Cooking with Kids: Getting Corny with Grilled Corn Salad

By Heather Wirtz, Publisher of Macaroni Kid Cranston/Kent, RI July 3, 2019

We are always on the lookout for healthy new recipes that are easy to make with kids, and this time of year we're also looking for ways to incorporate vegetables from local farms.

This grilled corn salad is a recipe that hits both those marks. We could say, perhaps, that it is a-maizing! 

As made below, this grilled corn salad is perfect for a large group. It serves 20 people. If you're having a smaller party, or just want to make it for dinner with the family, simply halve it. (Though since it's served cold, this salad also makes great leftovers to take to work or school -- so don't be nervous about making too much!)

Another note: Don't be scared off by the large number of seasonings here! All of these are common ingredients and seasonings that, if you read through the list, you'll realize are most likely already in your pantry and refrigerator.

Grilled corn salad ingredients:

  • 10 ears corn, shucked
  • 2 onions, peeled & cut into thirds, width-wise
  • 2 red peppers, cut in half and seeded
  • 1 green pepper, cut in half and seeded
  • 1 yellow pepper, cut in half and seeded
  • Salt & pepper, to taste
  • Olive oil

Dressing ingredients:

  • Juice of 3 limes
  • ½ cup olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp sugar
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tbsp chili powder
  • 1 cup fresh cilantro, chopped

How to make it:

  1. Preheat grill.
  2. Lightly coat all vegetables with olive oil and season with salt and pepper. 
  3. Grill all vegetables until lightly charred and tender, about 10 minutes. 
  4. Remove vegetables from grill and allow to cool to room temp. 
  5. While the vegetables cool, prepare the dressing by combining all ingredients in a large mixing bowl and whisking well (this is a great job for the kids to help with!)
  6. Chop peppers and onions. Remove kernels from corn by slicing with a knife.
  7. Combine chopped vegetables and corn kernels with dressing and mix well. (Another great job for the kids!)
  8. Cover and refrigerate for at least 2 hours before serving.

This grilled corn salad is easy to pull together and a great opportunity for kids in the kitchen. Just make sure you're ready to entertain them with some corn-y jokes like this one: "What did the baby corn say to the mama corn?"

Wait for it...

"Where's pop corn?"

Author Heather Wirtz is the publisher of Macaroni Kid Cranston/Kent, R.I. Like this recipe? Check out Macaroni Kid EATS!