Grilled Corn Salad

5 from 6 votes

This grilled corn salad is super easy to make and full of flavors the whole family will love. It's the perfect summer dish.

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Prep Time15

Cook Time10

Chill Time1

Total Time1 25

Cuisine: American

Method: Grill

Servings:

Calories: 174kcal

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.
3 large ears of corn
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.
Add in additional ingredients to the bowl. Gently fold the ingredients together to combine all the flavors.
½ pound medium cooked shrimp, ½ pint grape tomatoes, ½ -1 jalapeno pepper, ¼ cup red onions, ¼ cup fresh cilantro, ¼ cup fresh parsley, ½ cup cucumbers, 2 tablespoons olive oil, salt and pepper to taste, 3-4 teaspoons lemon juice
Cover and refrigerate at least an hour before serving because it tastes best when the flavors have time to blend.
To serve, just spoon into individual bowls.

Pro Tips

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.

Can I make this salad ahead of time?

Yes—you can make it up to a day ahead. Just wait to add any delicate ingredients like avocado until right before serving to keep them fresh.

Do I have to grill the corn?

No, but grilling adds the best flavor. If you don’t have a grill, you can char the corn in a grill pan or even under the broiler in your oven.

How long does it last in the fridge?

The salad keeps well for about 2–3 days in an airtight container in the fridge. The flavors will continue to develop as it sits.