Estimated reading time: 8 minutes
This easy grilled corn salad recipe is one of my favorite ways to take advantage of fresh sweet corn during the summer. The corn gets lightly charred on the grill, then it’s tossed with juicy cherry tomatoes, crisp cucumber, sweet onion, and fresh basil. Everything gets coated in a simple honey vinaigrette that’s sweet, tangy, and light enough to let all those fresh summer vegetables shine.
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This is exactly the kind of side dish I love when we’re grilling dinner. I can throw the corn on beside whatever else we’re cooking, chop up the vegetables while it cools, and have the whole salad together in no time. Plus, when the garden tomatoes and fresh corn are at their best, you really don’t need to do much to make them taste amazing.
Table of contents
Why You’ll Love This Easy Grilled Corn Salad
There is just something about fresh corn straight from the grill that makes a summer salad extra good. Here’s why this one is always worth making:
- It’s full of fresh summer vegetables. Sweet corn, tomatoes and cucumber make up the base.
- Grilling adds so much flavor. Those little charred spots give the corn a smoky sweetness.
- The dressing is incredibly simple. Just olive oil, vinegar, honey, salt and pepper.
- It comes together quickly. Grill, chop, toss and chill.
- No mayonnaise. The light vinaigrette makes this a great alternative to creamy summer salads.
- It goes with practically anything. Burgers, chicken, steak, pork and hot dogs are all fair game.
Tools I Use
Many readers ask what tools I use when testing recipes for The Recipe Bowl.
👉 See my full list of favorite kitchen tools here.
Ingredients You’ll Need
Here’s everything you need to make this Easy Grilled Corn :
- 4 ears of corn, husked with the silk removed. Fresh sweet corn is definitely my first choice for this recipe. Once it hits the grill, the natural sugars start to caramelize and you get those delicious little charred spots.
- 1 large cucumber, gives this grilled corn salad plenty of fresh crunch. You can peel it or leave the skin on.
- 1 pint cherry tomatoes, Cut in half. Grape tomatoes work just as well. If your garden is giving you larger tomatoes, chop those into bite-sized pieces and use them instead.
- 1/4 cup sweet onion, If you prefer a milder onion flavor, thinly sliced green onions are delicious here too.
- 6 tablespoons chopped fresh basil I love fresh basil with corn and tomatoes, especially when everything is fresh from the garden. Fresh parsley works too, so use whichever you have.
- 6 tablespoons olive oil Olive oil forms the base of our vinaigrette. You’ll also need a little extra for brushing the corn before grilling.
- 3 tablespoons white wine vinegar gives the dressing a bright, tangy flavor. If you don’t have it, regular white vinegar works too.
- 2 tablespoon honey balances the vinegar and complements the sweetness of the grilled corn.
- Salt and pepper, Season the corn before grilling, then season the finished salad to your taste.
Instructions For Grilled Corn Salad
Grill the Corn
Preheat your grill to medium heat.
Brush the husked corn lightly with olive oil. Then, sprinkle it with salt and pepper.
Place the corn directly on the grill and cook for about 10–12 minutes, turning frequently. You want the corn tender with some lightly charred kernels scattered around each ear.
Remove it from the grill and let it cool until you can comfortably handle it.
Cut the Corn From the Cob
Once the corn has cooled slightly, stand each cob upright on a cutting board.
Using a sharp knife, carefully slice downward to remove the kernels.
And don’t worry if some of the kernels come off in little sections. I actually love leaving some of those pieces together because they look great in the finished salad.
Build the Salad
Place the grilled corn kernels in a large bowl.
Add the halved cherry tomatoes, chopped cucumber, sweet onion, and fresh basil.
Give everything a gentle toss.
Make the Honey Vinaigrette
In a small bowl or jar, combine:
- 6 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons honey
- Salt and black pepper to taste
Whisk everything together until combined.
Or, my favorite easy way—put everything into a jar, add the lid, and shake it up.
Toss Everything Together
Pour the honey vinaigrette over the corn and vegetables.
Gently toss until everything is coated with the dressing.
Cover and refrigerate for 15–30 minutes before serving. That little bit of chilling time allows all those flavors to come together while the vegetables stay fresh and crisp.
Give the salad one more toss before serving and add a little extra fresh basil on top.
Nettie’s Tips for the Best Grilled Corn Salad
Don’t overcook the corn. You want a little char, but the kernels should still have that fresh sweet corn bite.
Turn the corn frequently. You’re looking for scattered charred spots rather than completely blackened corn.
Let the corn cool before adding it to the vegetables. Hot corn can start to soften your cucumber and tomatoes.
Use the freshest vegetables you can find. This is one of those simple recipes where good summer produce really makes a difference.
Give it a little time to chill. Even 15 minutes helps the vinaigrette soak into the vegetables.
Easy Variations
One reason I love this salad is that you can easily change it depending on what you have.
Add some crumbled feta for a creamy, salty bite. Fresh mozzarella pearls would be delicious too.
For a little heat, finely chop a jalapeño and toss it in.
You can also squeeze some fresh lemon or lime juice over the salad for an extra pop of freshness.
And while fresh basil is my favorite during the summer, fresh parsley works beautifully too.
Make-Ahead Tips
You can absolutely get a head start on this easy grilled corn salad.
Grill the corn and chop your vegetables ahead of time. Then, prepare the honey vinaigrette and keep everything refrigerated.
For the best texture, I recommend tossing everything with the dressing a few hours before serving rather than the night before. Cucumbers and tomatoes naturally release water as they sit.
If you’re taking this to a picnic or cookout, keep it chilled until you’re ready to serve.
What to Serve With Grilled Corn Salad
This salad was made for grilling season.
Serve it alongside grilled chicken, pork tenderloin, steak, burgers, hot dogs or even grilled fish. Because the vinaigrette is light and fresh, it pairs especially well with smoky or richer grilled meats.
It’s also a great addition to a picnic or summer potluck when you want something fresh alongside the usual creamy salads.
How to Store Leftovers
Store leftover grilled corn salad in an airtight container in the refrigerator for up to 2–3 days.
The tomatoes and cucumber will release some liquid as the salad sits, so it’s definitely at its best during the first day or two.
Give it a gentle toss before serving again.
FAQ
Can I make this easy grilled corn salad recipe without a grill?
Absolutely. You can cook the corn on the stovetop and then give the kernels a little color in a hot cast-iron skillet. You won’t get quite the same smoky flavor, but the salad will still be delicious.
Can I use frozen corn instead of fresh corn?
Yes. Thaw the corn first and pat it dry. Then, sauté it in a hot skillet until some of the kernels begin to brown. Fresh corn on the cob will give you the best flavor during corn season, though.
Can I make grilled corn salad the day before?
You can prepare the individual components the day before. However, for the freshest cucumber and tomatoes, wait to add the vinaigrette until a few hours before serving.
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.