Grilled Corn Salad With Shrimp

Last Updated on July 4, 2025

During the warm summer months, you’ll love cooler dishes like this Grilled Corn Salad—it’s colorful, flavorful, and easy to make.

Corn is one of the few foods all of my kids love so I like to use it to win them over when I’m trying a new recipe. In this recipe, the corn’s sweet flavor stands out because the other ingredients are so subtle. so it’s a great way to get your kids to eat a healthy summer meal.

This grilled corn salad makes a perfect summer side dish to serve alongside your favorite grilled meats or seafood. Whether you’re hosting a backyard cookout or just need a quick addition to a weeknight dinner, this salad adds a burst of brightness to any meal.

Jump to:

• Benefits of Using Grilled Corn in a Salad
• SAVE THIS RECIPE!
• ❤️ Why You’ll Love This Recipe
• 🥘 Ingredients
• 🔀 Substitutions
• 🌈 Variations / Options / Add-Ins
• 🥄 Equipment Needed / Helpful Tools
• Tired of Ads?
• 🔪 How to Make Grilled Corn Salad
• 👩‍🍳 Pro Tips
• ❓ Recipe FAQs
• 🙏 Pairing
• SAVE THIS RECIPE!
• 📋 Recipe
• Pro Tips
• Recipe FAQs

Benefits of Using Grilled Corn in a Salad

Using grilled corn in a salad adds to its flavor, texture, and nutritional value, making it a delicious and healthy choice for a summer side. 

• Grilling corn caramelizes its natural sugars, intensifying its inherent sweetness.
• The grilling process infuses the corn with a delicious smoky flavor, adding depth and complexity to the salad.
• Grilled corn offers a pleasing, slightly crispy texture, which complements the other salad ingredients.
• Corn is a good source of dietary fiber, which aids digestion and promotes a feeling of fullness.
• It provides essential vitamins and minerals, including B vitamins, folate and niacin (which are good for your brain and heart) and minerals like magnesium and phosphorus (good for bone health, nerves and muscles). Corn also contains antioxidants like lutein and zeaxanthin, which are good for eye health.
• Corn is low in calories and fat, and it is a source of complex carbohydrates, which provides sustained energy. 

❤️ Why You’ll Love This Recipe

This refreshing and flavorful chilled salad will help you stay cool.

• Made in under 30 minutes: You just have to grill the corn for 10-12 minutes. Then, while you’re grilling the corn, you can prep the other ingredients to save time.
• Always a hit at parties: Shrimp and corn are liked by a lot of people, so when they see both combined into one dish, they’re really going to enjoy it.
• Looks beautiful on a plate (or bowl): The different colors of the vegetables in this salad, along with the shrimp placed on top, really makes this an eye-catching dish.

If you want to try another colorful salad, try this creamy broccoli salad.

🥘 Ingredients

This recipe needs several fresh ingredients, but they should all be easy to find at your local grocery store.

• Ears of corn: You’ll need 3 large ears of corn (also known as corn on the cob). Since you want the charred, toasty flavor of the corn in the salad, you’ll want to grill it with the husks removed.
• Shrimp: Buying pre-cooked shrimp (usually labeled “cooked, peeled, deveined, tail-off”) is the most convenient option, although if you prefer, you can peel, devein and cook raw shrimp yourself.
• Grape tomatoes: They hold their shape well in a salad and don’t make it soggy. Plus, since they’re small, you only have to halve them—you don’t have to chope or seed them.
• Jalapeno pepper: Remember to either wear gloves while prepping these or wash your hands really well after, and don’t touch your eyes while you’re cutting them. If you slice the pepper in half lengthwise, it’s easier to remove the seeds and membranes before dicing.
• Red onions: These onions add a pop of color and are milder and slightly sweeter compared to other types of onions.
• Cilantro and parsley: Cilantro adds a citrusy, slightly peppery flavor that lifts the whole dish and pairs well with corn, tomatoes, and shrimp. Parsley (especially flat-leaf) adds a mild herbal taste that balances the stronger flavors.
• Cucumbers: They add a crisp, refreshing crunch that contrasts nicely with the juicy corn, tender shrimp, and soft tomatoes. Plus, their high water content and mild, cooling taste makes the salad feel lighter and extra refreshing.

