Easy Grilled Corn Salad (Gluten-Free, Dairy-Free Option)
Nothing says summer quite like sweet, smoky grilled corn tossed into a fresh and vibrant salad. This easy grilled corn salad is packed with sweet corn, juicy tomatoes and bright flavors that make every bite refreshing and satisfying. Gluten-free and can easily made dairy-free too.
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Delicious Grilled Corn Salad for Summer
Now that we’re heading straight into summer, with longer, warmer days coming our way, there’s nothing better than picnics in the park, BBQ parties in the backyard, and simply just hanging out with our friends and family with plenty of delicious food.
One amazing salad recipe for the summer is this bright and vibrant grilled corn salad – it’s colorful, flavorful and everything you’d expect for a delicious salad!
Why You’ll Love this Recipe:
- Simple Ingredients: The handful of ingredients required for this grilled corn salad are easily accessible at the local grocery store (nothing fancy needed!).
- Super Easy to Make: Preparing this corn salad is just a matter of cooking and grilling the corn, then mixing it with the other vegetables as tossing it with the dressing!
- Totally Gluten-Free with Dairy-Free Option: The best part is that this delicious summer corn salad is 100% gluten-free and can easily be made dairy-free or vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a gluten-free or vegan diet can enjoy this easy side dish without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this delicious summer grilled corn salad.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipes Notes + Substitutions:
- Corn: I used fresh corn, but you may also use canned corn for convenience and skip the step in boiling the corn. In that case, make sure to drain the canned corn kernels and pat dry thoroughly before charring as the excess moisture will make the corn steam instead of char.
- Cherry Tomatoes: I used cherry tomatoes, but you may also use roma tomatoes if you prefer.
- Red Bell Pepper: I like using red bell peppers for the pop of red color. Alternatively, you may use green bell peppers if you prefer.
- Red Onion: I used red onion, but yellow onion or white onion will work too.
- Cilantro: Fresh cilantro adds a beautiful flavor and a gorgeous pop of bright green to this summer corn salad. Alternatively, if you’re not a fan of the taste of cilantro, go ahead and use fresh chopped parsley instead.
- Feta Cheese: I used regular feta cheese (which is made from sheep’s milk), but goat cheese or cotija cheese will work too. If you are dairy-intolerant or vegan, you may use vegan feta cheese instead.
- Olive Oil: I recommend using extra virgin olive oil for the best flavor.
- Lime Juice: Make sure to use fresh lime juice for the best flavor.
- Storing: This delicious grilled corn salad is best enjoyed fresh. However, if there are any leftovers, you may store them in an airtight container for up to 2 days in the refrigerator.
How to Make Grilled Corn Salad:
Cook Corn: Place the corn ears in a microwave-safe container with a lid. Microwave on high for 90–120 seconds until the kernels are hot and tender. Alternatively, bring a large pot of salted water to a boil, add the corn and cook for 5–7 minutes until tender. Drain and set aside to cool slightly.
Char Corn: Brush a nonstick skillet with olive oil and heat over high heat. Place the corn ears in the pan and cook for 3–4 minutes, turning occasionally, until the kernels develop golden char marks on all sides. Remove from heat and allow to cool slightly.
Combine Other Vegetables: Add the halved cherry tomatoes, diced red bell peppers and thinly sliced red onion to a large bowl.
Cut Kernels: Hold each corn ear upright on a cutting board and carefully slice the kernels off the cob using a sharp knife, cutting downward close to the core.
Add Kernels to Other Vegetables: Add the corn kernels to the bowl along with the chopped cilantro. Toss to combine.
Season the Salad: Drizzle with olive oil and fresh lime juice. Season with salt and black pepper and toss well. Serve topped with crumbled feta, extra cilantro and lime wedges on the side.
Dish by Dish Tips:
- Skillet or Grill: I used a skillet to grill the corn, but you may also use a regular outdoor grill instead. Make sure the skillet or grill is very hot before adding the corn as this ensures that the corn is charred rather than steamed.
