Grilled corn salad combines charred sweet corn, shishito peppers, and creamy feta cheese, with a kick from jalapeños and a splash of lime juice. This refreshing summer side dish is perfect for any BBQ, picnic, or cookout.

If you are looking for more corn recipes, then check out my Grilled Corn with Ginger-Scallion Butter, Korean Corn Cheese, and Grilled Corn with Miso Butter recipes, next!

A close-up view of a bowl filled with grilled corn salad topped with feta cheese and fresh cilantro.

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One of my favorite things about hot weather is enjoying fresh produce, and this grilled corn salad is the epitome of summertime dining. Crunchy, sweet, spicy, juicy, colorful, and flavorful, there’s freshness in every bite!

The roasted corn and shishito peppers add a nice texture, while the jalapeños bring the heat. Feta cheese provides a creamy contrast, and the lime juice brightens the dish. This salad is a breeze to prepare, making it perfect for busy days. My husband and I love making it weekly when corn is in season, and it never lasts long!

Why This Grilled Corn Salad Recipe Works

Simple – This corn salad recipe is so easy to make. We grill the corn and shishito peppers, then it’s a quick chop, add, and mix of ingredients–that’s it!
Perfect Summer Dish – With corn in season, this salad showcases fresh, sweet flavors that are at their peak during the warmer months. It’s a light, healthy dish that’s perfect for hot summer days.
Versatile – From the ingredients to serving, there are so many ways to customize this dish. Switch out the peppers, make it more or less spicy, swap the cheeses, you name it! And I love that I can pair this salad with a variety of entrees.

A serving of grilled corn salad in a speckled ceramic bowl with a spoon, ready to be served.

Tools You’ll Need

Outdoor G rill or Grill Pan

Ingredients You Will Need for Grilled Corn Salad

Here is a breakdown of what you will need to make this recipe. For actual measurements, see the recipe card at the end of this post.

Corn on the cob – Sweet corn is peeled, and silk is removed, then grilled until cooked and desired char is achieved.
Shishito peppers – These petite peppers that originated from Japan go impeccably well with this grilled corn salad. To give you an idea of its heat level, it’s hotter than a bell pepper, but a lot less hot than a jalapeño.
Feta cheese – The flavor of this salty and briny cheese marries well with the corn and shishito. The creaminess of feta cheese adds a delicious contrast to the rest of the corn salad. Opt for a good-quality feta, preferably sold in blocks, for the best flavor and texture.
Cilantro – Add this herb for a pop of fresh flavor.
Garlic – Just one clove, grated.
Jalapeño – This will add a bit of heat which works well with the corn. Remove the membrane and seeds for less heat.
Red onion – This adds a fresh, crisp bite to the salad.
Lime juice – Add fresh citrus for a bright tang with a little bit of acid to balance the flavor. Add more lime juice as needed to achieve the perfect balance of acidity.
Kosher salt – I recommend seasoning the salad after adding feta cheese as feta tends to add a good amount of salt on its own.

A glass bowl containing separate ingredients for grilled corn salad, including corn kernels, grilled shishito peppers, red onion, cilantro, feta cheese, jalapeños, and grated garlic.

How to Grill Corn For Salad

I typically grill corn using a BBQ grill, but if you don’t have a grill, simply use a grill pan and follow these steps:

Peel corn and remove silk.
Place corn directly on the grill and cook for about 15-20 minutes on medium-high heat.
Rotate corn every couple of minutes until fully cooked and desired char appears throughout the cob.

How To Make Grilled Corn Salad

Below is a summary of how to make corn salad. For a complete and detailed list of steps, see the recipe card at the end of this post.

Place sweet corn and shishito peppers on the grill on medium-high heat. Rotate every couple of minutes until both are cooked through and have a little bit of char.
When cool enough to touch, remove corn from its cob and cut shishito peppers into small pieces, discarding seeds and stem.
Add feta cheese, cilantro, jalapeño, red onion, garlic, lime juice, and kosher salt to a bowl and mix to combine ingredients.
Adjust seasoning with more kosher salt and lime juice, if necessary.

