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Layered Grilled Corn Salad

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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    10 servings


  • 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


  • Brush corn with oil. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly.
  • 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.

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  • 4birds
    Aug 31, 2014

    I didn't grill the corn, just cooked my usual way--start in cold water and bring to a boil for a minute or so and it's done. Don't over cook. I took the seeds out of the fresh tomatoes from my garden and used a couple extra. Chopped the onion and used more fresh basil than called for. Used Good Seasons Italian dressing. It's a wonderful salad and I will make again and again when corn and tomatoes are fresh from the garden. Family thought it was great.

  • rinshin
    Jun 21, 2014

    Wonderful salad! Perfect when your garden is flourishing with tomatoes. I browned the frozen corn in the skillet instead of grilling fresh corn for ease and that worked great. I will be repeating this recipe again. Thanks for sharing.