Grilled Corn Salad
on May 19, 2023, Updated Jan 18, 2025
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In mere minutes, grilled corn becomes a colorful and super seasonal summer salad.
There are two reasons to make this salad. One (the obvious): it’s delicious and gorgeous and the epitome of summer. Two: grilled corn is one of the best and easiest things you can make during corn season, and once you’ve had your fill of corn straight off the cob, you’ll absolutely want to put those kernels to use in other summery ways. (Another great variation on grilled corn is Mexican Street Corn.)
Serve it alongside Grilled Pork Tacos, Grilled Clams, or some luxurious Grilled Lobster Tails.
Table of Contents
Grilled Corn Salad: In mere minutes grilled corn becomes a colorful and super-seasonal summer salad. Perfect for a potluck or outdoor gathering.
Grilled Corn Salad Ingredients
- Corn on the cob – Husk the corn before cooking so you can get a nice char right on the kernels.
- Red onion – I love the color and sweetness of raw red onion in this salad.
- Red pepper – The sweet pepper adds crunch and gentle flavor.
- Rice vinegar – This delicate vinegar is perfect for dressing sweet corn.
- Extra-virgin olive oil – A good olive oil will go a long way in this recipe.
- Basil leaves – Tear the leaves by hand instead of chopping, so you have nice-sized bits throughout the salad.
How to Cut Corn Off the Cob for Salad
Remove the corn from the grill and let cool to room temperature. Use a large sharp knife to slice the corn kernels from the cobs, standing the corn on its end and using a steady hand. Discard the cobs. It’s nice to leave some of the kernels attached in little planks — it gives the salad some extra textural variety and eye appeal.
Kitchen Smarts
The video shows you how to quickly cut corn off the cob without making a mess!
How to Make Grilled Corn Salad
- Grill the corn: Heat the grill to medium-high. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, 10 to 15 minutes. Remove from the grill and let cool to room temperature.
- While the corn cools, place the onion and bell pepper in a bowl.
- Slice the corn: Use a large sharp knife to slice the corn kernels from the cobs, and discard the cobs. You should have about 6 cups of grilled corn. Add the corn to the bowl.
- Dress the salad: Drizzle over the rice vinegar and olive oil, season with salt and pepper, and toss to combine. At this point, you can refrigerate the salad for up to a day. Return the salad to cool room temp before serving.
- Toss and serve: Add the basil and toss right before serving.
Storing Corn Salad
This is a great make-ahead salad because the corn, pepper, and onion are all sturdy enough to hold up in the fridge. Dressing it in advance is also okay, and the flavors will have time to meld in the fridge. Make it up to 24 hours in advance. Just leave out the basil until right before serving so it doesn’t wilt.
What to Serve With Grilled Corn Salad
More Summer Salads
- Grilled Shrimp Salad
- Late Summer Cobb Salad
- Summer Whole Grain and Vegetable Salad
- Tomato Panzanella
- Chopped Salad with Chicken
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Grilled Corn Salad
Equipment
Ingredients
- 6 ears corn (husked)
- ½ cup chopped red onion
- ½ cup chopped red pepper
- 2 tablespoons rice vinegar
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
- ½ cup chopped or thinly slivered fresh basil leaves
Instructions
- Heat the grill to medium-high. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, 10 to 12 minutes. Remove from the grill and let cool to room temperature.
- While the corn cools, place the onion and bell pepper in a bowl. Use a large sharp knife to slice the corn kernels from the cobs, and discard the cobs. You should have about 6 cups of grilled corn; it’s nice to leave some of the kernels attached to each other in little planks — it gives the salad some extra textural variety and eye appeal. Add the corn to the bowl.
- Drizzle over the rice vinegar and olive oil, season with salt and pepper, and toss to combine. At this point, you can refrigerate the salad for up to a day. Add the basil and toss right before serving.
Notes
- This is a great make-ahead salad because the corn, pepper, and onion are all sturdy enough to hold up in the fridge. Dressing it in advance is also okay, and the flavors will have time to meld in the fridge. Make it up to 24 hours in advance. Just leave out the basil until right before serving so it doesn’t wilt.
- It’s nice to leave some of the kernels attached to each other in little planks — it gives the salad some extra textural variety and eye appeal.
