Grilled Corn Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 ears sweet corn, husks and silks removed
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 cucumber, seeded and chopped
  • zest and juice of 1 lemon
  • 1 tbsp dill, chopped finely
  • 2-3 tbsp olive oil
  1. Heat up your grill to medium-high. Brush each ear with olive oil, and sprinkle with salt. Wrap each ear of corn in a square piece of aluminum foil, twisting the ends to seal.
  2. Place the wrapped corn on the grill, and cook for 15 minutes, turning every so often with tongs. The corn will steam in the foil and get delicious. Remove ears from the foil, and place directly on the grill. Cook for another 5 minutes, turning once or twice to get the nice grill marks on each side. Remove to a plate to cool slightly while we make the rest of the salad.
  3. Combine the red onion, bell pepper, and cucumber in your serving bowl.
  4. Working with one ear of corn at a time, hold by the thick end, place the thinner end at the bottom of a bowl, and using a sharp knife start slicing down the sides of the ear to remove the kernels. Repeat on the second ear of corn. Transfer corn to the bowl with the red onion, pepper and cucumber.
  5. In a small bowl, combine the dill, lemon juice, and lemon zest. Whisk in the olive oil. Pour dressing over the vegetables, toss and serve!
Recipe by Total Noms at