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Grilled Corn Salad with Fresh Herbs

grilled corn salad with fresh herbs recipe

I hope that you had a great Independence Day. We had a wonderful day despite being rained out. Hurricane Arthur made his appearance and cancelled the fireworks and festivities. We ended up spending the day reading books, watching movies, and catching up on some of our shows. Have you been watching Orphan Black? It is so good, we are way into it.

I promised to share the corn salad that went along with my Texas Tommy and Slider post and here it is. I have made this at least 4 times since I took these pictures almost a month ago. I love everything about this salad. It is sweet from the corn and the balsamic, crunchy from the vegetables, and has tons of fresh herbs. The longer this sits, the better it tastes. I like it as a side dish, and I also like it as part of my main dish with some grilled chicken on top.

If you can’t find white lemon balsamic vinegar, don’t worry about it. Just use lemon juice and honey. If you can find it, I recommend picking up a bottle. I have been using this a lot lately, on just about everything. It is really good in a pasta salad.

grilled corn salad with fresh herbs recipe

6 ears corn

1/4 cup white lemon balsamic vinegar (or lemon juice and honey)
1/2 cup olive oil
Salt and pepper
1/2 cup fresh herbs (I used basil, parsley, chive, and dill)
6 Red and orange mini peppers, diced
3 green onions, sliced

how to grill corn

Brush the corn with olive oil and season with salt and pepper.

how to grill corn

Grill over medium-high heat until charred. Let cool and cut the corn off the cob.

lemon balsamic vinaigrette

In a small bowl, whisk vinegar, salt, and pepper. Gradually whisk in olive oil until emulsified.

grilled corn salad recipe

Add the herbs, peppers, and green onion to a large bowl.

grilled corn salad with herb recipe

Add corn.

grilled corn salad with herb recipe

Add dressing and toss to combine. Check for seasoning and add more salt and pepper as needed. Chill until ready to serve.

grilled corn salad with fresh herb recipe

Print

Grilled Corn Salad with Fresh Herbs


Ingredients

  • 1/4 cup white lemon balsamic vinegar (or lemon juice and honey)
  • 1/2 cup olive oil
  • Salt and pepper
  • 1/2 cup fresh herbs (I used basil, parsley, chive, and dill)
  • 6 Red and orange mini peppers, diced
  • 3 green onions, sliced

Instructions

  1. Brush the corn with olive oil and season with salt and pepper. Grill over medium-high heat until charred. Let cool and cut the corn off the cob.
  2. In a small bowl, whisk vinegar, salt, and pepper. Gradually whisk in olive oil until emulsified.
  3. Add the herbs, peppers, and green onion to a large bowl. Add corn. Add dressing and toss to combine. Check for seasoning and add more salt and pepper as needed. Chill until ready to serve.

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  1. Millie l Add A Little

    July 8th, 2014 at 2:56 am

    This looks amazing Bree! Love the sweetness of the corn! I bet it would be great with some grilled salmon!

  2. Theresa

    July 8th, 2014 at 11:49 am

    Hi Bree – looks delicious! Once we get our corn this will appear on the table. Meanwhile, website question – your current posting (this one) is not showing up as your home page. When I select your blog from my list, I get the last VA post – the Berry Almond Tarts. I don’t know if this is me or is a result of you not having full internet access, or what. Tech savvy I am not!

  3. bakedbree

    July 11th, 2014 at 12:24 am

    Thanks, my website was down and you were seeing an old copy. It is all fixed now. 🙂

  4. Theresa

    July 8th, 2014 at 11:51 am

    Ignore my previous comment. I hit “submit” and poof! Problem solved.

  5. Lana

    July 12th, 2014 at 4:29 pm

    how much corn should I use? it is not listed under ingredients section. Thank you!

  6. bakedbree

    July 15th, 2014 at 11:01 pm

    Whoops! 5-6 ears.

  7. Juliet

    July 13th, 2014 at 2:41 am

    How much corn does the recipe call for. I feel dense, but I can’t see it. Looking forward to making it!

  8. bakedbree

    July 15th, 2014 at 11:00 pm

    Nope, not dense. I completely forgot it. 5-6 ears. 🙂

  9. Phil

    March 4th, 2015 at 3:57 am

    I was about to ask the same thing. Thanks! This looks so delicious and a healthy treat for my family! 🙂

  10. Karen

    June 10th, 2016 at 5:33 pm

    How much lemon and honey to you use if you don’t have white lemon balsamic vinegar. Thank you

  11. bakedbree

    June 24th, 2016 at 1:30 pm

    A few teaspoons of each? 2?

  12. Alice

    July 23rd, 2016 at 6:49 am

    How may does this recipe serve?

  13. Alice

    July 23rd, 2016 at 6:52 am

    I meant how many. I’m making for a large group of about 20, should I double it?

  14. bakedbree

    August 21st, 2016 at 10:56 pm

    at least double.

  15. lilly

    December 5th, 2016 at 6:17 am

    this looks very scrumptious

    thanks for posting

    i will try it out soon

  16. bakedbree

    December 5th, 2016 at 10:42 pm

    Thank you, I look forward to corn season just for this salad.

  17. Ann

    June 29th, 2018 at 4:45 pm

    Thanks for sharing this amazing recipe, i will have to try it out for my family

  18. bakedbree

    July 1st, 2018 at 12:26 pm

    Please do, I love it. It’s fresh and delicious.

  19. Monday Coffee Date - Lake Bled Slovenia Travel Photographer

    July 2nd, 2018 at 8:02 am

    […] CRAVING // Jersey corn. I can’t wait to hit the farm stand and buy sweet corn to make this salad. […]

  20. Nathan

    October 30th, 2018 at 6:46 am

    Thanks! This looks so delicious and a healthy treat for my family! Will be making this very soon!

  21. bakedbree

    October 30th, 2018 at 7:00 am

    I hope you do, it’s so good. A great way to use end of summer corn.

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