Grilled Corn Salad

5 from 5 votes

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This fresh Corn Salad recipe is elevated by charring the corn! Toss with bell peppers, radishes, and a killer dressing, summer here we come!

So, this Corn Salad Recipe is somewhat similar to my Grilled Corn Salsa, but a little different because I added a few different ingredients, tossed in a yummy dressing, and used my KitchenAid 36-Inch Dual Fuel Range instead of a BBQ. Gas stovetops are so handy to have! I love love love my range! This recipe can be made pretty quickly and the best part is you don’t have to stand in the sun over your hot grill. Anything to stay cool is where it’s at {according to me}.

Corn Salad

Ingredients Needed

Believe it or not, this corn salad recipe only calls for 5 ingredients! Plus the dressing ingredients. Here’s what you’ll need:

  • Corn – buy fresh corn for this recipe because it’ll be cooked and charred. Unfortunately using frozen or canned corn isn’t recommended because you can’t get that charred look (unless you don’t care about that, then go for it!)
  • Red Bell Pepper – chopped! A fresh zingy flavor to go along with the rest of the salad.
  • Scallions – not a bunch! But just enough to get that delicious oniony taste.
  • Radishes – sliced thinly, so that their intense taste doesn’t overwhelm anything else when taking a bite.
  • Cilantro – if you can’t stand cilantro, leave it out, but I think its fresh taste goes perfectly with all the other flavors going on.

Corn Salad Ingredients

How to Make Corn Salad

For full details check out the recipe card below! Here are the step-by-steps on how to throw this yumminess together:

  1. Start by placing your corn cobs into a large pot with cold water. Put that pot of water over the heat, bring it to a boil, reduce to simmer, and cook it like this for 20 minutes.
  2. While that is doing its thing, we can chop some veggies! Start with red bell pepper, then add some scallions to the mix, followed by radishes and finished with a big handful of cilantro.
  3. Ok, so by now the 20 minutes should have elapsed, so you can drain the corn and place it directly over the burner of your gas stovetop to quickly char it up. Alternatively, you can break out the BBQ! You don’t want to go too crazy with the blacking-action, just enough to get a little color!
  4. Cut the kernels off the cob and add them to your bowl of veggies. Stir them all together, toss it with the dressing (more on that below), then enjoy!

Charred Corn

Corn Salad Dressing

You don’t HAVE to make this dressing to go with your corn salad, but I highly recommend it since I developed it for this specific recipe. Here’s what you need:

  • Olive Oil – this is a basic vinaigrette dressing so of course, the main ingredient is oil!
  • Lime Juice – I used lime juice instead of lemon for a stronger flavor. You could also use white vinegar for this part.
  • Grill Seasoning – such as Mrs. Dashes. The grill seasoning complements the charred corn.
  • Ground Cumin – for depth and warmth.
  • Salt and Pepper – season to taste!

To make this dressing simply combine all ingredients into a small bowl and whisk together. Then pour all over the salad and enjoy!

Dressing

How to Serve Corn Salad

And voila!! Your salad is done! You can eat this right away or store it in the fridge for later. I preferred mine cold, but its really delicious either way.

We’ve:

  • eaten this in quesadillas
  • eaten this with burritos
  • eaten this with tortilla chips
  • and eaten this with a spoon

All are good choices and it tastes amazing however you devour it.

Corn Salad

More Salad Recipes to Try!

If you loved this corn salad you’re going to love my other salad recipes! Check some out:

Make sure to print off the recipe! Enjoy, friends!

5 from 5 votes

Charred Corn Salad or Salsa

This fresh Corn Salad recipe is elevated by charring the corn! Toss with bell peppers, radishes, and a killer dressing, summer here we come!
servings 4 servings
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Ingredients

  • 3 ears sweet corn on the cob
  • 1 red bell pepper diced
  • 5 radishes sliced thin
  • 1/3 cup cilantro chopped
  • 3 scallions sliced

for the dressing-

  • 1/4 cup olive oil
  • 2 tablespoons lime juice or white vinegar
  • 1 teaspoon grill seasoning I used Mrs. Dash
  • 1/2 teaspoon ground cumin
  • salt & pepper to taste

Instructions

  • Place corn into a large pot of cold water. Cover and bring to boil. Reduce heat and simmer for 20 minutes. Drain corn.
  • To char corn, place directly over the flame of a gas grill or onto a hot BBQ. Turn as it chars. You just want to get a little color on the corn and not completely burn it. Remove from heat and cut kernels off the cob and into a large bowl. Stir in red pepper, radishes, cilantro, and scallions.
  • For the dressing, whisk all ingredients together and toss with corn mixture. Serve immediately or cover and refrigerate until ready to eat.

Nutrition

Calories: 195kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 16mg | Potassium: 282mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1251IU | Vitamin C: 48mg | Calcium: 11mg | Iron: 1mg
Course: Salad
Cuisine: Mexican
Keyword: Charred Corn Salad, corn salad, corn salad recipe
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Recipe Rating




13 Responses
  1. Karen

    You are seriously invading my life…well, at least my kitchen. I couldn’t be happier. I am loving your recipes and this one is already on my shopping list! I knew I could char peppers on my gas stove, but it never crossed my mind to char corn. Genius!!!
    Buy a window air conditioning unit. You have a new baby. At least put one in the kitchen…you may all end up camping out there.

  2. Becky

    Oh, Lauren! So sorry you don’t have central air 🙁 We don’t either, so I know how much it sucks. We do have a window air conditioner that helps a lot…but still. Hang in there…especially if there is somewhere with AC 🙂

  3. Katie Lynn

    I grew up without a/c (and had those glorious rolling brownouts from the jerks who did, so that even the fans no longer worked!). My mother used to take us to a DAY at the movies. We would do a double feature, and just hang out in the hallway until the next movie. Or we would just go to the mall and walk around for a few hours. Anything to beat the heat! Good luck!

  4. Maggie

    Wait, you’re cooking the corn for 20 mins before charring it?! When I cook corn in boiling water, I drop it in a pot that’s already boiling for 3 mins, TOPS. What does the extra-long bath in the slowly heated water do for it? Seems like it would make it awfully soggy, no?

  5. Amy Clarke @ The Savvy Kitchen

    This sounds delicious and is perfect for the 4th of July! Just wanted to let you know that I’m hosting a Giveaway…hope you enter! http://www.the-savvy-kitchen.com/2013/07/southern-living-magazine-giveaway.html

  6. Anna @ Hidden Ponies

    This is beautiful and can’t help but taste as good as it looks! I’m with you on the hot sweaty mess…why don’t houses ONLY GET BUILT with air conditioning? Houses like mine are just a hot waste of space.

  7. Chung-Ah | Damn Delicious

    That picture of your daughter devouring that corn – so cute! And wow, this salsa – definitely need to make this! I have a huge bag of tortilla chips just sitting on my counter, waiting to be used up so this here is just perfect!

  8. Salad Sundays: Chicken and Grilled Corn Salad with Greek Yogurt Vinaigrette

    […] corn that was actually charred not from the grill, but from my gas stove burner.  Thanks to Lauren’s great tip!  Check out this video where I had to put this to test right […]

  9. Deborah

    5 stars
    Just tried this tonight. I NEVER eat radishes, so I was a little nervous, but they were great! My husband loved it too. He asked what was sweet in the recipe. Not the dressing! I guess it was the vegetables. I recently found your site and have made two things so far. My husband loved them both. Bought ingredients to make a few more things. Can’t wait! (We can only eat so many meals a day, right?)

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