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
Scale
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.
