Grilled Corn Salad
This grilled corn salad with fresh tomatoes and basil is the perfect, easy side dish and is a great way to use fresh summer corn.
Ingredients needed
- 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 kernels 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. Other vegetables like red bell pepper and avocado can also be added.
- Fresh basil. Other fresh herbs like fresh cilantro, chives, parsley and oregano are all good with corn.
- Feta cheese. Cotija cheese can be substituted.
- Extra-virgin olive oil.
- Lemon juice. Lime juice can be substituted.
- Salt and black pepper.
How to make corn salad
- Grill the corn: Remove the husks and silk from the corn then brush with a little olive oil. Grill in a hot grill pan or outdoor grill until caramelized and golden, approximately 10-15 minutes. Remove from the grill and allow to cool.
- 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 summer corn salad can be made up to a day in advance. Keep it covered in the fridge. Stir in the basil and salad dressing just before serving to prevent it from turning black.
What to serve with corn salad
This corn salad recipe is the perfect summer side dish for all your grill mains. Hawaiian chicken skewers, Easy grilled steak, Greek pork souvlaki and Lemon herb chicken breasts will all be delicious with served with this salad.
Corn recipes
Servings: 6
Calories: 214kcal
Ingredients
- 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
Instructions
- Cook the corn in a pot of boiling water for 10 minutes.
- Drain then brush with olive oil and grill in a hot grill 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.
Notes
This salad lasts well and can be made up to 4 hours ahead. Dress just before serving.
Nutrition
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
Tried this recipe?Let us know how it was!
I made this to go along side a brisket and it was very good! Everyone loved it! I was a little concerned there weren’t more ingredients in the dressing to spice it up but the veggies and basil speak for themselves. Very good…. will make again!
So happy you loved it.
Did this one last night and was very popular with all the guests. It was delicious. Thanks for sharing.
That’s great to hear. It’s always a hit!
Made this with a Braai tonight, there’s nothing yummier than a combo of flavors with basil. I was thinking of adding maybe some honey in or perhaps sweet chilli..?
It’s the perfect braai side. If you wanted extra sweetness, you could definitely add honey or sweet chili. 🙂
Does He corn really need to boil for 10 minutes? Seems too long.
You can definitely boil it for less, I like to make sure the corn is cooked through so it is at its most sweet and juiciest.
Bring on summer! This is so gorgeous, the perfect salad for all of summer’s bounty! 🙂
Thanks so much Laura!
This is my favorite kind of summer salad Alida! I can’t wait for summer corn and tomatoes!
Mine too Mary Ann! There’s nothing quite like summer produce, is there?
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.
So do I Milena! I could eat charred corn all the time!
Such a simple and gorgeous salad. Thanks for sharing Alida.
Thanks Julie! 🙂
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!
Yay! It’s such a winner.
Yum! I’m making it this weekend!
Let me know what you think of it Barbara!