Grilled Corn Off the Cob Salad

Grilled Corn Off the Cob Salad

Lish 2

"Every summer we have a 4th of July party. There are several dishes that our guests look forward to eating. This is one that makes everyone say Aaaaah, the corn salad..."
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12 h 30 m servings 334 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
  3. Remove husks and silk from corn, then cut corn kernels from the cob.
  4. Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
  5. Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
  6. Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.



This salad is amazing and has great layers of flavor! I believe this is in part due to the pimento peppers - which are fantastic. The celery and roasted corn are also key. This salad is also ...

Yummy. No husks on corn, so sprayed with Pam and grilled slowly, turning often. Don't like bell pepper- didn't miss it - added a little more celery. Out of Balsamic, so used red wine vinegar. ...

What a great summer salad!