Grilled Corn Salad Recipe

I absolutely love this recipe because it combines the perfect blend of charred corn sweetness with the creaminess of avocado and the zing of lime, making every bite refreshing and vibrant. Plus, it’s the ultimate easy, breezy summer dish that brings all my favorite fresh flavors together in one bowl, perfect for sharing with friends at a backyard gathering.

I adore crafting dishes that are both packed with nutrients and bursting with flavor, and my Grilled Corn Salad is no exception. The sweet corn, succulent cherry tomatoes, and creamy avocado make this salad not only delectable but also incredibly healthful.

The salad’s flavor is boosted by fresh lime juice and cilantro, which add a wonderfully zesty note, and the crumbly feta cheese provides a delicious, textured contrast.

Ingredients

Corn:
High in fiber and vitamins; provides sweetness and crispness.

Olive Oil:
Fats that are good for the heart; improves flavor and texture.

Cherry Tomatoes:
It is filled with antioxidants and vitamin C, which provides juiciness.

Avocado:
Rich in nutritious fats and high in fiber, it lends a creamy texture unlike any other plant-based option.

Red Onion:
Yields a biting flavor; rich in disease-fighting antioxidants.

Cilantro:
Flavor that is akin to herbs; has vitamins A and K in its makeup.

Lime Juice:
Zesty and invigorating; high in vitamin C.

Feta Cheese:
Provides a piquant taste along with protein; contributes to the mouthfeel.

Ingredient Quantities

• 4 ears of corn, husked
• 1 tablespoon olive oil
• 1 pint cherry tomatoes, halved
• 1 avocado, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 jalapeño, seeded and finely chopped (optional)
• 1/3 cup feta cheese, crumbled

Instructions

1. Set your grill to medium-high heat and allow it to warm up.

2. Oil the corn with olive oil and put it on the grill.

3. Cook the corn on the grill for 10-15 minutes, turning occasionally, until it is charred and done. Take it off the grill and let it cool.

4. When handling the corn end, make sure it is cool to touch. Then, remove the kernels from the cob and add them to a large bowl.

5. In the bowl with the corn, add the halved cherry tomatoes, diced avocado, finely chopped red onion, and chopped cilantro.

6. In a small bowl, mix the lime juice with the salt and black pepper.

7. Drizzle the salad ingredients with the lime dressing, and, using a gloved hand, toss the salad gently to combine.

8. Add the seeded and finely chopped jalapeño for some extra heat, if you like.

9. Carefully fold the crumbled feta cheese into the mixture.

10. Serve the salad immediately. If you prefer, chill in the refrigerator for up to one hour before serving.

Equipment Needed

1. Grill
2. Tongs
3. Knife
4. Cutting board
5. Measuring spoons
6. Large bowl
7. Small bowl
8. Mixing spoon
9. Gloves for handling food (optional, for tossing salad)

FAQ

• Can I use canned or frozen corn instead of fresh corn?You can, indeed, use corn that comes in a can or is frozen if fresh corn is not an option. Just make sure to drain and rinse the corn that comes in a can or is frozen after you have thawed it before grilling or sautéing it to add flavor.
• How do I grill the corn?Husk the ears of corn and brush them with olive oil. Place the oiled corn on a grill preheated to medium. Grill for 10 to 15 minutes, turning every 2 to 3 minutes, until the corn is slightly charred and tender.
• Is there a substitute for cilantro if I don’t like it?If you don’t like cilantro, you can switch it out for fresh parsley or basil and get a totally different flavor profile.
• Can this salad be made ahead of time?Absolutely, the salad can be made ahead of time. But it’s best to hold off on the avocado and feta cheese until just before serving. This ensures those ingredients stay fresh and prevents them from browning.
• What can I use instead of feta cheese?Feta can be replaced with goat cheese, queso fresco, or even diced mozzarella for a substitute with a different texture and taste.
• How spicy is this salad if I add the jalapeño?A mild to moderate spice level comes from the jalapeño. If you are sensitive to heat, you can leave it out or use a jalapeño with fewer seeds and membranes—those spicy parts that often get chopped when preparing jalapeño poppers or nachos.
• What can I serve with this grilled corn salad?This salad goes nicely with grilled meats, tacos, or as a topping for grilled fish. It’s also fantastic on its own as a light, fresh side dish.

Substitutions and Variations

1 tablespoon olive oil: Substitute with avocado oil or grapeseed oil.
Substitutes for 1 pint of cherry tomatoes, halved: Substitute with grape tomatoes or sun-dried tomatoes (rehydrated).
1 avocado, diced: For a different twist, substitute with diced mango or cucumber.
1 small red onion, finely chopped: Replace this ingredient with shallots or green onions.
1/3 cup crumbled feta cheese: Substitute with goat cheese or queso fresco.

Pro Tips

1. Char the Corn Perfectly For optimal flavor, aim to get a nice char on the corn by turning it frequently on the grill. This will bring out a smoky sweetness, enhancing the overall taste of the salad.

2. Keep Avocados Fresh To prevent the avocados from browning, add them to the salad just before serving. You can also drizzle a little extra lime juice on the avocado for added freshness.

3. Adjust for Heat If you prefer a milder salad or are serving guests who might not appreciate spice, you can add the jalapeño in smaller quantities or omit it entirely. For extra heat, leave the seeds in the jalapeño.

4. Use Fresh Ingredients Ensure your ingredients, especially the cilantro and lime, are fresh for the best flavor. Fresh herbs and citrus can significantly enhance the vibrancy of the dish.

5. Chill for Enhanced Flavor Although the salad can be served immediately, chilling it for at least 30 minutes can help blend the flavors more thoroughly, giving the salad a more cohesive taste.