How to Make Grilled Corn Off the Cob Salad - A Step-by-Step Guide

Grilled Corn Off the Cob Salad is a delightful and colorful dish that celebrates the sweetness and crunch of fresh corn. This recipe is a wonderful way to showcase the flavors of summer, and it’s a perfect side dish for any outdoor barbecue or picnic. The grilled corn adds a smoky, charred flavor to the salad, while the combination of fresh vegetables and herbs brings a burst of freshness to each mouthful.

This salad is not only incredibly flavorful, but it’s also packed with nutrients...

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Ingredients

  • 12 ears fresh corn with husks
  • 5 stalks celery, diced
  • ½ green bell pepper, diced
  • 1 small onion, diced
  • 2 tablespoons chopped pimento peppers
  • ½ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white sugar
  • ground black pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 12 hrs
  • Total Time: 12 hrs 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
  • Remove husks and silk from corn, then cut corn kernels from the cob.
  • Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
  • Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
  • Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.
  • Nutrition

    334 cal.

    • Total Fat: 20g
    • Saturated Fat: 3g
    • Sodium: 371mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 6g
    • Total Sugars: 9g
    • Protein: 6g
    • Vitamin C: 26mg
    • Calcium: 23mg
    • Iron: 5mg
    • Potassium: 622mg