For an extra layer of flavor, try adding a pinch of smoked paprika to the vinaigrette. If you don't have access to a grill, you can roast the corn in the oven at 400°F (200°C) for about 25-30 minutes, or until the kernels are tender. Fresh herbs like basil or cilantro make a delicious addition to this salad. Add them just before serving for the best flavor and aroma. Make sure the corn is cool enough to handle before cutting the kernels off the cob to avoid burning your hands.
Grilled Corn Off the Cob Salad
-
PREP TIME10 mins
-
COOK TIME20 mins
-
TOTAL TIME12 hrs 30 mins
-
SERVING6 People
-
VIEWS15
A vibrant and refreshing summer salad that perfectly captures the smoky sweetness of grilled corn, tossed with crisp vegetables and a tangy balsamic vinaigrette. This dish is a guaranteed crowd-pleaser, bringing a burst of sunshine to any gathering.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate39 g
-
Fiber6 g
-
Protein6 g
-
Saturated Fat3 g
-
Sodium371 mg
-
Sugar9 g
-
Fat20 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat an outdoor grill to medium heat and lightly oil the grate. (5 minutes)
02
StepGrill the corn in its husks, turning occasionally, until the husks are charred on all sides. This imparts a wonderful smoky flavor. (20 minutes)
03
StepRemove the corn from the grill and allow it to cool slightly. (10 minutes)
04
StepCarefully remove the husks and silk from the corn. (10 minutes)
05
StepUsing a sharp knife, cut the kernels from the cob. (15 minutes)
06
StepIn a large bowl, combine the corn kernels, diced celery, green bell pepper, onion, and pimento peppers. (5 minutes)
07
StepIn a separate bowl, whisk together the olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper until well combined. (2 minutes)
08
StepPour the vinaigrette over the corn mixture and toss gently to coat all the ingredients evenly. (2 minutes)
09
StepCover the salad and refrigerate for at least 12 hours, or up to 3 days, to allow the flavors to meld. This step is crucial for developing the best flavor. (12 hours)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Ryley Mitchell
Jun 21, 2025So easy to make and tastes so good! I will definitely be making this again.
Amy Roob
Jun 21, 2025I didn't have pimento peppers, so I used roasted red peppers instead. It worked great!
Ezequiel Schaefer
Jun 13, 2025I added some grilled red onion and it was amazing! Thanks for the great recipe.
Deangelo Russel
Jun 12, 2025This salad was a huge hit at our BBQ! Everyone loved the fresh flavors and the slight char from the grill.
Alverta Koelpin
Jun 3, 2025I made this for a potluck and it was gone in minutes! The balsamic vinaigrette is the perfect complement to the sweet corn.
Alberta Schiller
May 11, 2025This recipe is a keeper! My family loves it.
Meghan Walsh
May 10, 2025The longer it sits, the better it tastes! I made it a day ahead and it was perfect.