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.


THIS POST MAY CONTAIN AFFILIATE LINKS.  PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS.  AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

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!


grilled-corn-salad

Ingredients You’ll Need

Here’s everything you need to make this Easy Grilled Corn :


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.


side-shot-grilled-corn-salad

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:


What to Serve It With

This grilled corn salad pairs beautifully with just about everything:

Grilled Favorites

Picnic-Style Meals

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.

grilled-corn-salad

More Summer Salads:

Macaroni Salad Recipe

Gram’s Sweet-Tangy Potato Salad

Broccoli Salad Recipe

Extra Creamy Cream Slaw

Easy Pepper Slaw

Cucumber Onion Dip Recipe

Pasta With Zucchini and Cherry Tomatoes

Grilled Corn On The Cob

Apparel for the foodies & grillers

Delicious Corn Recipes:

Chicken Corn Soup Recipe

Grilled Corn on The Cob

Ultimate Baked Corn Recipe

grilled-corn-salad

easy grilled corn salad recipe

Nettie
A bright, refreshing summer salad with grilled corn, cucumbers, tomatoes, sweet onion, and a sweet-tangy vinaigrette. Perfect for barbecues, picnics, or any warm-weather meal.
No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 165 kcal

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

When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
 
  • 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.

Nutrition

Serving: 1servingCalories: 165kcalCarbohydrates: 16gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.004gSodium: 15mgPotassium: 309mgFiber: 2gSugar: 9gVitamin A: 399IUVitamin C: 18mgCalcium: 14mgIron: 1mg
Keyword corn salad, grilled corn salad, summer side dish
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating