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Grilled Corn Salad

  • prep time: 15 min
  • total time: 20 min
  • serves: 4 people
  • calories: 0 1 serving

This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!


  • 4 ears fresh corn on the cob, husks removed
  • 2 tablespoons vegetable oil
  • 3 tablespoons lime juice
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon ground black pepper
  • 1 small red bell pepper, finely chopped (about 1/3 cup)
  • 1/2 cup Pace® Salsa Verde
  • 3 green onion, finely chopped
  • 3 tablespoons chopped cilantroor parsley


  • Tips

    • Tip: The salad can be made up to 2 days in advance and refrigerated, tightly covered.
  • Step 1

    Rub the corn with 1 tablespoon oil.  Beat the remaining oil, lime juice, maple syrup and black pepper in a small bowl with a fork or whisk.

  • Step 2

    Lightly oil the grill rack and heat the grill to medium. Grill the corn for 5 minutes or until lightly browned on all sides. Remove the corn from the grill. Cut the corn kernels from the cob with a sharp knife.

  • Step 3

    Stir the corn, red pepper, salsa, green onions and cilantro in a medium bowl.  Add the dressing and toss to coat.


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  • Grilled Corn Salad

    Melanie T.
    May 23, 2009

    It's best if it's made ahead of time, so the flavors can combine.

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