This charred Grilled Corn Salad with Feta is a simple, vibrant summer side that comes together with just a handful of ingredients. The sweet, smoky kernels combine beautifully with tangy, salty feta and bright fresh herbs for a salad that works warm or chilled. It’s a perfect accompaniment to anything from a backyard barbecue to a casual weeknight dinner.
Grilled Corn Salad with Feta and Herbs
Sweet summer corn needs little to shine. Here, lightly charred kernels are tossed with crumbled feta, red onion, olive oil and fresh herbs for a refreshing salad that highlights summer produce. Serve this salad alongside grilled chicken, steak, fish or use it as a vibrant topping for tacos, bowls or burgers. If you prefer a Mexican-inspired twist, add cilantro, avocado and a squeeze of lime for bright acidity and creaminess.
Ingredients
- 6 large (or 7 medium) ears of corn, husked
- 1/4 cup chopped red onion
- 2 tablespoons extra-virgin olive oil
- 1/2 cup crumbled feta cheese
- Chopped fresh herbs: mint, cilantro, or parsley (to taste)
- 1/4 teaspoon kosher salt (plus more to taste)
- Freshly ground black pepper, to taste
How to Grill Corn for a Charred Salad
Grilling corn on the cob until the kernels have smoky charred spots is the easiest way to add depth of flavor. Start by removing the husks and silks. Lightly brush or spray each ear with a little olive oil so the corn browns evenly. Place the corn over direct medium-high heat and rotate frequently so all sides develop charred marks. This usually takes about 10–15 minutes depending on your grill. Once the corn is evenly charred, transfer to a cutting board to cool briefly before cutting the kernels from the cob.
Instructions
- Preheat your grill to medium-high heat. Husk the corn and remove the silks.
- Lightly brush each ear with olive oil. Grill the corn 10–12 minutes, turning often, until it has charred spots on all sides. Remove from the heat and let the corn cool for a few minutes.
- Stand each ear upright on a cutting board and use a sharp knife to slice the kernels off the cob into a medium bowl.
- Add the chopped red onion and crumbled feta to the bowl with the corn. Drizzle the olive oil over the mixture and toss gently to combine.
- Fold in the chopped fresh herbs. Season with kosher salt and freshly ground black pepper to taste. Serve warm or chilled.
Variations and Serving Suggestions
- Mexican-style: Stir in chopped cilantro, diced avocado and a squeeze of lime juice. For extra authenticity, sprinkle with cotija cheese instead of feta.
- Tomato addition: Toss in diced vine-ripened tomatoes for extra juiciness and color.
- Milder onion: Substitute chives or scallions for red onion if you prefer a milder bite.
- Grain bowl: Serve the salad over quinoa, farro or mixed greens for a light lunch.
- Protein pairing: Pairs beautifully with grilled shrimp, chicken, steak or a simply seasoned fish.
Make-ahead & Storage
The corn can be grilled up to one day ahead of time and kept refrigerated. Assemble the salad shortly before serving to keep the herbs and feta bright and the corn at the texture you prefer. Stored in an airtight container, the assembled salad will keep 2–3 days, though the texture is best the day it’s made.
Cooking Times, Yield and Serving Size
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 6 servings
- Serving size: about 2/3 cup (per serving)
Nutrition (per serving)
- Calories: 153 kcal
- Carbohydrates: 18 g
- Protein: 5 g
- Fat: 8 g
- Saturated fat: 3 g
- Cholesterol: 11 mg
- Sodium: 200 mg
- Fiber: 2.5 g
- Sugar: 6.5 g
Notes
Corn can be grilled a day ahead before assembling the salad. This salad is versatile and can be enjoyed warm or cold. Taste and adjust salt, pepper and herbs before serving. If you try a variation, note that acidic ingredients like lime or vinegar brighten the dish, while creamy add-ins like avocado make it richer.
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