Layered Grilled Corn Salad

Total Time

Prep: 25 min. + chilling


10 servings

Updated: Oct. 22, 2022
This has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina
Layered Grilled Corn Salad Recipe photo by Taste of Home


  • 10 medium ears sweet corn, husks removed
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 3/4 teaspoon coarsely ground pepper
  • 3/4 teaspoon crushed red pepper flakes
  • 2 large tomatoes, finely chopped
  • 1 medium red onion, thinly sliced
  • 12 fresh basil leaves, thinly sliced
  • 1 cup zesty Italian salad dressing


  1. Brush corn with oil. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly.
  2. Cut corn from cobs; transfer to a small bowl. Stir in salt, pepper and pepper flakes. In a 2-qt. glass bowl, layer a third of each of the following: corn, tomatoes, onion and basil. Repeat layers twice. Pour dressing over top; refrigerate at least 1 hour.

Nutrition Facts

3/4 cup: 224 calories, 15g fat (2g saturated fat), 0 cholesterol, 656mg sodium, 21g carbohydrate (5g sugars, 3g fiber), 3g protein.