A yummy and easy side for hot summer days!  Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.

Grilled Corn Salad

corn

green pepper, diced

Roma (plum) tomatoes, diced

red onion

cilantro, chopped,

olive oil,

salt and black pepper

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.


Overall, very good! Plus it's a great way to use up leftover grilled corn. I subbed cucumber for the green pepper as a personal preference. And I definitely agree with some of the other reviewers that this needs lime juice.  I also added a bit of sugar to the "dressing" and let this set in the fridge for a few hours to let the flavors blend together.  Very simple, very tasty and bursting with color!

Added one can of black beans, a chopped avocado, some cumin and balsamic vinegar. Definitely going to make it again!

I made this salad for a party. I was rushed so I used frozen corn kernels and I added diced avocado. It was awesome!! Great recipe!

I love this recipe.  I make it slightly different.  I use red or yellow bell peppers because I can't stand the taste of green peppers, and I add about half a small container of feta cheese to the salad, and a few dashes of cayenne pepper.  It is perfect to accompany a barbequed dinner!

I used cherry tomatoes sliced, omitted the green pepper, added an avocado diced, lime juice and lime zest and it was outstanding.  Definetly needs the lime and avocado.

I have made a version of this for years,  but this recipe is lacking a key ingredient which is the juice of 2-3 limes. I also only use red peppers as they are milder. A trick to this for the corn is to roast in husks in oven at 400 degrees for 30 minutes.  Husks and silk fall off and the taste is just as good, if not better than grilled corn.  Bon Apetite!

I was looking for a way to use up some frozen cobbettes and this seemed like a good way. Actually it turned out absolutely fantastic. Aside from using the cobbettes (which we did grill) the only adjustments I made were to add a splash of lime juice as others suggested and to use more tomato. We absolutely loved it!!!! We can't wait to try it with fresh corn and see if it can actually get better!!!

This salad rocks! I was looking for a healthy, tasty side dish for a camping trip with family and I found it with this salad. I added a chopped avacado, fresh lime juice and jalapeno. Everyone loved it!

I didn't prefer this by itself but I put it on nacho's with some cheese and spicy sauce and it added so much depth of flavor to a finger food. Tasty!

Delicious summer salad with corn and vegetables.

grilled corn salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 70 minutes

Servings: 6

Author : AMBERT77

Ingredients

Instructions

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