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Grilled Corn Salad

  • Author: Joscelyn Abreu
  • Total Time: 25 mins
  • Yield: 6-8 servings 1x


A yummy corn salad full of fresh summer veggies! It’s simple, delicious, and the perfect side to serve at your next picnic or barbecue!


  • 6 ears fresh corn, husks and silks removed
  • 1 1/2 cup grape tomatoes, halved
  • 3/4 cup diced cucumber
  • 1/3 cup red onion, finely chopped
  • 1/3 cup fresh basil, roughly chopped
  • juice of 1 lemon
  • 1/4 cup of extra virgin olive oil
  • salt and pepper, to taste
  • feta cheese crumbles, optional


Grill Corn:

  1. After you remove the husks and silks from the corn, give it a good rinse under water. Preheat your grill to medium-high heat. Place corn on the grill and cook for a total of 8-10 minutes, turning often to lightly brown all sides. Remove from the grill and let cool.

Prepare Veggies:

  1. Stand corn upright with the flat side on a pan or large plate. Using a sharp knife, cut the kernels off by cutting as close to the cob as possible. Try to keep the kernels whole. Place freshly cut kernels in a large bowl, along with the tomatoes, cucumber, onion, and basil.
  2. Pour lemon juice and olive oil over the veggies and sprinkle with salt and pepper. Carefully stir mixture together until well combined. Taste and adjust seasonings, to taste. If you are adding the cheese, sprinkle it in and lightly toss together. Serve immediately.
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Salad, Side