Summer Grilled Corn Salad Recipe with Feta

This summer grilled corn salad with feta is bursting with fresh seasonal flavors—smoky-sweet corn, crisp cucumbers, juicy tomatoes, and fragrant herbs. All tossed in a zesty lemon-lime feta dressing, it’s light, vibrant, and incredibly satisfying. Got extra grilled corn from yesterday’s BBQ? This is the perfect way to turn it into something fresh and delicious!

Grilled Corn Salad Ingredients

• Grilled Corn: Imparts a smoky and sweet flavor, enhanced by the grilling process, with a satisfying crunch and a hint of caramelization.
• Persian Cucumbers: A refreshing and crisp texture is complemented by a mild, slightly sweet taste.
• Cherry Tomatoes: Burst with juicy sweetness, providing a vibrant and colorful addition to the salad.
• Green Onions or Chives: Introduce a mild oniony flavor, adding depth and freshness to each bite.
• Red Onion: Contributes a sharp and pungent kick, balancing the corn’s and tomatoes’ sweetness.
• Fresh Mint: Infuses a cool and herbaceous aroma, elevating the overall freshness of the salad.
• Fresh Italian Parsley provides a bright and peppery note, enhancing the herbaceous profile of the dish.
• Toasted Pine Nuts (Optional): Add a delightful crunch and nutty flavor, contrasting the other ingredients.
• Feta Cheese: Offers a creamy and salty element, tying all the flavors together for a harmonious balance.
• Salad Dressing (Olive Oil, Sherry Wine Vinegar, Lime Juice, Honey, Black Pepper): Creates a tangy and sweet vinaigrette that complements the ingredients, tying the salad together with a burst of flavor.

How to Grill The Corn 

For the best-grilled corn, place it on a hot BBQ for about 15 to 20 minutes. Rotate the corn for 7-10 minutes to roast each side evenly. The flames from the grill will give the corn a golden-brown color, and you can taste the charred flavor. ( see my tip on How to Remove Grilled Corn Kernels.) 

If you don’t have a BBQ grill, roast the corn in the oven. Just wrap them tightly in tin foil and brush them with butter. The butter makes the corn soft, rich, and creamy.  Roast the corn in a preheated oven at 425 for about 20 minutes. Make sure to rotate the corn once to cook it evenly.

Can I Use Canned Corn?

Corn is the main ingredient in this salad, so it is best to use corn on the cob, but you can also use canned corn. If you use canned corn, the salad will be sweeter, and the corn kernels won’t be as plump and fresh, but it is a good alternative if you are short on time. 

You can also roast the canned corn by heating it on a stove. First, drain a can of corn and add it to a frying pan with some oil. Once the corn kernels turn brown, they can be used in the salad! Canned corn cuts out much of the preparation time, but is worth using fresh corn.

What to Serve With This Grilled Corn Salad?

This vibrant grilled corn salad offers endless possibilities for pairing and complementing various dishes, making it a versatile addition to any meal or gathering. Its light and refreshing flavors perfectly complement main dishes like juicy kofta, succulent BBQ baby ribs, or grilled Sea Bass, enhancing the overall dining experience.

For larger gatherings, consider serving this grilled corn salad alongside other enticing salads, such as a refreshing watermelon salad, which adds a delightful burst of sweetness to the spread. Additionally, grilled zucchini and asparagus can be excellent side dishes to accompany the salad, providing a variety of textures and flavors that cater to different taste preferences.