Corn Salad Recipe | A Summer Salad Perfect for Outdoor BBQs

    grilled corn on the cob
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    There’s nothing quite like the smell of a charcoal bbq and grilled corn to let you know it’s summertime. This corn salad recipe captures everything we love about summer and makes for a delicious side dish at outdoor parties this season.

    While it’s definitely possible to make a salad with canned corn, there’s a big difference in flavor when you actually grill your corn over the bbq. The slight char on the corn provides great flavor while also drawing out the corn’s natural sweetness.

    Once you’ve grilled your corn, it’s just a matter of shaving off the kernels with a sharp knife and tossing them with the other ingredients for this corn salad recipe.

    We like using summer vegetables like zucchini, bell pepper, red onion, and cilantro. To dress this salad, we use a combination of cumin, olive oil, lime and salty feta cheese.

    This is a salad you can easily make ahead and refrigerate. We just recommend pulling the salad out of the fridge at least 30 minutes prior to serving so it has a chance to come to room temperature.

    Summary

    Cook time: 25 minutes
    Prep time: 20 minutes
    Idle time:
    Level
    Servings:
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    Ingredients

    Instructions

    1. Turn on your grill to high heat. Brush oil over your grill. Once hot, place the corn and bell pepper on the grill. Cover the grill and cook for 15-20 minutes, turning the corn and pepper over a few times throughout the duration. Every part of the husk should be blackened while the bell pepper should be blistered.
    2. In the last 5 minutes or so of cooking, brush the zucchini halves with oil and then place onto the grill (cut-side down) to cook for a few minutes. Once they have nice grill marks, turn the zucchini over onto the other side and cook for another minute or two.
    3. Once the corn has cooled down a bit, remove the husks from the corn. Place the corn into a baking dish or shallow bowl, standing the corn up vertically, and use a sharp knife to shave the kernels off the corn.
    4. Peel the skin off the bell pepper, remove the stem and seeds, and dice the bell pepper. Dice the zucchini as well.
    5. Add all the veggies to a large bowl, along with the red onion and cilantro. Add the cumin, olive oil, lime juice, feta cheese, and a pinch of salt and pepper. Give everything a toss until combined well, then taste test for more salt or pepper.

    Additional information

    Recipe adapted from simplyrecipes.com

    Born and raised in Southern California, Beeta has embraced a healthy lifestyle focused on farm-to-table cooking, natural products, and wellness routines. When she's not writing up recipes or discussing the latest natural living trends, Beeta enjoys spending time trying new restaurants, traveling with family and friends, and relaxing at home with her furry companion.