5.0 from 24 votes
Grilled Corn Salad
You'll love the big Mediterranean flavors in this delicious summer salad with charred grilled corn, fresh vegetables, bright herbs, and a bold dressing. Start by checking out my quick tutorial for how to grill corn, and then simply toss everything together in a bowl. It's as easy as that! Serve this grilled corn salad with salmon patties, grilled shrimp skewers, or chicken wings.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 people
Calories: 739 kcal
Course:
Salad
Cuisine:
American-Mediterranean Fusion
Ingredients
- 4 ears grilled corn
- 1/2 English cucumber, chopped
- 2 carrots, chopped
- 1 to 2 shallots or 1/2 small red onion, chopped
- 2 garlic cloves, minced
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh cilantro or parsley
- 1 teaspoon cumin
- 1 tablespoon freshly grated ginger
- kosher salt
- 2 tablespoons red wine vinegar
- extra virgin olive oil (2 to 3 tablespoons)
Instructions
- Slice the kernels off the cob. Invert a small bowl in the middle of a large mixing bowl. Hold an ear of corn upright, resting the tip of the cob over the small bowl in the center of your mixing bowl. Use a sharp knife to carefully and shave the kernels off the cob in long downward strokes, catching them in the large bowl.
- Mix and season the salad. Remove the small bowl, then toss in the cucumber, carrots, shallots or red onions, garlic, dill, and cilantro or parsley. Season with the cumin, ginger, and a good dash of salt.
- Dress and serve. Dress the salad with your red wine vinegar and a good drizzle of extra virgin olive oil. Toss until well-combined.
Cup of Yum
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- and
- cumin
- used in this recipe.
- Yes, you can use either frozen corn on the cob or corn kernels (though it won’t have quite the same summery flavor and crisp texture). For frozen corn on the cob, grill it from frozen for about 10 minutes. For corn kernels, you'll need about 2 cups. Cook according to package instructions.
- Dressed corn salad will keep for about 2 days in an airtight container in the fridge (or 4 days if you hold the dressing until just before serving).
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and cumin used in this recipe.
- To grill the corn: Check out my guide for how to grill corn on the cob.
- Can I use frozen corn in this recipe? Yes, you can use either frozen corn on the cob or corn kernels (though it won’t have quite the same summery flavor and crisp texture). For frozen corn on the cob, grill it from frozen for about 10 minutes. For corn kernels, you'll need about 2 cups. Cook according to package instructions.
- Leftovers: Dressed corn salad will keep for about 2 days in an airtight container in the fridge (or 4 days if you hold the dressing until just before serving).
Nutrition Information
Calories
73.9kcal
(4%)
Carbohydrates
15.9g
(5%)
Protein
2.8g
(6%)
Fat
1.1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.4g
Trans Fat
0.01g
Sodium
30.4mg
(1%)
Potassium
346.3mg
(10%)
Fiber
2.3g
(9%)
Sugar
5.5g
(11%)
Vitamin A
4263.3IU
(85%)
Vitamin C
16.7mg
(19%)
Calcium
33.7mg
(3%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 739
% Daily Value*
| Calories | 73.9kcal | 4% |
| Carbohydrates | 15.9g | 5% |
| Protein | 2.8g | 6% |
| Fat | 1.1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.01g | 1% |
| Sodium | 30.4mg | 1% |
| Potassium | 346.3mg | 7% |
| Fiber | 2.3g | 9% |
| Sugar | 5.5g | 11% |
| Vitamin A | 4263.3IU | 85% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 33.7mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.