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bowl filled with grilled corn salad with cherry tomatoes and peppers

Grilled Corn Salad

  • Author: Deborah Harroun
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Grilled
  • Cuisine: American


Perfect for when corn is in season, this Grilled Corn Salad is an easy summertime side dish. Filled with flavor from the grilled corn, there is also a hit of smokiness and heat from chipotle peppers.



  • 4 ears fresh corn, shucked
  • 1/2 cup diced red bell pepper
  • 3/4 cup halved grape or cherry tomatoes
  • 2 tablespoons thinly sliced green onions
  • 1/2 to 1 chipotle chile, canned in adobo sauce, minced (seeds removed for less heat)
  • 1 tablespoon fresh lime juice
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin


  1. Heat a grill to medium-high. Add the corn and grill until charred, turning occasionally, about 15 minutes. Cool the corn completely.
  2. Cut the kernels from the cobs and place in a medium bowl. Add the bell pepper, tomatoes and green onions.
  3. In another small bowl, combine the chipotle chile, lime juice, vegetable oil, sugar, salt and cumin. Whisk to combine. Pour over the corn and toss to combine.
  4. Chill for at least 30 minutes before serving.

Recipe Notes:

adapted from:Cooking Light July 2008

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.


  • Serving Size: 1/8 of recipe
  • Calories: 126
  • Sugar: 1 g
  • Sodium: 109 mg
  • Fat: 5 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 3 mg

Keywords: grilled corn salad