Grilled Corn Salad, made with fresh corn on the cob, is a simple summer side dish that’s ideal for potlucks. Bright, crunchy, and full of fresh flavor, it combines charred corn with a light oil-and-vinegar dressing, crisp onion and bell pepper, and fragrant basil.
This is one of my go-to potluck dishes alongside other favorites like Cowboy Salad, Honey Lime Fruit Salad, and Homemade Macaroni Salad.
Why this recipe works so well:
- Fresh ingredients: Summer produce shines in this salad. Grilling the corn adds a smoky, caramelized depth.
- Simple components: The salad highlights corn, with just the right amount of vegetables and a light dressing for balance.
- Three easy steps: Cook the corn, combine the vegetables, and toss with the dressing—ready in minutes.
- Perfect for potlucks: It travels well and is always popular—expect an empty bowl.
Ingredients needed:
See exact quantities in the recipe card below. The salad centers on four main ingredients:
- Fresh corn – thawed frozen or drained canned corn work if fresh isn’t available.
- Red onion – soak diced onion in cold water for milder flavor, or use shallots.
- Orange bell pepper – yellow, red, or green may be substituted.
- Fresh basil – adds brightness and aroma.
The dressing is minimal and easy to make:
- White balsamic vinegar – apple cider vinegar or lemon juice can substitute.
- Extra virgin olive oil
- Salt and freshly ground black pepper
How to make this recipe:
Full step-by-step instructions are in the recipe card below; here’s a concise summary:
- Cook the corn: Grilling is preferred for the smoky bits. If using corn on the cob, remove the kernels once cooked. A corn prep tool makes this quick and safe.
- Combine: Toss the corn with diced red onion, bell pepper, and chopped basil in a large bowl.
- Add dressing: Pour the oil and vinegar over the salad, toss, then season with salt and pepper to taste.
- Serve: Taste and adjust seasoning. Serve at room temperature or chilled.
Recipe tips for best results:
- Alternate cooking methods for corn:
- Steam: Place corn and a small amount of water in a large pot, cover, bring to a boil for 3–5 minutes, then let sit covered for 10–15 minutes.
- Instant Pot: Place corn on a trivet with 1 cup water, cook on high pressure for 2 minutes, then release pressure.
- Substitutions:
- Corn: Thawed frozen or drained canned corn can replace fresh.
- Onion: Swap red onion for sweet varieties like Walla Walla, Vidalia, or scallions.
- Basil: Use other fresh herbs depending on preference.
- Vinegar: Apple cider or rice vinegar can replace white balsamic.
- Milder onion: Soak diced red onion in cold water for about 30 minutes and drain to reduce sharpness.
- Make-ahead guidance:
- Earlier the same day: Prepare the salad, refrigerate in an airtight container. It’s best the day it’s made but keeps well for a couple of days.
- The day before: If prepping more than a day ahead, wait to add basil and the dressing until just before serving.
This versatile salad pairs well with many summer mains such as Dutch Oven Roasted Chicken or Stuffed Bacon Jalapeno Cheddar Burgers.
Other great potluck recipes:
If you enjoy this corn salad, try these crowd-pleasers:
- Strawberry Pretzel Salad
- German Potato Salad
- Raw Citrus Beet Salad
- Marinated Tomato Cucumber Salad
- Grandma’s Potato Salad
- Grape Salad
- Chickpea Salad
Fresh Corn Salad
Ingredients
- 6 ears corn (frozen or canned corn can be used if fresh is not in season)
- 1/2 large red onion diced
- 1 orange bell pepper stem and seeds removed, diced
- 1/2 cup fresh basil diced, packed
- 3 tablespoons white balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
Instructions
- Grill the corn: Place unshucked ears on hot grill grates and cook until kernels are tender and charred in spots, about 20 minutes total turning occasionally. Alternatively, cook on a hot cast iron griddle or grill over medium-high heat until browned and cooked through. Once cool enough to handle, remove kernels into a large bowl.
- Combine ingredients: Add the diced red onion, diced bell pepper, and chopped basil to the bowl with the corn.
- Add dressing: Pour in the white balsamic vinegar and olive oil, then add kosher salt and freshly ground black pepper. Toss to combine and taste, adjusting seasoning, oil, or vinegar as needed.
Notes
Alternate methods to cook corn:
- Steam: Add corn and a small amount of water to a large pot, cover, bring to a rapid boil for 3–5 minutes, then remove from heat and let sit covered for 10–15 minutes.
- Instant Pot: Place corn on a trivet, add 1 cup water, cook on high pressure for 2 minutes, then release pressure.
Milder onion: Soak diced onion in cold water for about 30 minutes and drain to reduce sharpness.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was originally published in July 2019 and has been updated with helpful tips. The recipe itself remains the same.