If you’re looking for a dish that bursts with summer freshness and simple, vibrant flavors, this Grilled Corn Salad with Tomatoes, Feta, and Basil Recipe is an absolute winner. Imagine sweet, smoky grilled corn mingling with juicy tomatoes, tangy feta, and fragrant basil, all dressed in a light and zesty vinaigrette. It’s not just a salad; it’s a joyful celebration of fresh ingredients coming together in a bright, colorful bowl that’s perfect for warm days or anytime you want a healthy, satisfying side or light meal.
Ingredients You’ll Need
Each ingredient in this salad plays an essential role, bringing texture, color, and flavor that make this dish unforgettable. From the crisp sweetness of grilled corn to the creamy saltiness of feta, these ingredients are straightforward, fresh, and ready to shine.
- 6 ears of corn: Grilled to perfection for that irresistible smoky sweetness.
- 2 cups grape tomatoes, cut into thirds or fourths: Adds juicy bursts of brightness and color.
- ½ medium red onion, diced: Lends a mild sharpness that balances the sweetness.
- 6-7 fresh basil leaves, chopped: Infuses a fragrant herbal note that’s refreshing and vibrant.
- 1 cup feta crumbles: Creamy, tangy, and salty – the perfect contrast to the sweet produce.
- 1½ tablespoons extra virgin olive oil: Creates a smooth, rich base for the dressing.
- ½ tablespoon white wine vinegar: Offers a subtle tang that lifts the whole salad.
- ¾ teaspoon salt: Enhances all the natural flavors without overpowering them.
- ½ teaspoon black pepper: Provides a gentle kick and warmth to finish.
How to Make Grilled Corn Salad with Tomatoes, Feta, and Basil Recipe
Step 1: Prepare and Grill the Corn
Start by preheating your grill to medium-high heat. Husk the corn, removing all the silk, then place the ears directly on the grill. Cook them for about 8 to 10 minutes, turning occasionally until you get beautiful char marks and the kernels are tender and smoky. Grilling is what gives the salad its signature smoky sweetness, making this step crucial.
Step 2: Chop the Corn Kernels
Once the corn has cooled just enough to handle, use a sharp knife to cut the kernels off the cob. Be careful to keep the kernels in a bowl rather than letting them scatter. Those juicy, charred kernels will be the star component, creating the hearty base of the salad.
Step 3: Combine the Fresh Ingredients
In a large mixing bowl, toss together the grape tomatoes, diced red onion, and chopped basil. The tomatoes bring sweetness and juiciness, the onion adds a slight bite, and the basil contributes aromatic freshness. This combination makes the salad refreshing and multi-dimensional.
Step 4: Add Corn and Feta
Mix in the grilled corn kernels and feta crumbles with the fresh veggies. The feta adds wonderful creaminess and a salty contrast to the sweetness of the corn and tomatoes. Carefully folding these together ensures every bite has a perfect balance of textures and flavors.
Step 5: Dress and Season the Salad
Whisk together the extra virgin olive oil, white wine vinegar, salt, and black pepper in a small bowl until well combined. Pour the dressing over the salad and toss gently. This light dressing enhances all the ingredients without overpowering them, tying the whole salad together beautifully.
How to Serve Grilled Corn Salad with Tomatoes, Feta, and Basil Recipe
Garnishes
For a pop of extra flavor and texture, sprinkle a few fresh basil leaves on top right before serving. If you love a little extra zing, a light drizzle of balsamic glaze adds a sweet acidity that complements the feta wonderfully. Cracked black pepper on the top also makes it look picture perfect and adds visual appeal.
Side Dishes
This salad pairs wonderfully with grilled chicken, fish, or even as a lighter companion to barbecued ribs. It’s also fantastic alongside crusty bread or served as a topping on toasted pita for a casual lunch. Its versatility makes it a perfect side no matter what you’re serving.
Creative Ways to Present
Try serving the salad in hollowed-out bell peppers for a colorful presentation or layer it in a mason jar for a grab-and-go picnic treat. For parties, spreading it over a bed of mixed greens or quinoa turns it into a heartier dish. Each option adds a fun twist to the classic Grilled Corn Salad with Tomatoes, Feta, and Basil Recipe!
