Grilled Corn Salad

  • Serves

    serves 12-15

This simple side salad is a great use for leftover corn after a weekend cookout. It can also be served with corn chips, like salsa.


  • 8 cups grilled corn, cut off the cob
  • 2 cups julienned sugar snap peas
  • 1 cup small-dice red onion
  • 1 cup small-dice red bell pepper
  • 14 cup chopped cilantro
  • Juice of 2 lemons
  • 1 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


Step 1

Combine all ingredients in a mixing bowl and let sit for at least 1 hour. Recheck seasoning and serve.

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