Category: Potluck

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.

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

Print

Corn Salad

This Summer Corn Salad recipe is beautiful and easy, made with fresh or frozen grilled corn, tons of colorful veg and a fresh, light dressing.

Course Salad, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 189kcal

Author Lauren Allen

Cost $8

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

US Customary – Metric

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.

Video

Notes

Make Ahead Instructions: Make dressing up to 1 week ahead. Chop veggies (excluding avocado) 1-2 day in advance, stored in the fridge with a paper towel under them to absorb excess moisture. Grill corn and cut from the cob up to a day ahead of time, stored in the fridge.

To use frozen corn, I recommend using Trader Joes fire roasted corn, if possible. Thaw frozen corn and then cook in a skillet on high, until lightly charred.

•  

Nutrition

Calories: 189kcal | Carbohydrates: 5g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 15mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 361IU | Vitamin C: 16mg | Calcium: 8mg | Iron: 0.4mg

I originally shared this recipe June 2019. Updated June 2022 and June 2024.