Go Back

Grilled Corn Salad

This makes a large batch of salad, but you can cut in halves or thirds if you'd prefer a smaller quantity.
Servings 8 -12 generous servings


  • 6 cups chopped fresh tomato
  • 2 cups chopped sweet bell pepper
  • 1-2 jalapenos diced
  • 6 ears fresh corn on the cob
  • 2-3 green onions sliced, (white and green parts)
  • heaping teaspoon kosher salt
  • freshly grated black pepper
  • 1/4 teaspoon sugar
  • juice of one lime
  • large handful of fresh cilantro chopped


  1. Wash and shuck corn. Place on a very hot grill and cook, turning occasionally for about 10 minutes until nicely charred. Take care not to overcook. You still want the corn to be crispy and juicy. Remove the corn kernels from the cob. (See notes below)
  2. Place chopped tomatoes in a large serving bowl. Add salt and sugar and several gratings of black pepper. Stir to combine.
  3. Add sweet peppers, jalapenos, corn, onions, and cilantro. Squeeze the juice of one lime over all and toss to combine. Taste and adjust seasonings if necessary.

Recipe Notes

*Remove the ribs and seeds of the jalepenos for a mild heat, leave in for more intense heat.

*If my kids weren't adverse to it, I would have used chopped up red onions instead of the green onions. It's delicious with either, so choose your favorite.

*To remove corn from the cob, stand the cob upright and holding firmly on the top (use a towel if it's still too hot to handle) and shave the corn off, cutting from top to bottom with a sharp knife. I use my chef's knife for this job. To keep the kernels from flying around, you can set up your cutting area on a dish towel so the kernels won't bounce. I like to turn a small bowl upside down and place it inside a larger serving bowl. The small bowl provides a platform to rest your corn on and the large bowl catches the kernels as they fall.

*This is a great base recipe that can be switched up in so many ways. Use different vegetables, add a can of rinsed beans, add pasta, top with queso fresco. Use hotter peppers like serrano for a salad with more kick.

The Merchant Baker Copyright © 2016