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
Scale
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.
