Grilled Corn Salad is an easy summer side dish that goes well with fish, chicken or shrimp.
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Any day that I can dance and eat at the same time is a good day. I can count cooking then eating fresh corn on my list of reasons to do a happy dance. There’s something joyful in sinking my teeth into a crunchy, sweet corn cob in the summer. No butter or salt needed when it’s really sweet.
Corn is high in fiber, low in calories and a rich source of beta-carotene. Ok, forget all of that. Raw, boiled, sauteed or grilled, just tastes good! Look for corn that’s firm with bright green husks that feel moist. If the cob is missing any kernels, don’t buy it. Choose another one. You can store the unhusked corn in the refrigerator for 2 – 3 days.
I like to peel the corn husks by pulling two sides down at the same time. It minimizes having stringy silks left on the cob. There are many tools on the market designed to remove the kernels, but I find that a good chef knife is best. Cut the end off the larger side of the cob to stabilize it while cutting. Vertically slice the corn kernels off the cob. You can go back in with the dull side of the knife to cut off any remaining kernel bits. These bits are the sweet stuff. I encourage you to remove them and use them.
- When cutting the kernels off the cob, I like to use a small bowl sitting upside down inside of a larger bowl. Doing this will help contain the kernels and keep them from flying across your kitchen counter. Watch the video below to see how.
- If you’re having trouble cutting the kernels off the corn cobs, I’ve had success using this corn cutter. It will make this task easier.
- Don’t throw away your corn cobs! Save the cobs to make corn stock. Toss them into a pot and cover with water. Add a little salt and let the cobs simmer for an hour or so. You can use the stock as a replacement for broth in recipes. Try adding it to quinoa instead of using water or as a base for soup.
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Grilled Corn Salad
Yield 8 Servings
- 4 large ears of corn
- 3 tablespoons + 1 tablespoon olive oil
- 1/4 cup fresh lime juice
- 1 scallion, finely chopped
- 1/4 cup red onion chopped
- 1 red bell pepper finely diced
- 1 tablespoon cilantro
- 1 tablespoon Italian parsley
- 1 Jalapeno, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pre-heat an outdoor grill to high heat. You can also use a grill pan (indoors) over medium-high heat. Lightly brush the cobs with 1 tablespoon of olive oil. Place on grill and cook until all sides are tender and slightly charred. Remove from grill and set cobs aside and allow them to cool.
- In a large bowl combine the lime juice and remaining olive oil. Whisk well to combine. Add the scallion, red onion, bell pepper, cilantro, parsley, jalapeño and cumin. Mix well and set aside.
- Take the cooled corn cobs and slice off the corn kernels. Add the kernels to the large bowl with ingredients and mix well. Adjust salt and pepper if needed.
Courses Side Dish
Let me know if you made this recipe. Snap a pic and post it to Instagram. Tag @lisamaretodd and hashtag #anappetizinglife.