Best 3 Summer Grilled Corn Salad Recipes

Indulge in a symphony of flavors with our tantalizing Summer Grilled Corn Salad, a delightful dish that captures the essence of the season's bounty. This vibrant salad features tender grilled corn kernels, bursting with natural sweetness, complemented by a medley of crisp vegetables and tangy dressing. Savor the crunch of bell peppers, the freshness of cilantro, and the aromatic touch of lime zest, all harmoniously combined to create a refreshing and flavorful experience. Additionally, discover variations of this classic salad, including a Mexican-inspired version with a spicy kick, a creamy avocado-corn salad bursting with richness, and a unique grilled corn and black bean salad that offers a delightful blend of textures and flavors. Embark on a culinary journey with our Summer Grilled Corn Salad and its delectable variations, and elevate your summer gatherings to new heights of enjoyment.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY

Grilled Corn Summer Pasta Salad Recipe by Tasty image

Here's what you need: corn, olive oil, dried orecchiette pasta, cherry tomato, red onion, avocado, fresh cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, pepper

Provided by Rachel Gaewski

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 ears corn
olive oil, for brushing
8 oz dried orecchiette pasta, cooked according to package instructions
2 cups cherry tomato
½ cup red onion, diced
1 avocado, diced
1 ½ cups fresh cilantro
⅓ cup olive oil
3 tablespoons lime juice
1 clove garlic, roughly chopped
½ teaspoon chili powder
2 teaspoons honey
salt, to taste
pepper, to taste

Steps:

Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
Enjoy!

Nutrition Facts : Calories 406 calories, Carbohydrate 49 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 8 grams

SUMMER SALAD WITH GRILLED CORN AND CHERRY TOMATOES

Summer Salad with Grilled Corn and Cherry Tomatoes image

Light, refreshing, and delicious! Fresh ingredients make all the difference! This is a summertime favorite that your family will love!

Provided by onejedi

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 2h50m

Yield 10

Number Of Ingredients 12

Ingredients

8 ears corn in the husk
2 cups quartered cherry tomatoes
1 large red bell pepper, chopped
1 small red onion, chopped
¼ cup chopped fresh basil
½ cup olive oil
¼ cup rice vinegar
2 tablespoons lime juice
1 ¼ teaspoons salt
1 clove garlic, minced
½ teaspoon grated lime zest
¼ teaspoon freshly ground black pepper

Steps:

Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 17.2 g, Fat 11.8 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 305.5 mg, Sugar 3.3 g

SUMMER SALAD WITH GRILLED CORN

Summer Salad with Grilled Corn image

An abundance of fresh garden veggies inspired this one. My husband deemed it summer in a bowl.

Provided by peasy

Categories Salad Vegetable Salad Recipes

Time 1h54m

Yield 2

Number Of Ingredients 14

Ingredients

2 ears sweet white corn, husked
8 ounces canned white beans, rinsed and drained
½ red bell pepper, chopped
1 Roma tomato, chopped
3 leaves fresh spinach, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon Gorgonzola cheese
1 tablespoon chopped fresh chives
1 tablespoon olive oil
2 teaspoons white vinegar
1 teaspoon freshly squeezed lemon juice
½ teaspoon minced garlic
salt and ground black pepper to taste
avocado, chopped

Steps:

Bring a large pot of water to a boil. Add corn; cook until almost tender, about 6 minutes. Drain.
Preheat grill for medium-high heat and lightly oil the grate. Grill corn until charred, 2 to 3 minutes per side. Allow to cool until easily handled, about 10 minutes.
Cut kernels off the corn cobs into a large bowl. Stir in white beans, red bell pepper, tomato, spinach, cilantro, Gorgonzola cheese, and chives.
Mix olive oil, white vinegar, lemon juice, minced garlic, salt, and black pepper together in a small bowl. Pour over corn mixture and stir to combine. Cover with plastic wrap and chill, at least 1 hour.
Top with chopped avocado before serving.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 54 g, Cholesterol 5.7 mg, Fat 24.6 g, Fiber 16.1 g, Protein 15.5 g, SaturatedFat 4.3 g, Sodium 172.9 mg, Sugar 6.1 g

Tips:

Choose the right corn. Look for fresh, plump ears of corn with tightly packed kernels. Avoid ears with dry or damaged kernels.
Grill the corn properly. Grill the corn over medium-high heat until the kernels are slightly charred and tender. This will take about 10-12 minutes.
Cool the corn before cutting. Let the corn cool for a few minutes before cutting it off the cob. This will make it easier to cut and prevent the kernels from falling apart.
Use a sharp knife. Use a sharp knife to cut the kernels off the cob. This will help to prevent the kernels from getting crushed.
Add your favorite ingredients. Feel free to add your favorite ingredients to the salad, such as tomatoes, avocados, black beans, or feta cheese.
Serve immediately. Grilled corn salad is best served immediately after it is made. The corn will start to lose its flavor if it sits for too long.

Conclusion:

Grilled corn salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. With its sweet and smoky flavor, grilled corn salad is sure to be a hit at your next party or potluck. Experiment with different ingredients and toppings to create your own unique version of this classic summer dish.