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Grilled Corn Salad with Feta

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This Grilled Corn Salad is an easy and delicious salad recipe, perfect for summer BBQs and picnics. A simple lime vinaigrette enhances the bright, sweet, and refreshing flavors of this chilled corn salad. 

Grilled Corn Salad in a White Bowl with Tomatoes and Feta

Grilled Corn Salad with Feta

While this easy, 3 step salad recipe is written using grilled ears of corn, you can substitute frozen corn. Which makes this corn salad perfect all year.

Tailgating, fall gatherings, or anytime you’re craving the sweet taste of corn. 

Simple ingredients for Corn Salad on a marble cutting board

Grilled Corn Salad Ingredients

Measurements are in the recipe card below.

  • Lime, zested, and juiced
  • Olive Oil
  • Red pepper flakes, salt, and pepper
  • Cherry tomatoes
  • Red Onion
  • 4 ears of corn
  • Feta cheese

How to Char Frozen Corn in a Skillet

While there is nothing sweeter than fresh corn, grilled, and cut from its cob, you can substitute frozen corn. Here’s how to roast corn in a skillet:

Skillet Roasted Frozen Corn

Begin with a large pan to avoid over-crowding. I prefer a cast-iron skillet because it holds heat the best, which lets the corn char beautifully.

Heat the pan until it’s hot then add 1 tablespoon of butter and 1 tablespoon of olive oil.

When the butter is melted, add 2 to 3 cups of frozen corn and cook for 8 to 10 minutes, stirring only occasionally. The less you stir, the more caramelized the corn will be. 

Side view of Grilled Corn Salad with olive oil

How to Make Corn Salad in 3 Steps:

Complete instructions for the corn salad are in the recipe card below, but here is a summary:

Corn Salad Step 1:

Grill shucked ears of corn, turning occasionally, until slightly charred; about 4 to 5 minutes. 

Corn Salad Step 2:

To make a simple lime vinaigrette, combine lime juice, zest, and olive oil until emulsified. Season with salt and pepper and a pinch of red pepper flakes.

Corn Salad Step 3:

In a salad bowl, add quartered cherry tomatoes and red onion. Then cut corn kernels from the grilled cobs and add them to the bowl. Drizzle in the vinaigrette, toss to coat and fold in Feta cheese. Chill the corn salad until ready to serve.

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Closeup view of Grilled Corn Salad in a white bowl

Grilled Corn Salad in a White Bowl with Tomatoes and Feta

Grilled Corn Salad with Feta

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This easy Grilled Corn Salad is a delicious salad recipe, perfect for summer BBQs and picnics. A simple lime vinaigrette enhances the bright, sweet, and refreshing flavors of this chilled salad. 

Ingredients

  • 1 lime, zested and halved
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • pinch of red pepper flakes (optional but really nice)
  • 1 cup cherry tomatoes, quartered
  • 1/3 cup red onion, chopped
  • salt and freshly ground black pepper
  • 4 ears corn, shucked
  • 1/3 cup feta cheese

Instructions

  1. Shuck the corn and place on a grill heated to medium-high. Grill the corn, turning occasionally, until charred in places; 4 to 5 minutes per side. See notes for substituting frozen corn.
  2. In a medium bowl, combine lime zest, juice, and olive oil until emulsified. Season the lime vinaigrette with salt and pepper to taste and red pepper flakes if using.
  3. In a serving bowl, add the tomatoes and red onion. Then cut kernals from the corn cobs and add to the bowl. Toss the sald with the lime vineaigrette and fold in the Feta cheese.
  4. Cover and chill until ready to serve.

Notes

HOW TO CHAR FROZEN CORN IN A SKILLET

Here’s how to roast corn in a skillet:

  • Begin with a large pan to avoid over-crowding. I prefer a cast-iron skillet because it holds heat the best, which lets the corn char beautifully.
  • Heat the pan until it’s hot then add 1 tablespoon of butter and 1 tablespoon of olive oil.
  • When the butter is melted, add 2 to 3 cups of frozen corn and cook for 8 to 10 minutes, stirring only occasionally. The less you stir, the more caramelized the corn will be. 

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 138Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 300mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 4g

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