Grilled Corn Salad


This grilled corn salad made with roasted corn, garden-fresh vegetables, and cilantro makes the perfect side dish for any BBQ or hot summer day. It will last several days when refrigerated in an airtight container.

Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
35 mins
Total Time:
1 hrs 5 mins


  • 6 ears freshly shucked corn

  • 1 medium green bell pepper, diced

  • 2 medium Roma (plum) tomatoes, diced

  • ¼ cup diced red onion

  • ½ bunch fresh cilantro, chopped, or more to taste

  • 2 teaspoons olive oil, or to taste

  • salt and ground black pepper to taste


  1. Preheat an outdoor grill for medium heat and lightly oil the grate.

  2. Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.

  3. Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.

  4. Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.

Nutrition Facts (per serving)

103 Calories
3g Fat
20g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 103
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Sodium 43mg 2%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 3g
Vitamin C 27mg 133%
Calcium 11mg 1%
Iron 1mg 4%
Potassium 361mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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