30 Minute Grilled Corn Salad



This deliciously simple corn salad recipe is perfect for summer BBQ's outside in the sunshine and is packed with flavor. Here you will find how to make the easiest grilled corn salad recipe for summer!


– 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 (continued)


– 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

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.

Step #1

Carefully remove the corn and allow it to cool before using a knife to cut the kernels from the cob using a sharp knife. Place in a medium size bowl and set aside.

Step #2

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.

Step #3

Add them to a large bowl and top with the 3 tablespoons melted butter and the seasonings. Gently toss to combine and coat the bread in the mixture.

Step #4

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.

Step #5

Carefully remove from the oven, the bread should be crispy but not hard. Allow the croutons time to cool while preparing the salad.

Step #6

Once cooled, combine all of the ingredients in a large bowl and serve!

Step #7

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