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Our grilled Corn Salad recipe is always a highlight of Summer and the most beautiful, bright and fresh side dish. It includes fresh grilled corn, onion, bell pepper, and avocado.
Great Side Dishes should be easy, but also add a WOW factor, which is why I love these Baked Beans, Macaroni Salad, Ambrosia Salad, or Broccoli Apple Salad.
My Summer potluck contribution is always Grilled Corn Salad
My Summer potluck contribution is always Grilled Corn SaladMy mouth waters just thinking about this Summer Corn Salad. It's made with fresh corn that we give a quick char on all sides, then combine with more fresh veg and a simple dressing. It's that side dish that instantly elevates any BBQ, and it serves well with anything.
How to make Corn Salad:
Dressing: Whisk dressing ingredients in a bowl and set aside.
Cook Corn: Add 1-2 inches of water to a large skillet. Bring to a boil. Add corn and cook for 3-4 minutes, rotating to cook on all sides. Remove to a plate. Brush corn lightly with olive oil and grill on high heat for a few minutes, rotating it as it cooks, until golden on all sides.
Assemble: Cut corn off the cob and add it to a bowl. Add remaining ingredients and drizzle with desired amount of dressing. Toss the fresh corn salad then serve!
Make Ahead Instructions:
To Make Ahead: I love to prep any steps I can, in advance, to help the dish come together quickly. For this recipe, you can chop all the veggies and make the dressing ahead of time, just keep them in the fridge. Wait to add the avocado and pour on the dressing until ready to serve. You can also grill the corn and cut from the cob ahead of time, stored in the fridge.
Corn Salad makes a great side dish with:
- Marinated Flank Steak
- Burgers: Hamburgers, Turkey Burger, Greek Burger or Black Bean Burger
- Air Fryer Chicken Wings
- BBQ Chicken Drumsticks
- Easy, No-Fuss Pork Tenderloin
- Grilled Marinated Chicken
Corn Salad
Ingredients
- 6-8 ears corn on the cob, (or see notes for frozen corn)
- 2 Tablespoons olive oil
- 1/4 red onion, , diced
- 1/2 red bell pepper, , chopped
- 1 avocado
Dressing:
- 1/4 cup olive oil
- 1/3 cup apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon dijon mustard
- salt and pepper
- 1 small lime, juice from
Instructions
- Whisk dressing ingredients together and set aside.
- Cook corn: Add 1-2 inches of water to a large skillet. Bring to a boil. Add corn and cook for 3-4 minutes, rotating to cook on all sides. Drain. Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
- Allow corn to cool and then cut corn off of the cob and add to a bowl.
- Assemble: Add salad ingredients to a bowl and drizzle with desired amount of dressing. Toss to combine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe June 2019. Updated June 2022 and June 2024.
Delicious! I made it last week, and now I’ll double the recipe when I make it this week. I used an entire bell pepper rather than half, mostly for the color.
If I use frozen corn, how many cups are equivalent to 6-8 ears that the recipe calls for? Thanks
About 6 cups of corn!
Can I replace the onion with celery? (got a relative that hates onion – poor guy doesn’t realize what he’s missing!)
Thanks for any suggestions too.
My husband cannot stand raw onion, so once in awhile I will dice the onion and cook it in the microwave before adding it to a salad. He doesn’t even realize it’s there.