The corn and basil play together divinely, and the sweetness of both comes through in each bite.
Grilling the corn in this recipe also brings out a delightful char thats visually appealingand equally delicious.
Fresh bell pepper and zucchini add color and crunch to the dish.
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Ingredients for Grilled Corn Salad
This dish is all about fresh flavors and simple ingredients.
Here’s a brief recap of the process before you get started.
The full recipe is further below.
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Can You Make Grilled Corn Salad Ahead?
you could easily make this recipe ahead to keep prep simple.
To make it ahead, just add everything except for the salt and zucchini.
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Add these ingredients on the day of serving to ensure the salad stays crisp and doesn’t water out.
How Long Will Grilled Corn Salad Last in the Fridge?
Covered tightly, grilled corn salad should last several days in the refrigerator.
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Its a generally hearty salad that makes excellent leftovers.
Should I Boil Corn Before Grilling It?
Consider serving with classicGrilled BBQ ChickenorSpicy Grilled Chicken Breasts.
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Ingredients
4earsfreshcorn
4Tbsp.olive oil, divided
1small(5 oz.
)red bell pepper, finely chopped (about 3/4 cup)
1small(5 oz.
)zucchini, quartered and sliced 1/4-in.
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thick
1large(1 1/2 oz.
)shallot, finely chopped (about 1/4 cup)
1largegarlic clove, grated (about 1 tsp.)
Coat corn with 1 tablespoon of the olive oil.
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Cut kernels from corn, and place in a large bowl.
Toss until evenly combined.
Credit:Morgan Hunt Glaze, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
