a side angle view of a bowl with grilled corn salad

Grilled corn and feta salad

This simple, yet utterly delicious salad is bursting with fresh flavours. Perfect as a side dish, but equally good to serve as a main.

Course Salad
Cuisine Vegetarian
Keyword corn salad, vegetable salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people


  • 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

For dressing

  • 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


  1. 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.

  2. Place all the salad ingredients into a large bowl and mix gently.

  3. 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.

  4. Drizzle the salad with the dressing and serve!