Summer Grilled Corn Salad with Feta Cheese
This summer grilled corn salad with Feta cheese includes the best of what summer vegetables have to offer. The fresh vegetables in this salad include corn, cucumber, tomatoes, mint, and parsley. These ingredients come together and are marinated in a zesty lemon-lime feta cheese dressing for the most delicious summer grilled corn salad.
The smoky-sweet roasted corn is the absolute star of this salad. It gives the salad a vibrant taste while making it crunchy and refreshing. Sweet corn is in season during the summer, so it is the perfect time to make a corn salad!
The last time I made this salad was for my daughter’s birthday, and it was definitely a crowd-pleaser! Be sure to make a large bowl because it will for sure be a big hit. This summer grilled corn salad can be served as a refreshing appetizer to a meat-heavy meal or even as a meal of its own. The salad should be served cold so after making the salad, let it sit in the fridge for at least half an hour before serving. This will also let all the goodness of flavors come together.
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 about 7-10 minutes so that each side is evenly roasted. The flames from the grill will give the corn a golden-brown color, and you will be able to taste the charred flavor.
If you don’t have a BBQ grill, you can also roast the corn in the oven. Just wrap them tightly in tin foil and brush them with a bit of 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 also rotate the corn once so that it is evenly cooked.
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 start to turn brown, they are ready to be used in the salad! Using canned corn cuts out much of the preparation time, but it is worth using fresh corn.
|8 ears of corn (grilled on bbq or oven-roasted have been cooldown)|
|2 medium-size Persian cucumbers (diced small or half English cucumber diced)|
|15 cherry tomatoes (cut in half)|
|2 stalks green onions or chives (chopped)|
|½ red onion (diced small)|
|1 cup fresh mint (chopped)|
|½ cup fresh Italian parsley (chopped)|
|¼ cup toasted pine nuts (optional)|
|3 oz feta cheese|
For the salad dressing:
|½ cup olive oil|
|¼ cup red wine vinegar|
|Juice of one lime|
|1 teaspoon honey|
|½ teaspoon black pepper|