Grilled Corn Salad is the perfect accompaniment for your summer BBQs, burgers, or smoked meats. It has such a fresh taste that you will not miss the heavy potato salad or baked beans that are usually served.
The only cooking in this recipe is the grilling of the corn, unless you want to add the optional bacon. Who doesn’t love bacon? The rest is simply cutting the vegetables in relatively equal size to the corn kernels, adding the remaining ingredients and stirring to combine. How easy is that?
Heat your grill to the desired temperature. We were grilling chicken, so ours was on medium-high. Shuck the corn and place it on the preheated grill. Turn the corn often and cook until it is slightly charred all around. Remove from the heat, allow to cool, then slice the kernels off the cob into a large bowl.
Cut the vegetables into a small dice about the size of the corn kernels. Add the remaining ingredients and mix well. Refrigerate until ready to serve.
This recipe for Grilled Corn Salad can be prepared ahead, but the balsamic vinegar will cause the vegetables to turn a brownish color the longer it sits. It is still delicious!
Because this recipe doesn’t contain any dairy, it would be great to take on picnics. I would also suggest adding jalapenos or serrano peppers and using them as pico de gallo-type salsa for any Mexican dishes. You could exchange the parsley for cilantro if serving as a Mexican accompaniment.
Truly, this recipe is a starting point for any vegetables, any quantities you prefer. It’s also easy to increase or decrease this recipe depending on the quantity you need.
You might also like this Mexican Street Corn Salad. It’s a favorite of ours!
GRILLED CORN SALAD
Ingredients
- 4 fresh corn, shucked, grilled
- 1 cup cherry tomatoes, diced
- 1 cup English cucumber, diced
- 1/4 red onion, diced
- 1/2 cup Feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 4 slices bacon, fried crisp, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 1/2 tablespoons honey
- salt and pepper, to taste
Instructions
- Grill the corn until lightly charred. Remove from the heat and allow to cool until easily handled. Cut off the kernels into a large bowl.
- Add the remaining ingredients. Mix until thoroughly combined.
- Refrigerate until ready to serve.
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