Grilled Corn Salad

Grilled Corn Salad is a fresh, simple salad with sweet charred corn and bright lime.

Grilled Corn Salad introduction

This Grilled Corn Salad brings smoky corn, crunchy peppers, and bright lime together in a quick dish.
It is easy to make and great for summer cookouts or simple weeknight meals.
If you like bold, fresh salads, try a warm mix or pair it with a meat dish like Balsamic Chicken Cobb Salad for a full plate.

Grilled Corn Salad — why make this recipe

Make Grilled Corn Salad because it is fast and tastes fresh.
You can cook the corn on the grill for a smoky bite or use a grill pan indoors.
It is colorful, healthy, and works as a side or light main dish.

Grilled Corn Salad — how to make Grilled Corn Salad

This is how to make Grilled Corn Salad in simple steps.
Grill the corn until charred, cut the kernels off, and toss with the veggies and lime.
Mix and chill for a bit, then serve at room temp or cool.

Grilled Corn Salad Ingredients

• 4 ears of corn
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Grilled Corn Salad Directions

• Preheat the grill to medium-high heat.
• Grill the corn for about 10-15 minutes, turning occasionally until charred.
• Allow the corn to cool, then cut the kernels off the cob.
• In a large bowl, combine the corn, bell pepper, cherry tomatoes, red onion, and cilantro.
• Drizzle with lime juice and olive oil, and toss to combine.
• Season with salt and pepper to taste.
• Serve chilled or at room temperature.

Grilled Corn Salad — how to serve Grilled Corn Salad

Serve Grilled Corn Salad as a side with grilled meats or fish.
It is great on tacos, with rice bowls, or over greens for a fuller salad.
Try it next to a creamy pasta like BLT Pasta Salad for a colorful meal.

Grilled Corn Salad — how to store Grilled Corn Salad

Store Grilled Corn Salad in an airtight container in the fridge.
It will keep well for 2–3 days but is best eaten within a day for peak texture.
If it gets watery, drain a bit of liquid before serving.

Grilled Corn Salad — tips to make Grilled Corn Salad

• Grill corn until you see good char for best flavor.
• Let the corn cool fully before cutting so kernels stay whole.
• Taste and add more lime or salt at the end to balance flavors.
• Use fresh cilantro or parsley if you prefer a milder herb.

Grilled Corn Salad — variation

• Add diced avocado for creaminess.
• Mix in black beans for more protein and fiber.
• Swap cilantro for chopped basil for a different herb note.
• Add crumbled feta or cotija for a salty twist.

Grilled Corn Salad — FAQs

Q: Can I make Grilled Corn Salad without a grill?
A: Yes. Use a hot grill pan or broil the corn in the oven until charred. It will still taste great.

Q: How long will Grilled Corn Salad last in the fridge?
A: Stored in an airtight container, it stays fresh for 2–3 days. Drain excess liquid before serving.

Q: What tools help make Grilled Corn Salad easier?
A: A sharp knife and a good grill or grill pan help. Buy it here if you want special tools for corn on the cob.

Q: Can I make Grilled Corn Salad ahead of time?
A: Yes. Make it a few hours ahead and chill. Add extra lime before serving if flavors need brightening.

Grilled Corn Salad

A fresh and simple salad featuring smoky grilled corn, crunchy peppers, and bright lime, perfect for summer cookouts or weeknight meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Salad, Side Dish

Cuisine American, Grilled

Servings 6 servings

Calories 150 kcal

Ingredients

  

Main Ingredients

• 4 ears corn Fresh corn on the cob.
• 1 cup red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped Or substitute with parsley for a milder flavor.

Dressing

• 1 lime juiced Freshly squeezed lime juice.
• 2 tablespoons olive oil
• to taste none Salt
• to taste none Pepper

Instructions

 

Preparation

• Preheat the grill to medium-high heat.
• Grill the corn for about 10-15 minutes, turning occasionally until charred.
• Allow the corn to cool, then cut the kernels off the cob.
• In a large bowl, combine the corn, bell pepper, cherry tomatoes, red onion, and cilantro.
• Drizzle with lime juice and olive oil, and toss to combine.
• Season with salt and pepper to taste.
• Serve chilled or at room temperature.

Notes

Store Grilled Corn Salad in an airtight container in the fridge for 2–3 days. For best texture, consume within a day. If it becomes watery, drain a bit of liquid before serving. Additional tips: grill corn until well charred for best flavor and allow it to cool fully before cutting to keep kernels intact.

Keyword Easy Salad, Fresh Salad, Grilled Corn Salad, Healthy Side Dish, Summer Recipe