Recipe courtesy of Melissa Gilbert

Corn and Vidalia Onion Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 6 servings
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4 ears fresh corn, shucked

Cooking spray, for coating the grill

1 large Vidalia onion, cut into 1/2-inch slices 

1 1/4 cups finely chopped fresh cilantro 

1 1/4 cups chopped seeded yellow tomato 

3 tablespoons rice vinegar 

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon red pepper flakes 


  1. Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.
  2. Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups).
  3. Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.
  4. Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.
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