Here's an easy summer salad made with grilled corn, peppers, and zucchini! Serve it with burgers and grilled chicken at your next backyard barbecue. Keeps well, too!

Photography Credit: Elise Bauer

Do you like corn salad?

If so, you’ll love this grilled corn salad.

The only thing better than corn picked during the peak of summer is the same fresh corn-on-the-cob, grilled. You get the caramelization of the natural sugars in the corn, and the warm, smoky flavors from the grill.

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Essentials for Grilled Corn Salad

There are, I think, three essential ingredients to this salad—corn, onions, and cumin. The rest is a medley of whatever fresh vegetables you might have on hand.

In this case I had zucchini and a serrano chile pepper from my garden and a big red bell pepper. I tossed in some cotija cheese for good measure.

Although this is a grilled corn salad, the other vegetables benefit from some searing heat as well. A simple seasoning of cumin, salt, pepper, olive oil and vinegar or lime juice pulls everything together.

I made this for my parents today and my father insisted that “this one needs to go on the site” while polishing it off.

How to Grill the Corn

The best way to prepare the corn for this recipe is to buy corn on the cob — husk on — and cook it, in its husk, on the grill. The method for doing this is in the recipe below, or you can read through our Grilled Corn on the Cob recipe.

Stovetop Instructions When You Don’t Have a Grill

If you don’t have a grill, you can easily prepare the corn and zucchini on the stove-top. Cut the corn kernels off the cob and freeze them for 15 minutes or so. Believe it or not, frozen corn is easier to sear on the stovetop than unfrozen corn.

Coat the bottom of a large, sturdy relatively stick-free (can use cast iron) pan with a little olive oil. Heat the pan on high heat. When the pan is hot, add the frozen corn kernels to the pan and spread them out in an even layer. Don’t stir them that much, just let them cook, stirring occasionally, until they start to toast. When they get a little browned, remove them from the pan to a bowl.

Lay the zucchini pieces on the pan and brown on both sides, do not over cook, remove from pan.

The bell pepper does not need to be cooked for this recipe; you can simply seed it and chop it fine. If you would like to roast the bell pepper, you can put it under a broiler for several minutes, turning it until it blackens on all sides. Then place it in a bowl and cover it. Let it steam for several minutes, pull off the blackened bits, remove the seeds, and chop the pepper.

How Far Ahead Can You Make This Salad?

This salad keeps well and can be made a day or two ahead of serving. If it seems dry when you’re ready to serve it, just toss with a little more olive oil and vinegar.

What to Serve with this Salad

This salad is the perfect side dish to serve at backyard barbecues and lazy summer gatherings. Serve it with burgers, grilled steak, or grilled chicken.

Looking for Summer Salads Ideas? Try these!