Grilled Corn Salad
This grilled corn salad is smoky and flavorful, and a great side dish to make while the grill is still hot.
By Alesandra Dubin Updated on June 15, 2024
📝 Ingredients
- 4 ears fresh corn
- 4 Tbsp. olive oil, divided
- 1 small (5 oz.) red bell pepper, finely chopped (about 3/4 cup)
- 1 small (5 oz.) zucchini, quartered and sliced 1/4-in. thick
- 1 large (1 1/2 oz.) shallot, finely chopped (about 1/4 cup)
- 1 large garlic clove, grated (about 1 tsp.)
- 1/2 cup thinly sliced fresh basil
- 3 Tbsp. balsamic vinegar
- 3/4 tsp. kosher salt
- 1/2 tsp black pepper
- 1/2 tsp. black pepper
👨🍳 Instructions
- Prepare grill and corn: Preheat grill or grill pan to medium-high (400°F to 450°F). Coat corn with 1 tablespoon of the olive oil.
- Grill the corn: Place corn on oiled grates; grill uncovered, turning occasionally, until grill marks form all over and corn is just tender, about 10 minutes.
- Cut the corn off the cob: Transfer to a cutting board, and let cool 5 minutes. Cut kernels from corn, and place in a large bowl.
- Toss the salad ingredients together: Add bell pepper, zucchini, shallot, garlic, basil, vinegar, salt, pepper, and remaining 3 tablespoons olive oil to corn in bowl.
- Toss until evenly combined.