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    Home » Salads

    Grilled Corn Salad

    Published: Jul 12, 2019 · Modified: Jun 8, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe

    When corn on the cob starts showing up in the markets in the summer, I know it's officially summertime. And the livin' is easy! I love eating if off the cob, but it's easier and less messy to eat with a fork, especially if you're juggling a plate on your lap at a BBQ. And if you don't want to worry about keeping it warm for serving, simply make a Grilled Corn Salad using that same corn on the cob!

    Grilled Corn Salad in a bowl with a spoon

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    Corn on the cob to shuck

    Shucking Corn Method

    Do you like shucking corn? I used to hate it, but I developed a method that seems efficient and neat.

    • Grab half of the silks and husks at the top of the cob with one hand.
    • Grab the other half with the other hand.
    • While holding one handful at the top of the cob, pull the silks and husks all the way down to the stem end with the other hand.
    • Repeat on the other side.
    • Most of the silks come off this way, but if you have strays that bother you, just pull them off .

    As if corn on the cob wasn't good enough already, grilling it takes it up a notch! Adding that char to the sweetness of the corn is an amazing flavor combination.

    However, if you don't have a grill, cut the kernels off of the cobs and saute them in a (cast iron) skillet to get the char.

    Grilled corn on the cob on a white platter

    Cutting it off the cob can be a messy affair, but if you cut more slowly with even strokes, it will help. You can also angle the cob into a large bowl so that as you cut, you don't have to worry so much about all the kernels flying around. Having a nice sharp chef's knife doesn't hurt either!

    Cutting corn off the cob with a chef's knife

    Simple and Few Ingredients

    • Grilled Corn
    • Red Peppers
    • Pepper Jack Cheese
    • Balsamic Vinaigrette
    A boatload of cut corn on the board

    I like the red peppers and the cheese to be about the same size of the corn so I cut them in about ¼ - ½ inch cubes.

    chopped red pepper and monterrey jack cheese

    Make the balsamic vinaigrette by measuring all the ingredients for it into a pint-sized jar to shake. The vinaigrette pulls the flavors of the Grilled Corn Salad together in an unexpected way. There's tang, there's char, there's sweet, there's spice … It's all there in this salad! It tastes like summer!

    A bowl of grilled corn salad

    More salads to try

    • Carrot Salad
    • Chickpea Salad
    • Italian Chopped Salad
    • Sesame Noodle Salad

    Recipe

    Grilled Corn Salad in a turquoise bowl with a serving spoon in it.

    Grilled Corn Salad

    Tammy Circeo
    When corn on the cob starts showing up in the markets in the summer, I know it's officially summertime. And the livin' is easy! I love eating if off the cob, but it's easier and less messy to eat with a fork, especially if you're juggling a plate on your lap at a BBQ. And if you don't want to worry about keeping it warm for serving, simply make a Grilled Corn Salad using that same corn on the cob!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Course Salad
    Cuisine American

    Ingredients
      

    • 4 ears corn
    • 1 8-ounce block pepper jack
    • 2 red peppers

    Balsamic Vinaigrette

    • ¾ cup olive oil
    • ¼ cup balsamic vinegar
    • 1 teaspoon Dijon mustard
    • salt and pepper to taste

    Instructions
     

    • Shuck the ears of corn and grill till they are charred. Let them cool till you can handle them, then cut the kernels from the cob. Season with salt. Let it cool before mixing it with the red peppers and pepper jack.
    • Cut the red peppers and the pepper jack into ¼-½ inch cubes and combine with the cooled corn kernels.

    To make the Balsamic Vinaigrette

    • Put all of the ingredients for the vinaigrette in a jar and shake to combine.
    • Pour half of it on the salad and mix together. Taste to determine if you want more vinaigrette. Season with salt and pepper.

    Notes

    If you don't have a grill or don't want to fire it up, saute the corn in a skillet till caramelized.
    Keyword corn salad, grilled corn salad, salad
    Tried this recipe?Let us know how it was!
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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