I love everything about this Grilled Corn Salad. The corn and the balsamic bring the sweetness while the vegetables provide a satisfying crunch. Plus, it has tons of herbs, so every bite is refreshing!
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; 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, like this Tortellini Salad 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 // The Steps
Step 1: Brush the corn with olive oil and season with salt and pepper.
Step 2: Grill over MED-HIGH heat until charred. Let cool and cut the corn off the cob.
Step 3: In a small bowl, whisk vinegar, salt, and pepper. Gradually whisk in olive oil until emulsified.
Step 4: Add the herbs, peppers, and green onion to a large bowl.
Step 5: Add corn.
Step 6: Add dressing and toss to combine. Check for seasoning and add more salt and pepper as needed.
Step 7: Chill until ready to serve.
Want to add some flair to your Grilled Corn Salad? Try these variations:
- Mediterranean Grilled Corn Salad: Add 1/2 cup of crumbled feta cheese and 1/2 cup of sliced kalamata olives to the salad. Top with a sprinkle of dried oregano and a drizzle of extra virgin olive oil.
- Southwest Grilled Corn Salad: Add 1 diced avocado, 1/2 cup of black beans (drained and rinsed), and 1 diced jalapeno pepper (seeded for less heat) to the salad. Top with a sprinkle of chili powder and a squeeze of fresh lime juice.
- Italian Grilled Corn Salad: Add 1 cup of cherry tomatoes (halved) and 1/2 cup of sliced sun-dried tomatoes (packed in oil, drained) to the salad. Top with a sprinkle of dried basil and a drizzle of balsamic glaze.
A few teaspoons of each? 2?
At least double.
You can make this ahead of time. No problem.
Cilantro, rosemary, thyme, mint, tarragon? It all comes down to your taste buds but I would use these as a starter and experiment.
How To Store Grilled Corn Salad with Fresh Herbs //
Let the salad cool completely. This will prevent sogginess from occurring in the airtight container, which you will now put it into. It should last in the fridge for up to 3 days. When you are ready to dine once more, let it come to room temperature. Give it a stir to redistribute the flavors. If you want to freshen it up a bit, add a bit of lime juice.
Grilled Corn Salad with Fresh Herbs
- 8 ears of 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
- 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.
- In a small bowl, whisk vinegar, salt, and pepper. Gradually whisk in olive oil until emulsified.
- 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.