Summer grilled corn salad

This smoky grilled corn salad with fresh tomatoes and basil is the perfect, easy side dish and is a great way to use fresh summer corn.

Summer grilled corn salad

Ingredients needed

Full recipe + amounts can be found in the recipe card below.

  • Fresh corn on the cob. There’s nothing quite as delicious as fresh, in-season corn. If you can’t find fresh corn, frozen and thawed corn will work just as well. 
  • Red onion. Spring or green onion can be substituted.
  • Tomatoes. Use any ripe tomatoes you can find. All varieties will be delicious but I use cherry tomatoes most often.
  • Fresh basil. 
  • Feta cheese. Cotija cheese can be substituted.
  • Olive oil. 
  • Lemon juice. 
  • Salt and pepper.

Summer grilled corn salad

How to make corn salad

  1. Grill the corn: Brush corn on the cob with a little olive oil and grill until caramelized and golden, approximately 10-15 minutes. Remove from the grill and allow to cool.
  2. Assemble the salad: Holding the corn upright, slice the kernels off the cob with a sharp knife (this is easiest if you set a glass/cup inside a large bowl and place the corn on the glass so that the kernels fall into the bowl). Add the tomatoes, onion, basil and feta to the corn and mix well. Dress with olive oil and lemon juice, season to taste and serve.

Can I make corn salad in advance?

Yes, absolutely. This salad can be made up to a day in advance. Keep it covered in the fridge. Stir in the basil and dressing just before serving to prevent it from turning black.

What to serve with corn salad

  1. Hawaiian chicken skewers
  2. Easy grilled steak
  3. Greek pork souvlaki
  4. Lemon herb chicken breasts

Summer grilled corn salad

Corn recipes

  1. Easy spicy corn salsa
  2. Bacon corn muffins
  3. Cheesy corn cakes with avo salsa
  4. Cheese and corn samosas
Summer grilled corn salad

Summer grilled corn salad

This smoky grilled corn salad is the perfect easy side dish to bring to a barbecue and makes for an excellent light lunch.
4.63 from 74 votes
Print Pin Rate
Course: Barbecue, Salad, Side Dish, Summer, Vegetarian
Cuisine: American
Keyword: Easy salad, gluten free, salad, Summer recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: 214kcal
Author: Alida Ryder
Servings: 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


  • Cook the corn in a pot of boiling water for 10 minutes.
  • Drain then brush with olive oil and grill in a hot griddle pan (or over hot coals).
  • Remove and allow to cool for 10 minutes then slice the kernels off the cobs.
  • Combine the grilled corn kernels with the remaining salad ingredients.
  • 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.


Calories: 214kcal | Carbohydrates: 15g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 283mg | Potassium: 281mg | Fiber: 2g | Sugar: 5g | Vitamin A: 860IU | Vitamin C: 11.6mg | Calcium: 140mg | Iron: 0.7mg