The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Discover the ultimate summer delight with this Grilled Corn Salad recipe. It’s bursting with flavors, freshness, textures, and smoky goodness.
It costs approximately $10.80 to make this dish. The recipe makes six servings for about $1.80 per serving.
Grilled Corn Salad Recipe
Simplicity meets sophistication with the fresh ingredients, the star of the show. This recipe showcases the natural sweetness of grilled corn kernels, fresh herbs, veggies, and a tangy dressing.
From the charring of the corn on the grill to the fresh flavors and textures of the additional ingredients, this Grilled Corn Salad recipe truly stands out. With each bite of the salad, you are greeted by the smoky essence of charred corn.
The tanginess of the lime juice balances the sweetness of the corn. The tastes of smokiness, sweetness, tanginess, and freshness intertwine to create a unique recipe that celebrates the essence of summer.
Ingredients and Estimated Cost
Per Serving Cost: $1.80
Recipe Cost: $10.80
- 6 ears fresh sweet corn – $4.50
- ¼ cup olive oil – $0.43
- 1 green bell pepper – $0.72
- 1 cup cherry or grape tomatoes – $1.44
- ½ cup red onion – $0.22
- ¼ cup fresh herbs – $3.12
- Juice from two limes – $0.12
- 2 Tablespoons extra-virgin olive oil – $0.22
- ½ teaspoon salt – $0.01
- ½ teaspoon freshly ground black pepper – $0.02
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in May 2023.
How To Make Grilled Corn Salad
***For complete recipe instructions, see the recipe card below.
- First, preheat the grill and then brush the corn with olive oil and season it with salt and pepper.
- Grill the corn, turning them occasionally, until the corn is tender.
- After the corn cools, cut the corn off and transfer the kernels to a large bowl.
- Next, add the diced peppers, tomatoes, and red onion to the bowl and toss to combine.
- Then, stir in the herbs.
- Using another bowl, stir together the dressing ingredients.
- Pour the dressing over the salad and mix together.
- Cover the bowl and chill in the fridge for at least thirty minutes before serving.
- Add some heat by adding diced jalapeños or red chili flakes.
- Enhance the smoky flavor by grilling or roasting the bell pepper before adding it to the salad.
- Mix in other vegetables like diced avocado or sliced radishes for added crunch and freshness.
- Experiment with different types of tomatoes, such as heirlooms or Roma.
- Mix in a dollop of Greek yogurt or mayonnaise for a creamier dressing.
- You can substitute the lime juice with lemon juice.
- Add a teaspoon of smoked paprika or chipotle powder to the dressing for a smoky twist.
- Incorporate cooked and cooled quinoa or couscous to turn the salad into a heartier grain-based dish.
SERVE: Serve the grilled corn salad at room temperature or chilled for a refreshing taste.
STORE: Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. Before serving leftovers, give the salad a quick toss to redistribute the dressing and flavors.
FREEZE: Avoid freezing the salad, as the texture of the vegetables and herbs may become mushy upon thawing.
MAKE AHEAD: For a make-ahead option, you can prepare the salad ingredients and dressing separately, then combine them just before serving to maintain the crunchiness of the vegetables.
Soaking corn before grilling is a simple yet effective technique that helps retain moisture, promotes even cooking, and results in deliciously succulent grilled corn that bursts with flavor.
Yes, corn salad can be a healthy and nutritious addition to your diet. Corn is a good source of dietary fiber and other essential vitamins and vitamins such as Vitamin C, B6, folate, and potassium.
However, it is important to consider the overall ingredients and dressing used in the corn salad. Additionally, portion control is key to enjoying the benefits of a corn salad without excessive calorie intake.
Please see the bottom of the recipe card for complete nutritional value and information for this recipe.
More Side Dishes
- Deli Style Macaroni Salad
- Baked Potato Salad
- Corn Succotash
- Instant Pot Velveeta Mac and Cheese
- Grape Salad
- Twice-Baked Potato Recipe
- Tri-Color Pasta Salad With Italian Dressing
- Frog Eye Salad (Made From Scratch)
- Cucumber Tomato Feta Salad
- BLT Pasta Salad
Grilled Corn Salad
- 6 ears fresh sweet corn
- ¼ cup olive oil
- Salt and pepper to taste
- 1 green bell pepper diced
- 1 cup cherry or grape tomatoes quartered
- ½ cup red onion diced
- ¼ cup fresh herbs chopped (choose from parsley, chives, cilantro, dill, or basil)
- Juice from 2 limes about ¼ cup
- 2 Tablespoons extra-virgin olive oil
- ½ teaspoon salt more to taste
- ½ teaspoon freshly ground black pepper more to taste
- Preheat the grill to medium heat and lightly oil the grill grates.
PREP AND GRILL CORN:
- Brush the corn with olive oil and season it with salt and pepper.
- Grill the corn, occasionally turning it, until it becomes tender and develops char marks.
- Set the grilled corn aside and let it cool slightly while you prepare the other ingredients.
- Cut the corn cob off and transfer the kernels to a large bowl.
- Add the diced pepper, tomatoes, and red onion to the bowl and toss to combine.
- Gently stir in the freshly cut herbs.
- Mix the dressing ingredients until well combined in a separate small bowl, then pour it over the salad.
TOSS AND CHILL:
- Ensure everything is evenly coated with the dressing by tossing the salad.
- Cover the bowl and refrigerate the salad for at least 30 minutes, up to 24 hours, to allow the flavors to meld.
- Serve and enjoy.