This easy grilled corn salad is packed with BBQ-roasted corn, fresh veggies, and cilantro for a colorful summer side you can make several days ahead.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
103 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
Cook corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.
Step 3
Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.
Step 4
Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.
Ingredients
salt and ground black pepper to taste
6 ears freshly shucked corn
1 medium green bell pepper, diced
2 teaspoons olive oil, or to taste
0.25 cup diced red onion
0.5 bunch fresh cilantro, chopped, or more to taste
