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Summer grilled corn salad

 In Gluten Free, Quick and Easy, Recipes, Salads & Starters, Sides, Vegetarian

This smoky grilled corn salad is the perfect easy side dish to bring to a barbecue and makes for an excellent light lunch.

Summer grilled corn salad

This salad. It’s actually hard to put into words how much I love this salad. I’ve professed my love of sweetcorn many times before but there is no better way to showcase this glorious vegetable than in this smoky grilled corn salad. This also happens to be the salad that I make most often. Need to take something to a braai (barbecue)? Done. Need an easy side dish for a quick weeknight dinner? Sorted. Need a healthy, colourful salad for lunch? Yup, you guessed it. This corn salad recipe works every single time. It’s also one of the recipes I am most asked for when I serve it to friends and family. And it is so easy!

Summer grilled corn salad

I first made this summer corn salad recipe when I had an abundance of grilled corn left over from a braai we had and wanted to use up some other salad bits. I absolutely love the combination of corn and feta cheese and we all know tomato and basil is a match made in heaven so I decided to throw it all together and man, am I glad I did. The charred, smoky corn. The salty, creamy feta cheese. Those juicy tomatoes and that bright, aromatic basil. I mean, are you drooling yet? Dressed simply with olive oil and fresh lemon juice, you won’t go wrong and believe me, you’ll be addicted too!

Summer grilled corn salad

5.0 from 1 reviews
Summer grilled corn salad
Prep time
Cook time
Total time
This smoky grilled corn salad is the perfect easy side dish to bring to a barbecue and makes for an excellent light lunch.
Recipe type: Salad, Vegetarian, Barbecue, Summer, Side dish
Serves: 4-6
  • 6 ears of fresh corn, shucked
  • 2 tablespoons olive oil
for the salad
  • 1 red onion, finely chopped
  • 2-3 cups ripe tomatoes, chopped
  • 1 cup crumbled feta cheese
  • 1 cup fresh basil, chopped
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • salt & pepper to taste
  1. Cook the corn in a pot of boiling water for 10 minutes.
  2. Drain then brush with olive oil and grill in a hot griddle pan (or over hot coals).
  3. Remove and allow to cool for 10 minutes then slice the kernels off the cobs.
  4. Combine the grilled corn kernels with the remaining salad ingredients.
  5. Dress with olive oil, lemon juice, salt and pepper and mix to combine.
This salad lasts well and can be made up to 4 hours ahead. Dress just before serving.

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Showing 12 comments
  • Laura | Tutti Dolci

    Bring on summer! This is so gorgeous, the perfect salad for all of summer’s bounty! 🙂

  • Reply

    This is my favorite kind of summer salad Alida! I can’t wait for summer corn and tomatoes!

    • Alida Ryder

      Mine too Mary Ann! There’s nothing quite like summer produce, is there?

  • Milena |

    Love this salad. Fresh corn stands way up there on my list of favorites and I love it when it is charred. And with feta and tomatoes? Sign me up for this one.

    • Alida Ryder

      So do I Milena! I could eat charred corn all the time!

  • Julie

    Such a simple and gorgeous salad. Thanks for sharing Alida.

  • Naomi

    I once had a similar salad at a barbecue and seeing your recipe now, I’m totally craving it. Definitely adding it to my summer recipe list!

  • Barbara

    Yum! I’m making it this weekend!

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