I’ll be honest with you—I made this grilled corn salad one hot summer evening when I was too tired to cook anything heavy.
I had some fresh corn sitting in the fridge, a few veggies, and I thought, “Why not throw them together?” The smoky flavor from the grill mixed with the sweetness of corn was a game changer.
That’s when I knew I had to share this with you.
It’s fresh, it’s smoky, it’s colorful, and the best part—it takes less than half an hour.
You’ll love it as much as I do because it’s not just a salad, it’s the kind of dish that makes summer dinners exciting.
Ingredients You’ll Need
Here’s what you’ll need to make this salad:
- 4 ears of fresh corn (husks removed)
- 1 red bell pepper (chopped)
- 1 cucumber (chopped)
- 1 small red onion (finely diced)
- 1 cup cherry tomatoes (halved)
- 1 handful of fresh cilantro (chopped)
- Juice of 2 limes
- 2 tbsp olive oil
- 1 tsp smoked paprika (optional for extra smoky flavor)
- Salt and black pepper (to taste)
- ½ cup crumbled feta or cotija cheese (optional but amazing)
Step-by-Step: How to Make It in 27 Minutes
1. Grill the Corn (10–12 mins)
Heat your grill or stovetop grill pan. Brush corn with a little olive oil and place on the grill. Cook until kernels are slightly charred and smoky, turning often.
This step is what gives the salad its signature flavor.
2. Chop the Veggies (5 mins)
While the corn is grilling, chop your cucumber, onion, bell pepper, and tomatoes. Keep them bite-sized so the salad is easy to eat.
3. Cut the Corn Off the Cob (3 mins)
Once corn is grilled, let it cool for a minute, then carefully cut the kernels off. Use a sharp knife and scrape down the sides.
4. Mix the Salad (5–6 mins)
In a large bowl, mix grilled corn, chopped veggies, and cilantro. Drizzle with olive oil, lime juice, smoked paprika, salt, and pepper. Toss gently until everything is coated.
5. Add Cheese and Serve (1–2 mins)
Crumble feta or cotija cheese on top right before serving. Serve chilled or at room temperature. Done in under 30 minutes!
Why This Salad Works
- Fresh + Smoky Combo – The grill adds a smoky punch to the natural sweetness of corn.
- Colorful and Crunchy – Every bite has texture: juicy tomatoes, crunchy cucumbers, creamy cheese.
- Super Versatile – Works as a side with BBQ, tacos, or even as a topping on grilled chicken.
- Fast and Easy – 27 minutes from start to finish.
Tips to Make It Even Better
- Add avocado for creaminess.
- Swap lime with lemon if that’s what you have.
- Chill it for 15 minutes before serving—it tastes even fresher.
- Spice lovers: add a chopped jalapeño.
FAQs About Grilled Corn Salad
Q: Can I use frozen corn instead of fresh?
Yes, but fresh corn tastes better. If using frozen, roast it in a hot skillet to get a bit of char.
Q: How long does this salad last in the fridge?
It stays fresh for 2 days in an airtight container, but it tastes best the same day.
Q: Can I make this without cheese?
Of course! It’s still delicious. The cheese just adds a creamy, salty touch.
Q: What can I serve this salad with?
It goes great with grilled chicken, fish, burgers, or tacos. Perfect for BBQ nights.
Q: Can I make it ahead of time?
Yes, but keep the dressing (lime + oil + spices) separate and toss it in right before serving.