Grilled Corn Salad is an easy fresh salad recipe made with grilled sweet corn, tomatoes, salad greens, homemade croutons, and a light dressing. Flavorful, colorful, and simple to prepare, it's the perfect side dish for lunch, dinner, or cookouts.
Updated April 2026: I've refreshed this post with new tips, a full FAQ section, expanded storage and make-ahead guidance, and fresh ideas for variations based on your questions. Originally posted on July 1, 2016, and photo updated on May 3, 2023.
Summer in Florida means corn stands at every roadside, and I have never once been able to drive past one without stopping. There's something about sweet corn in July that just feels like the whole season wrapped up in a vegetable. Warm, golden, and a little smoky when it hits a hot grill. This grilled corn salad was born on a Tuesday afternoon when I had a few ears of fresh sweet corn, a loaf of sourdough I needed to use up, and exactly zero desire to turn on the stove any more than I had to.
I've been making versions of this salad for years now, and I'll be honest, it took a few tries to get the crouton seasoning just right and figure out the best dressing ratio to let the grilled corn stay as the real star. What you have here is the version my family keeps asking for all summer long. It's simple, it's fresh, and it comes together in about 30 minutes from start to finish.
If you're looking for a summer side that travels well, pleases a crowd, and pairs with just about anything coming off the grill, you've found it. Let's get started!
Jump to:
Why You'll Love This Grilled Corn Salad
- Ready in 30 minutes - From grilling the corn to tossing the finished salad, this is a no-fuss warm-weather side that doesn't keep you in the kitchen.
- Homemade croutons make it special - The buttery, paprika-seasoned croutons turn a simple salad into something people actually talk about. They take 10 minutes and are completely worth it.
- Light, not heavy - The dressing is just olive oil and white wine vinegar. No mayo, no heavy cream. You get all the flavor without weighing the salad down.
- Works with whatever's on the grill - Chicken, shrimp, burgers, or steak, this salad is the perfect companion to anything you're already cooking outside.
Ingredients You'll Need
- Fresh sweet corn is the heart of this salad, so use the best corn you can find. Look for ears with bright green husks and silky tassels. The natural sweetness really shines once grilled. Fresh corn from May through September is ideal. If you're out of season, see the variations section for notes on frozen corn.
- Sourdough bread makes the best croutons here. The open crumb toasts up crispy on the outside while staying just slightly chewy inside. Any crusty artisan bread will work; avoid soft sandwich bread, which gets hard rather than crispy.
- Butter coats the bread cubes and helps them brown evenly in the oven. Use unsalted butter and control the salt yourself for the best results.
- Paprika and garlic powder are what give these croutons their savory, smoky personality. They're the reason people always ask what's in the salad.
- Grape or cherry tomatoes add a burst of bright, juicy flavor that balances the sweetness of the corn. Halve them so they nestle into the greens rather than rolling around.
- Salad greens - a mixed green blend, romaine, arugula, or baby spinach all work beautifully here. Arugula adds a peppery bite that plays really nicely against the sweet corn.
- White wine vinegar gives the dressing its gentle tang without overpowering the other flavors. Rice vinegar is the closest substitute; distilled white vinegar works in a pinch but is sharper.
- Olive oil brings the dressing together and coats the salad with a clean, fruity richness.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Grilled Corn Salad
Step 1: Grill the Corn
Remove husks and silk from the corn. If using an outdoor grill, heat it to medium-high. If using a stovetop grill pan, heat over medium-high and add a light coating of vegetable oil. Place the corn directly on the grill and cook, turning every few minutes, until the kernels are tender and lightly charred in spots, about 10 to 15 minutes. You're looking for that beautiful golden-to-dark-brown color on the kernels, not black. Remove and allow to cool for a few minutes before handling.
Step 2: Make the Croutons
Preheat your oven to 425°F and line a baking sheet with parchment. Cut bread into ½-inch to 1-inch cubes. Uneven sizes are fine and actually make for a more interesting texture in the finished salad. Toss the cubes with melted butter, paprika, garlic powder, salt, and pepper until every piece is coated. Spread in a single layer and bake for 5 minutes, stir, then bake 5 more minutes. The croutons are done when they're golden and crisp but still have a little give, not rock hard. Let them cool on the pan while you finish the salad.
