When summer produce is at its peak, there is no dish more vibrant or flavorful than Grilled Corn Salad. This isn’t just a simple mix of vegetables; it is a celebration of fire and freshness. By grilling the corn directly on the cob, we transform the sweet kernels with smoky, caramelized notes that serve as the perfect foundation for crisp bell peppers, sharp red onions, and a punchy cilantro-lime dressing. Whether you’re hosting a backyard BBQ or looking for a colorful side to brighten up a weeknight meal, this salad brings the quintessential taste of summer to every bite.
Why This Recipe Works
- Smoky Char Factor: Grilling the corn until it is slightly blackened adds a complex, toasted flavor that raw or boiled corn simply cannot match.
- Texture Play: We combine the soft, juicy kernels with the crunch of raw bell peppers and the slight bite of red onion for a satisfying mouthful.
- Zesty Acid Balance: The lime and vinegar-based dressing cuts through the natural sweetness of the corn, keeping the salad light and refreshing.
- Make-Ahead Friendly: Unlike leafy salads, this corn salad actually improves as it sits, making it a stress-free option for parties and picnics.
Recipe Details
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: 6 Servings
- Difficulty: Easy
Ingredients
- 4 ears of Fresh Corn, husked
- 1 Red Bell Pepper, finely diced
- 1/2 Red Onion, finely diced
- 1 Jalapeño, seeded and minced (optional for heat)
- 1/2 cup Fresh Cilantro, chopped
- 1/4 cup Feta Cheese or Cotija, crumbled (optional)
- For the Zesty Dressing:
- 3 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Fresh Lime Juice
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Smoked Paprika
- 1/2 tsp Cumin
- Salt and Black Pepper to taste
Instructions
- Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn cobs directly on the grates. Grill for 8–10 minutes, turning occasionally, until the kernels are tender and charred in spots.
- Cool and Cut: Let the corn cool enough to handle. Stand a cob upright in a large bowl and use a sharp knife to slice the kernels off the cob.
- Combine: Add the diced bell pepper, red onion, jalapeño, and cilantro to the bowl with the corn.
- Whisk the Dressing: In a small jar or bowl, whisk together the olive oil, lime juice, vinegar, paprika, cumin, salt, and pepper.
- Toss: Pour the dressing over the salad and toss well to ensure every kernel is coated.
- Finish: Top with crumbled cheese if using. Serve immediately at room temperature or chill for an hour to let the flavors meld.
Conclusion
This Grilled Corn Salad with Cilantro and Peppers is a masterclass in seasonal cooking. It’s a versatile dish that pairs perfectly with grilled chicken, steak, or fish, and it even works beautifully as a chunky salsa for tortilla chips. The smoky aroma from the charred corn combined with the brightness of the lime makes it an addictive addition to any meal. Simple to prepare but sophisticated in flavor, it’s the kind of recipe that reminds you why summer is the best season for food lovers.
(FAQ)
Q: Can I use frozen or canned corn?
A: Yes! If fresh corn isn’t in season, you can sauté frozen or canned (drained) corn in a hot cast-iron skillet with a little oil until it gets those beautiful charred spots.
Q: Is this salad spicy?
A: As written with the jalapeño, it has a mild kick. For a kid-friendly version, simply omit the jalapeño. For more heat, keep the seeds in!
Q: How long does it last?
A: This salad keeps beautifully in an airtight container in the fridge for up to 3–4 days. It’s actually one of those rare dishes that tastes even better on day two!
