Food and Recipes Veggies Corn Grilled Corn Salad Be the first to rate & review! This grilled corn salad is smoky and flavorful, and a great side dish to make while the grill is still hot. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a chef and recipe developer in the Dotdash Meredith Food Studios. She's an expert in menu development, intimate and high-volume dinner services. She's versed in food safety, restaurant management, testing, tasting, and dietary restrictions. Southern Living's editorial guidelines Updated on June 15, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Morgan Hunt Glaze, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley Active Time: 35 mins Total Time: 35 mins Servings: 4 Grilled corn salad is quick and simple to make, but oh so flavorful and impressive for a crowd. The corn and basil play together divinely, and the sweetness of both comes through in each bite. Grilling the corn in this recipe also brings out a delightful char that’s visually appealing—and equally delicious. Fresh bell pepper and zucchini add color and crunch to the dish. And the overall effect is pure summer vibes, ideal for cookouts, potlucks, picnics—or even just a satisfying side with al fresco Sunday dinners at home. Learn how to make grilled corn salad, and plan to make it the next time you heat up the grill for dinner. 10 Best Corn Salad Recipes For Summer Cookouts Ingredients for Grilled Corn Salad This dish is all about fresh flavors and simple ingredients. Here's what you'll need to make grilled corn salad: Fresh corn: Ideally local and very recently picked corn is what you'll use. It's still plump and juicy, which will pair perfectly with the rest of the dish.Red bell pepper: You can use any color of bell pepper really, but we like the visual appeal of the red pepper against the yellow corn and green zucchini.Zucchini: Look for smaller ones that are more tender when raw.Shallot: Still provides onion flavor without as much bite as a red or white onion. You can use sweet Vidalia onion if you like.Garlic: Helps deepen the flavor of the corn salad.Fresh basil: Practically a mandatory summer side dish star. If you aren't a fan of basil, use cilantro or parsley instead.Olive oil: You'll use it to brush the corn and make a quick dressing. Canola or vegetable oil works, too.White balsamic vinegar: Still tart and tangy but without the dark coloring of traditional balsamic.Kosher salt and pepper: For seasoning. Morgan Hunt Glaze, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley How To Make Grilled Corn Salad This grilled corn salad recipe comes together quickly. Here's a brief recap of the process before you get started. The full recipe is further below. Step 1. Grill the corn: First, preheat the grill to medium-high. Coat the corn with olive oil and place it on oiled grates. Grill uncovered for about 10 minutes, turning as you go until grill marks form all over.Step 2. Remove kernels: Transfer the corn to a cutting board, and let it cool. Cut kernels from the corn, and place them in a large bowl.Step 3. Mix salad: Add bell pepper, zucchini, shallot, garlic, basil, vinegar, salt, pepper, and the rest of the olive oil. Toss to combine. How To Cut Corn Off The Cob Can You Make Grilled Corn Salad Ahead? You can easily make this recipe ahead to keep prep simple. To make it ahead, just add everything except for the salt and zucchini. Add these ingredients on the day of serving to make sure the salad stays crisp and doesn't water out. How Long Will Grilled Corn Salad Last in the Fridge? Covered tightly, grilled corn salad should last several days in the refrigerator. It’s a generally hearty salad that makes excellent leftovers. Should I Boil Corn Before Grilling It? In this recipe, there is no need to boil the corn before coating it with olive oil and placing it on the oiled grates of the grill. Skipping the boiling in favor of grilling alone imparts that smoky, charred flavor and texture, and it'll help avoid drying out the corn. 60 Of The Best Barbecue Side Dishes—Because It's Not Just About the Meat Variations for Grilled Corn Salad Looking for inspiration to make this grilled corn salad a little more to your liking? We have a few ideas straight from the Southern Living Test Kitchen: Say cheese: You could add some cotija cheese for a creamy punch that's tangy and salty.Add protein: Stir in some canned black beans for an additional dose of protein and texture. Cook elsewhere: While the flavor of the grilled corn makes this salad distinct—perfect as a barbecue side dish—you could alternatively prepare the corn on the stovetop or roasted in the oven if needed. The flavor will vary, but the result will still be a guaranteed crowd-pleaser. 20 Delicious Potluck Side Dishes That'll Steal The Show Morgan Hunt Glaze, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley What To Serve With Grilled Corn Salad Grilled corn salad is an excellent side dish to make when you've got the grill hot, but you'll need something to serve with it. Consider serving with classic Grilled BBQ Chicken or Spicy Grilled Chicken Breasts. This corn salad would also be great with Grilled Shrimp or Grilled Pork Chops, all of which will cook on the grill alongside the corn for this side. Editorial contributions by Alesandra Dubin. Ingredients 4 ears fresh corn 4 Tbsp. olive oil, divided 1 small (5 oz.) red bell pepper, finely chopped (about 3/4 cup) 1 small (5 oz.) zucchini, quartered and sliced 1/4-in. thick 1 large (1 1/2 oz.) shallot, finely chopped (about 1/4 cup) 1 large garlic clove, grated (about 1 tsp.) 1/2 cup thinly sliced fresh basil 3 Tbsp. balsamic vinegar 3/4 tsp. kosher salt 1/2 tsp black pepper 1/2 tsp. black pepper Directions Prepare grill and corn: Preheat grill or grill pan to medium-high (400°F to 450°F). Coat corn with 1 tablespoon of the olive oil. Morgan Hunt Glaze, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley Grill the corn: Place corn on oiled grates; grill uncovered, turning occasionally, until grill marks form all over and corn is just tender, about 10 minutes. Morgan Hunt Glaze, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley Cut the corn off the cob: Transfer to a cutting board, and let cool 5 minutes. Cut kernels from corn, and place in a large bowl. Morgan Hunt Glaze, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley Toss the salad ingredients together: Add bell pepper, zucchini, shallot, garlic, basil, vinegar, salt, pepper, and remaining 3 tablespoons olive oil to corn in bowl. Morgan Hunt Glaze, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley Toss until evenly combined. Morgan Hunt Glaze, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley Rate It Print Additional reporting by Alesandra Dubin