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.
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
Servings 6
Calories 214kcal
Author Alida Ryder


  • 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