Kate’s Grilled Corn Salad Recipe

Kate's Grilled Corn Salad Recipe

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A fresh, colorful grilled corn salad that tastes wonderful and is very healthy. It’s the perfect side dish for a barbecue or Mexican dinner.

“Please let us know what you think if you ever try it at home , and don’t forget to share it with your friends and family and also on social networks, this means a lot to us”

These are some of the reviews from people who tried The Kate’s Grilled Corn Salad Recipe :

Martin :

It was easy and really good with a package of roasted sweet corn.

Meredith :

I made this recipe to try and it was the best salad I’ve ever had

Kate's Grilled Corn Salad Recipe


  • 6 ears corn
  • 1 tomato, finely chopped
  • 5 ounces Monterey Jack cheese, cut into small cubes
  • 1 orange bell pepper, finely chopped
  • 1/2 cucumber, finely chopped
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons coarse sea salt
  • freshly cracked black pepper to taste
  • 1 pinch garlic powder, or to taste (optional)


  1. Preheat grill for medium heat and lightly oil the grate.
  2. Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
  3. Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
  4. Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

Source : All Recipes

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