If you’re craving a refreshing burst of summer in every bite, this Grilled Corn Salad Recipe is an absolute must-try. Packed with sweet, smoky corn, juicy grape tomatoes, tangy feta, and fragrant basil, this salad brings together the perfect dance of flavors and textures. It’s effortlessly vibrant, beautifully colorful, and comes together quickly, making it an ideal dish to whip up for family dinners, picnics, or even a spontaneous potluck. Once you make it, you’ll wonder how you ever enjoyed grilled corn without it!
Ingredients You’ll Need
The magic of this Grilled Corn Salad Recipe lies in its simplicity. Each ingredient plays a crucial role in balancing flavor, texture, and color to turn everyday produce into something special. Here’s what you’ll gather to bring this dish to life:
- 6 ears of corn: Fresh corn is key for that natural sweetness and the satisfying char from grilling.
- 2 cups grape tomatoes, cut into thirds or fourths: These add juicy bursts of tangy flavor that brighten the salad.
- ½ medium red onion, diced: Red onion brings a bit of crunch and a mild sharpness.
- 6-7 fresh basil leaves, chopped: Basil infuses the salad with an herby aroma and a sweet, peppery note.
- 1 cup feta crumbles: The salty creaminess of feta perfectly complements the sweetness of the corn.
- 1½ tablespoons extra virgin olive oil: This oil adds luscious richness and helps tie all the flavors together.
- ½ tablespoon white wine vinegar: A splash of acidity that brightens the entire dish.
- ¾ teaspoon salt: Enhances and balances the natural flavors.
- ½ teaspoon black pepper: Adds a gentle kick without overpowering.
How to Make Grilled Corn Salad Recipe
Step 1: Prepare and Grill the Corn
Start by husking the ears of corn and removing the silk. Preheat your grill to medium-high heat. Place the corn directly on the grill grates, turning occasionally to achieve a nice char all around—this is where that irresistible smoky flavor develops. Grill for about 10 to 12 minutes until the kernels are tender and slightly caramelized.
Step 2: Cool and Cut the Corn Off the Cob
Once grilled, let the corn cool enough to handle comfortably. Using a sharp knife, cut the kernels off the cob carefully, trying to keep them intact. These grilled kernels form the hearty, flavorful backbone of your salad.
Step 3: Combine the Fresh Ingredients
In a large mixing bowl, add the grilled corn kernels, grape tomatoes, diced red onion, and chopped basil. These fresh, colorful ingredients contrast beautifully with the smoky corn and create a delightful medley of textures.
Step 4: Add Feta and Toss with Dressing
Sprinkle the feta crumbles over the salad. In a small bowl, whisk together the olive oil, white wine vinegar, salt, and black pepper. Pour this dressing over the salad and toss gently to combine everything evenly. The creamy feta and tangy dressing bring everything to life!
Step 5: Adjust Seasonings and Serve
Give your salad a final taste and adjust with additional salt or pepper if needed. Your Grilled Corn Salad Recipe is now ready to amaze your taste buds.
How to Serve Grilled Corn Salad Recipe
Garnishes
For an extra pop of freshness, consider topping your salad with a few whole basil leaves or a sprinkle of finely chopped chives. A light drizzle of extra virgin olive oil right before serving can also add a beautiful sheen and enhance the flavor.
Side Dishes
This salad pairs wonderfully with grilled chicken, fish, or even juicy burgers, creating a balanced and vibrant meal. It’s also fantastic alongside creamy mashed potatoes or roasted veggies for a vegetarian-friendly plate.
Creative Ways to Present
Serve your Grilled Corn Salad Recipe in a hollowed-out bell pepper or avocado half for a fun presentation. Alternatively, use it as a topping for warm tortillas to create quick grilled corn tacos that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
You can store any leftover grilled corn salad in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a few hours, but keep in mind the salad is best enjoyed fresh to maintain the crispness of the veggies and herbs.
Freezing
This salad is not recommended for freezing because the fresh ingredients — particularly tomatoes and basil — will lose their texture and flavor once thawed.
Reheating
Since this recipe is best served cold or room temperature, reheating is not necessary. If you prefer it warm, briefly heat the grilled corn kernels on the stove before mixing with the cold ingredients, but avoid microwaving the entire salad.
FAQs
Can I use frozen corn for this Grilled Corn Salad Recipe?
Fresh corn is definitely preferable here for that authentic sweet crunch and the ability to grill it for smoky flavor. However, if frozen corn is all you have, thaw it completely and sauté it in a hot pan to bring out some caramelization.
What can I substitute for feta cheese?
If you’re not a fan of feta or need a dairy-free alternative, try using diced avocado for creaminess or a tangy vegan cheese alternative. Goat cheese can also work nicely if you want a similar texture with a different taste.
How do I keep the salad from becoming soggy?
To avoid sogginess, dress the salad just before serving rather than in advance. Also, make sure to pat the tomatoes dry if they are especially juicy.
Can this recipe be made ahead for a party?
You can prepare all the components except for dressing and mixing. Keep everything chilled and combine just before serving for the freshest taste and texture.
Is this salad suitable for meal prep?
Absolutely! Just keep the dressing separate and add it when you’re ready to eat. This keeps the ingredients fresh and vibrant, perfect for quick lunches or easy dinners.
Final Thoughts
This Grilled Corn Salad Recipe is one of those dishes that feel like a celebration in a bowl. It’s simple, fresh, and adaptable but never compromises on flavor. Whether you’re a seasoned cook or a kitchen newbie, I promise this recipe will become a go-to summer favorite that you’ll happily share with everyone you know. So grab those ears of corn, fire up the grill, and enjoy every delicious bite!
Print
Grilled Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Grilled Corn Salad is a fresh and flavorful side dish perfect for warm weather meals. Featuring sweet and smoky grilled corn combined with juicy grape tomatoes, crisp red onion, fragrant basil, and creamy feta, all tossed in a simple olive oil and white wine vinegar dressing, this salad offers a delightful blend of textures and tastes in just 20 minutes.
Ingredients
Salad Ingredients
- 6 ears of corn
- 2 cups grape tomatoes, cut into thirds or fourths
- ½ medium red onion, diced
- 6–7 fresh basil leaves, chopped
- 1 cup feta crumbles
Dressing
- 1½ tablespoons extra virgin olive oil
- ½ tablespoon white wine vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the Grill: Heat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the Corn: Place the ears of corn directly on the grill grates. Cook for about 10-12 minutes, turning occasionally, until the corn is slightly charred and cooked through.
- Cool and Cut the Corn: Remove the grilled corn from the grill and let it cool slightly. Then, using a sharp knife, carefully cut the kernels off the cobs into a large mixing bowl.
- Prepare the Vegetables: Add the cut grape tomatoes, diced red onion, and chopped fresh basil leaves to the bowl with the corn kernels.
- Add Feta and Dress the Salad: Sprinkle the feta crumbles over the vegetables. In a small bowl, whisk together extra virgin olive oil, white wine vinegar, salt, and black pepper. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- Serve: Taste and adjust seasoning if needed. Serve the salad immediately or chill briefly for a cooler option.
Notes
- You can substitute fresh basil with fresh cilantro or parsley for a different flavor.
- For a spicy kick, add a pinch of chili flakes or diced jalapeños.
- This salad pairs wonderfully with grilled meats or as a standalone light meal.
- Leftovers keep well refrigerated for up to 2 days but are best enjoyed fresh.
