Grilled Corn Salad

Why You’ll Love This Recipe

This Grilled Corn Salad is a celebration of summer flavors! The sweet, smoky grilled corn pairs beautifully with the freshness of tomatoes, bell peppers, and red onions. The tangy dressing ties it all together, while fresh herbs like cilantro add a burst of flavor. It’s a refreshing and hearty dish that’s perfect for a crowd, and it’s easy to customize based on your preferences. Plus, it’s simple to prepare and requires minimal cooking—just grill the corn and toss everything together!

Ingredients

• 4 ears of corn, husked and grilled
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp chili powder (optional, for heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your grill to medium-high heat. Place the corn on the grill and cook, turning occasionally, for about 10 minutes or until the corn is charred and tender.
2. Once grilled, remove the corn from the grill and allow it to cool for a few minutes.
3. Carefully cut the kernels off the cob and transfer them to a large mixing bowl.
4. Add the cherry tomatoes, red onion, bell pepper, and cilantro to the bowl with the corn.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, lime juice, cumin, salt, black pepper, and chili powder (if using).
6. Pour the dressing over the corn and vegetables, then toss everything gently to combine.
7. Taste and adjust the seasoning with more salt, pepper, or lime juice as needed.
8. Serve immediately or refrigerate for 30 minutes before serving to allow the flavors to meld.

Servings and Timing

This recipe makes approximately 6 servings. The preparation time is around 15 minutes, with an additional 10 minutes for grilling the corn. If you refrigerate it, you can let the flavors develop for an additional 30 minutes before serving.

Variations

• Add Avocado: For added creaminess, dice one ripe avocado and mix it into the salad.
• Grilled Vegetables: You can grill the red onion and bell pepper alongside the corn for an extra smoky flavor.
• Cheese: Crumbled feta or cotija cheese can be added for a salty, creamy finish.
• Spicy Version: Add more chili powder or even some chopped jalapeños for a spicier kick.

Storage/Reheating

• Storage: This Grilled Corn Salad can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: While the salad is best served cold or at room temperature, you can lightly warm it in a microwave if you prefer. However, fresh corn salad is typically enjoyed best chilled.

FAQs

1. Can I use frozen corn instead of fresh?

You can substitute frozen corn for fresh, but grilling fresh corn gives it a smoky flavor that enhances the dish. If using frozen, be sure to sauté or roast the corn to get a bit of char.

2. Can I make this salad ahead of time?

Yes! This salad can be made ahead and stored in the fridge for a few hours or overnight. It will taste even better after the flavors have had time to meld.

3. Can I use a different type of vinegar?

Yes, you can substitute apple cider vinegar with white wine vinegar or balsamic vinegar for a different flavor profile.

4. Can I add beans to this salad?

Yes, black beans or kidney beans would make a great addition for extra protein and texture.

5. How can I make this salad spicier?

You can increase the chili powder or add some diced jalapeños or red pepper flakes for a spicy twist.

6. Can I grill the corn on a stovetop grill pan?

Yes, you can use a grill pan on the stove. Just preheat the pan over medium-high heat and cook the corn, turning occasionally, until it’s charred and tender.

7. Can I add other vegetables to this salad?

Absolutely! Zucchini, cucumbers, or even roasted sweet potatoes can be a nice addition for more variety.

8. What can I serve this salad with?

This salad pairs wonderfully with grilled meats, tacos, burgers, or as a side for any summer cookout.

9. Can I add cheese to this salad?

Yes, crumbled feta, cotija, or even shredded cheddar cheese can add a nice creamy, salty element to this dish.

10. Is this recipe vegetarian or vegan?

Yes, this Grilled Corn Salad is both vegetarian and vegan-friendly as it contains no animal products (unless you add cheese).

Conclusion

This Grilled Corn Salad is the perfect side dish for your summer gatherings, offering a smoky, sweet, and tangy combination of flavors. Easy to make and customizable to your taste, it’s sure to be a hit at barbecues, picnics, or any outdoor meal. With the vibrant mix of vegetables and fresh herbs, it’s not only a delicious addition to any plate but also a healthy one. Try it today, and enjoy the tastes of summer!

Grilled Corn Salad

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This Grilled Corn Salad features smoky grilled corn, fresh vegetables, and a zesty dressing, making it the perfect side dish for any summer barbecue or picnic.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Grilling
• Cuisine: American
• Diet: Vegan

Ingredients

1. 4 ears of corn, husked and grilled
2. 1 cup cherry tomatoes, halved
3. 1/2 red onion, thinly sliced
4. 1 red bell pepper, diced
5. 1/4 cup fresh cilantro, chopped
6. 2 tbsp olive oil
7. 1 tbsp apple cider vinegar
8. 1 tbsp lime juice
9. 1/2 tsp cumin
10. 1/4 tsp salt
11. 1/4 tsp black pepper
12. 1/2 tsp chili powder (optional, for heat)

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Instructions

Preheat the grill: Preheat your grill to medium-high heat. Place the corn on the grill and cook, turning occasionally, for about 10 minutes or until the corn is charred and tender.

1. Cut the corn: Once grilled, remove the corn from the grill and allow it to cool for a few minutes. Then, carefully cut the kernels off the cob and transfer them to a large mixing bowl.
2. Mix the vegetables: Add the cherry tomatoes, red onion, bell pepper, and cilantro to the bowl with the corn.
3. Prepare the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, lime juice, cumin, salt, black pepper, and chili powder (if using).
4. Toss everything together: Pour the dressing over the corn and vegetables, then toss gently to combine.
5. Adjust seasoning: Taste and adjust the seasoning with more salt, pepper, or lime juice as needed.
6. Serve: Serve immediately or refrigerate for 30 minutes before serving to allow the flavors to meld.

Notes

1. Add diced avocado for extra creaminess.
2. Grill the red onion and bell pepper for an extra smoky flavor.
3. Top with crumbled feta or cotija cheese for a creamy, salty finish.
4. For a spicier salad, increase the chili powder or add chopped jalapeños.

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 6g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg