This Grilled Corn Salad is easy to make and the perfect crowd pleaser at the summer bbq, picnic or potluck. It is loaded with flavor from the slightly charred corn. Crisp, fresh, sweet and savory and super yummy.
- 4 ears of fresh corn, shucked
- 1 sweet onion or new onion, thickly sliced
- 2 tablespoon olive oil
- 500 g (2 cups) cherry tomatoes, halved
- 1 large handful of basil, chopped
- 150 g (½ cup) feta cheese, crumbled
- 1 lemon, juiced
- 2 tablespoon olive oil
- 1 clove of garlic, minced
- sea salt and ground black pepper to taste
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Brush the corn and onion slices with the olive oil and grill on medium heat for about 15 minutes until the corn is slightly charred and the onion soft.
Let the corn cool for about 10 minutes, then cut the kernels of the cobs.
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Mix all the ingredients for the dressing in a small bowl and set aside.
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Add the grilled corn and onion with the cherry tomatoes, half the basil and feta cheese to a salad bowl. Pour over the dressing and mix gently. Top with the remaining 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!