Grilled Corn Salad is a simple, savory recipe that highlights the best of summer produce. Tender, charred corn kernels are tossed with bell peppers, green onions, fresh herbs, and a tangy lime dressing to make a summer side salad that’s both bold and refreshing.
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New Jersey and Iowa are about as different as two states can be and yet, they have one very important thing in common – sweet, sweet sweet corn. I’m pretty sure my DNA make-up is now roughly 85% Jersey corn, so it’s no wonder I’ve spent half of my adult years dreaming up fresh corn recipes to make good use of the harvest.
Obviously, the first ears of summer corn are almost always grilled, slathered with butter and salt, and then consumed immediately and ferally. However, once the ritual grilled corn on the cob has been sacrificed to the gods of ours gullets, anything goes. Corn chowder. Corn fritters. Skillet corn. Cornbread. Corn soup. You name it, we’ll find a way to toss some fresh corn in it.
But corn salads rank pretty close to the top of my favorite ways to use fresh corn. Especially grilled corn salad. (This super simple version with basil and peppers is about as unfussy and flavorful as it gets, but I also highly recommend upgrading my creamy, mellow tomato corn salad by using grilled corn.)
Not to pooh-pooh other methods of cooking corn, because sautéing works perfectly well (as evidenced by Mexican Mexican street corn salad), but I love that hit of barbecue smoke in the summer. It’s as good a nostalgic high as huffing those licorice-scented Mr. Sketch markers in grade school. (Do not look at me like you have no idea what I’m talking about, liar.)
Grilled corn salad is a king amongst sweet corn recipes not only because of the perfect caramelization from the grill, but the combo of fresh basil, sweet red pepper, and tangy lime is kind of a revelation (if I do say so, myself). Everything in this recipe just works (it’s call balance, baby!). I’m telling you, it’s an absolute sleeper hit everywhere it goes so keep it in your back pocket for potlucks and picnics from Memorial Day to Labor Day.
Ingredients
You’ll need the following ingredients to make our grilled corn salad. Find ingredient notes and substitutions below this image.
- Fresh Sweet Corn: frozen and canned corn has its place in our kitchen, but for this recipe, fresh sweet corn is a must. And we mean FRESH! Corn starts to lose flavor the moment it’s picked. Ideally, purchase farm fresh corn the day of, or the day before, making this recipe. Choose white, yellow, or bi-color corn – they’re all equally sweet.
- Paprika: drizzle the corn with olive oil, then sprinkle with paprika before grilling for a layer of sweet and smoky flavor. Choose sweet paprika for milder flavor or smoked paprika for a more intense edge.
- Bell Pepper: a bell pepper is crunchy and sweet – it’s a great pairing for buttery grilled corn kernels. We used a red bell pepper for color contrast, but any sweet bell pepper (red, yellow, orange, or green) will work beautifully.
- Green Onions: scallions are milder than mature bulb onions; the white bulb ends are slightly sharper than the green stems; overall they lend a slightly sweet, slightly peppery flavor profile.
- Fresh Herbs: fresh basil and chives are a terrific flavor pairing to sweet summer corn. If you can’t find fresh chives, swap them out for finely chopped parsley.
- Vinaigrette: a very simple honey-lime vinaigrette brings this salad to life. Whisk extra virgin olive oil with fresh squeezed lime juice, honey, salt, and pepper.
Essential Notes and Tips
- Fresh corn doesn’t stay fresh for long! Farm fresh corn will start to lose flavor the minute it’s harvested; for the best salad possible, purchase farm fresh corn no more than one day before you intend to make this salad. Read the information in our fresh corn cooking guide for everything you need to know about buying fresh corn.
- Give the salad 10-15 minutes to rest and soak up the dressing before serving.
- You’ll need to remove the husks and silks before grilling the corn; if the silks are stubborn, run the corn until water and gently brush away any clinging silks with a soft-bristled vegetable brush or toothbrush.