Step 3: Cut the Corn Kernels
Once the corn is cool enough to handle, stand each cob upright on a cutting board. Hold the top firmly and use a sharp knife to slice downward along the cob, removing the kernels in strips. Rotate and repeat until the whole cob is stripped. Place a damp kitchen towel under the cutting board if it slides, corn kernels go everywhere otherwise.
Step 4: Toss and Serve
Add the grilled corn kernels, salad greens, halved tomatoes, and croutons to a large bowl. Drizzle with olive oil and white wine vinegar and toss gently to combine. Taste and adjust seasoning with salt and pepper. Serve immediately for the crispiest croutons, or within 30 minutes of assembling.
LaKita's Expert Tips
- Grill your corn at medium-high heat, not high. Too much heat and the outside chars before the kernels are fully cooked. Medium-high gives you that beautiful char with tender, sweet corn underneath.
- Don't skip cooling the corn before cutting. Hot corn steams itself on the cutting board and can make the kernels mushy by the time you toss the salad. Five minutes of cooling makes a real difference.
- Cut the croutons a little uneven on purpose. Some smaller pieces get very crispy, some larger ones stay chewy inside. The mix of textures is what makes them so good in the salad.
- Dress the salad right before serving. The croutons soften quickly once they hit the vinaigrette. If you're making this for a cookout, keep everything separate and toss at the last minute.
- Add the dressing in two stages. Toss the corn, tomatoes, and greens with just the vinegar first, then add olive oil. It distributes more evenly than adding both at once.
- For extra char flavor, add a small pinch of smoked paprika to the dressing itself, it deepens the smoky notes from the grilled corn beautifully.
- This salad is better warm than cold. Unlike pasta salads, the grilled corn salad is at its absolute best when the corn is still slightly warm and the croutons are freshly crisped. Don't refrigerate before serving.
Variations & Substitutions
- Add protein: Grilled shrimp or sliced grilled chicken turn this into a complete meal. Season both simply so they don't compete with the corn flavor.
- Go Mexican-inspired: Swap the croutons for tortilla strips, add black beans, use lime juice in place of white wine vinegar, and finish with crumbled cotija cheese and fresh cilantro. This takes the salad in a completely different direction and is outstanding. Try it alongside Mexican Street Corn Pasta Salad for a full corn-forward spread.
- Add cheese: Crumbled feta or freshly grated Parmesan both work wonderfully. Feta adds a salty, creamy bite; Parmesan adds richness and a little crunch if you let it sit on top.
- Add avocado: Dice one ripe avocado and fold it in just before serving. It makes the salad more substantial and adds a creamy element without making it heavy.
- Use frozen corn: If fresh corn isn't available, use frozen roasted or fire-roasted corn kernels (thawed and patted dry). They won't have quite the same char, but a quick toss in a hot dry skillet for 2-3 minutes gives them good color and flavor. This is also a great shortcut for a quick weeknight version.
- Stovetop only: No grill? No problem. A cast iron grill pan on medium-high heat works beautifully. You can also cut the kernels off first and cook them directly in a hot dry cast iron skillet until charred in spots, same result, easier to manage.
Make-Ahead & Storage
Make-Ahead
You can get ahead on almost every component of this salad separately. Grill the corn up to 24 hours in advance, cut the kernels, and store them covered in the refrigerator. Make the croutons up to 2 days ahead and keep them in an airtight container or zip-top bag at room temperature. Do not refrigerate them or they'll get soft. Halve the tomatoes and store them in the fridge. When you're ready to serve, just toss everything together and add the dressing.
Storage & Reheating
Once assembled and dressed, this salad is best eaten the same day. The croutons will soften as they sit and absorb the vinaigrette. They're still tasty the next day, just more of a "bread in salad" situation than a crispy crouton. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Serve leftovers at room temperature or slightly warmed, this salad is not great cold straight from the fridge. There's no real reheating needed, just let it sit at room temperature for 15 minutes before serving.
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!
