Grilled Corn Broccoli Salad

5 from 2 votes

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With white balsamic vinaigrette, pecorino cheese, parsley and scallions, this grilled corn broccoli salad is an easy vegetarian summer side dish.

Grilled Corn Broccoli Salad

When I heat up the grill, I like to make the most of every square inch of those grates.

That means I always end up with leftovers. I have a gas grill, so preheating and setup is super easy.

And I make sure to take advantage of that!

During the warm months, one of my favorite places is at the grill on our back deck.

Grilled Corn Broccoli Salad

How To Make the Most of Grilled Vegetables

Grilled veggies are fantastic leftovers that you can work into multiple meals.

That’s why I store extra grilled vegetables in containers in the fridge and then add them to salads and grains throughout the week.

This weekend was all about using up my veggie surplus on the grill, but I didn’t want to save everything for later.

Often times I end up with extra vegetables that I am not saving for a specific recipe.

Weekends are when I use up that surplus on the grill. Often times I discover combinations I end up absolutely loving. That’s how this grilled corn broccoli salad came together the first time.

As I cooked 4 ears of corn alongside sliced broccoli until they had grill marks, I thought why not put them together in a grilled corn broccoli salad. And I’ve been making it ever since.

Grilled Corn Salad with Broccoli

This Isn’t A Classic Broccoli Salad

Besides grilling the broccoli and including corn, this recipe is far from a traditional broccoli salad.

Rather than a creamy dressing, I toss it in a light vinaigrette.

And I rely on the broccoli and corn for crunch instead of sunflower seeds.

The Ingredients

This is what you need for a healthy broccoli salad:

  • Broccoli
  • Corn
  • Olive oil
  • Scalions
  • Parsley
  • Pecorino cheese
  • Salt and peper

And these are the vinaigrette ingredients:

  • White balsamic vinegar
  • Olive oil
  • Salt and pepper
Grilled corn and broccoli on a plate

How To Grill Broccoli

You may never have grilled broccoli before. It’s not something that comes to mind when you’re thinking about grilled vegetarian meals.

With any grilled broccoli recipe, it’s important to cut the head into slices rather than the usual florets.

I trim the stem leaving it about 2 inches long. Then I cut it into 1/4-inch thick slices.

Keeping some of the stem reduces the amount of smaller florets that can fall in between the grates. 

Anytime I cook broccoli on the grill not every floret makes it, but it’s no big deal.

No matter what you do, you will end up with some smaller pieces. But hopefully cutting the broccoli this way will reduce the number you end up losing.

Broccoli grills very quickly. It only needs a couple minutes per side. You want to keep some of its bite.

Combine the corn kernels, broccoli, scallions, parsley and pecorino in a bowl

How To Make A Grilled Corn Broccoli Salad

First, I preheat the grill. Then while I’m waiting for it to warm up, I make the vinaigrette that’s very simple to whisk together.

It’s just a mix of white balsamic vinegar, olive oil, salt and pepper.

Next, it is on to the grill. I toss the broccoli and corn in olive oil. Since the corn takes a little longer to cook, I start with that and then grill the broccoli. 

I toss the broccoli and corn with olive oil and grill them until they have some char at the edges.Once they cool off, I sliced the kernels from the corn and trim the larger stems from the broccoli while breaking it into small florets.

Then in a large bowl I combine the corn and broccoli and stir in sliced scallions for something oniony along with chopped parsley and shaved Pecorino cheese.

Finally, I drizzle the balsamic vinaigrette into the salad.

Serving The Salad (Side Dish)

What I love about this salad is that it’s a side dish, too. You can serve it with a grilled protein main dish.

Or you can stretch the corn broccoli salad into a vegetarian main by adding greens or grains or both. That’s how I love eating leftovers–if I have any.

Try One Of These Other Grilled Broccoli Recipes

Grilled Dukkah Broccoli

Grilled Rainbow Veggie Pizza

Or These Grilled Corn Recipes

Grilled Corn Couscous

Grilled Corn and Avocado with Cilantro Pesto

Grilled Corn Poblano Salad

Grilled Corn Mushroom PIzza

Grilled Apricot and Corn Harissa Couscous

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Grilled Corn Broccoli Salad

5 from 2 votes
By Paige Adams
Prep: 10 minutes
Cook: 9 minutes
Total: 19 minutes
Servings: 4
With white balsamic vinaigrette, pecorino cheese, parsley and scallions, this grilled corn broccoli salad is an easy vegetarian summer side dish.


For vinaigrette

  • 2 tablespoons white balsamic vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For salad

  • 2 bunches broccoli
  • 4 ears corn
  • 1 tablespoon olive oil
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped parsley
  • 1 ounce shaved Pecorino cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  • Preheat a gas or charcoal grill on high heat.
  • For the vinaigrette, whisk together the white balsamic vinegar, olive oil, salt and pepper in a small bowl and set aside.
  • Trim the stem of the broccoli head, so it is 2-inches long. Cut into 1/4-inch thick slices.
  • Toss the broccoli and corn with 1 tablespoon olive oil. Grill the corn until it is lightly charred, about 5-7 minutes.
  • Grill the broccoli about 2 minutes per side letting it get slightly charred on the edges.
  • When the corn and broccoli are cool enough to handle, slice the kernels off the cobs. Trim the larger stems from the broccoli and cut into small florets.
  • Combine the corn and broccoli in a large bowl. Fold in the scallions, parsley, Pecorino, salt and pepper. Drizzle the vinaigrette over the salad before serving.


Calories: 317kcal | Carbohydrates: 29g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 588mg | Potassium: 764mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1290IU | Vitamin C: 144mg | Calcium: 158mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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Recipe Rating


  1. 5 stars
    This is an excellent recipe. Everyone loved it! Omit the pecorino cheese and it’s still a tasty dish to serve for vegan guests.