Summer Grilled Corn Salad: A Burst of Flavor for Your BBQ!

Summer is the perfect time to fire up the grill and enjoy fresh, seasonal produce. And what’s more summery than sweet corn? This Summer Grilled Corn Salad recipe combines the smoky char of grilled corn with vibrant vegetables, zesty herbs, and a tangy dressing, creating a dish that’s both delicious and refreshing. It’s an ideal side dish for barbecues, potlucks, or a light lunch on a hot day. This salad is naturally gluten-free and can easily be made vegan by omitting the feta cheese or substituting with a plant-based alternative.

Why You’ll Love This Grilled Corn Salad

• Flavor Explosion: The grilling process intensifies the corn’s sweetness, adding a smoky depth that complements the other ingredients beautifully.
• Versatile: This salad can be customized to your liking. Add your favorite vegetables, herbs, or cheese.
• Easy to Make: Grilling the corn is the most time-consuming part, but it’s well worth the effort. The rest of the salad comes together quickly.
• Perfect for Entertaining: It’s a crowd-pleaser that can be made ahead of time, making it ideal for parties and gatherings.
• Healthy and Refreshing: Packed with fresh vegetables and herbs, this salad is a nutritious and satisfying way to enjoy summer’s bounty.

Ingredients You’ll Need

• Corn on the Cob: Fresh corn is essential for this recipe. Look for ears with plump kernels and bright green husks. About 4-6 ears.
• Bell Peppers: Red, yellow, or orange bell peppers add sweetness and color. One large pepper, diced.
• Red Onion: Adds a sharp, pungent flavor that balances the sweetness of the corn and peppers. Half of a red onion, thinly sliced or diced.
• Jalapeño (optional): For a touch of heat, add a finely diced jalapeño pepper. Remove the seeds and membranes for less heat. One small jalapeño.
• Cherry Tomatoes: These add a burst of juicy sweetness. About 1 cup, halved or quartered.
• Fresh Cilantro: Adds a bright, herbaceous flavor. About 1/4 cup, chopped.
• Fresh Lime Juice: Provides a tangy, citrusy dressing. The juice of 2-3 limes.
• Olive Oil: Coats the vegetables and helps them grill evenly. About 2-3 tablespoons.
• Feta Cheese (optional): Crumbled feta cheese adds a salty, creamy element. About 1/2 cup.
• Salt and Pepper: To taste.
• Optional additions: Black beans, avocado, grilled halloumi, other herbs like parsley or mint.

Equipment Needed

• Grill: A gas or charcoal grill will work.
• Grilling Tongs: For safely handling the corn on the grill.
• Large Bowl: For mixing the salad ingredients.
• Knife and Cutting Board: For chopping vegetables.
• Lemon/Lime Juicer: For extracting fresh lime juice.

Step-by-Step Instructions

Step 1: Prepare the Corn

Remove the husks and silk from the corn on the cob. You can either leave the corn whole or cut it in half for easier grilling. Some people like to soak the corn in water for about 30 minutes before grilling to prevent it from drying out. This is optional, but can be beneficial, especially if you’re using a charcoal grill.

Tip: If you’re using a charcoal grill, make sure the coals are medium-hot. For a gas grill, preheat to medium heat.

Step 2: Grill the Corn

Brush the corn lightly with olive oil. This will help it char nicely on the grill.

Place the corn on the grill and cook, turning occasionally, until the kernels are slightly charred and tender. This usually takes about 10-15 minutes, depending on the heat of your grill.

Tip: Don’t overcook the corn, as it will become dry. You want the kernels to be slightly caramelized but still juicy.

Step 3: Prepare the Vegetables

While the corn is grilling, prepare the other vegetables. Dice the bell pepper, thinly slice or dice the red onion, and halve or quarter the cherry tomatoes. If using jalapeño, remove the seeds and membranes and finely dice it.

Tip: To easily remove the seeds and membranes from a jalapeño, cut it in half lengthwise and use a small spoon to scrape them out.

Step 4: Cut the Corn Kernels

Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. The easiest way to do this is to stand the corn cob upright on a cutting board and slice downwards, rotating the cob as you go. Be careful not to cut yourself!