A clear glass bowl showcasing the mixed grilled corn salad ingredients, including corn, red onions, shishito peppers, feta cheese, and cilantro.

How to Remove Corn from Cobb

There are two common ways to remove corn from the cob:

Stand the corn cob upright on a cutting board. Then, starting from the top of the corn, guide the knife down the cob until you reach the bottom. Rotate the corn and repeat.
Conversely, you can lie the corn on its side and shave the kernels off with knife. With the side of the corn now a flat surface, rotate it, using it as a flat, stable base as you cut the remaining sides of the cob.

Tips and Tricks

Choose fresh corn. Fresh, in-season corn will give you the best flavor and texture. Look for ears with bright green husks, moist silk, and plump kernels.
Grill corn and peppers together. This saves time and ensures both are perfectly cooked. Grill the shishito peppers first, as they take less time, then cook the corn until it’s charred and tender.
Balance the heat. If you’re sensitive to spice, consider deseeding the jalapeños before adding them to the salad. Alternatively, you can replace them with a milder pepper, like bell peppers, to reduce the heat.
Add herbs last. Incorporate the cilantro just before serving to keep it fresh and vibrant. This prevents the herbs from wilting and losing their flavor.
Adjust seasoning to taste. Taste the salad before serving and adjust the salt and lime juice as needed. This ensures the flavors are well-balanced and to your liking.
Serve grilled corn salad at room temperature. This allows the flavors to meld together. Let it sit for a few minutes after mixing before serving.

Variations

Cheese – For a different flavor profile, you can substitute the feta with cotija cheese or crumbled queso fresco.
Corn – If you want to enjoy this summer corn salad recipe on a rainy day or during the cooler months, feel free to use frozen or drained canned corn. Just sauté the corn on the stovetop until it’s heated through and slightly charred.
Creamy – I love how light this salad is, but if you’re craving something richer with a creamy texture, try mixing in a bit of mayo. It adds a delicious, smooth quality to the salad.
Peppers – If you prefer a milder heat, you can swap out the spicy peppers in this recipe for bell peppers. They add a sweet, crunchy element without the spice.
Veggies – Consider adding fresh vegetables like avocados, cucumbers, or tomatoes.
Beans – To make the salad heartier, you can toss in some black beans. They complement the other ingredients well and add a nice boost of protein.

Grilled corn on the cob and charred shishito peppers arranged on a white plate, showcasing their perfectly grilled texture.

Frequently Asked Questions

Can you just throw corn on the grill?

You can place corn directly on the grill with very simple prep. Peel off the husks and silk then place the corn on the grill to cook.

Why do you soak corn on the cob before grilling?

Soaking corn on the cob before grilling is often done to add moisture and prevent the husks from burning if you’re grilling the corn with the husks on. This step isn’t necessary if you’re grilling the corn without the husks.

Is it OK to eat raw corn in salad?

Raw corn is safe to eat. Cooking corn enhances its natural sweetness and brings out a richer flavor but it’s not necessary. Raw corn adds a sweet and crunchy texture to dishes, making it a great addition to fresh salads.

Can you grill corn in advance for salad?

Yes, remove the husk and silk from the corn, cook on the grill until desired char marks are achieved, then remove the kernels from the cob. Place kernels in an airtight container and refrigerate until you’re ready to assemble the salad. This can be done the day before making the salad.

What can I serve with this salad?

This grilled corn salad pairs wonderfully with a variety of dishes, such as Lemon Chicken Skewers or Chimichurri Steak. This versatile salad can also be enjoyed with grilled fish or as part of a vegetarian spread with roasted vegetables.

A close-up of a bowl filled with vibrant grilled corn salad topped with fresh cilantro and crumbled feta cheese.

Looking for More Summer Salad Recipes?

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