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READY IN ABOUT 1¼ hrs

Grilled Corn Salad

Read Reviews (15)

"A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated." — AMBERT77

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

6 ears freshly shucked corn
1 green pepper, diced
2 Roma (plum) tomatoes, diced
1/4 cup diced red onion

1/2 bunch fresh cilantro, chopped, or more to taste
2 teaspoons olive oil, or to taste
salt and ground black pepper to taste

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Directions

Preheat an outdoor grill for medium heat; lightly oil the grate.
Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 1 hr 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 20, 2011

Overall, very good! Plus it's a great way to use up leftover grilled corn. I subbed cucumber for the green pepper as a personal preference. And I definitely agree with some of the other reviewers that this needs lime juice. I also added a bit of sugar to the "dressing" and let this set in the fridge for a few hours to let the flavors blend together. Very simple, very tasty and bursting with color!

—Jillian

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Most Helpful Critical Review

Sep 10, 2010

I didn't prefer this by itself, but I put it on nacho's with some cheese and spicy sauce and it added so much depth of flavor to a finger food. Tasty!

—Jaime

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17 Ratings

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Aug 30, 2010

I made this salad for a party. I was rushed so I used frozen corn kernels and I added diced avocado. It was awesome!! Great recipe!

—Erin Sheldon

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Jul 06, 2011

Added one can of black beans, a chopped avocado, some cumin and balsamic vinegar. Definitely going to make it again!

—ELIZABETH CLING

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Sep 20, 2010

VERY good - I added lime juice (1/2 a lime) and it was delicious!

—Denise

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Jul 28, 2010

I love this recipe. I make it slightly different. I use red or yellow bell peppers because I can't stand the taste of green peppers, and I add about half a small container of feta cheese to the salad, and a few dashes of cayenne pepper. It is perfect to accompany a barbequed dinner!

—miztdawn29

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Jul 26, 2010

Great recipe, I did add some cucumber since i have so many from my garden. A definate keeper

—Lisa

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Jul 06, 2011

I used cherry tomatoes sliced, omitted the green pepper, added an avocado diced, lime juice and lime zest and it was outstanding. Definetly needs the lime and avocado.

—mdb

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Nutrition

Calories
103 kcal
5%

Carbohydrates
19.7 g
6%

Cholesterol
0 mg
0%

Fat
2.8 g
4%

Fiber
3.3 g
13%

Protein
3.4 g
7%

Sodium
82 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Corn Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 103
Calories from Fat: 25

% Daily Value *
Total Fat 2.8g 4 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 82mg 3 %
Potassium 361mg 10 %
Total Carbohydrates 19.7g 6 %
Dietary Fiber 3.3g 13 %
Protein 3.4g 7 %
Sugars 4.3g
Vitamin A 15 %
Vitamin C 44 %
Calcium 1 %
Iron 7 %
** Thiamin 21 %
Niacin 17 %
Vitamin B6 8 %
Magnesium 14 %
Folate 28 %

* 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.