Grilled Corn Salad Recipe

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
  1. After the corn has been grilled and has cooled, remove the kernels from the cob. …
  2. Add the scallions and cotija to the bowl with the corn and drizzle with olive oil.
  3. Stir in the Tajin, cilantro, salt and pepper.
  4. Serve topped with with more Tajin sprinkled on top and lime wedges, if desired.

EASY Grilled Corn Salad

Grilled Corn Salad πŸ”—

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


  • 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 )
  • ΒΌ cup feta cheese (crumbled)
  • 2 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar (or white wine vinegar)
  • salt & pepper to taste


  1. Preheat grill to medium heat.
  2. Brush corn with olive oil and grill over medium heat for about 10-12 minutes, turning occasionally. Remove from heat and cool completely.
  3. 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.
  4. Place the corn in a medium bowl and add all remaining ingredients. Let rest at least 15 minutes before serving.
  5. Garnish with additional feta cheese and fresh herbs if desired.

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