I love everything about this Grilled Corn Salad. The corn and the balsamic bring the sweetness while the vegetables provide a satisfying crunch. Plus, it has tons of herbs, so every bite is refreshing!

Fresh colorful corn salad with vegetables and herbs in a glass bowl, served with hot dogs in the background.

I promised to share the corn salad that went along with my Texas Tommy and Slider post and here it is. I have made this at least 4 times since I took these pictures almost a month ago. I love everything about this salad. It is sweet from the corn and the balsamic, crunchy from the vegetables, and has tons of fresh herbs. The longer this sits, the better it tastes. I like it as a side dish; I also like it as part of my main dish with some grilled chicken on top. If you’re looking for more corn recipes, you might also enjoy our how to boil corn.

If you can’t find white lemon balsamic vinegar, don’t worry about it. Just use lemon juice and honey. If you can find it, I recommend picking up a bottle. I have been using this a lot lately, on just about everything. It is really good in a pasta salad, like this Tortellini Salad recipe. You might also want to try it with the delightful Grilled Peach and Avocado Salad for a sweet and savory twist.

Fresh farm vegetables and cooking ingredients for healthy recipes at Baked Bree kitchen.

Variations

Want to add some flair to your Grilled Corn Salad? Try these variations:

Mediterranean Grilled Corn Salad: Add 1/2 cup of crumbled feta cheese and 1/2 cup of sliced kalamata olives to the salad. Top with a sprinkle of dried oregano and a drizzle of extra virgin olive oil. For another Mediterranean-inspired twist, consider adding our Mediterranean Rice Salad to your meal.
Southwest Grilled Corn Salad: Add 1 diced avocado, 1/2 cup of black beans (drained and rinsed), and 1 diced jalapeno pepper (seeded for less heat) to the salad. Top with a sprinkle of chili powder and a squeeze of fresh lime juice. Don’t forget to check out our Cilantro Lime Dressing recipe for an extra zesty kick.
Italian Grilled Corn Salad: Add 1 cup of cherry tomatoes (halved) and 1/2 cup of sliced sun-dried tomatoes (packed in oil, drained) to the salad. Top with a sprinkle of dried basil and a drizzle of balsamic glaze. If you love Italian flavors, our Tomato Basil and Blue Cheese Salad might also pique your interest.

Sweet corn on a white plate with some charred spots, ready to eat.

How much lemon and honey to you use if you don’t have white lemon balsamic vinegar?

A few teaspoons of each? 2?

Colorful corn and vegetable salad in glass bowls with a yellow spoon, fresh summer side dish.

How To Store Grilled Corn Salad with Fresh Herbs

Let the salad cool completely. This will prevent sogginess from occurring in the airtight container, which you will now put it into. It should last in the fridge for up to 3 days. When you are ready to dine once more, let it come to room temperature. Give it a stir to redistribute the flavors. If you want to freshen it up a bit, add a bit of lime juice.

Bright corn and vegetable salad in glass bowls with a lime green serving spoon, fresh and colorful, perfect for healthy eating.

Grilled Corn Salad with Fresh Herbs

Bree Hester

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Additional Time 30

Total Time 55

Course Salad

Cuisine American

Servings

Calories 212 kcal

Ingredients

8 ears of corn
1/4 cup white lemon balsamic vinegar or lemon juice and honey
1/2 cup olive oil
Salt and pepper
1/2 cup fresh herbs I used basil, parsley, chive, and dill
6 Red and orange mini peppers diced
3 green onions sliced

Instructions

Brush the corn with olive oil and season with salt and pepper.
Grill over MED-HIGH heat until charred. Let cool and cut the corn off the cob.
In a small bowl, whisk vinegar, salt, and pepper. Gradually whisk in olive oil until emulsified.
Add the herbs, peppers, and green onion to a large bowl.
Add corn.
Add dressing and toss to combine. Check for seasoning and add more salt and pepper as needed.
Chill until ready to serve.