Grilled Corn Salad

Grilled Corn Salad Recipe: Sweet corn, cherry tomatoes, and feta come together in a refreshing summer salad. Make ahead and serve chilled - perfect for BBQs and picnics! Try now!

This refreshing Grilled Corn Salad is the perfect summer side dish, bursting with fresh flavors and vibrant colors. Combining smoky grilled corn with crispy vegetables, tangy feta, and a zesty dressing, this salad is a delightful twist on a classic corn recipe that’s sure to impress at any gathering.

Ready Time

30 mins

Yields

7 servings

Ingredients

  • 1 cup grilled corn kernels (from about 3-4 ears of corn)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, peeled and thinly sliced
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

Preheat your grill to medium-high heat and Grill the corn ears until lightly charred, turning every 2-3 minutes.

Remove the kernels from the cob and set aside.

In a large bowl, combine the grilled corn kernels, cherry tomatoes, cucumber, red bell pepper, and red onion.

In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make the dressing.

Pour the dressing over the corn mixture and toss to combine.

Stir in the crumbled feta cheese and chopped parsley until well combined.

Taste and adjust the seasoning as needed.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled, dividing the salad among 7 plates or bowls.

Notes

For the best results, use fresh corn on the cob and grill it just before making the salad, as it will lose its sweetness quickly.

Cherry tomatoes can be substituted with grape tomatoes, but halve them either way to ensure even distribution of flavor.

Use a mandoline to slice the cucumber thinly and evenly, and don’t peel it if you prefer a bit of crunch.

Red bell pepper adds a sweet and crunchy texture, but you can substitute it with yellow or orange bell pepper for a similar effect.

Red onion can be replaced with yellow or white onion, but be aware that it will change the flavor profile slightly.

Feta cheese can be omitted or replaced with goat cheese or ricotta salata for a different tang.

You can prepare the dressing ahead of time and store it in the fridge for up to 3 days.

To make the salad more substantial, add some cooked chicken, bacon, or black beans.

Keep the salad refrigerated for up to 2 days, giving it a good stir before serving.

Nutrional Value

  • Calories: 220
  • Total Fat: 12g
  • Saturated Fat: 3.5g
  • Cholesterol: 10mg
  • Sodium: 250mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 3g
  • Sugars: 6g
  • Protein: 5g
Grilled Corn Salad
Grilled Corn Salad

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