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Grilled Corn Salad Recipe

grilled corn salad
This easy fresh grilled corn salad with asparagus, red peppers, and a basil vinaigrette makes the perfect summer side dish. Try it and tell us what you think at the bottom of this page.

Easy Grilled Corn Salad Recipe

(Serves 30)
Time: Under 1 Hour

  • 6 ears of corn
    To prepare these follow our grilling corn instructions.
  • 1 bunch asparagus spears, trimmed and cut into 1-inch pieces

  • 1 red pepper, finely diced

  • 1/4 cup finely diced red onion

  • 2 cloves garlic, minced

  • 6 basil leaves, chopped

  • 2 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • Salt and black pepper to taste
  • Directions for Smoky Corn Salad

    After grilling your ears of corn, remove them from the grill to cool. Cut the kernels off of the cob.

    Place a large saucepan over high heat and fill with lightly salted water. Bring to a boil then add asparagus. Cook until just barely tender, about 2 minutes. Drain and rinse under cold water until asparagus has completely cooled. .

    In a medium sized serving bowl, add the grilled corn kernels, asparagus, red pepper, and red onion.

    Using a food processor or blender, combine the minced garlic, chopped basil leaves, olive oil, and balsamic vinegar. Blend at least 15 seconds (this ensures everything binds together so one flavor will not dominate the salad dressing).

    Add salt and pepper and possibly more olive oil and balsamic vinegar, pulsing in between taste tests to adjust flavor for your preference.

    Add dressing to corn salad mixture and toss to cover. This smoky corn salad can be served at room temperature or chilled. It tastes great either way.

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