Can I use frozen corn instead of fresh?

You can use frozen corn, though you'll miss some of the freshness and texture of corn on the cob. If using frozen, roast it in a hot skillet with a little oil until it gets some color, then cool before adding to the salad.

How can I make this salad dairy-free?

Simply omit the feta cheese or replace it with a dairy-free alternative. You could add some diced avocado for creaminess or some nutritional yeast for a slightly cheesy flavor.

Can I prepare this salad the day before serving?

Absolutely! This salad actually improves with a little time in the refrigerator as the flavors meld together. Just give it a quick stir before serving.

What's the best way to tell when corn is perfectly grilled?

Look for kernels that are plump and tender when pierced with a knife, with some charred spots for flavor. The corn should have bright yellow color (or whatever color your variety is) and shouldn't look dry or shriveled.

Grilled Corn Salad Recipe - LazyDayRecipes

Description

This Grilled Corn Salad is a vibrant, summer-perfect dish that blends the sweetness of freshly grilled corn with the tang of feta, the freshness of basil, and the crispness of juicy tomatoes. It’s quick to prepare and perfect for backyard BBQs, potlucks, or a refreshing snack. Enjoy it cold, straight from the fridge, for a burst of flavors in every bite.

Ingredients

Units Scale

Salad Ingredients:

6 ears of corn
2 cups grape tomatoes, cut into thirds or fourths
1/2 medium red onion, diced
6–7 fresh basil leaves, chopped
1 cup feta crumbles

Dressing:

1 1/2 tablespoons olive oil (extra virgin)
1/2 tablespoon white wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Grill the Corn:
Preheat the grill to medium heat. Lightly oil the grill grates or the outside of the corn. Place the corn on the grill and cook for 7 to 10 minutes, turning at least once, until the kernels are tender and lightly browned. Remove the corn from the grill and allow it to cool until it can be handled comfortably.
Prepare the Ingredients:
Carefully slice the kernels off the cob and transfer them to a large mixing bowl. Add the grape tomatoes (sliced), diced red onion, basil, and feta crumbles to the bowl.
Season the Salad:
Drizzle olive oil and white wine vinegar over the ingredients. Sprinkle in the salt and black pepper. Mix all the ingredients together thoroughly, ensuring the dressing coats the vegetables and cheese evenly.
Serve or Store:
Serve the salad immediately or transfer it to an airtight container and store it in the refrigerator. You don’t need to reheat this dish—it’s delicious served cold.

Notes

When grilling corn, you can leave the husks on and remove them after grilling for an added smoky flavor.
If fresh corn isn’t available, canned or frozen corn (thawed and lightly roasted in a skillet) can be used as alternatives.
Add an extra layer of flavor by including roasted bell peppers or avocado slices.
This salad pairs wonderfully with grilled chicken, shrimp, or fish.
For a vegan alternative, swap feta with a plant-based cheese or omit it altogether.

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 5g
Sodium: 380mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 5g
Cholesterol: 15mg