Welcome to the ultimate celebration of late summer’s bounty with this vibrant and utterly delicious Grilled Corn and Feta Salad. As the days begin to shorten and a hint of autumn approaches, there’s no better way to savor the last of the season’s fresh produce than with a dish that bursts with color, flavor, and incredible textures. This salad isn’t just a side dish; it’s robust enough to stand proudly as a main course, offering a perfect blend of sweet, salty, and savory notes. Prepare to be amazed by how quick and easy it is to assemble, making it an ideal choice for busy weeknights or relaxed weekend gatherings. It’s the quintessential recipe for truly enjoying this beautiful time of year!
As September arrives, it’s hard to believe how swiftly summer has flown by! It feels like just yesterday we were basking in the warmth of July and enjoying refreshing dips in local lakes. But before we fully transition into the new season and bid farewell to summer for another year, I’m thrilled to share a truly spectacular recipe that captures the essence of these fleeting warm days: a Grilled Corn and Feta Salad that’s guaranteed to become a new favorite.
Discover the Delight of Grilled Corn and Feta Salad
Can you believe it’s been over a year since I last posted a salad recipe? My Easy Greek Salad made its debut last July, and since then, salads have somewhat taken a backseat on the blog. I’m excited to change that, and today’s recipe for this incredible Grilled Corn and Feta Salad feels like the perfect reintroduction to the world of fresh, vibrant bowls!
With sweetcorn now gloriously in season, and my absolute passion for cooking with it, I couldn’t wait to share this exceptionally delicious and incredibly simple recipe. It draws inspiration from one of my all-time favorite food blogs, Half Baked Harvest, and I’ve adapted it to bring you a salad that’s both comforting and exciting.
Why This Grilled Corn Salad Will Be Your New Go-To
This grilled corn salad is a true chameleon in the kitchen. It effortlessly shines as a winning side dish, complementing everything from grilled meats to light pasta. Yet, it’s equally satisfying and delicious when served as a standalone main course, perhaps accompanied by some crusty artisan bread for dipping or a cheeky portion of golden fries (because, let’s be honest, there’s no such thing as too many carbs, right?). The secret to its undeniable appeal lies in the thoughtful selection of different vegetables, each contributing unique flavors and textures. The natural sweetness of the grilled corn perfectly balances the salty tang of the feta cheese, creating a harmonious and addictive combination that will have you coming back for more.
Beyond its incredible taste, this salad is a feast for the eyes. The medley of colors from ripe tomatoes, fresh basil, vibrant corn, and creamy avocado makes it a stunning addition to any table. It’s also a fantastic way to boost your vegetable intake, packed with fiber, vitamins, and healthy fats. Whether you’re hosting a backyard barbecue, looking for a light lunch, or need an impressive potluck dish, this grilled corn and feta salad ticks all the boxes.
Key Ingredients for the Perfect Grilled Corn and Feta Salad
Creating an exceptional grilled corn salad starts with choosing the freshest, highest quality ingredients. While the core components are essential, there’s also plenty of room for personalization based on what you love and what’s available. Here’s a detailed look at what you’ll need to bring this masterpiece to life:
- Sweet Corn: The star of the show! You’ll need a couple of medium cobs or ears of corn. Fresh corn on the cob is ideal, especially when in season, offering a burst of natural sweetness and a satisfying crunch. The grilling process caramelizes the sugars, intensifying its flavor and adding a smoky depth.
- Feta Cheese: Approximately 150g of good quality, cubed feta cheese is a must. Opt for feta made from sheep or goat’s milk for an authentic, creamy, and salty flavor that beautifully complements the sweet corn. Avoid pre-crumbled feta, as it often lacks the same richness and texture.
- Tomatoes: Since tomatoes are still wonderfully in season, I recommend using a mix of juicy baby tomatoes. Halving them releases their natural juices and adds a delightful pop of acidity and color. Cherry, grape, or even small heirloom tomatoes would work wonderfully here.
