Celebrate Sweet Corn Season
Nothing says summer quite like fresh sweet corn. This Grilled Corn, Tomato & Feta Salad is a celebration of corn season, combining smoky grilled corn with juicy cherry tomatoes, fresh herbs, tangy feta cheese, and a simple vinaigrette.
It’s fresh, colorful, and packed with summer flavor while still being incredibly easy to prepare.
Perfect for Picnics, Potlucks, and Backyard BBQs
This salad is right at home on a picnic table, next to the grill at a backyard barbecue, or on the buffet line at a summer potluck.
The combination of sweet corn, fresh vegetables, and herbs makes it a refreshing side dish that pairs well with everything from grilled burgers and steaks to chicken, pork, seafood, and sandwiches.
A Great Way to Use Leftover Grilled Corn
Whenever you’re grilling corn, consider throwing a few extra ears on the grill. Those leftovers can be transformed into this easy salad the next day with just a handful of fresh ingredients.
The light char from the grill adds extra flavor and makes this salad feel a little more special than a traditional corn salad.
Easily Doubled for a Crowd
This recipe is written as a side dish for two people, making it perfect for a small household. If you’re feeding a crowd, simply double or triple the ingredients to make enough for your picnic, potluck, family gathering, or summer barbecue.
Grilled Corn, Tomato & Feta Salad
Ingredients
- 3 ears grilled corn, kernels cut from the cob
- 1 cup cherry tomatoes, halved
- 1 green onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp fresh basil, chiffonade
- 2 tsp fresh mint, finely sliced
- 1 small garlic clove, grated
- 2 tbsp xtra virgin eolive oil
- 1-2 tbsp red wine vinegar, white wine vinegar, rice vinegar, or apple cider vinegar
- 1/4 tsp white pepper
- 1/4 tsp kosher salt
Instructions
- In a large bowl, whisk together the olive oil, vinegar, white pepper, and a pinch of salt.Add the grilled corn, cherry tomatoes, green onion, feta cheese, basil, mint, and grated garlic.Toss gently until everything is evenly coated.Cover and refrigerate for at least 30 minutes before serving. For the best flavor, prepare the salad several hours ahead or refrigerate overnight.Stir gently before serving and adjust seasoning if needed.
Notes
- This salad is an excellent make-ahead side dish. The flavors develop beautifully after a few hours in the refrigerator and are even better the next day.For the best flavor, grill the corn until lightly charred before cutting the kernels from the cob.This salad pairs well with grilled steak, pork, chicken, shrimp, or fish.