This grilled corn salad is a fresh and easy side dish that’s perfect for summer meals. Lightly charred corn gives it a smoky-sweet flavor, while a simple tangy dressing makes every bite bright and fresh. It’s great for BBQs, potlucks, or serving alongside anything hot off the grill.
This salad can be made with fresh or leftover grilled corn on the cob or even canned or frozen corn.
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Holly’s Highlights: Grilled Corn Salad
- Versatile: Serve grilled corn salad as a side dish, scoop it into street tacos, or serve it with tortilla chips as a fresh salsa.
- Potluck Perfect: This light and fresh corn salad holds up better than lettuce-based salads, making it great for picnics, BBQs, and potlucks.
- Make Ahead: Assemble this homemade corn salad up to a day ahead, then stir and garnish just before serving.
Ingredient Notes
Corn – Corn salad is noted for its slightly charred corn kernels that become sweet and smoky when they’re grilled. I love fresh corn if I have it but canned or frozen corn work too.
Frozen or canned can be tossed with the oil and placed under the broiler until they are just a little charred to get that smoky flavor. Cool completely before using.
Fresh Veggies – Cherry tomatoes and green or red onion add lots of flavor and color. Substitute cherry or grape tomatoes for any variety. Other veggies that will taste great are chopped cucumbers, red bell pepper, or diced avocados, .
Dressing for Corn Salad
The dressing for this salad is quite different than what we use for salsa, pico de Gallo, or even Cowboy Caviar. In this recipe, a simple combination of vinegar and olive oil with some fresh herbs is all that is needed. A splash of lemon juice can be added if you’d like. Season with salt and pepper.
We love white balsamic in this recipe but you can use any light flavored vinegar like white wine vinegar or apple cider vinegar.
If you’d prefer more of a Tex-Mex or Mexican style dressing, swap the vinegar for lime juice and add fresh cilantro and garlic (and a diced jalapeno if you’d like!). Sprinkle with cotija cheese.
How to Make Grilled Corn Salad
In this summer corn salad, we skip the heavy creamy dressing and opt for light and fresh.
- Grill corn over medium heat until the kernels are lightly charred.
- Cool completely & remove the kernels from the cobs (as per the recipe below).
- Toss all ingredients, including dressing, into a bowl & let marinate before serving.
- Garnish with sliced scallions or lime wedges.
Storing Grilled Corn Salad
Grilled corn salad tastes better the next day! Store it in a covered container for 3 to 4 days. Stir before serving. Add it to some fish tacos, top it onto crostini, or add it to garlic bread and make bruschetta.
More Corn Side Dish Recipes
Did your family love this Grilled Corn Salad? Leave us a comment and a rating below!
Ingredients
- 3 corn on the cob shucked
- 1 tablespoon olive oil for brushing corn
- 1 pint cherry tomatoes halved
- ¼ cup crumbled feta cheese
- 2 tablespoons diced red onion or 2 green onions, thinly sliced
- ½ avocado diced, optional
- 1 tablespoon chopped fresh basil or parsley
Dressing
- 2 tablespoons olive oil
- 1 tablespoon white balsamic vinegar or white wine vinegar
- salt and pepper to taste
Instructions
- Preheat grill to medium heat.
- Brush corn with olive oil and grill for about 10 to 12 minutes, turning occasionally, until lightly charred. Remove from heat and cool completely.
- To make the dressing, while the corn is cooling, combine olive oil, white balsamic vinegar, and salt and pepper in a jar with a lid. Cover and shake to mix.
- Use a paring knife to cut the kernels off the cooled corn running from top to bottom.
- Place the corn in a medium bowl and add the cherry tomatoes, feta, red onion, and avocado (if using). Pour dressing over top and toss to coat. Let rest at least 15 minutes before serving.
- Garnish with additional feta cheese and fresh herbs if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
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Wonderful! I like cojita cheese better than feta. How much frozen corn do you use if substituting?
Hi Melany, it’s about 2 ¼ cups of frozen corn.
Delish! My only substitute was fresh lime juice rather than balsalmic…just my taste preference.
Thanks.
You’re welcome Betsy, hope you enjoyed it!