14 Grilled Corn Salads You'll Want to Make All Summer

Grilled corn is mixed with diced green bell peppers, tomatoes, red onion, fresh cilantro, and olive oil. It's simple, but perfectly balanced, seasoned, and bursting with bright flavors. To make sure those flavors are at their best, allow the salad to sit for at least 30 minutes before eating.

In this light and refreshing salad, grilled corn is paired with edamame, and dressed with olive oil, white wine vinegar, and basil. Bkozak says, "I wanted something lighter than typical Mexican corn, to go with grilled chicken and carne asada tacos. This was the perfect option. Some guests added it to their tacos like a relish. Easy to make and delicious."

Grilled corn, white beans, Gorgonzola cheese, and spinach make this salad a light meal by itself or a great summer side.

"Wonderful recipe for leftover corn on the cob!" says OdaMae. "I always have cilantro onion and tomatoes. I served this for 3 days straight 1st as appetizer 2nd afternoon as snack then to finish it up-as a side dish with Mexican Stuffed Peppers with tortilla chips the perfect compliment to a spicy dish. Cool and refreshing on these hot summer nights!"

Grilled corn shares the spotlight with grilled summer vegetables in this hearty salad. Recipe creator Celeste says you can use the vinaigrette as a marinade for chicken and fish, too.

"Simple deliciousness, that's what this is," says Chef John. "This corn salad recipe is one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and can be dressed in countless ways. Serve at room temperature."

Big, bold and bright, this salad is great for summer potlucks, can be made ahead of time, and is delicious served with fajitas or BBQ chicken.

It's Mexican-style grilled corn, but served in a cup. "This is Mexican street food at its finest," says recipe creator Muy Bueno. "Anytime I visit El Paso or Mexico the craving of elote en vaso steps into high gear. Now anytime I crave this I whip it up at home, except I make it fancy by serving it in a pretty glass instead of the traditional Styrofoam® cup. No matter how you serve it the taste is sweet, crunchy, fiery, and juicy. This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!"

Here's a great way to use up leftover grilled corn. Toss it with fresh tomatoes, basil, and the pasta of your choice to make a quick and easy summer meal.

Grilled corn is tossed with tomatoes, bell peppers, cheese, cucumbers, and cilatro to make a bright and crunchy salad. Although the recipe says to boil the corn first, you know you can skip that step and just grill the corn, right?

"This dish was gone in a flash!" says Amanda. "Everyone loved it! Very light, fresh, and beautiful dish. This is a great summery dish, perfect for barbeque get togethers! This will be made often!"

Grilled corn, snappy cabbage, and fresh jalapenos are tossed with a spicy lime and cilantro dressing. You'll love this with fish tacos. Pischke says, "A killer slaw! I doubled the lime juice, cumin and cilantro. I used feta I place of queso fresco and it was delicious! I ate it by itself and kept coming back for more! So so good!"

A generous helping of grilled corn gets tossed with celery, bell peppers, and onion in a balsamic and Dijon mustard dressing. Recipe creator Lish says, "Every summer we have a 4th of July party. There are several dishes that our guests look forward to eating. This is one that makes everyone say Aaaaah, the corn salad..."

Grilled corn, a Hatch chile pepper, and goat cheese get all zesty together with a squeeze of fresh lime juice to make a simple salad with a big punch of flavor.