Grilled Corn Salad Recipe

Name: Grilled Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette; 3 tablespoons extra virgin olive oil; 3 tablespoons apple cider vinegar; 1 tablespoon fresh lemon juice; 1/2 teaspoon kosher salt; fresh ground black pepper, to taste; Salad; 5 ears corn, shucked and rinsed; 1 1/2 cups diced tomatoes; 1/2 cup fresh basil, cut into thin strips; 1/4 cup red onion, diced; salt & freshly ground black pepper, to taste

Servings: persons

Vinaigrette
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
fresh ground black pepper, to taste
Salad
5 ears corn, shucked and rinsed
1 1/2 cups diced tomatoes
1/2 cup fresh basil, cut into thin strips
1/4 cup red onion, diced
salt & freshly ground black pepper, to taste

1
In a small bowl, whisk together the vinaigrette ingredients.
2
Soak the corn in a large bowl of water for 30 minutes. Preheat the grill to medium. Drain the corn and place on the hot grill grates, grilling for 3 to 4 minutes on each side, or just until char marks begin to appear. Remove the ears of corn from the grill and let them cool. Cut the corn kernels off the cobs. (See my tip at the end).
3
In a large bowl, mix the corn kernels, tomatoes, basil and red onion.
4
Add the vinaigrette to the salad and toss. Season the salad with salt and pepper to taste. Cover and refrigerate until ready to serve.
5
This salad may be prepared up to 4 hours before serving.
6
Tip : Boil water in a large saucepan. When boiling, add the corn and when it return to a boil, boil them 2 minutes. Then remove from the water. And it's ready to grill on the bbq until you have the char marks. I tried it many times and it's perfect. It's what Ricardo suggest.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Vinaigrette, 3 tablespoons extra virgin olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon fresh lemon juice, and more.

Yes, Grilled Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions