Try making this simple and delicious Grilled Corn Salad using freshly grilled sweet corn, tomatoes, salad greens, homemade croutons, and a light dressing. It's the perfect salad to be enjoyed anytime.
For another simple recipe using fresh corn, be sure to try making a Sheet Pan Shrimp Boil with Sweet Corn. If you are craving more delicious salads, be sure to try making a loaded Ranch BLT Salad or a hearty Greek Chicken Salad.
This salad can be summed up in one word, fresh!
Made with warm corn removed from the cob after grilling. Paired with grape tomatoes halves, a heaping cup of your favorite salad green mixture and perfectly seasoned croutons. It's tossed in a light mixture of olive oil and white wine vinegar that does not overpower the rest of the ingredients in the salad. Simple and delicious, be sure to give it a try.
Jump to:
What Kind of Corn is Used to Make Corn Salad?
Fresh sweet corn that can be found in the produce section of the grocery store works best in this salad. It can be eaten raw, but for this particular recipe, we'll be grilling it. Try to grab some fresh corn when it's in season May through September.
How to Prepare Grilled Corn
This can be done in a few different ways. If you grab freshly picked corn that still has the husk on it, you can actually place this directly on a hot grill. Just be sure to soak it in water before adding it to the hot grill to cook (turning often) until it gets a light char on it.
You can also remove the husk and silk before placing it on the grill. If you prefer to cook it inside on the stovetop. Just remove the husk and silk and add the corn to a preheated grill pan over medium-high heat. Add some vegetable oil to the heated pan before adding the corn.
Ingredients You'll Need
- Fresh Corn - Use fresh corn and especially fresh sweet corn if you have it available. It's the main ingredient in the salad and gives it a slightly sweet flavor and savory bite.
- Olive Oil - Adds fat to the salad dressing to coat the salad.
- Bread - Any crusty bread you prefer and have available will work in this salad recipe. I prefer to use sourdough bread to make the croutons for this salad.
- Butter - Melt the butter to toss the bread in to make the homemade croutons buttery and slightly crispy as they roast in the oven.
- Paprika - Adds a smokey flavor to the bread to give the croutons flavor.
- Garlic Powder - Used to season the bread that is added to the salad.
- Salt and Ground Black Pepper - Seasons the croutons and prevent the salad from tasting flat.
- Tomatoes - Grape tomatoes or cherry tomatoes are added to the salad for a slightly fruity vegetable and punch of tangy flavor. Cut the tomatoes in half or fourths if larger to add to the salad.
- Salad Greens - Grab your favorite mix of greens for this salad recipe. Romaine, arugula, and baby spinach are all very complimentary to the corn and croutons.
- White Wine Vinegar - This vinegar adds a nice subtle tang to the dressing. You could substitute distilled white vinegar instead or even rice vinegar to replace it.
See the recipe card below for ingredient quantities and full recipe instructions.
Step By Step Instructions
Begin the corn salad by preparing the corn. It's best to use fresh corn for this salad. You can grill the corn or cook it using a grill pan. If using a grill pan, place it on the stovetop over medium-high heat and add a tablespoon of vegetable oil to the pan. Add the corn and allow it to cook, turning often, until it is lightly charred, about 10 to 15 minutes.
Carefully remove the corn and allow it to cool before using a knife to cut the kernels from the cob using a sharp knife. If you prefer to cut the kernels off before cooking in a grill pan, then you may do that as well. Place in a medium size bowl and set aside.
Want To Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get comforting new recipes from us every week!
Preheat the oven to 425 degrees F. and line a large baking sheet with parchment paper. Cut the slices of bread into ½-inch to 1-inch pieces. Add them to a large bowl and top with the melted butter, paprika, garlic powder, salt, and ground black pepper.
Gently toss to combine and coat the bread in the mixture. Add the bread cubes to the prepared baking sheet and place into the oven to bake for 5 minutes before carefully removing to stirring and cooking for an additional 5 minutes. Carefully remove from the oven, the bread should be crispy but not hard. Allow the croutons time to cool while preparing the salad.
Add the grilled corn, salad greens, tomatoes, and croutons to a large mixing bowl. Add the olive oil and white wine vinegar and toss to combine. Serve and enjoy!
Best Way to Remove Corn from the Cob
After grilling the corn, the best way to remove it from the cob is to allow it to cool for a few minutes before handling it. Place the end of the corn on a steady cutting board and place your hand at the top, the other end.
