Grilled Corn Salad is a summer favorite that brings together the sweetness of grilled corn with fresh vegetables and herbs. The char from grilling adds a smoky depth that makes this salad special. I first made this recipe during a backyard barbecue, and it’s been a regular at our family gatherings since then.
About the Recipe
This recipe turns simple ingredients into something special. The corn gets a lovely char from grilling, while fresh vegetables add crunch and color. The homemade dressing ties everything together with its perfect balance of tangy and sweet notes. It’s easy enough for beginners but tastes like it came from a pro’s kitchen.
Why You’ll Love This Recipe
This salad is super flexible – you can adjust the spice levels or swap vegetables based on what you have. It’s make-ahead friendly and gets better as it sits. The dressing recipe makes extra, so you can use it on other salads too. Plus, it’s a great way to use summer corn when it’s at its peak sweetness.
Cooking Tips
– Don’t overcook the corn – you want it charred but still crisp
– Cut the vegetables into similar-sized pieces for even bites
– Let the salad chill before serving to help the flavors blend
– Taste and adjust seasoning before final serving
– Save extra dressing in the fridge for future use
Serving and Storing Suggestions
Serves 6-8 people. Takes about 30 minutes to prepare. Store in an airtight container in the fridge for up to 3 days. The dressing keeps separately for up to a week. Great for meal prep.
Similar Recipes
- Mexican Street Corn Salad
- Grilled Vegetable Pasta Salad
- Summer Bean and Corn Salad
Grilled Corn Salad
Ingredients
- 5 Sweet Corn Ears (husks removed)
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper Powder
- 1/4 tsp Red Chilli Powder
- 1 Tomato (finely chopped)
- 1 Cucumber (small, seeds removed, finely chopped)
- 1 Onion (small, finely chopped)
- Mint Leaves (chopped)
For the dressing:
- 1/2 cup Vinegar
- 1/2 cup Olive Oil
- 1 tbsp Water
- 1/4 tbsp Garlic Powder
- 1/4 tbsp Onion Powder
- 1/4 tbsp Honey
- 1/2 tbsp Dried Oregano
- 1/4 tsp Black Pepper Powder
- 1/8 tsp Dried Thyme
- 1/4 tsp Dried Basil
- 1/4 tbsp Parsley (dried)
- 2 tsp Salt
Instructions
- Mix the dressing ingredients in a bowl and keep aside.
- Brush the corn with olive oil and grill over medium flame for 10 minutes, turning from time to time.
- Cool and then cut the corn from the cob.
- Transfer to a bowl.
- Add salt, pepper powder, chilli powder and stir.
- Add the tomatoes, onions, cucumber and basil.
- Toss well.
- Add 1/2 cup of the dressing and mix well.
- Keep the salad in the fridge for 1 or 2 hours.
- Serve.
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Frequently Asked Questions
Can I make this salad ahead of time?
Yes. Make it up to 24 hours ahead. The flavors actually get better as they meld together. Just add the dressing right before serving to keep everything crisp.
Can I use frozen corn instead of fresh?
Fresh corn works best for grilling, but you can use frozen corn in a pinch. Thaw it first and pan-roast it to get some charred flavor.
How spicy is this salad?
The heat level is mild, but you can adjust the red chili powder to your taste. Start with less and add more if needed.
1 comment
Thank you for sharing your recipe. The flavors meld together perfectly. We thoroughly enjoyed and will make again! Big plus having all ingredients from our garden