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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

Preparation

1
Use a sharp knife to cut the corn from the ears.
2
Add the grilled corn, diced cucumbers, cherry tomatoes, green onions, red onion, chopped mint, and Italian parsley in a big bowl.
3
For the salad dressing: In a small bowl, whisk together the olive oil, sherry wine vinegar, lime juice, honey, and black pepper. Drizzle the salad dressing and toss it all together.
4
Add the feta cheese and mix it all together. Keep the salad in the fridge for half an hour before serving. When ready to serve, sprinkle the toasted pine nuts.Enjoy!

Recipe Tips & Suggestions

How to Store Grilled Corn Salad With Feta Cheese?

You can keep grilled corn salad in an air-tight container. The salad will last for about 3-4 days as long as it is stored properly. If you want to serve this salad throughout the week, you can also store the vegetables separately from the salad dressing. This prevents the vegetables from wilting or getting soggy.

How to Remove Grilled Corn Kernels

Place the cooled corn on a cutting board to remove the grilled corn from the cob. Take a sharp knife and position it at the base of the corn cob, ensuring it is secure and stable. With a gentle sawing motion, slice downward, allowing the knife to cut through the kernels. Continue rotating the cob and cutting until all the kernels are removed. Be cautious while handling the knife, and maintain a firm grip on the corn to avoid accidents. Once all the kernels are separated, they can be used in your delicious grilled corn salad with feta cheese.