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Grilled Corn Salad

A vibrant Grilled Corn Salad combining fresh sweet corn and crunchy vegetables, perfect for summer picnics or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears Corn sweet and juicy, the star ingredient
  • 1 medium Red bell pepper adds color and crunch
  • 1 small Red onion provides a sharp flavor contrast
  • 1 small Jalapeño introduces a kick of heat
  • 1/4 cup Cilantro fresh herb for brightness
Dressing & Seasoning
  • 2 tablespoons Lime juice enhances flavors with acidity
  • 2 tablespoons Olive oil gives a rich base
  • to taste Salt essential seasoning
  • to taste Pepper essential seasoning

Method
 

Preparation
  1. Start by preheating your grill to medium-high heat (about 400°F or 200°C).
  2. Remove the husks and silk from the corn.
  3. Chop the red bell pepper and red onion into small pieces.
  4. Finely chop the jalapeño, removing seeds for less heat if desired.
  5. Rinse and chop the cilantro.
Cooking
  1. Place the corn on the grill, turning occasionally, until it’s charred (about 8-10 minutes).
  2. Remove the corn from the grill and let it cool slightly.
  3. Once cooled, cut the kernels off the cob into a large bowl.
Serving
  1. Add the chopped bell pepper, red onion, jalapeño, and cilantro to the bowl with corn.
  2. Drizzle olive oil and lime juice over the mixture.
  3. Season with salt and pepper to taste, and toss to combine.

Notes

Use fresh corn for the best sweet flavor. Let the salad chill for a bit in the fridge for flavors to meld. Toast the corn on the grill for extra smoky flavor. For added protein, mix in some black beans or grilled chicken. Store leftovers in an airtight container for up to three days.