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.
Table of Contents
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.
How to make corn salad
- 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.
- 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
Corn recipes
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.
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Calories: 214kcal
Servings: 6
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 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.
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