Fresh Grilled Corn Salad with Feta
A quick and easy summer side salad featuring smoky grilled corn, juicy cherry tomatoes, and tangy feta cheese, perfect for backyard barbecues and gatherings.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 ears fresh corn on the cob, husked
- 1 ½ cups cherry tomatoes, halved
- ¾ cup feta cheese, crumbled
- ¼ cup red onion, finely diced
- A handful fresh basil, chopped
- 3 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1 teaspoon honey (optional)
- Salt and black pepper to taste
Instructions
- Preheat your grill or grill pan to medium-high heat (about 400°F).
- Husk the ears of corn and remove all silk. Brush the corn lightly with olive oil.
- Grill the corn, turning every 2-3 minutes, until kernels are tender and charred in spots, about 10-12 minutes.
- Let the corn cool for 5 minutes, then cut the kernels off the cob into a bowl.
- While the corn cools, halve the cherry tomatoes, finely dice the red onion, and chop the basil.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to make the dressing.
- Add the tomatoes, onion, basil, and feta to the bowl with corn. Drizzle the dressing over and gently toss to coat evenly.
- Let the salad sit for 10 minutes at room temperature to allow flavors to meld, or chill briefly if preferred.
Notes
If corn isn’t sweet enough, add a pinch of sugar to the dressing. Letting the salad rest for 10 minutes enhances flavor melding. Use vegan feta or tofu for a dairy-free option. If no grill is available, roast under broiler or sauté, but smoky flavor will be less pronounced.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 180
- Fat: 10
- Carbohydrates: 18
- Fiber: 3
- Protein: 6
Keywords: grilled corn salad, feta, cherry tomatoes, summer side dish, easy salad, barbecue side, fresh herbs