Indulge in the vibrant flavors of summer with this delightful Grilled Corn Salad recipe. Featuring smoky grilled corn, crisp bell peppers, juicy Roma tomatoes, and a burst of cilantro, this salad is a refreshing and versatile dish. Drizzled with olive oil and seasoned to perfection, it’s the perfect accompaniment to any gathering or barbecue. Serve as a side dish, topping for tacos or nachos, or savor it as a light and satisfying meal. Embrace the season’s colors and flavors with this easy-to-make Grilled Corn Salad.
Grilled Corn Salad
Grilled Corn Salad is a delicious and refreshing dish that perfectly captures the flavors of summer. This easy-to-make salad features freshly shucked corn, diced green bell pepper, Roma tomatoes, red onion, and chopped cilantro. The corn is grilled to perfection, giving it a smoky charred flavor that pairs wonderfully with the crisp vegetables. A drizzle of olive oil adds a touch of richness, while salt and ground black pepper enhance the taste. Toss everything together, allowing the flavors to mingle, and let the salad sit for a few minutes to develop its full potential. Serve this Grilled Corn Salad as a delightful side dish, a topping for tacos or nachos, or enjoy it as a light and refreshing meal on its own. It's the perfect addition to any summer gathering or barbecue, showcasing the vibrant colors and flavors of the season.
Equipment
- Grill (for grilling the corn)
- Sharp knife
- cutting board
- large mixing bowl
- Measuring spoons
- Serving dish or plate for presentation
Ingredients
- 6 ears Freshly shucked corn
- 1 medium Green bell pepper, diced
- 2 medium Roma (plum) Tomatoes, diced
- ¼ cup diced Red onion
- ½ bunch Fresh cilantro, chopped, or more to taste
- 2 tsp Olive oil, or to taste
- Salt and ground Black Pepper to taste
Notes
- Preheat your grill to medium-high heat. Meanwhile, shuck the corn by removing the husks and silk strands.
- Place the shucked ears of corn directly on the grill grates and cook for about 10-12 minutes, turning occasionally, until the corn is lightly charred and tender. This will give the corn a delicious smoky flavor.
- Once the corn is grilled, allow it to cool slightly before handling. Then, using a sharp knife, carefully cut the kernels off the cob and transfer them to a large mixing bowl.
- To the bowl with the grilled corn kernels, add the diced green bell pepper, diced tomatoes, diced red onion, and chopped cilantro.
- Drizzle the olive oil over the salad ingredients. The olive oil will add a touch of richness and help bring the flavors together.
- Season the salad with salt and ground black pepper to taste. Start with a pinch of each, and adjust according to your preference.
- Gently toss all the ingredients together until well combined, ensuring the flavors are evenly distributed.
- Taste the salad and make any necessary adjustments, adding more cilantro, salt, pepper, or olive oil if desired.
- Allow the salad to sit at room temperature for about 15 minutes before serving. This will give the flavors a chance to meld together.
- Serve the Grilled Corn Salad as a refreshing side dish alongside grilled meats, as a topping for tacos or nachos, or even as a standalone light meal.
Nutrition
Calories: 103kcal
