August 27, 2022

This summery grilled corn salad is a delicious accompaniment to grilled meats, or top it with some barbecued shrimp for a light one-dish meal.

Grilled Corn Salad

Stacey Kendrick, Adapted from a Barefoot Contessa recipe.
Side Dish
6; Serving size: 1 cup


  • 5 ears of corn, husk removed
  • 2/3 cup small red onion, diced
  • 4 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup fresh basil leaves, cut in chiffonade (see note below)
  • Juice of half a lime


  1. Heat the gas grill to medium high.
  2. While the grill is heating up, brush the corn with a very light coating of olive oil to help prevent it from sticking to the grill.
  3. Grill the corn for 15-20 minutes, turning occasionally, until it is crisp-tender and charred.
  4. Remove it from the grill.
  5. When the corn is cool enough to handle, carefully cut it off the cob and in to a large mixing bowl.
  6. Add the onion, vinegar and oil, salt and pepper, basil and lime juice. Gently toss.
  7. Refrigerate for several hours to meld the flavors.
  8. Serve cold or at room temperature.

Nutrition Information

Calories: 135 | Total Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 172mg | Potassium: 259mg | Total Carbohydrates: 17g | Dietary Fiber: 3g | Sugars: 6g | Protein: 3g


Although grilling the corn adds a great flavor to this recipe, you can easily boil the corn indoors, and proceed with the recipe beginning with step 5. | When a recipe refers to chiffonade, it simply means to cut in thin strips. I like to take a few leaves at a time, stack them, roll them up and then slice them in thin strips. | Fresh-from-the-farm-stand corn is best when used within two days of husking. Once you husk it, be sure to keep it refrigerated and wrapped to prevent drying out.