grilled corn salad

grilled corn salad

It was not uncommon to be eating fresh corn at three in the afternoon in our kitchen when I was a teenager. My step dad believed that the best time to eat corn was as soon as you bought it from the farm stand. I’ve made this grilled corn salad three times this week already. It is a celebration of fresh corn and I would not recommend messing with this simple combination of limejuice, sweet corn and a zip of pepper. They make a great team.

grilled corn salad

Print Recipe
Serves: 4 Cooking Time: 10 minutes


  • 4 ears fresh corn, husks and silk removed
  • 1 anaheim pepper, cut in half and seeds removed
  • 1 lime
  • dash of salt and pepper



Preheat grill to medium high.


Grill corn and pepper turning every few minutes until some kernels are browned on all sides and the pepper has some charred blisters.


Remove from grill and cool. Cut corn from cobs and chop pepper into medium sized bowl.


Squeeze lime over corn and pepper. Season with a dash of salt and several twist of fresh ground pepper


Serve room temperature.

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  • Reply
    Kim Miles
    June 16, 2018 at 4:53 am

    This recipe could make me buy a grill. Mmmmm!

  • Reply
    jane summefelt
    June 19, 2018 at 3:28 am

    This is delicious, Carol! Thank you for the invitation to just keep it simple. We loved it.

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