Tip: Cutting the corn can be a bit messy. To minimize the mess, place a small bowl upside down inside a larger bowl. Stand the corn cob on the upside-down bowl and cut the kernels into the larger bowl. This will catch the kernels and prevent them from scattering.

Step 5: Assemble the Salad

In a large bowl, combine the grilled corn kernels, diced bell pepper, red onion, cherry tomatoes, and jalapeño (if using). Add the chopped cilantro.

Step 6: Make the Dressing

In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. You can also add a pinch of sugar or honey to balance the acidity of the lime juice, if desired.

Tip: Taste the dressing and adjust the seasonings to your liking. You may want to add more lime juice for extra tanginess or more olive oil for a richer flavor.

Step 7: Dress the Salad

Pour the dressing over the salad and toss gently to combine. Make sure all the vegetables are coated evenly with the dressing.

Step 8: Add Feta Cheese (optional)

If using feta cheese, crumble it over the salad just before serving. This adds a salty, creamy element that complements the other flavors.

Step 9: Serve and Enjoy!

Serve the Summer Grilled Corn Salad immediately, or chill it in the refrigerator for later. The flavors will meld together as it sits, making it even more delicious. This salad can be stored in the refrigerator for up to 3 days.

Tips and Variations

• Add Black Beans: For a heartier salad, add a can of rinsed and drained black beans.
• Add Avocado: Diced avocado adds creaminess and healthy fats. Add it just before serving to prevent it from browning.
• Grill Other Vegetables: You can grill other vegetables along with the corn, such as zucchini, eggplant, or asparagus.
• Use Different Herbs: Try using other fresh herbs, such as parsley, mint, or basil.
• Add a Kick: For extra heat, add a pinch of cayenne pepper to the dressing.
• Make it Vegan: Omit the feta cheese or substitute it with a plant-based feta alternative.
• Spice it up Add some chili powder or chipotle pepper to the dressing for a smokey and spicy flavor.
• Make it a Grain Bowl: Serve the grilled corn salad over a bed of quinoa, brown rice, or farro for a more substantial meal.
• Add protein Grill some chicken or shrimp and add them to the salad for a complete meal.
• Citrus Zest: Add lime or lemon zest to the dressing for an extra layer of flavor.

Serving Suggestions

This Summer Grilled Corn Salad is a versatile dish that can be served in many ways:

• Side Dish: Serve it as a side dish at barbecues, picnics, or potlucks.
• Topping: Use it as a topping for grilled chicken, fish, or tacos.
• Main Course: Add some grilled chicken, shrimp, or black beans to make it a satisfying main course.
• Salad Bowl: Serve it over a bed of lettuce or other greens for a refreshing salad bowl.

Make-Ahead Tips

This salad can be made ahead of time, making it perfect for parties and gatherings. You can grill the corn and chop the vegetables up to a day in advance. Store them separately in the refrigerator. When you’re ready to serve, combine the ingredients, add the dressing, and toss gently.

Note: If you’re adding avocado, wait until just before serving to add it to prevent it from browning.

Nutritional Information (approximate, per serving)

The nutritional information will vary depending on the specific ingredients and amounts used. However, a typical serving of Summer Grilled Corn Salad (without feta cheese) contains approximately:

• Calories: 150-200
• Fat: 8-12g
• Saturated Fat: 1-2g
• Cholesterol: 0mg
• Sodium: 100-200mg
• Carbohydrates: 20-25g
• Fiber: 3-4g
• Sugar: 8-10g
• Protein: 3-4g

Note: Adding feta cheese will increase the fat, saturated fat, cholesterol, and sodium content.

How to Store Leftovers

Store leftover Summer Grilled Corn Salad in an airtight container in the refrigerator for up to 3 days. The salad may become slightly watery as it sits, but the flavor will still be delicious.

Note: If you’ve added avocado, it may brown slightly in the refrigerator. This is normal and doesn’t affect the flavor of the salad.

Conclusion

This Summer Grilled Corn Salad is a delicious and versatile dish that’s perfect for any occasion. The combination of smoky grilled corn, fresh vegetables, zesty herbs, and tangy dressing is sure to please your taste buds. So fire up the grill and enjoy this summer staple!

Enjoy this recipe and don’t forget to share it with your friends and family!