Dust off the outdoor grill and get ready for summer with this Grilled Corn Salad. Fresh corn salad is the ultimate cookout side, it's an easy recipe bursting with fresh flavors and made in just 30 minutes!
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We started off our summer this MDW with grilled hot dogs and you guessed it, this fresh summer corn salad! It was quite the hit considering there were no leftovers and it is such an easy side dish.
This corn salad recipe is loaded with fresh produce, creamy feta cheese, and grilled corn kernels and can be served chilled or at room temperature!
Why You'll Love this Recipe
- Fresh ingredients. Fresh herbs, vegetables and feta cheese!
- Make ahead of time. You can make this corn salad ahead of time to allow the flavors to meld together and there's no need to reheat.
- Perfect side dish. This is the best side dish for any summer BBQ.
Grilled Corn Salad Ingredients
- Husked ears of corn. Remove the husks before cooking on the grill.
- Vegetables. Red bell pepper, jalapeño and scallions add texture, spice and bright flavors.
- Herbs and spices. Fresh cilantro and smoked paprika add a smoky flavor and a layer of freshness to the salad.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Omit the jalapeño or add a bit more, you can even try a bit of chili powder for more of a kick.
- I roasted the bell pepper with the corn but it can be served raw as well!
- Creamy avocado, cherry tomatoes, or cotija cheese can be added to this versatile summer salad. Add mango and turn it into a mango corn salsa!
If you're looking for more ways to step up your salad game check out our favorite warm-weather salads.
Instructions
Step 1
Heat a grill or grill pan over medium-high heat. Brush the corn and peppers (optional) with olive oil and place them on the heated grill. Cook while turning occasionally, until charred and a bit tender. Cut the charred kernels off the cob and set aside in a large mixing bowl.
Step 2
Add the remaining ingredients to the bowl. Toss to combine. Serve and enjoy!
Sarah's Top Tips
- Make for meal prep or ahead of time. Making this grilled corn salad ahead of time allows the flavors to meld together.
- Peel the corn and place it directly on the grill for 8-10 minutes, turning to get an even char on all sides.
- Let the grilled corn cool slightly, then cut the kernels off the cob. To do this cleanly, place the corn vertically on a large cutting board and use a sharp knife to slice downwards.
- A squeeze of fresh lime juice adds a bright acidity that balances the sweetness of the corn.
- Mix in various colorful vegetables and herbs for contrast, flavor and visual appeal.
Serving Grilled Corn Salad
Serve this Grilled Corn Salad with the best burgers, fall off-the-bone ribs or your favorite recipes this summer. Bring corn salad and this spicy southwestern chicken salad to your next BBQ!
Storage
To store, add the leftovers to an airtight container and store them in the refrigerator for 3-5 days.
More Grilling Recipes
- Grilled Chicken and Strawberry Salad23 Minutes
- Mediterranean Grilled Chicken1 Hours
- Grilled Peach Salad25 Minutes
- Grilled Zucchini Salad14 Minutes
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Grilled Corn Salad
KITCHEN TOOLS NEEDED
- 1 Grill Pan
- 1 Gas Grill optional
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Get the recipe link sent to your inbox so you can come back to it later!
Ingredients
- 4-5 fresh ears of corn, husked
- extra virgin olive oil, for brushing
- 1 red bell pepper, roasted or grilled (optional) and diced small
- 1 small jalapeño, deseeded and diced
- 4 green onions, chopped
- ¼ cup fresh cilantro, chopped
- ½ cup crumbled feta cheese
- 1 lime, juiced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon smoked paprika
Instructions
- Heat a grill or grill pan over medium-high heat. Brush the corn with olive oil and place it on the grill. Cook, turning occasionally, until the corn is charred in spots and slightly tender, about 8-10 minutes.
- If cooking the red pepper, grill for the same amount of time as the corn. You can grill it whole or cut in half with the seeds removed.
- Allow the corn to cool for a few minutes then cut the kernels off the cobs and add them to a large mixing bowl. Dice the cooked bell pepper.
- Add the red pepper, jalapeño, green onions, cilantro, and feta cheese to the bowl.
- Pour in the lime juice and olive oil and add the salt and paprika.
- Toss the salad to combine.
- Cover the salad and refrigerate for about 30 minutes to allow the flavors to meld together or serve immediately.
Sarah's Tips
- Make for meal prep or ahead of time. Making this grilled corn salad ahead of time allows the flavors to meld together.
- Peel the corn and place it directly on the grill for 8-10 minutes, turning to get an even char on all sides.
- Let the grilled corn cool slightly, then cut the kernels off the cob. To do this cleanly, place the corn vertically on a large cutting board and use a sharp knife to slice downwards.
- A squeeze of fresh lime juice adds a bright acidity that balances the sweetness of the corn.
- Mix in various colorful vegetables and herbs for contrast, flavor and visual appeal.
- To store, add the leftovers to an airtight container and store them in the refrigerator for 3-5 days.
A says
I’ve made this twice in the past couple weeks and it’s been a hot both times! Super easy, affordable and delicious!