About This Recipe

Charred grilled corn salad is the summer side dish requested at every BBQ after the first time you make it. Fresh sweet corn grilled over high heat until deeply charred, cut off the cob, and tossed with cherry tomatoes, crumbled feta, and a lime-cumin dressing. The char adds deep smoky sweetness that makes this taste like pure summer.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Charred corn flavor takes this from good to unforgettable
  • Perfect BBQ side that works warm, room temp, or cold next day
  • Ready in 20 minutes and feeds a crowd
  • The feta and lime combination is completely addictive

Charred Grilled Corn Salad with Feta

Charred Grilled Corn Salad with Feta
10 min
Prep
10 min
Cook
20 min
Total
6
Servings
⭐ 4.8
Rating
215
Calories

Ingredients

  • 5 ears fresh corn, husked
  • 150g cherry tomatoes, halved
  • 100g feta cheese, crumbled
  • 1/4 red onion, finely diced
  • 1/4 cup fresh basil or cilantro
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp cumin
  • Salt and black pepper
  • Optional: 1 jalapeño, minced

Instructions

  1. 1Grill the corn Brush corn with olive oil and grill over high heat 10 minutes, turning every 2–3 minutes until deeply charred in spots....
  2. 2Cut the kernels Cool 5 minutes. Stand each ear upright in a bowl and slice down to remove kernels. The bowl catches all the sweet corn m...
  3. 3Make the dressing Whisk olive oil, lime juice, cumin, salt, and pepper together....
  4. 4Combine Add corn, cherry tomatoes, red onion, and jalapeño to a bowl. Pour dressing over and toss....
  5. 5Add cheese and herbs Fold in crumbled feta and fresh herbs. Taste and adjust lime, salt, and cumin. Serve warm or at room temperature....

Ingredients

5 ears fresh corn, husked 150g cherry tomatoes, halved 100g feta cheese, crumbled 1/4 red onion, finely diced 1/4 cup fresh basil or cilantro 3 tbsp olive oil 2 tbsp fresh lime juice 1 tsp cumin Salt and black pepper Optional: 1 jalapeño, minced

Step-by-Step Instructions

  1. 1

    Grill the corn

    Brush corn with olive oil and grill over high heat 10 minutes, turning every 2–3 minutes until deeply charred in spots.

  2. 2

    Cut the kernels

    Cool 5 minutes. Stand each ear upright in a bowl and slice down to remove kernels. The bowl catches all the sweet corn milk too.

  3. 3

    Make the dressing

    Whisk olive oil, lime juice, cumin, salt, and pepper together.

  4. 4

    Combine

    Add corn, cherry tomatoes, red onion, and jalapeño to a bowl. Pour dressing over and toss.

  5. 5

    Add cheese and herbs

    Fold in crumbled feta and fresh herbs. Taste and adjust lime, salt, and cumin. Serve warm or at room temperature.

Pro Tips

🏆 Chef Tips
  • High heat and patience — don't move corn too frequently so char marks form.
  • Cut kernels into a bowl with high sides — they fly everywhere otherwise.
  • This salad tastes even better slightly warm, just after making.
  • Double the recipe — it disappears fast at BBQs.

Frequently Asked Questions

Char it in a dry hot skillet 5–6 minutes until golden spots appear. Not as smoky but still excellent.
Up to 24 hours ahead without herbs and feta — add them just before serving.
Grilled chicken, steak, shrimp, or salmon all complement it perfectly.
Both work — warm just after making, room temperature for a potluck, or cold from the fridge.

Nutrition Per Serving

215
Calories
6g
Protein
28g
Carbs
11g
Fat
3g
Fiber
8g
Sugar
310mg
Sodium
4g
Sat. Fat