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the fridge for up to 2 days. Because of the fresh ingredients, it’s best enjoyed sooner rather than later to maintain crispness and vibrant flavors. Give it a gentle toss before serving again to redistribute the dressing.
Freezing
We don’t recommend freezing this salad because the fresh tomatoes, basil, and feta can lose texture and flavor after thawing. The grilled corn itself freezes well on its own, but once mixed into the salad, the quality won’t be the same.
Reheating
This salad is meant to be served chilled or at room temperature, so reheating is not ideal. If you’d like warm corn flavors, reheat the corn alone before combining with the fresh ingredients, or enjoy it straight from the fridge for a refreshing bite.
FAQs
Can I use frozen corn instead of fresh ears?
Fresh corn really brings the best flavor in this Grilled Corn Salad with Tomatoes, Feta, and Basil Recipe because of that smoky char you get from grilling. However, if fresh corn isn’t available, you can use frozen corn, sautéed or roasted to add some caramelization—just expect a slightly different texture and flavor.
Is there a substitute for feta cheese?
Absolutely! If feta’s not your favorite or you need a dairy-free option, try using crumbled goat cheese or a vegan feta substitute. You could also experiment with finely chopped nuts for an interesting texture and a bit of saltiness.
How can I make this salad vegan?
Simply replace the feta with a vegan cheese alternative or omit it altogether. You might want to add a handful of toasted nuts or seeds to provide that satisfying richness in place of the cheese. The rest of the ingredients are naturally vegan and delicious.
What’s the best way to chop the basil?
For the freshest flavor and best texture, stack the basil leaves, roll them into a tight cigar shape, then slice thinly across the roll to create fine ribbons—this technique is called chiffonade and works perfectly for this salad.
Can I double this recipe for a larger crowd?
Yes, this Grilled Corn Salad with Tomatoes, Feta, and Basil Recipe scales up beautifully. Just keep the proportions the same and toss everything gently. Consider mixing the dressing separately and adding a little at a time to avoid overdressing the salad.
Final Thoughts
There’s something truly magical about the combination in this Grilled Corn Salad with Tomatoes, Feta, and Basil Recipe. It’s fresh, flavorful, and effortless to make, capturing the essence of summer in every bite. I genuinely hope you give it a try—it’s one of those recipes that quickly becomes a kitchen favorite, perfect for sharing with friends and family or simply enjoying as your own sunny little escape.
Print
Grilled Corn Salad with Tomatoes, Feta, and Basil Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
A vibrant and fresh grilled corn salad combining smoky, sweet corn with juicy grape tomatoes, crisp red onion, aromatic basil, and creamy feta cheese, dressed lightly with olive oil and white wine vinegar for a perfect summer side dish or light meal.
Ingredients
Main 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 to prepare for grilling the corn ears.
- Grill the corn: Place the ears of corn on the grill, turning occasionally for about 8-10 minutes until the kernels are nicely charred and smoky. Remove from grill and allow to cool.
- Cut the corn kernels: Once cooled, stand each ear upright on a cutting board and carefully slice off the kernels with a sharp knife.
- Prepare vegetables and herbs: Cut the grape tomatoes into thirds or fourths depending on size, dice the red onion finely, and chop the fresh basil leaves.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, salt, and black pepper until well combined.
- Combine salad: In a large mixing bowl, add the grilled corn kernels, grape tomatoes, diced red onion, chopped basil, and feta crumbles. Pour the dressing over the salad.
- Toss and serve: Gently toss all ingredients together until everything is evenly coated with the dressing. Serve immediately or refrigerate for up to 1 hour for flavors to meld.
Notes
- For extra flavor, consider adding a pinch of smoked paprika or a squeeze of fresh lime juice.
- You can substitute the feta with goat cheese or a vegan alternative for different textures.
- If you don’t have a grill, you can char the corn kernels in a hot skillet or under the broiler in your oven.
- This salad is best served fresh but can be stored in the fridge for up to one day.