What to Serve with Grilled Corn Salad
- With grilled proteins - This salad was made for cookout season. It's the perfect side for Sheet Pan Shrimp Boil with Sweet Corn, or serve it alongside grilled chicken thighs or burgers.
- As a light lunch - Pile it into a bowl with extra greens and a handful of chickpeas for a filling but fresh midday meal.
- Alongside classic Southern sides - Pair it with Homemade Corn Pudding for a full corn-forward spread, or serve it next to Hush Puppy Recipe at a fish fry for a fresh contrast.
- At a potluck - Transport the components separately (corn, greens, croutons, dressing) and toss everything together on-site so the croutons stay crispy.
- With Southern classics - This bright, fresh salad is a wonderful contrast to heavier dishes. Try it next to Southern Collard Greens Recipe or Easy Skillet Sausage and Potatoes for a balanced summer plate.
Frequently Asked Questions
Yes, with a little planning. Grill the corn up to 24 hours in advance and store the cut kernels in the fridge. Make the croutons up to 2 days ahead and keep them in an airtight container at room temperature. When ready to serve, toss everything together and add the dressing. Do not assemble the full salad more than 30 minutes before serving or the croutons will lose their crunch.
You can, and it still turns out great. Use frozen fire-roasted corn if you can find it, it already has some char flavor built in. Otherwise, spread regular frozen corn (thawed and dried) in a single layer in a hot dry cast iron skillet and cook without stirring for 2-3 minutes until some kernels darken and caramelize. This gives you the flavor profile you're looking for without an outdoor grill.
Absolutely. A stovetop grill pan over medium-high heat works just as well as an outdoor grill for this recipe. Heat the pan, add a light coating of vegetable oil, and cook the corn turning often until it's charred in spots, about 10 to 15 minutes. You can also cut the kernels off first and cook them directly in a hot dry cast iron skillet if you prefer.
Any tender green works well. I usually use a mixed spring green blend for the variety of textures, but romaine adds a nice crunch, arugula gives a peppery kick that pairs beautifully with the sweet corn, and baby spinach is mild and works well if you're feeding picky eaters. Avoid iceberg, it doesn't hold up as well.
Yes and it's delicious. Crumbled feta is the most popular addition. The salty, creamy flavor pairs really well with the sweet grilled corn and the tangy vinaigrette. Freshly grated Parmesan, crumbled cotija (especially if you're going a Mexican-inspired direction), or even goat cheese all work beautifully.
Two things help here: first, make sure the croutons are fully cooled and crisp before adding them to the salad, and second, toss the salad right before serving rather than dressing it early. If you're making this for a potluck or cookout, transport the croutons separately in a zip-top bag and add them at the last minute.
Stand the cob upright on a cutting board, flat end down if you've cut the bottom off, or use the stem end as a handle. Hold the top firmly, then use a sharp knife to slice downward along the cob in strips. Rotate after each pass until all kernels are removed. A slightly damp kitchen towel under the cutting board helps keep everything steady.
You can in a pinch, though the flavor and texture will be noticeably different. Canned corn is already cooked and much softer than fresh or frozen, and it won't char the same way. If using canned, drain it very well and pat dry, then cook it in a hot dry skillet to evaporate excess moisture and get a little color on it before using.
The assembled salad keeps in an airtight container for up to 2 days. The croutons will soften significantly, but the flavors actually meld nicely overnight. For best results, store undressed components separately and assemble before serving.
Definitely, avocado is a wonderful addition. Dice one ripe avocado and fold it in just before serving. If you're making this ahead, wait to add the avocado until right before serving so it doesn't brown. A squeeze of lime juice over the avocado helps it stay fresh if it needs to sit for a bit.
📖 Recipe
Grilled Corn Salad Recipe
Equipment
- 1 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!
Did You Make This Recipe?
If you give this grilled corn salad a try, I'd love to know what you think! Leave a comment below and let me know how it turned out. I especially want to hear if you added any fun variations. Share a photo on Instagram and tag @SimplyLaKita so I can see your beautiful summer spread, or save it to your Pinterest boards for your next cookout. And if you have questions about the recipe, drop them in the comments, I'm always happy to help!
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.