Grilled Corn Salad with Feta

As the warmth of summer settles in, the joy of outdoor cooking and dining comes alive. Summer salads, with their refreshing flavors and vibrant colors, become the centerpiece of countless barbecues, picnics, and casual weeknight dinners. Among the myriad of salad options, one standout recipe is the Grilled Corn Salad with Feta Fiesta. This dish encapsulates the essence of summer with its delightful combination of charred corn, juicy tomatoes, crunchy vegetables, and creamy feta cheese, making it a perfect accompaniment for grilled meats or simply enjoyed on its own.

Embrace summer with the vibrant Grilled Corn Salad with Feta Fiesta, a perfect addition to your outdoor gatherings! This dish is bursting with the sweet flavor of grilled corn, juicy tomatoes, and crunchy veggies, all beautifully complemented by creamy feta cheese. Ideal for barbecues or light dinners, it's not just delicious but also visually stunning. Learn how to create this refreshing salad and impress your friends and family with its delightful mix of colors and textures. Enjoy the season’s best flavors with every bite!

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Ingredients

4 ears of fresh corn, husked

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 cucumber, diced

1/2 red onion, finely chopped

1 cup feta cheese, crumbled

1/4 cup fresh basil, chopped

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

Salt and pepper to taste

Optional: 1 jalapeño, finely minced (for a spicy kick)

Instructions

Prepare the Grill: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

Grill the Corn: Place the husked corn directly on the grill. Grill for about 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred. Once grilled, remove from heat and let cool for a few minutes.

Cut the Corn: Once cooled, use a sharp knife to carefully slice the kernels off the cobs into a large mixing bowl.

Combine Ingredients: To the bowl with grilled corn, add the halved cherry tomatoes, diced red bell pepper, diced cucumber, and finely chopped red onion. If you like heat, include the minced jalapeño for an extra kick.

Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.

Toss the Salad: Pour the dressing over the corn and vegetable mixture. Add the crumbled feta cheese and chopped basil, gently tossing everything together until well mixed.

Taste and Adjust: Taste the salad and adjust seasoning with more salt, pepper, or additional herbs if needed.

Chill and Serve: Let the salad sit at room temperature for about 15-20 minutes, allowing the flavors to meld together. Alternatively, you can refrigerate for up to 1 hour for a refreshing cold salad.

Enjoy: Serve the grilled corn salad in a large serving bowl or individual plates. Garnish with extra basil if desired.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 6 servings