Grilled corn salad with feta cheese — a colorful, quick summer dish shown with step-by-step photos and a video. Charred corn combines with tangy feta, ripe tomatoes, crisp bell pepper, refreshing cucumber and a simple honey-lemon dressing for a bright, flavorful salad. It’s perfect as a light meal or a fresh side for summer barbecues.
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If you want something light and nutritious, this grilled summer corn salad is ideal. Feel free to adapt it with whatever fresh vegetables you have on hand.
Like a fresh corn salsa, this salad highlights seasonal produce and delivers bright, refreshing flavors that complement warm-weather meals.
About this recipe
This recipe pairs grilled corn with feta cheese for a delicious sweet-and-salty contrast. A splash of lemon adds tang, red pepper flakes bring a gentle heat, and honey balances everything with a touch of sweetness. The result is a lively salad with layers of flavor.
Serve it chilled on hot days alongside burgers, tacos, or a chicken club sandwich for a light, satisfying accompaniment.
You may also like these other popular salad recipes from this website:
- Greek Yogurt Coleslaw
- Chicken Mayo Salad
- Grilled Chicken Salad
- Creamy Macaroni Salad
- Creamy Corn Salad
- Chinese Chicken Salad
Why You Need This Recipe
- Step-by-step instructions with a recipe video make this easy to follow.
- Quick & easy — toss the grilled corn with the other ingredients and you’ll have a refreshing salad in about 15 minutes.
- Nutritious — packed with fresh vegetables that add fiber, vitamins and antioxidants.
- Customizable — use leftover vegetables or swap ingredients to suit your taste.
- Meal prep friendly — chop vegetables ahead of time and store in airtight containers; grilled corn kernels keep for up to a week refrigerated.
Ingredients and Substitutions
- Corn — fresh corn on the cob is best; frozen corn can be substituted after thawing.
- Feta cheese — the salty tang pairs well with sweet corn; swap with another crumbly cheese if preferred.
- Onions — red onion adds color and bite; white onion works too.
- Tomatoes — ripe tomatoes are ideal; cherry or plum tomatoes are good alternatives.
- Red bell pepper and cucumber — add crunch and freshness; any summer vegetables can be used or omitted as needed.
- Honey — balances the tang of lemon; substitute with sugar or maple syrup if desired.
- Olive oil — recommended for the dressing.
- Fresh lemon juice — provides bright acidity; lime juice or rice wine vinegar are alternatives.
- Herbs — cilantro is used here; basil or parsley can be substituted or omitted.
- Flavoring — salt, minced garlic, red pepper flakes and black pepper to taste. Garlic powder can be used instead of fresh garlic; omit red pepper flakes for a milder salad.
For detailed ingredient amounts and measurements, see the recipe card below.
How to make Grilled Corn Salad with Feta Cheese
Preparations
- Heat a grill pan or cast-iron skillet over medium heat and lightly grease with oil. Grill the whole cobs, turning occasionally, for about 8–10 minutes until char marks appear. Remove and let cool for about 5 minutes.
- Use a sharp knife to cut the kernels from the cobs and set aside.
Making the grilled corn salad
- Place all salad ingredients in a large mixing bowl.
- Whisk the dressing ingredients together in a separate bowl until combined.
- Pour the dressing over the salad, toss well, and taste; adjust salt, lemon or pepper as needed.
- Chill in the refrigerator for 30 minutes to an hour to let the flavors meld. The salad is best served cold.
Recipe Tips & Notes
- Grill the corn outdoors or use a grill pan or cast-iron skillet indoors.
- Grilled corn kernels can be removed from the cob once cooled and stored in an airtight container in the fridge for up to a week.
- Chop vegetables ahead of time for meal prep and keep them refrigerated in airtight containers for up to a week.
Variations that you can try
- Grilled Corn Salad with Avocado — replace feta with diced avocado. Add the avocado just before serving to prevent browning.
- Boiled corn instead of grilled — boiled corn will be sweet and juicy while grilled corn brings smoky char; both are delicious options.
Serving Suggestions
- Serve as a side with burgers or tacos.
- Pair with sandwiches such as a Cajun chicken sandwich or a chicken club sandwich.
- Serve alongside grilled lemon-garlic chicken or other grilled proteins.
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Recipe Card
Grilled Corn Salad with Feta Cheese
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Equipment
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large mixing bowl
Ingredients
Salad Ingredients
- 3 cobs fresh corn, (husk and the silk removed)
- ½ cup finely chopped onions
- ½ cup chopped plum tomatoes
- ½ cup chopped red bell pepper
- 1 cucumber chopped
- ¼ cup finely chopped cilantro
- ½ cup feta cheese crumbled
For the dressing
- 3 tablespoon lemon juice
- 3 tablespoon extra-virgin olive oil
- salt to taste
- 1 teaspoon black pepper powder
- ½ teaspoon red pepper flakes
- 1 teaspoon minced garlic cloves
- 2 tablespoon honey
Instructions
Preparations
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Heat a grill pan or cast iron skillet over medium heat. Lightly grease with oil and cook the corn, turning occasionally, until charred (8–10 minutes). Let cool for 5 minutes.
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Cut the kernels off the cob with a sharp knife and set aside.
Making the grilled corn salad
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Combine all salad ingredients in a large bowl.
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Whisk the dressing ingredients in a separate bowl until emulsified.
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Add the dressing to the salad, toss to combine, and adjust seasoning to taste.
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Refrigerate for 30 minutes to an hour for best flavor. Serve chilled.
Notes
- Grill the corn outdoors or on a stovetop grill pan or cast-iron skillet.
- Grilled corn kernels can be stored in an airtight container in the fridge for up to a week.
- Pre-chopped vegetables keep well in airtight containers in the refrigerator for several days, making this salad simple to assemble later.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.