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: 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
- Grill, then remove the corn from the cob (instructions below).
- Combine all the ingredients in a bowl.
- Toss with the homemade dressing and let it marinate before serving (full recipe below).
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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Preheat grill to medium heat.
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Brush corn with olive oil and grill for about 10 to 12 minutes, turning occasionally, until lightly charred. Remove from heat and cool completely.
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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.
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Use a paring knife to cut the kernels off the cooled corn running from top to bottom.
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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.
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Garnish with additional feta cheese and fresh herbs if desired.
Store leftover corn salad in a covered container for up to 4 days. Stir before serving.
Calories: 145 | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 122mg | Potassium: 288mg | Fiber: 1g | Sugar: 4g | Vitamin A: 706IU | Vitamin C: 28mg | Calcium: 66mg | Iron: 1mg
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
