Grilled Corn Salad with Basil and Chives

June 15, 2012

This Grilled Corn Salad is a sweet and buttery, simple summer salad made on the grill and served with a touch of peppery basil and oniony chives. 

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I was catching up on the latest issue of Martha Stewart’s Everyday Food magazine yesterday afternoon.  While I was flipping through the magazine, I found a recipe for grilled corn on the cob with chives.  I was planning on throwing hot dogs on the grill for dinner and was debating between side dishes to make.  Did I want to have corn on the cob or did I want to have a salad?  But then I was like, “What if I made both?”

So I took inspiration from the corn on the cob recipe I found in my magazine and turned it into a grilled corn salad. Since we have a lot of fresh basil and chives growing in the backyard right now, I decided to throw some of our fresh herbs into the salad as well.

This time of year, sweet New Jersey corn is just beginning to show up in stores and farmer’s markets.  While it’s at peak sweetness in July, it’s still a treat as we inch our way into summer.  And one of my favorite ways to cook it is right on the grill!

Grilled Corn Salad with Basil and Chives

This grilled corn salad is made with just a handful of ingredients and is ready in minutes!  Sweet corn gets an added boost from melted butter.  Then, the grilled corn is tossed with fresh basil and chives and a sprinkle of salt and pepper before serving.

Start this salad by husking your ears of corn, removing the corn fibers, and placing each ear on a sheet of foil.  Then, add a tablespoon of butter to each ear of corn and wrap them up tightly.

Heat the grill to medium-high heat and place each ear of corn onto the grill.  The corn will be tender and sweet after about 10 minutes.  Carefully remove the corn from the grill and open the foil packets.

Once the corn is cool enough to touch, carefully cut the corn off of the cob and add it to a bowl.  Then, you can add the chopped basil and chives to the bowl.

Season the salad with salt and pepper, give it a toss, and serve immediately.  If desired, you can add an extra sprinkle of chopped basil and chives on top.

Grilled Corn Salad with Basil and Chives

Grilled Corn Salad with Basil and Chives


  • 3-4 ears of corn, husked
  • 4 tbsp. unsalted butter, divided
  • 1/4 cup fresh chives, chopped
  • 1/4 cup fresh basil, chopped
  • Salt and pepper, to taste


  1. Place each ear of corn onto a sheet of foil. 
  2. Spread a tablespoon of butter onto each ear of corn and wrap it up to make a tight foil packet.  packet. 
  3. Heat the grill on medium-high heat and grill the corn for 8-10 minutes, turning halfway. 
  4. Remove the corn from the grill and allow to cool slightly. Then, carefully cut the corn off of the cob and place into a bowl.
  5. Toss the corn, basil, and chives together. Season with salt and pepper.
  6. Serve with an extra sprinkle of fresh basil and chives, if desired.
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Serve this salad while it’s still a little warm or let it chill in the fridge before serving.  It’s a fresh and easy summer salad that’s buttery and delicious!

Did you make this Grilled Corn Salad with Basil and Chives recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!


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