Grilled Corn Salad

Grilled Corn Salad combines fresh, grilled, and charred corn, bell peppers, tomatoes, cucumbers, red onions, and green onions tossed with a little lime juice and topped with fresh basil and feta cheese.

Course Salad, side

Cuisine American

Keyword grilled corn salad recipe, how to grill corn for salad, how to make grilled corn salad

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 102kcal

Author Beth Pierce

Ingredients

4 ears corn, shucked and desilked
2 talespoons olive oil
1 medium orange or red bell pepper
1 cup grape or cherry tomatoes. halved
1 cup diced English cucumber
⅕ cup diced red onion
4 green onions, sliced
2 tablespoons lime juice
¼-½ cup crumbled feta
torn fresh basil
salt to taste
freshly ground black pepper to taste

Instructions

Preheat the grill to 450-500 degrees.
Rub the corn with 1 tablespoon olive oil. Grill for 10-12 minutes or until charred, turning several times. Let the corn cool at room temperature. Carefully cut the corn off the cob.
Combine the grilled corn, bell pepper, cherry tomatoes, English cucumber, red onion, and green onions.
Sprinkle with 1 tablespoon of olive oil and the lime juice. Toss to coat. Season with salt and pepper to taste.

Notes

Store leftovers in an airtight container in the refrigerator.

Nutrition