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.
This salad. It’s actually hard to put into words how much I love this corn salad. I’ve professed my love for sweetcorn many times before but there is no better way to showcase this glorious vegetable than in this grilled 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.
This also happens to be the salad that I make most often. Need to take something to a braai (cook out)? 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!
How to make corn salad
Brush corn on the cob with a little olive oil and grill until caramelized and golden. 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 and kept covered in the fridge. Stir in the basil just before serving to prevent it from turning black.
What to serve with corn salad
- Hawaiian chicken skewers
- Easy grilled steak
- Greek pork souvlaki
- Lemon herb chicken breasts
- Peri-peri baked chicken
Summer grilled corn salad
- 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.