Grilled Corn Salad

Grilled Corn Salad is a fresh and easy side dish for summer. Made with lightly charred corn (or leftover grilled corn on the cob), it has a smoky-sweet flavor that pairs perfectly with this simple homemade vinaigrette.

Holly’s Recipe Highlights: Grilled Corn Salad

Flavor: This salad is made with crisp, charred kernels of corn, salty feta cheese, and juicy cherry tomatoes. A simple, tangy white balsamic vinaigrette and fresh basil bring a bright, peppery finish to every bite.
Why Make It: This versatile recipe can be served as a side dish, scooped into street tacos, or served 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 making ahead.
Make Ahead: Assemble this homemade corn salad up to a day ahead, then stir and garnish just before serving.

Total Time: 40 Mins Serving: 4 Cooking Method: Grilled and Chilled

Ingredients for Grilled Corn Salad

corn on the cob , avocado , oil , onion , basil , vinegar , tomatoes , feta, salt and pepper with labels to make Grilled Corn Salad

Corn: Use freshly grilled corn, canned corn, or frozen corn for this recipe. 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.
Cheese: Top with crumbled feta cheese. For a Mexican-style twist, swap it with a salty, crumbled cotija cheese.
Fresh Veggies: Cherry tomatoes and green or red onion add flavor and color. Substitute cherry or grape tomatoes for any variety. Add in chopped cucumbers, red bell pepper, or diced avocados.
Dressing: Toss with this homemade light and tangy vinaigrette or replace with a bottled Italian vinaigrette in a pinch.
- Add a splash of lemon juice, swap the white balsamic vinegar for any light-flavored vinegar (like white wine vinegar or apple cider vinegar), or add fresh cilantro and garlic to change up the flavor.

How to Make Grilled Corn Salad

cutting corn off the cob to make Grilled Corn Salad

Grill, then remove the corn from the cob (instructions below).

adding vegetables together to make Grilled Corn Salad

Combine all the ingredients in a bowl.

Toss with the homemade dressing and let it marinate before serving (full recipe below).

No need to purchase a special tool to remove corn from the cob. This method is simple and gets every last kernel!

Place a folded paper towel in the bottom of a bowl or on a cutting board.
Hold the ear of corn vertically with the small end on the bottom.
Using a sharp knife or paring knife, gently slice down the rows from top to bottom. The kernels should easily cut away from the cob.

Slightly Charred: For the best flavor, grill the corn just until lightly charred. This gives it a smoky flavor while still being juicy.
Let Cool: Let the corn cool before removing from the cob, so it is easy to handle. This also keeps the salad fresh and crisp.
Let Rest: Allow the flavors to meld by letting the salad rest for at least 15 minutes before serving.
Add Last: To keep the avocado from browning, add it right before serving.

Storing Leftovers

Store leftover salad in an airtight container in the fridge for up to 4 days. Drain off any excess liquid and stir well before serving.

Add leftovers to mahi mahi tacos, on top of homemade crostini, or serve with tortilla chips.

More Corn Salad Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 10 minutes

Marinate Time 15 minutes

Total Time 40 minutes

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.

No Corn Cobs? No Problem! Grilled corn can be replaced with frozen or canned corn. Thaw or drain the corn well and toss with olive oil. Place the corn on a rimmed baking sheet and broil on high (500°F) until the corn begins to brown. Cool completely.
Store leftover corn salad in a covered container for up to 4 days. Stir before serving.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American, Mexican

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