How to roast corn for salad?

In the recipe card below, we place the shucked corn cobs directly on the grill after being rubbed with olive oil and sprinkled with salt. This is simple and gives a nice char. You can also grill corn in foil or grill corn with the husks on , if you want to use the grill but not have as much charring.

Can you grill corn without boiling first?

Absolutely! The entire corn cob can just be placed right on the grill, no need for boiling.

Should corn be shucked before grilling?

We prefer to do the corn shucking before grilling, but you don't have to. If you leave the husk on, you will want to follow our this easy corn tutorial !

Can other ingredients be added to this salad?

Yes! Feel free to follow the recipe as-is or add in any of your favorite ingredients. Other options we like in this salad are black beans, diced red bell pepper, diced avocado, fresh cilantro, green onions, or some lime wedges on the side for a squeeze of fresh lime juice. It would also be great with some cotija cheese or feta cheese on top!

Grilled Corn Salad

Description

The absolute PERFECT side dish for any summer meal! So much flavor and bright colors – great on its own or in a rice bowl!

Ingredients

Scale

Grilled Corn

3–4 ears of fresh sweet corn, shucked (remove outer leaves and silk strands)
extra virgin olive oil
kosher salt

Grilled Corn Salad

2 tablespoons extra virgin olive oil
2–3 teaspoons garlic, minced
1 teaspoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 cups cherry tomatoes, halved
1/4 cup red onion, diced
2 cups English cucumber, sliced and quartered

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Instructions

Grill Corn: Ensure grill grates are clean and preheat grill to 450 degrees F. Place clean, shucked ears of sweet corn on a plate or baking sheet. Very lightly drizzle with olive oil and use your hands to massage oil into each ear of corn. Sprinkle lightly with salt. Grill sweet corn on direct heat for a total of 10-15 minutes, turning once or twice with grill tongs. Remove when corn is slightly charred. Let cool slightly and then cut off corn kernels from cob.
Combine Dressing: In a small bowl whisk together olive oil, garlic, lemon juice, Italian seasoning, kosher salt, and ground black pepper.
Combine Salad: In a medium bowl combine grilled corn kernels, cherry tomatoes, red onion, and cucumber.
Toss + Taste: Drizzle dressing over top and give it a toss. Taste and add additional salt or Italian seasoning, as desired.
Serve: We love serving this with our Blackened Salmon Rice Bowls or Grilled Steak Rice Bowls!

Notes

Corn: If you don’t want to grill corn just sub in about 2 cups or so of canned corn or frozen corn (thaw first, of course!).

Nutrition

Serving Size: 6oz
Calories: 106
Sugar: 5 g
Sodium: 127.1 mg
Fat: 6.1 g
Carbohydrates: 13.4 g
Protein: 2.4 g
Cholesterol: 0 mg