Grilled Corn Salad With Cilantro & Peppers 4.8 ★

35 min | easy | gluten-free, lactose-free, low-fat, Mediterranean diet, paleo-friendly, vegan

Overhead view of grilled corn salad in a white bowl, showing charred corn kernels mixed with diced red bell pepper, sliced red onion, and cilantro leaves on a light marble surface with a gray napkin and scattered cilantro.

Updated Apr 13, 2026

Prep Time	Cook Time	Total Time
20 min	15 min	35 min

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Introduction

This grilled corn salad bursts with sweet, smoky flavor, bright lime, and tons of fresh cilantro.

It’s the perfect easy side dish for summer cookouts, potlucks, or taco night at home.

Charred corn, crunchy bell peppers, and a hint of chili powder make every bite crisp, zesty, and completely addictive.

Overhead view of grilled corn salad on a white plate, with charred corn kernels mixed with diced red bell pepper, red onion, green pepper pieces, and scattered cilantro leaves on a light marble surface.

How to Make Grilled Corn Salad With Cilantro & Peppers

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Prep the grill and corn

Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean the grates well.
Shuck the corn, removing husks and silk, then pat the ears dry with a clean kitchen towel.
Brush each ear lightly with olive oil taken from the measured amount, and sprinkle with a small pinch of salt.
Grill the corn

Place the corn on the hot grill and cook for 10 to 12 minutes, turning every few minutes for even charring.
Watch closely so the kernels get lightly charred in spots but do not burn.
Transfer the grilled corn to a plate and let it cool until it is comfortable to handle.

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Cut the kernels from the cobs

Stand one ear of corn upright in a large bowl or on a cutting board with a rim.
Using a sharp chef’s knife, slice downward to remove the kernels, rotating the cob until all kernels are cut off.
Repeat with the remaining ears, then break up any large chunks of kernels with your fingers.
Chop the vegetables

Dice the red bell pepper into small, even pieces so they mix easily with the corn.
Finely chop the red onion, then roughly chop the cilantro leaves.
Add the bell pepper, red onion, and cilantro to the bowl with the grilled corn kernels.
Whisk the lime dressing

In a small bowl, whisk together the lime juice, remaining olive oil, salt, black pepper, and chili powder if using.
Taste the dressing and adjust the seasoning with more salt, pepper, or lime juice to suit your preference.

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Combine and serve

Pour the dressing over the corn mixture and toss gently until everything is well coated.
Let the salad sit for at least 10 minutes so the flavors meld, then serve at room temperature or slightly chilled.

Overhead view of grilled corn salad in a shallow bowl, with charred corn kernels tossed with diced red bell pepper, green pepper, red onion, and cilantro leaves on a white marble surface.

Substitutions

Use flat-leaf parsley instead of cilantro: Flat-leaf parsley gives a fresh, clean flavor without cilantro's citrusy bite. The salad stays bright and herb packed, just slightly less bold.
Use roasted red peppers instead of raw bell pepper: Jarred roasted red peppers add a soft, sweet, smoky flavor that matches the grilled corn beautifully. The texture is silkier, so the salad feels a little more special and antipasto style.
Use frozen corn instead of fresh corn on the cob: Thawed frozen corn works well when fresh ears are not in season or a grill is not available. Sear it in a hot skillet with a touch of oil until lightly charred, then proceed with the recipe as written.

Close-up of grilled corn salad on a white plate, with charred corn kernels mixed with diced red bell pepper, chopped red onion, and cilantro leaves; a gray linen towel and extra cilantro sit on a light marble surface in the background.

Tips

Salt the corn before grilling: A light sprinkle of salt on the oiled ears seasons the corn from the start. You can use a little less salt in the dressing and still get great flavor.
Let the corn cool before cutting: Warm corn is fine, but very hot corn is slippery and can cause burns while you slice. A quick rest also helps the kernels stay juicy instead of steaming away flavor.
Tame sharp onion flavor: If your red onion tastes strong, soak the chopped pieces in cold water for 10 minutes. Drain very well, then add to the salad for a gentler bite.
Chill for deeper flavor: This salad tastes even better after resting in the fridge for 30 minutes. The lime and spices sink into the kernels and the vegetables soften slightly.
Use two tools to safely cut kernels: Set a small bowl upside down inside a large bowl, then stand the cob on the small bowl. The kernels fall neatly into the big bowl and do not scatter across your counter.

Nutrition Facts ^*

Energy	206	kcal
Protein	5	g
Total Fat	12	g
Carbohydrates	26	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I make this grilled corn salad without a grill?: Yes, you can char the corn in a very hot cast iron skillet or grill pan on the stove. Cook the kernels in a thin layer with a little oil until they blister and brown in spots.
How far in advance can I prepare this salad?: You can make the salad up to one day ahead and store it in an airtight container in the fridge. Stir well before serving and freshen with a squeeze of lime and extra cilantro if needed.
What if the salad tastes too tangy from the lime?: Stir in a drizzle of olive oil and a small pinch of sugar to balance the acidity. You can also add a little more corn or bell pepper to spread out the lime flavor.
How can I make this salad spicier?: Increase the chili powder or add a pinch of cayenne or red pepper flakes to the dressing. Taste as you go so the heat does not overwhelm the sweetness of the corn.
Can I add cheese to this salad?: Yes, crumbled queso fresco or cotija are delicious and give a street corn style vibe. Add the cheese just before serving so it stays creamy and visible.

Serving Suggestions

This grilled corn salad brings smoky sweetness to everything from backyard cookouts to weeknight tacos.

For a fuller plate, serve it alongside grilled chicken or pile it over black beans and rice for a hearty bowl.

Try folding leftovers into quesadillas or topping a green salad with a big spoonful for extra crunch and flavor.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Rated 4.8 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Barbara Powell, Madison, WI: So easy and so good! Loved the fresh flavor and how perfect this salad is! — 5 ★

Eunice: So glad you enjoyed it, Barbara!
Edith, Colorado Springs, CO: This salad is really good! I have made it two times now within a week 😊 The first time, I made as written...excellent, but the lime was a bit too much. Second time I used a little less and it is just as good 😋 We have been adding a little extra cilantro and a pinch of chili powder to a few ..just enough kick on top! — 5 ★

Eunice: Glad it’s getting repeat play in your kitchen, Edith! Cutting back the lime is a smart tweak since corn sweetness can vary, and the extra cilantro plus a pinch of chili powder is a great way to add a little warmth without overpowering the salad.
Nancy, Sydney, Canada: This was so easy and everyone thought it was fantastic. 🌽✨ I did change a few things. Instead of grilling the corn on the cob I charred the kernels in a hot cast iron skillet, and I soaked the red onion in cold water for about 10 minutes first. I also added a little cotija cheese and a pinch of cayenne along with the chili powder. We will be making this again. — 5 ★

Eunice: Happy to hear it was a hit, Nancy! The cast-iron char and quick onion soak are both great tweaks, and cotija plus a pinch of cayenne sounds perfect with the lime and cilantro.
Josephine, New York: Loved the flavor, but I wasn’t sure how much of the olive oil to use for brushing the corn versus saving for the dressing, so I just eyeballed it and it still turned out great for a quick weeknight side for my husband and I. — 4 ★

Eunice: Happy it still turned out great, Josephine! Next time, you can use about 1 Tbsp olive oil to lightly brush the corn and save the remaining 2 Tbsp for the lime dressing.