This grilled corn and feta salad is packed with all the beautiful, fresh produce that late summer has on offer. It can be served as a side dish, but it is equally delicious as a main course! Quick, easy and ideal for this time of the year!
I honestly can’t believe how quickly this summer has gone by! It feels like only a week ago I was enjoying the July’s heatwave and swimming in the local lakes! But just before we move properly into the new season and summer disappears for another year, I have a delicious recipe for you to try!
Grilled corn and feta salad
Can you believe it’s been over a year since I last posted a recipe for salad?!? This Greek salad made an appearance in July last year, and since then…well…somehow salads disappeared from the blog. I’m planning to expand this section in the future, so today’s recipe seems like a good starting point!
As sweetcorn is now in season, and I absolutely love cooking with it, I thought I will share this delicious and incredibly easy recipe for grilled corn and feta salad. It was inspired and adapted from one of my favourite food blogs out there, Half Baked Harvest.
This salad will make a winning side dish, but it is equally good to be served as a main course, perhaps with some crusty bread or a cheeky portion of chips (no such thing as too many carbs, right?). There is a great selection of different vegetables, flavours and textures in this grilled corn salad, and I think this is what makes it so delicious. Sweetness of the corn and saltiness of feta cheese work wonderfully together!
What ingredients do I need to make this grilled corn salad?
The most obvious one will be a sweetcorn. You will need a couple of cobs or ears of corn. They can be grilled using BBQ, traditional oven with grill function, or simply by using griddle pan. You will also need about 150 g of cubed, good quality feta cheese. As far as the rest of the ingredients goes, you can add whatever your heart desires. Because the tomatoes are still in season, I’m using a mix of juicy baby tomatoes. There is also a cucumber, chickpeas, avocado and fresh basil.
Dressing is made with a mixture of extra virgin olive oil, shallot, lemon juice, honey, red wine vinegar and some dried chilli flakes.
How to make grilled corn and feta salad?
Firstly, grill your corn by using any of the methods mentioned above. I like to use my griddle pan, as it’s quick and hassle free. If you are opting for this method, make sure the pan is super hot before placing the corn on it. Once the corn is in, grill it for about 10 minutes, turning frequently to ensure it cooks evenly. Use a sharp knife to cut the kernels off the cob into a large bowl.
Add all the rest of the ingredients into the bowl, then prepare the dressing. Gently heat the extra virgin olive oil in a small pan, then add finely chopped shallot. Fry it for a couple of minutes, stirring constantly to make sure it doesn’t catch. Set it aside to allow it to cool a bit, then simply mix it with the rest of the dressing ingredients. Pour the dressing over the salad, gently combine it all together and enjoy!
As always, thanks for stopping by and reading today’s post! I hope you will enjoy this delicious salad as much as I do! Feel free to leave me a comment and a rating below, it would be great to hear from you!
Have a great week ahead and talk soon!
This simple, yet utterly delicious salad is bursting with fresh flavours. Perfect as a side dish, but equally good to serve as a main.
- 2 medium sweet corns
- 1 can chickpeas 240g drained weight
- 300 g mixed baby tomatoes halved
- 1 large cucumber cubed
- 30 g green olives
- 1 large avocado cubed
- 150 g feta cubed
- 25 g fresh basil roughly chopped
- 1 medium shallot finely chopped
- 70 ml extra virgin olive oil
- 2 tbsp lemon juice
- 2 tsp honey
- 2 tbsp red wine vinegar
- 1 tsp dried chilli flakes
Heat large griddle pan until very hot and place corn cobs in the pan. Grill for 10 minutes, turning frequently. Remove corn from the pan and using a sharp knife, cut the kernels downward, as close to the base of kernels as possible. Rotate the ear of corn and repeat the cut until all the kernels have been removed.
Place all the salad ingredients into a large bowl and mix gently.
To make dressing, fry the finely chopped shallot in the olive oil for a couple of minutes, then set aside and allow it to cool. Place all the other ingredients in a small jug, pour the olive oil with shallot and mix until well combined.
Drizzle the salad with the dressing and serve!
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