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.
This salad. It’s actually hard to put into words how much I love this corn 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 easy 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!
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.
How to make easy corn salad
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! If you don’t have leftover grilled corn, you could just grill a few ears of corn in a griddle pan. Alternatively you could toast frozen corn in a hot pan to achieve a similar result. As far as the remaining ingredients go, feel free to use your creativity and add whatever you want.
Use a variety of tomatoes and basil, exchange the red onion for spring (green) onion or chives and you could use cotija cheese instead of the feta for a Mexican twist.
When I make it lately, I always make more than double the usual quantity because first of all, this salad is always the first to go and second, this fresh corn salad is absolutely perfect the next day and I could eat it every single day for lunch. Yes it’s delicious but it’s also really good for you. Full of fiber and nutrients, vegetarian and gluten free. What more could you want?
- 6 ears of fresh corn shucked
- 2 tablespoons olive oil
- 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.