Grilled Corn Salad
Summer is all about cooking food on the grill and this recipe makes the best summer salad! Grilled Corn Salad is sweet, crisp and fresh, featuring all the flavors of the season. Sweet corn, juicy cherry tomatoes, basil and feta cheese come together to make this bright, fresh salad. Serve it with barbecue chicken or juicy burgers for a satisfying summer meal.
Fresh corn is a staple during summer months and it is so very versatile. When grilled it becomes a great addition to soups, salad and main courses. This recipe for Broccoli Corn Salad is tasty when paired with chicken or fish. And Sheet Pan Shrimp Boil is a delicious way to incorporate sweet corn in a main dish.
Why you’ll love it?
We love this recipe for Grilled Corn Salad because it can be made ahead of time and stored in the refrigerator until ready to serve. Or it can be eaten warm just after cutting the charred corn from the ears.
Whether you serve it warm or cold, it pairs so nicely with other grilled foods, like Hoisin Smoked Chicken and Herb Crusted Grilled Grouper. Are you ready to light that fire and do some grilling?
Key Ingredients
SWEET CORN– It is plentiful in most grocery stores and farmer’s markets now. Make sure to inspect each ear for freshness. Kernels should burst when pressed with a fingernail. You want corn that is juicy and free of insect or worm damage.
CHERRY TOMATOES– These are also growing in your garden now or can be found at the super market. They are sweet, juicy and so flavorful when added to fresh salads in the summer. Cut them in half before adding them to this salad.
HERBS– Fresh basil is used in this recipe. If you have an herb garden, pick several leaves and thinly slice them. They lend an earthy, fresh flavor. Chives are also used and add a mild onion flavor.
FETA CHEESE– The sharp flavor of the feta balances the sweetness of the corn and tomatoes. Add the crumbled cheese to the salad just before you are ready to serve it.
How to make Grilled Corn Salad
- Heat your outdoor grill to 350 degrees Fahrenheit. Prepare the corn by removing the husks and the silk.
- Brush the corn with Herbed Butter. It is easy to make and adds flavor to the corn while cooking.
- Place the ears of corn on the grill and cook for 3-4 minutes per side, turning as needed until corn is charred and cooked through. Allow to cool for 5 minutes, so the corn is easier to handle.
- Add the olive oil, lemon juice, salt and pepper to a large bowl and whisk until thick and blended. Cut the corn from the cob and add the remaining ingredients, except the feta cheese, to the bowl. Stir gently to coat the salad with dressing.
- Cover and refrigerate the salad until ready to serve. Before serving add the feta cheese and mix to combine. Salt and pepper the salad to taste. Recipe makes 8 servings.
Variations to Grilled Corn Salad
- CORN– The obvious substitution in this salad is frozen or canned corn instead of fresh corn. You won’t be able to grill the corn on the ears, but you can put it on foil and cook it on the grill for a slightly smoky flavor. Be sure to drain excess liquid from canned corn before putting it on the grill.
- CHEESE– Instead of Feta cheese, you can use Sharp Cheddar, Blue Cheese or Gorgonzola. These all have a distinct flavor that will contrast to the sweet flavors of the corn and tomatoes.
- TOMATOES– Not a fan of cherry tomatoes? This dish is also delicious when made with sweet red peppers. These can also be grilled prior to adding them to the salad.
- MEXICAN FLAVORS– Add cilantro, sliced black olives, Cotija cheese, and a pinch of chili powder to make a Mexican version of this yummy corn salad.
- BACON– Turn it into BLT Corn Salad by adding crumbled bacon and chopped lettuce to the recipe. Serve it with grilled chicken breast for a truly delicious meal.
- PASTA– On a few occasions, I’ve added 2 cups of cooked pasta to turn this dish into a bright, summery pasta salad. Rotini, Penne, and elbow macaroni are all good choices of pasta. When doing this, double the amount of dressing used in the salad.
I’d love to hear about all the variations you try when making this salad. Sweet corn is so versatile and gives you a great base for this tasty Grilled Corn Salad. Leave me a comment below with your choice of favorite additions and substitutions.
More of the Best Summer Salads
- Classic Potato Salad
- Basil Pesto Pasta Salad
- Cucumber Caprese Salad
- BLT Pasta Salad
- Broccoli Corn Salad
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Grilled Corn Salad
Ingredients
- 4 ears sweet corn
- 2 tablespoons herbed butter, softened
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1 tablespoon chives, chopped
- 8 leaves basil, sliced thin
Dressing:
- 4 tablespoons olive oil
- 1/2 medium lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat your outdoor grill to 350 degrees Fahrenheit. Prepare the corn by removing the husks and the silk.
- Brush the corn with Herbed Butter. It is easy to make and adds flavor to the corn while cooking.
- Place the ears of corn on the grill and cook for 3-4 minutes per side, turning as needed until corn is charred and cooked through. Allow to cool for 5 minutes, so the corn is easier to handle.
- Add the olive oil, lemon juice, salt and pepper to a large bowl and whisk until thick and blended. Cut the corn from the cob and add the remaining ingredients, except the feta cheese, to the bowl. Stir gently to coat the salad with dressing.
- Cover and refrigerate the salad until ready to serve. Before serving add the feta cheese and mix to combine. Salt and pepper the salad to taste. Recipe makes 8 servings.
Equipment
- 1 outdoor grill, heat to 350 degrees Fahrenheit
- 1 salad bowl
- 1 sharp knife
- 1 large cutting board