Go Back
+ servings
rectangle dish of vegetable salad with corn
Print Recipe
5 from 6 votes

Fresh Corn Salad

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!
Prep Time20 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings

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