- Cucumber: A large, refreshing cucumber, cubed, provides a cool, crisp counterpoint to the richer flavors. English or Persian cucumbers are great choices as they tend to have fewer seeds and thinner skins.
- Chickpeas: One can of drained chickpeas (about 240g drained weight) adds a fantastic source of plant-based protein and fiber, making the salad more filling and substantial. Their soft, slightly nutty texture is a welcome addition.
- Avocado: A large, perfectly ripe avocado, cubed, contributes a luxurious creaminess and healthy fats. Its smooth texture and mild flavor tie all the components together.
- Fresh Basil: About 25g of fresh basil, roughly chopped, infuses the salad with its aromatic, sweet, and peppery notes. It’s a non-negotiable for that authentic summer garden taste.
- Green Olives: A handful of green olives, about 30g, offer a briny, salty punch that enhances the savory elements of the salad. Feel free to use Kalamata olives if you prefer a different flavor profile.
The dressing for this grilled corn salad is what truly elevates it, tying all the fresh components together with a light, zesty, and subtly spicy kick. It’s made with a balanced mixture of:
- Extra Virgin Olive Oil: The base of any good vinaigrette, providing richness and a smooth texture.
- Shallot: Finely chopped, a shallot adds a delicate, sweet onion flavor without being overpowering. Gently cooking it in the olive oil brings out its best qualities.
- Lemon Juice: Freshly squeezed lemon juice brightens the entire salad with its vibrant acidity.
- Honey: A touch of honey balances the acidity and spiciness, adding a subtle sweetness that harmonizes with the corn.
- Red Wine Vinegar: Contributes a classic tang and depth to the dressing.
- Dried Chili Flakes: For a gentle warmth and a hint of spice, easily adjustable to your preference.
How to Make Grilled Corn and Feta Salad: A Step-by-Step Guide
Preparing this grilled corn and feta salad is surprisingly straightforward, allowing you to focus on enjoying the fresh flavors. Follow these simple steps for a perfect result:
- Grill the Corn: First, prepare your sweet corn. There are several fantastic methods for grilling corn to perfection:
- Griddle Pan: This is my preferred method for its speed and convenience. Ensure your griddle pan is super hot before carefully placing the corn cobs on it. Grill for about 10 minutes, turning them frequently to ensure even cooking and beautiful char marks on all sides. You want the kernels to be tender-crisp with some smoky sweetness.
- BBQ/Outdoor Grill: For an authentic smoky flavor, preheat your outdoor grill to medium-high. Place the corn directly on the grates, turning every few minutes until lightly charred and cooked through, about 8-12 minutes.
- Oven Broiler: If you don’t have a grill or griddle, you can use your oven’s broiler. Place corn on a baking sheet and broil for 5-7 minutes, turning frequently, until kernels are slightly blackened.
Once grilled, remove the corn from the heat and allow it to cool slightly so it’s easier to handle. Using a sharp knife, carefully cut the kernels off the cob into a large mixing bowl. Stand the corn upright on its flat end and slice downwards, rotating the cob until all kernels are removed.
- Assemble the Salad: Into the same large bowl with the grilled corn kernels, add all the other prepared salad ingredients: the drained chickpeas, halved baby tomatoes, cubed cucumber, green olives, cubed avocado, and roughly chopped fresh basil.
- Prepare the Dressing: In a small saucepan, gently heat the extra virgin olive oil over low heat. Add the finely chopped shallot and sauté for a couple of minutes, stirring constantly to prevent it from burning. You want the shallot to soften and release its aromatic oils. Once cooked, set the pan aside and allow the shallot-infused oil to cool down a bit. While it cools, combine the rest of the dressing ingredients – lemon juice, honey, red wine vinegar, and dried chili flakes – in a small jug or bowl. Once the shallot oil has cooled, pour it into the jug with the other dressing ingredients and whisk until everything is well combined and emulsified.
- Combine and Serve: Pour the prepared dressing generously over the salad ingredients in the large bowl. Gently combine everything, ensuring all the vegetables and feta are coated with the flavorful dressing. Serve immediately and enjoy the fresh, vibrant tastes!
