A Fresh & Flavorful Summer Side Dish
There’s just something about fresh, smoky grilled corn that screams summer. This easy grilled corn Salad recipe is it!! Add in juicy tomatoes, crunchy cucumbers, and a tangy-sweet vinaigrette—and you’ve got a crowd-pleasing dish that’s as simple as it is stunning.
Whether you’re heading to a picnic, firing up the grill for a backyard BBQ, or just looking for a light and easy dinner side, this grilled corn salad fits right in. It’s fresh, fast, and full of flavor.
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Why You’ll Love This Easy Grilled Corn Salad Recipe
This easy grilled corn salad comes together quickly, and the ingredients are super flexible. The veggies bring crunch and color, and the homemade dressing gives it that bright, zippy finish that ties everything together.
It’s also a great way to use up extra ears of corn—and bonus, you can make it ahead!
Ingredients You’ll Need
Here’s everything you need to make this Easy Grilled Corn :
- 4 ears of corn, grilled and kernels cut off the cob
- 1 large cucumber, diced (burpless is best, but any kind works—remove seeds if needed)
- 1 pint cherry tomatoes, halved
- 1/4 cup sweet onion, finely minced (or use green onion if you prefer)
- 6 tablespoons chopped fresh parsley or basil
- 6 tablespoons olive oil
- 3 tablespoons white wine vinegar (or white vinegar)
- 2 tablespoon honey
- Salt and pepper, to taste
Instructions For Grilled Corn Salad
Step 1: Grill the Corn
Start by heating your grill to medium. Peel the husks and silk off the corn, brush with olive oil, and season with salt and pepper. Grill for 10–12 minutes, turning every few minutes until slightly charred. Let it cool, then cut the kernels off the cob.
Step 2: Mix It Up
In a large bowl, combine the grilled corn, cucumber, cherry tomatoes, sweet onion, and chopped herbs.
Step 3: Whisk the Dressing
In a small bowl or jar, whisk together olive oil, vinegar, honey, salt, and pepper until smooth.
Step 4: Toss and Chill
Pour the dressing over the salad and gently toss everything together. Let it chill for at least 15–30 minutes so the flavors can really shine.
Make It Your Own
This salad is delicious just the way it is, but it also plays well with others! Here are a few fun ways to change it up:
- Add avocado for a creamy texture
- Top with feta cheese for a salty, tangy bite
- Mix in black beans or grilled chicken to make it a full meal
- Swap tomatoes for red bell peppers or diced mango for a sweet twist
What to Serve It With
This grilled corn salad pairs beautifully with just about everything:
Grilled Favorites
- Grilled chicken, steak, shrimp, or fish
- BBQ ribs or pulled pork
- Grilled tofu or portobello mushrooms
Picnic-Style Meals
- Quesadillas or enchiladas
- Burgers or veggie burgers
- Grain bowls with rice or quinoa
You can even scoop it onto tacos or eat it straight from the bowl with a spoon. Trust me, there won’t be leftovers.
How to Store Leftovers
This salad keeps well in the fridge for up to 3 days. Just store it in an airtight container. If it starts to lose some crunch, toss in a few fresh cucumbers or tomatoes before serving.
Final Thoughts
Grilled corn salad is one of those dishes that feels effortless, but always gets compliments. It’s healthy, colorful, and brings those sunny summer vibes to the table every time.
So the next time you’ve got the grill going, toss on a few extra ears of corn and whip up this simple side. Your taste buds—and your guests—will thank you.
More Summer Salads:
Gram’s Sweet-Tangy Potato Salad
Pasta With Zucchini and Cherry Tomatoes
Apparel for the foodies & grillers
Delicious Corn Recipes:
easy grilled corn salad recipe
Equipment
Ingredients
- 4 ears fresh corn on the cob husked with silk removed
- 1 pint cherry tomatoes
- 1 large cucumber chopped
- 1/4 cup sweet onion chopped or green onion sliced thin
- 6 Tbsp olive oil
- 3 Tbsp white wine vinegar you can substitute white vinegar
- 2 Tbsp honey
- salt & pepper to taste
- fresh parsley or fresh basil for garnish if desired
Instructions
- Preheat grill to medium heat. Brush husked corn with olive oil and sprinkle with salt and pepper. Grill for 10–12 minutes, rotating often, until lightly charred. Remove and let cool slightly. Cut kernels off the cob.
- In a large bowl, add the grilled corn, diced cucumber, halved cherry tomatoes, minced sweet onion, and chopped fresh herbs.
- In a small bowl or jar, whisk together olive oil, vinegar, honey, salt, and pepper until well combined.
- Pour the dressing over the salad and gently toss until everything is coated.
- Refrigerate for 15–30 minutes before serving for best flavor.
Notes
- Cucumber Tip: If using a regular cucumber, consider removing the seeds for a better texture.
- Make Ahead: This salad can be made ahead and stored in the refrigerator for up to 3 days.
- Additions: Try crumbled feta, avocado, or grilled chicken for a heartier version.
- Vegan Option: Swap honey for maple syrup or agave if needed.