Grilled Corn Salad

This bright Grilled Corn Salad is a summertime favorite that brings out the very best in fresh corn. Every bite is packed with juicy sweetness and just enough char from the grill to make it irresistible at backyard gatherings or casual family dinners. I love how it comes together quickly while feeling a little extra special thanks to the vibrant vegetables and zingy lime dressing.

I first made this for a Fourth of July picnic and my friends still request it every single summer. The grill char and fresh lime make it a total crowd-pleaser.

Ingredients

• Fresh sweet corn: This is the star of the salad so look for ears with bright green husks and plump kernels
• Olive oil: Adds richness and helps the corn caramelize on the grill Choose a fruity extra virgin oil for the best flavor
• Salt and pepper: Brings out the natural sweetness and balances the tangy lime
• Green bell pepper: Adds crunch and color Choose peppers that feel firm and glossy
• Cherry or grape tomatoes: Inject juiciness and acidity Go for deeply colored fruits for the fullest flavor
• Red onion: Delivers sharpness and bite Try to find onions with tight skin and no visible bruises
• Fresh herbs: Lifts everything with a green note Mix and match parsley chives cilantro dill or basil according to what you have
• Fresh lime juice: The zingy base for the dressing Use freshly squeezed juice for the best punch
• Extra-virgin olive oil: Used in the dressing for silkiness and depth
• Freshly ground black pepper and salt: Fine tune these to match your taste and let the flavors shine

Step-by-Step Instructions

Preheat the Grill:

Get the grill nice and hot on medium heat Wipe a thin layer of oil over the grates so the corn does not stick and you get gorgeous grill marks

Prep and Season Corn:

Brush the corn cobs generously with olive oil then season with salt and pepper All sides should be coated so the seasoning gets into every bite

Grill the Corn:

Place corn directly on the grill Let it cook turning every few minutes so all sides develop char spots Grilling should take about twenty minutes or until the kernels look glossy and caramelized

Cool and Cut Corn:

Take the corn off the grill and set it aside for a few minutes This makes it easier to handle When cool enough slice off the kernels using a sharp knife and let them fall into a large bowl

Chop Veggies:

While the corn cools dice your bell pepper quarter the tomatoes and finely chop the red onion Always use a sharp knife for clean cuts and even pieces

Build the Salad:

Add bell pepper tomatoes and onion to the bowl with grilled corn Toss gently to combine without smashing the kernels

Add Herbs:

Chop your choice of fresh herbs and fold them into the salad Do this last so the greens stay fresh and vibrant

Mix the Dressing:

Whisk together lime juice olive oil salt and pepper Taste and tweak as needed then pour it over the salad Mix until everything is glistening and well combined

Chill and Serve:

Cover and let the salad sit in the refrigerator for at least thirty minutes This helps the flavors meld and the salad taste even more refreshing Feel free to let it marinate up to a day ahead

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Grilled corn might just be my favorite summer ingredient There is something about those charred kernels that reminds me of family bonfires and late summer sunsets with everyone gathered around the table eating right from the bowl

Storage Tips

This salad keeps well covered in the refrigerator for up to three days The texture holds up best if you add soft herbs like basil or chives right before serving If you are making it ahead leave the dressing off until you are ready to serve for extra crispness

Ingredient Substitutions

You can swap red onion for shallots or green onions for a milder bite Any color bell pepper works just use what looks best at the market If you are out of limes try lemon juice for a warmer citrus note

Serving Suggestions

Grilled Corn Salad shines beside grilled chicken or fish and makes a colorful potluck centerpiece It also tastes great scooped up with tortilla chips as an appetizer The leftovers work perfectly stuffed into wraps or even on top of leafy greens

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Cultural and Historical Context

Corn has long been a staple ingredient in summer recipes across the Americas Grilling brings out a smoky sweet depth that has roots in backyard traditions and outdoor feasts everywhere There is always a story behind a bowl of corn salad whether it is shared between friends at a cookout or enjoyed by the family on a lazy summer night

Recipe FAQs

→ How do I keep corn juicy after grilling?

Lightly brush corn with olive oil and avoid overcooking. Grill over medium heat, turning occasionally until just tender.

→ Can I prepare this salad ahead of time?

Yes, prepare and chill for up to 24 hours. Toss well before serving for best flavor and texture.

→ What fresh herbs work best?

Parsley, cilantro, chives, dill, and basil all pair well. Use a mix for added depth of flavor.

→ How do I slice corn off the cob safely?

Stand the cob on its end in a large bowl and slice downward with a sharp knife to catch the kernels safely.

→ Can I use frozen or canned corn?

Fresh corn gives the best flavor, but frozen corn can be grilled from thawed. Canned is less ideal for grilling.