Serving Suggestions
If you’re lighting up the grill for a side salad, you might as well go all the way! Pair fresh corn salad with grilled chicken or steak for a no-oven-required summer feast!
- Steak: try our rosemary flank steak, marinated skirt steak, or super tender grilled flat iron steak.
- Chicken: super simple grilled chicken thighs or grilled chicken drumsticks are always a satisfying crowd pleaser. If you want bigger, bolder flavor tried our balsamic chicken thighs or grilled chicken with avocado salsa.
- Sides: round it out with a fruit salad. A fresh berry salad is always a hit, but if you’re really looking to beat the heat, try this strawberry watermelon salad or cantaloupe salad with cucumbers.
- Bonus: grilled sweet corn salad holds up very well in the fridge and keeps its crunch, so don’t forget about it for meal prep!
Did you make this grilled corn salad? We’d love to know how it turned out! Leave a comment and a rating below, or share with your friends and fam!
Bold and Tangy Grilled Corn Salad
Description
Ingredients
- 4 ear fresh sweet corn, see Note 1
- 4 teaspoons olive oil
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- 1 large red bell pepper, diced to ½”, about 1 cup
- 3 green onions, thinly sliced, about ½ cup
- ½ c julienned fresh basil leaves
- 1 tablespoon chopped chives
Honey Lime Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
Instructions
- Remove the husks and silks from each ear of corn (see Note 2). Rub each ear of corn with one teaspoon of olive oil, then season all over with paprika and kosher salt.
- Prepare a grill for medium high heat (375-400°F).
- Arrange the cobs directly on the grill grate in an even layer. Close the lid and grill 12-15 minutes, turning a quarter of a turn every 3-4 minutes. The corn is done once lightly charred on all sides and the kernels can be easily pierced with the tip of a paring knife. Transfer the corn to a cutting board and rest until cool enough to handle (5-10 minutes).
- In a large mixing bowl, combine the extra virgin olive oil, lime juice, honey, salt, and pepper; whisk until well combined.
- Slice the kernels from the cobs (see Note 3) and add to the mixing bowl, along with the bell pepper, scallions, basil, and chives.
- Toss until well combined, then taste for seasoning. Adjust the salt, pepper, or lime juice to taste, and serve right away. Enjoy!
Recipe Notes
- Note 1. Fresh corn starts to lose flavor the minute it’s harvested; for the best salad possible, purchase farm fresh corn no more than one day before you intend to make this recipe.
- Note 2. To remove any stubborn, clinging silks, run the corn until water and gently brush them away with a soft-bristled vegetable brush or toothbrush. Pat the corn dry before drizzling with oil and seasoning.
- Note 3. Stand the corn stem-side down in a bowl. Using a sharp chef’s knife, slice off a section of kernels starting from the top and working your way down in one long, even stroke. The kernels will collect in the bottom of the bowl.
Nutrition Facts
Step-By-Step Recipe Photos
- Remove the husks and silks from each ear of corn, then drizzle with olive oil and sprinkle with paprika and kosher salt.
- Grill the corn directly on the grates over medium high heat; close the lid, and turn the corn every 3-4 minutes until the kernels are tender and lightly charred.
- Slice the kernels from the cobs.
- Whisk the extra virgin olive oil, lime juice, honey, salt, and pepper in large mixing bowl until smooth. Add the corn kernels, bell pepper, green onion, basil, and chives.
- Toss until well combined, then taste for seasoning. Adjust the salt, pepper, or lime juice until the flavor sings. Enjoy!
Shake It Up!
If you’ve never met a recipe you can’t tweak just a lil’ bit, this section is for you! If you change things up, write a comment below and tell us all about it.
- Add avocado. Fresh avocado is creamy and just a little bit sweet.
- Add cheese. Mild, crumbly cheeses like cotija, queso fresco, and feta are great additions. Start with half a cup.
- Make it a meal. Toss in grilled chicken or shrimp (about 4 ounces per person) to make it a meal!
Sheri
I’d give this six stars if I could. Super easy and delicious doesn’t even begin to describe it. I’ll be making this all summer.