Fresh Corn Salad

overhead view of serving of salad on white plate

5 from 1 vote

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.

Prep Time15

Cook Time35

Course: Salad

Cuisine: American

Keyword: grilled corn salad

Servings:

Calories: 354kcal

Author: LaKita Anderson

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.

Nutrition