Use a sharp knife to cut from the top end to the bottom end to remove the corn kernels. Turn the corn and continue cutting until all of the kernels have been removed. Discard the leftover cob in the trash.
Recipe Tips & Tricks
- Try adding grilled shrimp or chicken for some additional protein to the finished salad.
- Top with some freshly grated parmesan or feta cheese for an additional layer of flavor.
- Be sure to use fresh corn for the best results. If you are able to find frozen already grilled corn, then you may use that, but prepare it according to the package instructions before adding it to the salad.
- Do not overcook the croutons, 8 to 10 minutes should be enough cooking time to ensure they turn out crispy but not hard.
Storage
If you have any leftover assembled salad, store it in the refrigerator in an airtight container for up to 3 days. The croutons will soften but will still be just as delicious.
More Recipes You'll Love
- Greek Chicken Salad
- Sheet Pan Shrimp Boil with Sweet Corn
- Pear Walnut and Blue Cheese Salad
- Lemon Pasta Salad
- Mexican Street Corn Pasta Salad
Have any comments, questions, or other delicious ideas and ways to enjoy this Grilled Corn Salad Recipe? Please share them in the comments below!
📖 Recipe
Fresh Corn Salad
Equipment
- Grill or Grill Pan
Ingredients
- 3 ears fresh corn on the cob, remove husk and silk if needed
- 1 tablespoon vegetable oil
- 2 cups crusty bread, cut into cubes
- 3 tablespoons butter, melted
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup grape tomatoes, sliced in half or fourths
- 1 cup packed salad greens
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
Instructions
- Begin the corn salad by preparing the corn. It's best to use fresh corn for this salad. You can grill the ears of fresh corn or cook it using a grill pan.
- If using a grill pan, place it on the stovetop over medium-high heat and add 1 tablespoon of vegetable oil to the pan. Add the 3 large ears of fresh corn and allow it to cook, turning often, until it is lightly charred, about 10 to 15 minutes.
- Carefully remove the corn and allow it to cool before using a knife to cut the kernels from the cob using a sharp knife. If you prefer to cut the kernels off before cooking in a grill pan, then you may do that as well. Place in a medium size bowl and set aside.
- Preheat the oven to 425 degrees F. and line a large baking sheet with parchment paper. Cut the slices of bread into ½-inch to 1-inch pieces. Add them to a large bowl and top with the 3 tablespoons melted butter, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon ground black pepper.
- Gently toss to combine and coat the bread in the mixture. Add the bread cubes to the prepared baking sheet and place into the oven to bake for 5 minutes before carefully removing to stirring and bake for an additional 5 minutes.
- Carefully remove from the oven, the bread should be crispy but not hard. Allow the croutons time to cool while preparing the salad.
- To a large mixing bowl add the grilled corn, 1 cup of tightly packed salad greens, 1 cup tomatoes, and croutons. Add the 2 tablespoons olive oil and 1 tablespoon white wine vinegar and toss to combine. Serve and enjoy!
Notes
- Try adding grilled shrimp or chicken for some additional protein to the finished salad.
- Top with some freshly grated parmesan cheese or feta cheese for an additional layer of flavor.
- Be sure to use fresh corn for the best results. If you are able to find frozen already grilled corn, then you may use that, but prepare it according to the package instructions before adding it to the salad.
- Do not overcook the croutons, 8 to 10 minutes should be enough cooking time to ensure they turn out crispy but not hard.
Original post date 07/01/2016. Updated 05/03/2023.
Tamara says
Ah, both of my kids would love this. Summer food, man. Whenever summer is here and we're eating corn and watermelon and whatever else, I just think, "Why can't it always be summer??"
admin says
I know right!! Why can't it just always be summer!! I agree 🙂
Sonya says
Looks yummy!!!! I used to love it when my grandmother grew corn and she would cook it in a skillet with butter. I'm thankful that I grew up eating lots of freshly grown veggies thanks to my grandparents.
admin says
I agree! In Florida fresh fruits and veggies are abundant and my dad always had a garden while I was growing up so I love being able to take advantage of the corn harvest that is currently going on.
Akaleistar says
What a tasty looking salad! I love corn in the summer 🙂
admin says
Thank you! I love corn in salads as well.