Corn salad is so much better when it’s made with smoky flavor from the grill. This easy corn salad features sweet grilled corn on a cup, bell peppers, red onions, jalapenos, and dressed with simple lime and honey vinaigrette.
A Must-Have BBQ Side Dish
Every time I go to the grocery store in the summer, I come back with a bag full of corn. I don’t know how it happens, but when I think of biting into the sweet and juicy corn, it’s irresistible.
Luckily, sweet corn is so tasty and versatile, you can get some every day and never run out of great dishes to make. It goes way beyond the corn on the cob as a side dish. You can make it into so many different corn salads, corn salsas, corn fritters, and beyond.
No BBQ party will be complete without a corn salad and this is an very easy and flavorful recipe. It has all the essentials that corn needs to compliment it like sweet and tart red onions, sweet bell peppers, spicy jalapeno peppers, and fresh lime juice to balance out the sweetness.
What Is In Corn Salad
Corn – well of course, sweet corn on the cob is the star!
Vegetables – bell peppers, red onion, and jalapeno peppers give this salad great bright flavors. If you feel like it, add a little more or a little less of them and maybe even throw in some other vegetables you like, like cucumbers and tomatoes.
Dressing – to make this simple summer corn salad, you need fresh and bright ingredients like lime juice, cilantro, honey, and olive oil.
How To Grill Corn On the Cob
To grill corn, we start by first grilling it in husks to cook it and then take off the husks and grill it directly on the grill to give it some char and a little more smoky flavor.
First – Trim the silks and tips of husk leaves sticking out of the top off the corn husk but leave the rest of the corn husk intact. Pull the bask back a little bit to loosed it away from the corn but leave it on. This will help come smoke from the grill get inside the husk but still protect the corn from direct heat.
Second – Lay corn on the grill and close the grill lid. Cook for 15-20 minutes, turning it quarter of the way every 4-5 minutes.
Third – Take corn off the grill and carefully, using metal tongs, take off the husk and the silk. (You can also use gloves to brush off the silks off and take off the husk easier.) Cut off and discard the husks.
Last – Rub corn with a little bit of oil, season with some coarse salt, and place back on the grill. Close the grill and cook, turning it every couple of minutes, until lightly charred on all sides. (If the corn is popping too much, you may need to more it off to the cooler side of the grill.)
Take the corn off the grill and let it cool until you can handle it.
How To Make Corn Salad
While corn is cooking, dice all other vegetables and measure the ingredients.
Once the corn is cool enough, you can cut the kernels off the cob. Stand corn inside a wide, rimmed baking dish, that way the kernels don’t fly all over the counter. Cut the kernels off the cob with a sharp knife from top to bottom, following the natural curve of the cob.
Combine corn kernels with diced vegetables, lime juice, oil, honey, cilantro, salt, pepper, and garlic powder in a mixing bowl. Mix well and refrigerate for an hour or two before serving.
Make sure to stir corn salad before serving to re-distribute all those bright flavors.
Storing Instructions
Store corn salad in an air-tight container, in the refrigerator. It should be good for 3 to 4 days in the refrigerator. Just make sure to give it a good stir before serving again.
How To Serve It
I don’t really need to tell you how to serve corn salad, it goes literally with every meat that you will take off your grill and smoker. But, just in case you want some ideas, try it with Grilled Burgers, Steak Kebabs, Salmon Kebabs, or Ginger Lime Grilled Chicken Thighs!
Grilled Corn Salad
Ingredients
- 6 corn on cob in husks
- 1 red bell pepper
- 1/4-1/2 red onion
- 2 jalapeno peppers
- 2 tbsp minced cilantro
- 2 limes – juice only
- 1/4 cup olive oil
- 1 tbsp honey
- 1 tsp garlic powder
- salt
- black pepper
Instructions
To Grill Corn On The Cob:
- Prepare the grill for medium-high heat and create two temperature zones. Make sure to clean the grill grate before adding food.
- Trim the silks and tips of husk leaves sticking out of the top off the corn husk but leave the rest of the corn husk intact. Pull the bask back a little bit to loosed it away from the corn but leave it on. This will help come smoke from the grill get inside the husk but still protect the corn from direct heat.
- Lay corn on the grill and close the grill lid. Cook for 15-20 minutes, turning it quarter of the way every 4-5 minutes.
- Take corn off the grill and carefully, using metal tongs, take off the husk and the silk. (You can also use gloves to brush off the silks off and take off the husk easier.) Cut off and discard the husks.
- Rub corn with a little bit of oil, season with some coarse salt, and place back on the grill. Close the grill and cook, turning it every couple of minutes, until lightly charred on all sides. (If the corn is popping too much, you may need to more it off to the cooler side of the grill.)
- Take the corn off the grill and let it cool until you can handle it.
To Make Corn Salad:
- Prepare all other ingredients while corn is cooking: dice vegetables, mince cilantro, and measure the other ingredients.
- Once the corn is cool enough, you can cut the kernels off the cob. Stand corn inside a wide, rimmed baking dish, that way the kernels don’t fly all over the counter. Cut the kernels off the cob with a sharp knife from top to bottom, following the natural curve of the cob.
- Combine corn kernels with diced vegetables, lime juice, oil, honey, cilantro, salt, pepper, and garlic powder in a mixing bowl. Mix well and refrigerate for an hour or two before serving.
- Stir the corn salad again before serving.
Nutrition
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