Grilled Corn Salad Recipe

Name: Grilled Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the non-grill option); 1 large red bell pepper; 1 5-inch long zucchini, sliced in half lengthwise; 1/2 cup chopped red onion; 1/2 cup chopped cilantro; 1 serrano chili pepper, seeded and minced (optional); 1 teaspoon ground cumin (best if you toast whole cumin seeds then grind); 1/4 cup crumbly salty cheese such as feta or cotija (optional); 2 Tbsp olive oil; 2 Tbsp cider vinegar or lime juice; Salt and freshly ground pepper to taste

Servings: persons

4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the non-grill option)
1 large red bell pepper
1 5-inch long zucchini, sliced in half lengthwise
1/2 cup chopped red onion
1/2 cup chopped cilantro
1 serrano chili pepper, seeded and minced (optional)
1 teaspoon ground cumin (best if you toast whole cumin seeds then grind)
1/4 cup crumbly salty cheese such as feta or cotija (optional)
2 Tbsp olive oil
2 Tbsp cider vinegar or lime juice
Salt and freshly ground pepper to taste

1
Prepare your grill for high, direct heat. Rub a little olive oil over the bell pepper. Place the corn (in their husks) and red bell pepper directly on the grill grates.
2
Turn corn occasionally, so that every part of the husk is blackened. Turn the red bell pepper occasionally until the skin has blistered up all around it. This should take 15 to 20 minutes.
3
For the last 5 minutes or so, rub olive oil over the zucchini pieces and place the zucchini pieces directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.
4
2 Let the corn cool down for a few minutes and pull back the husks. Once the bell pepper has cooled a bit, remove the outer peel. Chop the bell pepper into small pieces.
5
Slice the slightly browned zucchini again lengthwise and chop into small pieces.
6
3 Place grilled or toasted corn kernels, chopped bell pepper, chopped zucchini, red onion, cilantro, and serrano (if using) into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and crumbly cheese (if using). Mix gently. Salt and pepper to taste.

217

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the non-grill option), 1 large red bell pepper, 1 5-inch long zucchini, sliced in half lengthwise, 1/2 cup chopped red onion, 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