Fresh Corn Salad


Bright, juicy tomatoes, crisp bell peppers, and crunchy cucumber provide a perfect medley of flavor and texture, beautifully complementing the sweet grilled corn in this refreshing summer salad. Pair with a succulent grilled steak, or blackened sea bass.

Fresh Corn Salad
Photo: Andy Lyons
Prep Time:
25 mins
Grill Time:
10 mins
Chill Time:
2 hrs
Total Time:
2 hrs 35 mins


  • 8 ears corn, shucked

  • 6 fresh tomatoes, chopped

  • 2 cucumbers, peeled, seeded, and chopped

  • 2 green onions, chopped

  • 1 green bell pepper, seeded and chopped

  • 1 jalapeño, seeded and chopped*

  • ¼ cup chopped cilantro

  • 4 tablespoon white balsamic vinegar

  • 3 tablespoon extra virgin olive oil


  1. Preheat grill to medium-high. Brush corn with a little olive oil. Grill corn until lightly browned, turning often to cook evenly; cool. When cool enough to handle, cut corn from cobs.

  2. Toss corn with tomatoes, cucumbers, green onions, pepper, jalapeño, cilantro, vinegar, and the 3 tablespoons of olive oil. Season with salt and pepper. Toss and marinate at least 2 hours in the refrigerator before serving. Bring to room temperature to serve. Makes 8 servings.


Hot chile peppers, such as jalapeños, contain oils that can burn skin and eyes. Avoid direct contact as much as possible. Wear plastic gloves. If using bare hands, wash hands well with soap and water.

Nutrition Facts (per serving)

178 Calories
8g Fat
26g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 178
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 96mg 4%
Total Carbohydrate 26g 9%
Total Sugars 8g
Protein 5g
Vitamin C 35.4mg 177%
Calcium 30.3mg 2%
Iron 1.3mg 7%
Potassium 633mg 13%
Folate, total 68.5mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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