Tips for the Best Grilled Corn and Feta Salad
- Choose Fresh Corn: When possible, use fresh corn on the cob. The flavor is unparalleled. If fresh isn’t available, frozen corn (thawed and patted dry) can work, but grilling it might be trickier to get the same char.
- Don’t Overcook the Corn: Grill just until tender and slightly charred. Overcooked corn can become dry and lose its sweetness.
- Ripe Avocado is Key: Ensure your avocado is perfectly ripe – firm but yielding to gentle pressure. An unripe avocado won’t be creamy, and an overripe one will be mushy.
- Chill if Desired: While delicious immediately, allowing the salad to chill in the refrigerator for 20-30 minutes can help the flavors meld even further.
- Make Ahead (with caution): You can prepare the grilled corn and chop most of the vegetables ahead of time. Keep the avocado separate and add it just before serving to prevent browning. Store the dressing separately and toss just before eating for the freshest taste.
Variations and Serving Suggestions
This grilled corn and feta salad is incredibly versatile. Here are a few ideas to customize it:
- Add Protein: For a heartier meal, toss in grilled chicken, shrimp, or a can of drained tuna.
- Spice It Up: Increase the dried chili flakes for more heat, or add a finely diced jalapeño.
- Different Herbs: Cilantro or parsley would also be delicious alternatives or additions to the basil.
- Additional Vegetables: Bell peppers (especially grilled), red onion, or black beans would make great additions.
- Cheese Alternatives: If feta isn’t your preference, try cotija cheese for a Mexican twist, or a fresh mozzarella for a milder flavor.
- Serving Ideas: Serve as a side with BBQ ribs, grilled salmon, or chicken tacos. It also makes a fantastic light lunch on its own, or as a topping for grain bowls.
As always, thank you for stopping by and reading today’s post! I truly hope you will enjoy this delicious Grilled Corn and Feta Salad as much as I do. Your feedback means the world to me, so please feel free to leave a comment and a rating below – I would absolutely love to hear from you!
You can also follow my culinary adventures and daily inspirations on my Instagram, Facebook, or Pinterest. I love seeing your creations inspired by my recipes!
Have a wonderful week ahead, and talk soon!
A.
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Grilled Corn and Feta Salad
Ingredients
- 2 medium sweet corns
- 1 can chickpeas 240g drained weight
- 300 g mixed baby tomatoes halved
- 1 large cucumber cubed
- 30 g green olives
- 1 large avocado cubed
- 150 g feta cubed
- 25 g fresh basil roughly chopped
For dressing
- 1 medium shallot finely chopped
- 70 ml extra virgin olive oil
- 2 tablespoon lemon juice
- 2 teaspoon honey
- 2 tablespoon red wine vinegar
- 1 teaspoon dried chilli flakes
Instructions
- Heat a large griddle pan until very hot, then place the corn cobs in the pan. Grill for about 10 minutes, turning frequently to ensure even charring and cooking. Once grilled, remove the corn from the pan. Using a sharp knife, carefully cut the kernels downwards, as close to the base of the cob as possible. Rotate the ear of corn and repeat the cut until all the kernels have been removed.
- Place all the prepared salad ingredients (grilled corn kernels, chickpeas, tomatoes, cucumber, green olives, avocado, and fresh basil) into a large bowl and gently mix to combine.
- To make the dressing, gently fry the finely chopped shallot in the extra virgin olive oil in a small pan for a couple of minutes. Stir constantly to prevent burning and allow the shallot to soften and release its flavor. Set it aside to cool slightly. In a small jug or bowl, combine the lemon juice, honey, red wine vinegar, and dried chili flakes. Pour the cooled olive oil with shallot into this mixture and whisk until well combined.
- Drizzle the prepared dressing over the salad ingredients in the large bowl. Toss gently to ensure all components are evenly coated. Serve immediately and enjoy this fresh and vibrant grilled corn and feta salad!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe, but please note that I haven’t tested using this method.
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