Fire up the grill for a Layered Grilled Corn Salad, because you won’t want to miss this flavorful summertime favorite. Optional to add a favorite protein!

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Today’s Layered Grilled Corn Salad is a meal all of its own, but you can enjoy it as a side too.

This is not your average salad, that’s for sure, and it’s quite delicious if you add a protein option like chicken, steak, or shrimp. Or keep it vegetarian with black beans!

Layered Grilled Corn Salad

You may have already tried my Grilled Corn Avocado Salad or this Frito Corn Salad, or even this Grilled Corn Bratwurst Dinner Board, both made with summer corn!

Do it your way

Friends, be not frazzled, frantic or frustrated when it comes time for hosting! Open you doors, keep it simple, and do it your way!

I’ve offered many options for entertaining here on my blog for 13 years now. Some have been dinner parties, some casual get-togethers, and lately I’ve shared a lot of my charcuterie/cheese board ideas. But even these may not be for you!

Summer Corn Salad

Layered Grilled Corn Salad is full of “summer,” and delicious served with my Grilled Chicken Thighs, this watermelon salad, and hot crunchy bread!

After you’ve grilled the corn, cut the veggies and make the dressing.

Layer it in a pretty bowl like this Mexican Shrimp Layered Salad and serve!

Buy trifle bowl

You can buy this Anchor Hocking Monaco Trifle Bowl >> HERE (affiliate link).

How to grill corn

You can toss the corn on the grill bare, but there are other ways to grill corn too.

1. Spray the corn on the cob (husked) with olive oil.
2. Place on a hot grill, turning every couple of minutes until done and charred on the outside, about 4-6 minutes.

If you’re strapped for time, you can skip the grilling altogether, and boil it for 6 minutes.

Another option is to replace the cobs with 3 cups of frozen corn. Thaw before adding to the salad by rinsing under cool water for a few minutes. Drain well.

Serving ideas

Layered Grilled Corn Salad can be served a few different ways. You can place it in the glass serving bowl like I’ve shown here. Or, you can dump it all together in one large bowl.

When it’s time to serve, just toss it together with the dressing. You can also serve the dressing on the side!

See how easy summer hosting is?

Bringing people together

If you do it at your house, choose to do it your way. Whatever that may be.

You can choose to be joyful and generous when hosting. Not comparing yourself to others, but creating your own style.

Hosting for me is spiritual, joyous, and even festive, when I’m connected with the reason why I’m hosting. I’m never doing it for me, even though I enjoy it. I’m bringing people together because our world needs more of it. We need each other. We need to sit and listen and laugh and enjoy one another.

Don’t try to do it perfectly, Friends. Just do a job well-done!

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Get the Recipe:

Layered Grilled Corn Salad

Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Yield: 8
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  • 6 ears corn, husks and silks removed (about 3 cups)
  • Olive oil spray
  • Salt and pepper
  • 1 small green bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 2 cans black beans, rinsed and drained
  • 1 cup dairy-free Parmesan cheese
  • 2 cups lettuce, finely chopped
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, diced (about 1/2 cup)
  • 2 avocados, peeled and cubed (*optional)
  • 1/4 cup cilantro, chopped
  • 1/2 cup basil, chopped
  • Briannas Cilantro Lime Dressing


  • Prepare and preheat your grill to high heat. Spray the corn on the cob and grill for a few minutes on each side until charred and done—a total of around 8 minutes. Lightly salt and pepper.
  • When the corn is cool enough to handle, slice the kernels off the cob and place into a large bowl; put in fridge to cool.
  • Layer all the prepared veggies in a glass bowl (except the avocado).
  • Add avocado before serving. Garnish with fresh basil.
  • Pour dressing over veggies and toss to combine, or serve dressing on the side.
  • Serve immediately. Enjoy!


If you don't have time to grill corn, you can replace it with 4 cups frozen corn. Thaw before adding to the salad by rinsing under cool water for a few minutes. Drain well.
Make your own dressing:
1 Tbsp. white wine vinegar, 2 Tbsp. lime juice, 1/2 Tbsp. honey, 2 Tbsp. avocado oil, 1 tsp., salt, 1 tsp. pepper. Combine vinegar, lime juice, honey, avocado oil, salt, and pepper.
Course: Salad
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