Grilled Corn Salad

We live in Florida now, so we are lucky enough to grill year-round, but it is warming up across the US now, so everyone is grilling. We have moved into our new house and have a lovely outdoor kitchen so I am enjoying using my grill again. I am unsure why, but everything tastes better when cooked on the grill! I am lucky enough to get decent corn on the cob at a couple of local farm markets, and we often grill corn as a side dish for dinner. This dish turns grilled corn into a salt that will pair well with any grilled meat or seafood.

This salad is very versatile; if you want to, you could add diced avocado. I am not a huge fan of raw onion, so I used green onions with a milder flavor; if you are an onion fan, feel free to use diced red onion instead. You can use a variety of chopped fresh herbs for this salad, such as parsley, mint, or basil. To finish your salad, you could also top it with crumbled feta or goat cheese. For the dressing for this salad, either apple cider vinegar or red wine vinegar works best.

Buon Appetito!
Deborah Mele

Grilled Corn Salad

Grilled Corn Salad

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Grilling the corn before assembling this salad gives it a tasty, lightly smoked flavor.


  • 4 Cobs of Corn, Cleaned of Husks & Silks
  • 1 Cup Cherry Tomatoes, Quartered
  • 1 Cup Diced Cucumber
  • 3 Green Onions, Chopped
  • 1/4 Cup Fresh Chopped Herbs (I Used Parsley, & Mint)
  • 2 1/2 Tablespoons Apple Cider or Red Wine Vinegar
  • 1/3 Cup Extra Virgin Olive Oil
  • Salt & Pepper To Taste
  • Optional; Feta or Goat Cheese Crumbles


  1. Preheat outdoor grill to medium high heat.
  2. Place the corn directly on the grill, and grill 8 to 10 minutes, turning as needed until the corn begins to char.
  3. Once it cools enough to handle, use a sharp knife or corn cutter to remove the kernels from the cobs.
  4. Place corn in a bowl along with the tomatoes, cucumbers, onion, and fresh herbs.
  5. In a small bowl, whisk together the vinegar, olive oil, salt and pepper.
  6. Pour the dressing over the corn mixture and toss to mix.
  7. Serve immediately, topped with cheese crumbles if you choose, or refrigerate until needed.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 10mgSodium: 181mgCarbohydrates: 27gFiber: 4gSugar: 8gProtein: 7g

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