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Kate's Grilled Corn Salad

Rated as 3.67 out of 5 Stars

"A fresh, colorful grilled corn salad that tastes wonderful and is very healthy. It's the perfect side dish for a barbeque or Mexican dinner."
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51 m servings 136 cals
Original recipe yields 8 servings


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  1. Preheat grill for medium heat and lightly oil the grate.
  2. Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
  3. Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
  4. Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

Nutrition Facts

Per Serving: 136 calories; 6.3 g fat; 15.7 g carbohydrates; 7 g protein; 16 mg cholesterol; 438 mg sodium. Full nutrition

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Read all reviews 3
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8.5.16 Followed the recipe instructions, but I really don't understand why the corn was first boiled and then put on the grill to brown? Why not just completely grill the corn, getting more o...

I made this recipe to try and eat more vegetables. Also, it was my first taste of cilantro. It was fair. Probably, a vegetable lover would praise this. I will make this again to increase my lik...

It was easy and really good with a package of roasted sweet corn.