Grilled corn salad with creamy jalapeño dressing
This grilled corn salad is the perfect summer side dish. Sweet, smoky corn, cubes of avocado and feta cheese dressed with creamy jalapeño dressing is a must-try recipe.
We love this corn salad because it is fresh, zesty and even though the dressing is creamy, it’s not laden with mayonnaise or sour cream. It’s also great to make ahead and can easily be scaled up to serve a crowd.
Ingredients needed
- For the salad: Corn, avocado and feta cheese. I used corn on the cob but you can use frozen and thawed corn too. Just toast the corn in a hot pan. Use feta cheese in brine for the most delicious result.
- For the dressing: Fresh jalapeño, avocado, lime juice, chives, cilantro/coriander, olive oil, salt and pepper.
How to make grilled corn salad (summary)
- How to grill corn for salad: Shuck fresh corn on the cob removing as much of the silk as possible. Brush with olive oil and season with salt. Grill over high heat until the corn is golden and a little charred all over. Remove the corn from the heat and allow to cool for 10 minutes. Slice the corn kernels off the cobs and place in a large bowl.
- Make the dressing: Combine all the ingredients in a food processor or blender then blend until smooth. Taste and adjust seasoning if necessary.
- Assemble: Add cubed avocado and crumbled feta to the corn then pour over the dressing. Toss and transfer to a serving bowl, top with fresh cilantro/coriander and finely chopped chillies (optional).
Can I make this ahead?
Yes! The corn can be grilled up to 2 days in advance. The dressing can be made the day in advance and kept in an airtight container in the fridge. Assemble the salad up to an hour before serving to prevent the avocado from browning.
What to serve with corn salad
This salad is a great side dish but will also make an excellent taco filling. We love serving it with grilled chicken or pork with other salads.
Corn salad recipes
Grilled corn salad with creamy jalapeño dressing
Ingredients
- 8 ears fresh corn
- 2 tbsp olive oil
- 2 Avocados cubed
- 1 cup feta cheese crumbled
For the dressing
- ½ avocado
- 3 tbsp fresh chives
- 2 tbsp fresh cilantro/coriander
- 1 jalapeno chilli
- 1-2 tbsp lime juice
- 2-3 tbsp water
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Shuck fresh corn on the cob removing as much of the silk as possible.
- Brush with olive oil and season with salt.
- Grill over high heat until the corn is golden and a little charred all over.
- Remove the corn from the heat and allow to cool for 10 minutes.
- Slice the corn kernels off the cobs and place in a large bowl.
- Make the dressing: Combine the avocado, chopped jalapeño, fresh herbs, lime juice, water, olive oil, salt and pepper in a food processor or blender then blend until smooth.
- Taste and adjust seasoning if necessary.
- Assemble: Add cubed avocado and crumbled feta to the corn then pour over the dressing.
- Toss and transfer to a serving bowl, top with fresh cilantro/coriander and finely chopped chillies (optional).
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