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Grilled Corn Salad, made with fresh corn on the cob, is an easy summer side dish recipe that is perfect for potlucks. This recipe is loaded with flavor from the light oil and vinegar dressing, as well as color and crunch from the onion, bell pepper, and basil. 

salad made from grilled corn

Why this recipe works so well:

  • Fresh ingredients: Nothing says summer salad like incorporating fresh produce. Grilling the corn first give it amazing flavor.
  • Simple ingredients: This grilled corn salad is mostly made of corn but just the right amount of additional vegetables and dressing are added for the best flavor and texture.
  • Three easy steps: Cook the corn, add the vegetables, pour in the dressing ingredients. Couldn’t be easier!
  • Great for potlucks: This salad is always a huge hit at get togethers. You will go home with an empty bowl.

Ingredients needed:

Exact quantities listed in recipe card below. The salad is simply made up of four ingredients.

  • Fresh corn – can use thawed frozen corn or drained canned corn
  • Red onion – you can soak the diced onion in water to tame the flavor and shallots are a fantastic substitution
  • Orange bell pepper – you can use yellow, green or red too
  • Fresh basil – my favorite ingredient!

The dressing couldn’t be easier.

  • White balsamic vinegar – you can substitute apple cider vinegar or lemon juice, but I prefer the white balsamic
  • Extra virgin olive oil
  • Salt and pepper
removing kernels of corn from the cob

How to make this recipe:

Detailed step by step instructions are listed in the recipe card below, but here is a summary.

  1. Cook the corn: My preferred method is to grill it because I love the flavor of the little roasted bits. If using corn on the cob, you’ll need to remove the corn. I used to use a paring knife but have since moved onto this handy dandy corn prep peeler (aka a game changer).
  2. Combine: Toss the corn with the onion, bell pepper, and basil.
  3. Dressing: Add the oil and vinegar. No need to mix the dressing separately.
  4. Enjoy! Final step is to taste, season with salt and pepper, and taste again.
close up of grilled corn with onions, peppers, and basil

Recipe tips for best results:

  • Alternate methods to cook corn:
    • Steam: Add corn and a small amount of water to the bottom of a large pot. Cover. Bring to a rapid boil for 3-5 minutes, remove from heat, and allow to sit, covered, for 10-15 minutes.
    • Instant pot: Place corn on trivet. Add one cup of water. Cook on high pressure for 2 minutes. Release pressure when done.
  • Substitutions:
    • Corn: If fresh corn isn’t in season, thawed frozen (preferred) or drained canned corn can be used.
    • Onion: Sweet Walla Walla or Vidalia onion or scallions can be used in place of the red onion.
    • Basil: Other herbs can be used. Substitutions based on taste preference.
    • Vinegar: Apple cider, rice, or other light vinegars can be used in place of the white balsamic.
  • For a more mild red onion: If the taste of raw onion is too strong for your liking, you can soak the diced onion in cold water for about a half an hour and drain prior to adding to salad.
  • Make ahead directions:
    • Earlier in the day: Prepare grilled corn salad as directed, then refrigerate in air tight container until ready to serve. This salad is best on the day of, but leftovers still tastes great for the next few days.
    • The day before: If you’re wanting to prep this salad a day or more in advance, don’t add the basil, oil, or vinegar until ready to serve.
rectangle dish of vegetable salad with corn

Everyone loves this salad! It goes great with so many summer recipes like Dutch Oven Roasted Chicken or Stuffed Bacon Jalapeno Cheddar Burgers!

Other great potluck recipes:

If you like this easy corn salad recipe, you’ll love these potluck recipes!

Fresh Corn Salad

Prep20 minutes
Cook10 minutes
Servings 6 servings
Author Krissy Allori
rectangle dish of vegetable salad with corn
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Fresh Grilled Corn Salad is an easy summer side dish recipe that is perfect for potlucks. This recipe is loaded with flavor, color and crunch!
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Equipment

Ingredients 

  • 6 ears corn frozen or can corn can be substituted if fresh is not in season
  • 1/2 large red onion diced
  • 1 orange bell pepper or red bell pepper, stem and seeds removed, diced
  • 1/2 cup fresh basil diced, packed
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground

Instructions 

  • Grill corn: If using BBQ, place ears of corn that have not been shucked on grill grates and cook over high heat for at least 20 minutes. When done, remove cob. Alternatively, ears that do not have husks and silks can be placed on a cast iron griddle or grill and cooked over medium high heat, turning occasionally to evenly brown, until the kernels have cooked through and changed colors. When corn is cool enough to handle, remove the kernels and add to a large bowl.
    removing kernels of corn from the cob
  • Combine ingredients: Add the diced onions along with the bell pepper and basil to the corn.
  • Add dressing: No need to mix the salad dressing separately. Just add the vinegar, oil, salt and pepper to the salad ingredients and toss to combine. Taste and adjust salt and pepper, oil and vinegar, if needed.

Notes

Alternate methods to cook corn:
  1. Steam: Add corn and a small amount of water to the bottom of a large pot. Cover. Bring to a rapid boil for 3-5 minutes, remove from heat, and allow to sit, covered, for 10-15 minutes.
  2. Instant pot: Place corn on trivet. Add one cup of water. Cook on high pressure for 2 minutes. Release pressure when done.
For a more mild red onion: If the taste of raw onion is too strong for your liking, you can soak the diced onion in cold water for about a half an hour and drain prior to adding to salad.

Nutrition

Calories: 81kcal, Carbohydrates: 4g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 391mg, Potassium: 70mg, Fiber: 1g, Sugar: 2g, Vitamin A: 725IU, Vitamin C: 26.4mg, Calcium: 8mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally published in July 2019 and has been updated with helpful information and recipe tips. Don’t worry – the recipe hasn’t changed!

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

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8 Comments

  3. 5 stars
    This is one of my favorite dishes to bring to a BBQ or potluck especially during the summer. Everyone loves it because I’m always bringing home an empty serving dish. Love it!

    Reply

  6. 5 stars
    Such a perfect side dish with a summer dinner! So light, easy and packed with flavor! Delicious!

    Reply

    1. You can use apple cider vinegar or lemon or lime juice. Just need some acid to balance out the fat and salt.

      Reply