Description

This Easy Grilled Corn Salad features smoky charred corn combined with fresh cherry tomatoes, crisp red bell pepper, and red onion tossed in a zesty lime and apple cider vinegar dressing. Perfect as a vibrant side dish, light meal, or BBQ addition, this salad is packed with fresh flavors, bright colors, and nutritious ingredients.

Ingredients

Scale

Main Ingredients

4 fresh corn on the cob
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, roughly chopped

Dressing

3 tbsp lime juice (natural)
2 tbsp extra virgin olive oil
1 garlic clove, minced
1 tbsp apple cider vinegar (natural)
Salt, to taste
Black pepper, to taste

Optional Variations

1 avocado, cubed (optional)
1/2 cup black beans, rinsed and drained (optional)
1–2 tbsp lemon juice (natural) instead of lime juice (optional)
Chopped jalapeños, to taste (optional)
Fresh mint instead of cilantro (optional)

Instructions

Prepare the Grill and Corn: Heat your grill or grill pan to medium-high. Husk the corn and place it directly on the grill, turning occasionally until all sides are nicely charred and kernels develop smoky spots, about 10 minutes. Let the corn cool slightly before removing kernels by slicing downward with a sharp knife.
Chop the Fresh Ingredients: While the corn cools, halve cherry tomatoes, dice the red bell pepper into small pieces, finely chop red onion, and roughly chop fresh cilantro to build the salad’s refreshing textures and colors.
Make the Tangy Dressing (natural): In a small bowl, whisk together lime juice (natural), extra virgin olive oil, minced garlic, apple cider vinegar (natural), salt, and black pepper. This dressing balances smoky and sweet notes with acidity and spice.
Combine Everything: In a large mixing bowl, add grilled corn kernels, cherry tomatoes, red bell pepper, red onion, and cilantro. Pour the dressing (natural) over the top and gently toss until every ingredient is well coated and full of flavor.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld and for the corn to soak up the dressing’s tang and aroma.

Notes

Choose fresh corn for the sweetest flavor.
Char the corn evenly by rotating frequently for maximum smoky bits.
Use ripe cherry tomatoes to add juiciness and balance the smoky corn.
Prepare and toss the dressing just before chilling to keep vegetables crisp.
Letting the salad rest enhances flavor by allowing ingredients to blend.
Sprinkle extra chopped cilantro or fresh parsley as garnish before serving.
Add a light dusting of chili powder or a few drops of hot sauce for a spicy kick.
Store leftovers in an airtight container in the refrigerator for up to 3 days; best within 24 hours.
Do not freeze the salad; prepare components separately for longer storage.
Reheating is not recommended; serve chilled for best taste.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 5g
Sodium: 150mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: grilled corn salad, smoky corn salad, BBQ side dish, fresh vegetable salad, gluten free salad, healthy corn salad, plant-based salad