the cauliflower?

Grill over medium-high heat for about 10–12 minutes total, turning occasionally, until the edges are nicely charred and the florets are tender when pierced with a fork.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Prep and season the vegetables

Cauliflower, trimmed into florets1 head
Fresh or frozen corn kernels0.5 cup
Extra-virgin olive oil2 tbsp
Chili powder1 tsp
Kosher salt1 tsp

Step 3: Make the lime-yogurt dressing

Plain Greek yogurt0.25 cup
Lime (juiced)1 lime (juiced)

Step 4: Toss, finish and serve

Red onion, thinly sliced0.25 small
Cotija cheese, crumbled (or feta)0.38 cup
Fresh cilantro, chopped0.25 cup

Nutrition Facts

Per serving: about 1 cup

Calories172

Total Fat10.7g

Saturated Fat3g

Trans Fat0g

Polyunsaturated Fat5.3g

Monounsaturated Fat1.7g

Total Carbohydrates15g

Dietary Fiber4.3g

Total Sugars3.1g

Protein7.4g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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