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Summer Grilled Corn Salad
There are two reasons to make this salad. One: (the most 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.
Grilled Corn for Salad
You’ll start by grilling some corn on the cob. In short, you will be preheating the grill to medium-high heat and grilling the corn, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 10 to 12 minutes.
Grilled Corn Salad: In mere minutes grilled corn becomes a colorful and super-seasonal summer salad. Perfect for a potluck.
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How to Cut Corn Off the Cob
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 to each other in little planks – it gives the salad some extra textural variety and eye appeal.
How to Make Grilled Corn Salad
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.
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.
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.
Add the basil and toss right before serving.
What to Serve with Grilled Corn Salad:
- Skirt Steak Tacos
- Broccoli Salad
- Grilled Salmon
- Grilled Chicken Breasts
- Grilled NY Strip Steak
- Grilled Clams
- Lamb Kebabs with Chermoula
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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 pepper to taste
- ½ cup chopped or thinly slivered fresh basil leaves
Directions
- 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
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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