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Three bowls of corn salad with cherry tomatoes, cucumber, herbs, and feta sit on a pink tile surface, surrounded by lime, spice, cilantro, and a striped napkin.
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Grilled Corn Salad

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: grilled corn salad
Servings: 6 servings
Calories: 295kcal
Author: Lena Gladstone

Ingredients

Salad

  • 6 ears fresh corn husks removed
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 1 pint cherry tomatoes halved
  • 1 English cucumber medium, diced
  • 1 avocado diced
  • ¼ cup red onion finely diced
  • ½ cup feta cheese crumbled
  • ¼ cup cilantro finely chopped
  • ¼ cup basil finely chopped

Lime Dressing

  • ¼ cup olive oil
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon lime zest
  • 1 teaspoon honey
  • 2 garlic cloves grated
  • ½ teaspoon kosher salt or more to taste
  • 1 teaspoon Tajín optional

Garnish

  • feta extra
  • fresh cilantro
  • fresh basil
  • lime wedges
  • Tajín optional

Instructions

  • Preheat the grill to medium-high heat. Brush the corn with olive oil, season lightly with kosher salt, and grill for 8 to 10 minutes, turning every few minutes until lightly charred. Let the corn cool for about 10 minutes, then slice the kernels from the cobs.
  • While the corn cools, whisk together the olive oil, lime juice, lime zest, honey, garlic, kosher salt, and Tajín, if using, until well combined.
  • In a large bowl, combine the grilled corn, cherry tomatoes, cucumber, avocado, red onion, cilantro, and basil. Pour the dressing over the salad and gently toss until everything is evenly coated.
  • Transfer the salad to a serving platter, sprinkle with the crumbled feta, garnish with extra herbs, lime wedges, and a little extra Tajín if desired, then serve immediately.

Notes

  • Let the corn develop a light char. Those browned spots add smoky flavor and bring out the corn's natural sweetness.
  • Cool the corn before cutting. Let it rest for about 10 minutes so it's easier to handle and the kernels stay plump.
  • Use fresh lime juice. It gives the dressing a brighter flavor than bottled juice.
  • Add the avocado just before serving. This helps it keep its shape and fresh color.
  • Toss the salad gently. Fold in the avocado and feta carefully so they don't break apart.
  • Chill for 15 minutes if you have time. A short rest lets the dressing coat the vegetables and helps the flavors come together.
  • Taste before serving. Adjust the salt, lime juice, or Tajín to match your preference.
  • Prep ahead for easy assembly. Grill the corn, chop the vegetables, and make the dressing in advance, then combine everything just before serving.
  • Store leftovers without avocado. Keep the salad in an airtight container in the refrigerator for up to 3 days, then add freshly diced avocado when serving.
  • Try serving it over whipped feta. A creamy layer of whipped feta makes the presentation look extra special and pairs beautifully with the grilled corn.
 
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Nutrition

Calories: 295kcal | Carbohydrates: 28g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 557mg | Potassium: 686mg | Fiber: 5g | Sugar: 10g | Vitamin A: 809IU | Vitamin C: 32mg | Calcium: 91mg | Iron: 2mg