The grilled corn salad is loaded with cherry tomatoes, feta cheese crumbles, and corn kernels that have been lightly charred. It is also dressed with a tangy vinaigrette.
Fresh or leftover grilled corn on the cob, as well as canned or frozen corn, can all be used to make this salad.
How to Make Corn Salad
- After the corn has been grilled and has cooled, remove the kernels from the cob. …
- Add the scallions and cotija to the bowl with the corn and drizzle with olive oil.
- Stir in the Tajin, cilantro, salt and pepper.
- Serve topped with with more Tajin sprinkled on top and lime wedges, if desired.
EASY Grilled Corn Salad
Grilled Corn Salad 🔗
This tasty salad combines crunchy kernels of corn with juicy tomatoes, feta cheese, and basil, all tossed in a simple oil vinaigrette.
Prep: 15min
Total: 40min
Serving Size: 1 serving
Nutrition Facts: calories 145 kcal, Carbohydrate 6 g, Protein 3 g, Fat 13 g, Saturated Fat 3 g, Cholesterol 8 mg, Sodium 122 mg, Fiber 1 g, Sugar 4 g, unSaturated Fat 9 g, servingSize 1 serving
Ingredients:
- 3 cobs corn (shucked)
- 1 tablespoon olive oil (for brushing corn )
- 1 pint cherry tomatoes (halved)
- 1 tablespoon fresh basil (or parsley, chopped)
- 2 tablespoons diced red onion (or 2 green onions, thinly sliced )
- ¼ cup feta cheese (crumbled)
- 2 tablespoons olive oil
- 1 tablespoon white balsamic vinegar (or white wine vinegar)
- salt & pepper to taste
Instruction:
- Preheat grill to medium heat.
- Brush corn with olive oil and grill over medium heat for about 10-12 minutes, turning occasionally. Remove from heat and cool completely.
- Once cooled, place the corn in a bowl or on a cutting board. Use a paring knife to cut the kernels off of the corn running from top to bottom.
- Place the corn in a medium bowl and add all remaining ingredients. Let rest at least 15 minutes before serving.
- Garnish with additional feta cheese and fresh herbs if desired.