Grilled Sweet Corn Salad

Grilled Sweet Corn Salad will bring the summer to your table. It is crisp, fresh, sweet and savory and super yummy.

My all time favorite thing to put on the grill is sweetcorn. There is nothing quite like the crunch of fresh grilled sweet corn in the summer! Here I have taken that amazing ingredient and turned in to a salad. This Grilled Sweet Corn Salad is easy to make and is the perfect crowd pleaser at the summer bbq, picnic or lunch.

Living for 5 years in Chicago I have certainly had my fair share of great sweet corn. I love it, the crisp, sweet crunch of it with a little char straight off the grill smothered in butter and salt. Mmmmm, now that is summer!

If you want to lift the grilled corn to the next level, try this salad. A big bonus is that when the kernels are cut off the cob it won’t get stuck in your teeth!!

We enjoyed this salad last night for dinner along with Grilled Shrimp with Avocado Crema. They taste great together so give it a try!

For more salad recipes try my Summer Watermelon Salad or Raf Tomato and Burrata Cheese Salad

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Hope you enjoy this salad as much as I do!

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Grilled Sweet Corn Salad

Total Time

30 mins

 

Ingredients

For the Salad

• 4 ears of fresh corn, shucked
• 1 sweet onion or new onion, thickly sliced
• 2 tablespoon olive oil
• 500 g cherry tomatoes, halved
• 1 large handful of basil, chopped
• 150 g feta cheese, crumbled

For the Dressing

• 1 lemon, juiced
• 1 tablespoon olive oil
• ½ clove of garlic, minced
• salt and pepper to taste

Instructions

The Salad

1. Brush the corn and onion with the olive oil and grill on medium heat for about 15 minutes until the corn is slightly shared and the onion soft.

   Let the corn cool for about 10 minutes then slice the kernels off the cobs.
   

The Dressing

1. Mix all the ingredients for the dressing in a small bowl and set aside.

Assembly

1. Mix the vegetables with the basil and dressing and mix gently. Top with the crumbled feta cheese and a few basil leaves.

   Serve immediately or store in the fridge until ready to serve. The salad keeps in the fridge for a couple of days.

   Enjoy!