Grilled Corn Salad is one of those recipes I make over and over again. It’s fresh, slightly smoky, naturally sweet, and very easy to put together.
If you are looking for a simple but impressive salad for barbecues, potlucks, or weeknight dinners, this grilled corn salad delivers every time.
Grilled Corn Salad
I don’t think summer feels complete in my kitchen without fresh corn. This grilled corn salad is one of those recipes I throw together when I want something bright, fresh, and packed with flavor.
I have made it for quick family dinners and even meal prep lunches. It’s simple, colorful, and full of texture. And honestly? Our family finishes it every single time.
What makes this salad stand out is the balance:
- Sweet grilled corn
- Fresh grilled cherry/grape tomatoes
- Bright dressing
- A little heat (if you like)
It’s a bright side dish, similar to Sweet Potato Kale Salad. It uses fresh ingredients, has a bold flavor, and is easy to put together.
Made from fresh corn, red onion, cherry or grape tomatoes, Jalapeño pepper, and I added some fresh arugula!
What Is Grilled Corn Salad?
Grilled corn salad is made by grilling fresh corn on the cob until slightly charred, cutting off the kernels, and tossing them with vegetables and a light dressing.
It’s popular in summer because:
- Corn is in season
- It’s quick to prepare
- It complements grilled proteins perfectly
The main difference between grilled corn salad and regular boiled corn salad is the smoky flavor from grilling.
Why This Grilled Corn Salad Works
I have grilled and boiled corn. While both methods taste good, grilling adds a depth of flavor that really sets it apart.
This version works beautifully because:
- The corn is lightly charred for a smoky flavor
- The vegetables stay crisp and fresh
- The dressing is bright but balanced
- It pairs well with grilled meats and rice dishes
- It’s easy to customize
It’s simple, but layered with flavor.
Ingredients for making grilled corn salad
- Fresh corn: The key ingredient. I use 4 ears of corn for this recipe. Make sure the corn is husked and cleaned.
- Cherry or grape tomatoes: I love these tomatoes because they are sweet and firm. They can be halved if desired. Heirloom, Campari, and Roma tomatoes are good alternatives.
- Red onion: thinly sliced
- Arugula: Optional, but I love adding it to add more texture, color, and nutrition to the salad.
- Fresh herbs like cilantro, basil, or parsley
- Jalapeño pepper: Provides a spicy and flavorful kick.
How to Make Grilled Corn Salad (Step-by-Step)
1. Grill the Corn
Peel back the corn husks and remove the silks. Preheat a grill to medium-high heat for 5 minutes (or heat a grill pan over high heat). Grill corn, turning often, until charred all over, about 8 to 10 minutes. You don’t want to burn the corn, just enough char to enhance the sweetness.
Brush the corn lightly with butter or olive oil, then sprinkle with salt. Let cool slightly, then cut the kernels off the cob.
2. Prepare the Vegetables
While the corn cools, you can briefly grill the tomatoes if desired. Slice the tomatoes and onions. Prepare the Arugula if it doesn't come washed. Wash and drain well.
3. Make the Dressing
Whisk together olive oil, lime juice, salt, and pepper. Taste and adjust. The dressing should be bright but not overpowering.
4. Combine and Toss
Add grilled corn to the bowl with the vegetables. Pour dressing over and toss gently. Serve immediately or chill for 30 minutes to let flavors develop.
Using a stovetop in place of a grill
If you don't have access to a grill, you can make your grilled corn on the stovetop! Heat up a heavy cast-iron pan over medium-high heat. Lightly brush the corn with olive oil and place it in the hot pan. Rotate the corn every few minutes until it's charred and tender. This should take approximately 10-12 minutes, depending on the size of the corn.
What to Serve With Grilled Corn Salad
This salad pairs beautifully with many dishes already on Chef Lola’s Kitchen:
- Easy Roast Chicken With Dry Rub
- Oven-Roasted Turkey Breast
- Nigerian Jollof Rice
- Crispy Fried Chicken
Tips
- Use fresh corn when possible.
- Don’t over-char. Mild smokiness is ideal.
- Add dressing while the corn is slightly warm for better absorption
- Chill briefly before serving for enhanced flavor
- Add avocado just before serving to prevent browning
Yes, you can make it ahead. Store it in the fridge for up to 2 days. I recommend adding avocado just before serving to keep it fresh.
Not recommended if you are planning to grill the corn. However, if you really have no choice, I recommend thawing and drying thoroughly before grilling.
Absolutely. Roast at 425°F until slightly charred.
You don't need to boil before grilling
Soaking corn before grilling is optional, but you can do it if you like. You can soak it in cold water for about 30 minutes to an hour. This helps to keep the corn moist while grilling.
Other Delicious Summer Recipes to try out
- Grilled corn on the cob
- How to cook corn on the cob
- Slow Cooker Beef Brisket with BBQ Sauce Recipe
- Grilled Plantains
- Fall Off the Bone BBQ Beef Ribs – Grilled Ribs Recipe
- You can also check out our summer recipes collection
Grilled Corn Salad Recipe
Ingredients
- 4 ears fresh corn husked and cleaned
- 1 cup grape tomatoes or cherry tomatoes - halved
- ¼ cup red onion thin half moon sliced or finely chopped
- ¼ cup fresh herbs cilantro, basil, or parsley chopped
- 1 jalapeño pepper seeded and finely chopped (optional)
Dressing
- ¼ cup extra-virgin olive oil
- 1 lime juiced (use more if needed)
- Salt and freshly ground black pepper to taste
Optional:
- Avocado
- Crumbled feta or cotija cheese for serving
Instructions
- Preheat your grill to medium-high heat. Lightly brush the corn with olive oil and season with salt and pepper.
- Place the corn on the grill and cook, turning occasionally, for 10-12 minutes or until the corn is charred and tender. Remove the corn from the grill and let it cool slightly.
- Once the corn is cool enough to handle, use a sharp knife to carefully cut the kernels off the cob. Place the grilled corn kernels in a large mixing bowl. Add the halved grape tomatoes, chopped red onion, cilantro, and jalapeño (if using).
- In a small bowl, whisk together the olive oil and lime juice. Season with salt and freshly ground black pepper, to taste.
- Pour the dressing over the corn and vegetable mixture. Gently toss to combine, ensuring all ingredients are evenly coated in the dressing. Taste and adjust the seasoning as needed.
- Transfer the grilled corn salad to a serving bowl or platter. If desired, sprinkle with crumbled feta or cotija cheese.
- Serve immediately with avocado slices or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition
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