Easy Grilled Corn Salad Recipes

GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
• Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

EASY GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook corn, covered, on the preheated grill until golden brown in spots, turning occasionally, 10 to 12 minutes. Cool enough to handle; cut kernels from cobs. Place in a large bowl; add tomatoes, onion, bell pepper, green onions, and cilantro and mix well.
• Whisk oil, lemon juice, sugar, cayenne, salt, and pepper for dressing together in a small bowl. Stir into vegetables until well mixed. Chill until ready to serve.

GRILLED CORN SALAD

Steps:

• Grill the corn, bell pepper, and zucchini: Prepare your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place the red pepper and the corn (in their husks) directly on the grill grates. (See our method for grilling corn-on-the-cob .) Cover the grill. Turn corn occasionally, so that every part of the husk is blackened. Also turn the red bell pepper occasionally until the skin has blistered up all around it. This should take 15 to 20 minutes. When the corn and peppers are about 5 minutes away from being done, rub olive oil over the zucchini pieces and place the zucchini pieces directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.
• Finish prepping the red pepper: Place charred bell pepper in a bowl and cover with a plate so that it steams in its own heat. Once the bell pepper has cooled a bit, remove the charred peel. Cut open the pepper, remove the seeds and stem. Chop the bell pepper into small pieces.
• Cut the kernels from the corn cob: Let the corn cool down for a few minutes and pull back the husks. Take a small bowl and turn it upside down in a larger bowl. Stand the corn husks vertically, tip facing down, on top of the upside down small bowl. (You can also use the center of an upturned bundt pan.) Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.
• Chop zucchini: Slice the grilled zucchini again lengthwise and chop into small pieces.

SUMMER GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook the corn on the preheated grill, turning often to ensure even cooking, until browned, about 10 minutes.
• Using a sharp knife, shuck the corn and toss the cobs. Place the corn in a large mixing bowl.
• Transfer tomatoes, onion, jalapeno, lime juice, oil, cumin, paprika, and salt to the bowl; mix to combine.