- Corn: I used fresh corn, but if you prefer, you may also use canned corn (in which case, drain and pat dry thoroughly before charring as excess moisture will steam instead of char).
- Optional Add-Ins: If you like, you can also add in 1/2 cup of black beans for extra protein.
- Serve With: Serve this grilled corn salad as a side dish for grilled chicken, or as a topping over fish tacos, shrimp tacos, or chicken birria tacos.
- Storing: I recommend serving this salad fresh but it can keep in the fridge for up to 2 days. Make sure to add the feta just before serving.
Other Gluten-Free Corn Recipes:
- Corn Mango Salsa (Gluten-Free, Vegan)
- Air Fryer Corn on the Cob (Gluten-Free, Vegan)
- Corn Casserole (Gluten-Free, Dairy-Free)
Gluten-Free Appetizers You’ll Enjoy:
Easy Grilled Corn Salad (Gluten-Free, Dairy-Free Option)
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Nothing says summer quite like sweet, smoky grilled corn tossed into a fresh and vibrant salad. This easy grilled corn salad is packed with sweet corn, juicy tomatoes and bright flavors that make every bite refreshing and satisfying. Gluten-free and can easily made dairy-free too.
Ingredients
- 2 ears of corn
- 1 cup cherry tomatoes
- 1 red bell pepper
- 1/2 red onion
- 3 tablespoons fresh cilantro
- 3 ounces feta cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lime wedges to serve
Instructions
- Cook Corn: Place the corn ears in a microwave-safe container with a lid. Microwave on high for 90–120 seconds until the kernels are hot and tender. Alternatively, bring a large pot of salted water to a boil, add the corn and cook for 5–7 minutes until tender. Drain and set aside to cool slightly.
- Char Corn: Brush a nonstick skillet with olive oil and heat over high heat. Place the corn ears in the pan and cook for 3–4 minutes, turning occasionally, until the kernels develop golden char marks on all sides. Remove from heat and allow to cool slightly.
- Combine Other Vegetables: Add the halved cherry tomatoes, diced red bell peppers and thinly sliced red onion to a large bowl.
- Cut Kernels: Hold each corn ear upright on a cutting board and carefully slice the kernels off the cob using a sharp knife, cutting downward close to the core.
- Add Kernels to Other Vegetables: Add the corn kernels to the bowl along with the chopped cilantro. Toss to combine.
- Season the Salad: Drizzle with olive oil and fresh lime juice. Season with salt and black pepper and toss well. Serve topped with crumbled feta, extra cilantro and lime wedges on the side.
Notes
Corn: I used fresh corn, but you may also use canned corn for convenience and skip the step in boiling the corn. In that case, make sure to drain the canned corn kernels and pat dry thoroughly before charring as the excess moisture will make the corn steam instead of char.
Cherry Tomatoes: I used cherry tomatoes, but you may also use roma tomatoes if you prefer.
Red Bell Pepper: I like using red bell peppers for the pop of red color. Alternatively, you may use green bell peppers if you prefer.
Red Onion: I used red onion, but yellow onion or white onion will work too.
Cilantro: Fresh cilantro adds a beautiful flavor and a gorgeous pop of bright green to this summer corn salad. Alternatively, if you’re not a fan of the taste of cilantro, go ahead and use fresh chopped parsley instead.
Feta Cheese: I used regular feta cheese (which is made from sheep’s milk), but goat cheese will work too. If you are dairy-intolerant or vegan, you may use vegan feta cheese instead.
Olive Oil: I recommend using extra virgin olive oil for the best flavor.
Lime Juice: Make sure to use fresh lime juice for the best flavor.
Storing: This delicious grilled corn salad is best enjoyed fresh. However, if there are any leftovers, you may store them in an airtight container for up to 2 days in the refrigerator.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizers, Salad, Side Dish
- Method: Grilling
