Wholesome Grilled Corn Salad with Tomato, Feta and Herbs (Summer Fresh)

Looking for the perfect summer salad? This wholesome grilled corn salad combines smoky charred corn with juicy tomatoes, tangy feta, and fresh herbs for a vibrant dish that’s ready in just 30 minutes!

Grilled Corn Salad Ingredients

• 6 ears fresh sweet corn, husks removed
• 2 tablespoons olive oil, plus more for grilling
• 2 pints cherry or grape tomatoes, halved
• 8 ounces feta cheese, crumbled
• 1 small red onion, thinly sliced
• 1 large cucumber, seeded and diced
• 1 avocado, diced (optional)
• ¼ cup fresh basil leaves, torn
• ¼ cup fresh mint leaves, torn
• 2 tablespoons fresh parsley, chopped

For the dressing:

• ¼ cup extra virgin olive oil
• 3 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional)

Tools Used to Make Grilled Corn Salad

• Grill or grill pan
• Tongs
• Sharp knife
• Cutting board
• Large mixing bowl
• Small bowl for dressing
• Whisk
• Measuring cups and spoons
• Serving bowl

How to Make Grilled Corn Salad

1. Prepare the grill: Preheat your grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.
2. Grill the corn: Brush each ear of corn with olive oil and place directly on the grill. Cook for 10-12 minutes, turning every 2-3 minutes until kernels are charred in spots and tender. Remove from grill and let cool slightly.
3. Cut the corn: Once cool enough to handle, stand each ear upright on a cutting board and carefully slice off the kernels. Transfer to a large mixing bowl.
4. Make the dressing: In a small bowl, whisk together olive oil, lime juice, honey, minced garlic, Dijon mustard, salt, pepper, and red pepper flakes until well combined.
5. Assemble the salad: Add halved tomatoes, crumbled feta, red onion slices, diced cucumber, and diced avocado (if using) to the bowl with corn kernels.
6. Add herbs and dressing: Gently fold in the torn basil, mint, and chopped parsley. Pour the dressing over the salad and toss gently to combine, being careful not to break up the feta too much.
7. Let flavors meld: For best results, refrigerate for at least 30 minutes (or up to 2 hours) before serving to allow flavors to develop. Toss gently again before serving.

Variations of Grilled Corn Salad

Mexican-Inspired: Add black beans, diced jalapeños, and substitute cotija cheese for feta. Season with ground cumin and use cilantro instead of the herb mix. This creates a perfect topping for tacos or burritos.

Mediterranean Version: Add kalamata olives, roasted red peppers, and artichoke hearts. Use oregano in place of mint and finish with a drizzle of balsamic vinegar.

Protein-Packed: Transform this side dish into a main meal by adding grilled chicken, shrimp, or steak. For a vegetarian option, add chickpeas or quinoa.

Creamy Variation: Mix in 2 tablespoons of Greek yogurt or sour cream to the dressing for a creamier texture that coats the vegetables beautifully.

Roasted Corn Option: If grilling isn’t possible, roast corn kernels in the oven at 425°F for 20 minutes, stirring halfway through, until golden and slightly charred.

Serving Grilled Corn Salad

This vibrant summer salad is incredibly versatile when it comes to serving options. Serve it fresh as a side dish with grilled proteins like chicken, fish, or steak for a complete meal. It’s particularly wonderful alongside burgers or grilled sandwiches at backyard barbecues.

For a light lunch, serve it atop a bed of mixed greens or arugula with a slice of crusty bread on the side. The salad also works wonderfully as a topping for grilled flatbread or as a filling for wraps.

If serving at a potluck or picnic, keep it chilled until ready to serve. The salad holds up well at room temperature for about an hour, making it perfect for outdoor gatherings. Consider providing small cups or bowls for individual servings to make it easier for guests to enjoy.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! In fact, the flavors improve after sitting for a few hours. You can prepare this salad up to 24 hours in advance, but add the herbs, avocado, and feta just before serving to maintain their texture and appearance.

Can I use frozen or canned corn instead of fresh?
While fresh corn provides the best flavor and texture, you can substitute with frozen corn that’s been thawed and pat dry, then charred in a hot skillet with a bit of oil. Canned corn works in a pinch but won’t deliver the same smoky flavor.

How long will leftovers keep?
Stored in an airtight container in the refrigerator, leftovers will keep for up to 3 days. The tomatoes may release more liquid as they sit, so you might want to drain excess liquid before serving again.

Is this salad gluten-free?
Yes, this salad is naturally gluten-free, making it an excellent option for those with gluten sensitivities or celiac disease.

Can I grill the corn ahead of time?
Absolutely! Grilled corn can be refrigerated for up to 3 days. This is a great time-saving tip if you’re already grilling for another meal.

Final Thoughts

This wholesome grilled corn salad captures summer’s bounty in every bite. With its perfect balance of sweet, smoky, and tangy flavors, it’s sure to become your go-to seasonal dish. Try it today and let us know what you think!

More Recipes to Try!

• Authentic Esquites Mexican Street Corn Salad Recipe
• Fresh Spring Salad with Herb Vinaigrette
• Watermelon Cucumber Bites
• Easy Asian Cucumber Salad Recipe
• Vibrant Spring Salad with Lemon Vinaigrette