Description
Nothing says summer quite like sweet, smoky grilled corn tossed into a fresh and vibrant salad. This easy grilled corn salad is packed with sweet corn, juicy tomatoes and bright flavors that make every bite refreshing and satisfying. Gluten-free and can easily made dairy-free too.
Ingredients
- 2 ears of corn
- 1 cup cherry tomatoes
- 1 red bell pepper
- 1/2 red onion
- 3 tablespoons fresh cilantro
- 3 ounces feta cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lime wedges to serve
Instructions
- Cook Corn: Place the corn ears in a microwave-safe container with a lid. Microwave on high for 90–120 seconds until the kernels are hot and tender. Alternatively, bring a large pot of salted water to a boil, add the corn and cook for 5–7 minutes until tender. Drain and set aside to cool slightly.
- Char Corn: Brush a nonstick skillet with olive oil and heat over high heat. Place the corn ears in the pan and cook for 3–4 minutes, turning occasionally, until the kernels develop golden char marks on all sides. Remove from heat and allow to cool slightly.
- Combine Other Vegetables: Add the halved cherry tomatoes, diced red bell peppers and thinly sliced red onion to a large bowl.
- Cut Kernels: Hold each corn ear upright on a cutting board and carefully slice the kernels off the cob using a sharp knife, cutting downward close to the core.
- Add Kernels to Other Vegetables: Add the corn kernels to the bowl along with the chopped cilantro. Toss to combine.
- Season the Salad: Drizzle with olive oil and fresh lime juice. Season with salt and black pepper and toss well. Serve topped with crumbled feta, extra cilantro and lime wedges on the side.
Notes
Corn: I used fresh corn, but you may also use canned corn for convenience and skip the step in boiling the corn. In that case, make sure to drain the canned corn kernels and pat dry thoroughly before charring as the excess moisture will make the corn steam instead of char.
Cherry Tomatoes: I used cherry tomatoes, but you may also use roma tomatoes if you prefer.
Red Bell Pepper: I like using red bell peppers for the pop of red color. Alternatively, you may use green bell peppers if you prefer.
Red Onion: I used red onion, but yellow onion or white onion will work too.
Cilantro: Fresh cilantro adds a beautiful flavor and a gorgeous pop of bright green to this summer corn salad. Alternatively, if you’re not a fan of the taste of cilantro, go ahead and use fresh chopped parsley instead.
Feta Cheese: I used regular feta cheese (which is made from sheep’s milk), but goat cheese will work too. If you are dairy-intolerant or vegan, you may use vegan feta cheese instead.
Olive Oil: I recommend using extra virgin olive oil for the best flavor.
Lime Juice: Make sure to use fresh lime juice for the best flavor.
Storing: This delicious grilled corn salad is best enjoyed fresh. However, if there are any leftovers, you may store them in an airtight container for up to 2 days in the refrigerator.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizers, Salad, Side Dish
- Method: Grilling