See recipe card for complete list of ingredients and quantities

🔀 Substitutions

If you don’t have the ingredients you need or if you have different dietary needs, see if you have these instead:

Ears of corn: If fresh corn isn’t available, you can use frozen or canned corn kernels and just sauté them or grill on a grill pan.

Shrimp: If you prefer a different seafood, you can use cooked crab or canned tuna. If you want a vegetarian option, try chickpeas (you might need to adjust the seasoning).

Grape tomatoes: Cherry tomatoes are similar and Roma tomatoes (diced) are less juicy but still tasty.

Jalapeno pepper: For less heat, use milder peppers like banana pepper, poblano, or even bell peppers (for no heat) or just omit entirely.

Red onions: In case you can’t find good red onions, sweet onions will still add mildness and shallots add a delicate flavor.

Cilantro and parsley: You can substitute basil for some sweetness or mint for a cool twist.

Cucumbers: If cucumbers upset your stomach, try zucchini or celery for added crunch or bell peppers for sweetness and color.

🌈 Variations / Options / Add-Ins

Here are a few ways that you can personalize this simple side dish recipe. 

• Different Flavors: Add crumbled cotija or feta cheese, a sprinkle of chili powder, and a squeeze of lime juice for a street corn–inspired flavor. You can also add crumbled feta, Kalamata olives, and diced bell peppers for a Mediterranean spin.
• Tasty Add-Ins: Dice and gently fold in some avocado for creaminess or add some black beans for more fiber and protein. Crumbled bacon would give it a smoky savory boost and mango or pineapple would add a juicy, sweet tropical twist that pairs well with the shrimp.
• Serving Options: Serve it over mixed greens or spinach for a more salad-like dish or spoon it into lettuce cups or tortillas to make mini wraps. You could also use it as a colorful topping for grilled fish or chicken.

For another summer dish featuring shrimp, try this Instant Pot shrimp scampi.

🥄 Equipment Needed / Helpful Tools

You only need a few kitchen tools to help you make this simple family-friendly side. Gather these tools and get ready to enjoy this tasty dish. 

• Grill or grill pan: Whether you’re able to cook on the grill outside or need to cook on a grill pan inside, you’ll be able to get that delicious char on the ears of corn.
• Tongs: These will help you turn the corn on the grill easily.
• Knife and cutting board: To cut the corn off the cob and to chop and dice the veggies.
• Large mixing bowl (4–5 quarts): This is for combining all the salad ingredients. It gives you plenty of room to toss without spilling.

🔪 How to Make Grilled Corn Salad

Making this simple recipe is easy. Just follow the instructions below and you will have a tasty dish in no time at all. 

Step 1: Grill the Corn

In order to make a grilled corn salad, you’re going to need some grilled corn! Place corn directly on a grill over medium high heat. Cook for 10-12 minutes, rotating every few minutes until all sides are a bit charred.

Step 2: Remove the Kernels

Then, gently scrape the sides of the corn with a knife, cutting off kernels into a large bowl or on a cutting board, if that’s easier (if you do this, then dump the kernels into the bowl after cutting them off). Discard the center of the stalk.

Step 3: Add Remaining Ingredients

Next, you’ll add all the other ingredients to the bowl.

Gently fold the ingredients together to combine all the flavors.

Step 4: Refrigerate

Cover and refrigerate at least an hour before serving because it tastes best when the flavors have time to blend.

Step 5: Serve and Enjoy

To serve, just spoon into individual bowls.

👩‍🍳 Pro Tips

Here are a few tips to make sure this recipe turns out perfectly every time. 

• Save time by chopping the tomatoes, cucumbers, onion, herbs, and jalapeño while the corn is on the grill.
• If you (or kids) don’t love raw onion’s sharpness, soak the diced red onions in cold water for 5–10 minutes, then drain before adding.
• Use a small spoon or the tip of your knife to scrape out the seeds and membranes of the jalapeño to make it milder and more kid-friendly. Remember to not touch your eyes and wash your hands after.
• If you want even more crunch, leave the skins on the cucumber if you’re using thin-skinned varieties like Persian or English cucumbers.
• If using avocado as an add-in, add it right before serving to keep it from browning or getting mushy.
• A very sharp chef’s knife makes it much easier (and safer) to slice kernels off the cob cleanly.

❓ Recipe FAQs

🙏 Pairing

These are my favorite dishes to serve with Grilled Corn Salad with Shrimp:

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