Grilled Corn Salad
Dust off the outdoor grill and get ready for summer with this Grilled Corn Salad. Fresh corn salad is the ultimate cookout side, it's an easy recipe bursting with fresh flavors and made in just 30 minutes!
Servings: 6 servings as a side salad
Calories: 66.76kcal
Equipment
- 1 Grill Pan
- 1 Gas Grill optional
Ingredients
- 4-5 fresh ears of corn husked
- extra virgin olive oil for brushing
- 1 red bell pepper roasted or grilled (optional) and diced small
- 1 small jalapeño deseeded and diced
- 4 green onions chopped
- ¼ cup fresh cilantro chopped
- ½ cup crumbled feta cheese
- 1 lime juiced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon smoked paprika
Instructions
- Heat a grill or grill pan over medium-high heat. Brush the corn with olive oil and place it on the grill. Cook, turning occasionally, until the corn is charred in spots and slightly tender, about 8-10 minutes.
- If cooking the red pepper, grill for the same amount of time as the corn. You can grill it whole or cut in half with the seeds removed.
- Allow the corn to cool for a few minutes then cut the kernels off the cobs and add them to a large mixing bowl. Dice the cooked bell pepper.
- Add the red pepper, jalapeño, green onions, cilantro, and feta cheese to the bowl.
- Pour in the lime juice and olive oil and add the salt and paprika.
- Toss the salad to combine.
- Cover the salad and refrigerate for about 30 minutes to allow the flavors to meld together or serve immediately.
Video
Notes
- Make for meal prep or ahead of time. Making this grilled corn salad ahead of time allows the flavors to meld together.
- Peel the corn and place it directly on the grill for 8-10 minutes, turning to get an even char on all sides.
- Let the grilled corn cool slightly, then cut the kernels off the cob. To do this cleanly, place the corn vertically on a large cutting board and use a sharp knife to slice downwards.
- A squeeze of fresh lime juice adds a bright acidity that balances the sweetness of the corn.
- Mix in various colorful vegetables and herbs for contrast, flavor and visual appeal.
- To store, add the leftovers to an airtight container and store them in the refrigerator for 3-5 days.
Nutrition
Serving: 1serving | Calories: 66.76kcal | Carbohydrates: 3.85g | Protein: 2.28g | Fat: 5.16g | Saturated Fat: 2.01g | Polyunsaturated Fat: 0.38g | Monounsaturated Fat: 2.29g | Cholesterol: 11.13mg | Sodium: 339.13mg | Potassium: 97.64mg | Fiber: 1.1g | Sugar: 1.36g | Vitamin A: 913.06IU | Vitamin C: 33.13mg | Calcium: 73.73mg | Iron: 0.42mg
