Description
A vibrant summer salad featuring charred sweet corn, juicy grape tomatoes, and tangy feta cheese, all tossed in a light olive oil dressing. Perfect for cookouts, picnics, or as a refreshing side dish on warm days.
Ingredients
Units
Scale
- 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
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 tablespoon white wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Grill the Corn
Preheat the grill to medium heat. Lightly oil the grates or the outside of the corn. Place corn on the grill and cook for 7 to 10 minutes, turning at least once, until kernels are tender and you see some browning. Remove from the grill and let it sit until cool to the touch. - Prepare the Ingredients
Carefully slice the kernels off the cob and transfer to a large bowl. Add tomatoes, red onion, basil, and feta. - Dress the Salad
Drizzle the vegetable mixture with olive oil and white wine vinegar. Season with salt and pepper. Stir until combined. - Serve
Enjoy immediately or refrigerate in an airtight container until ready to serve. This dish is delicious cold and doesn’t need to be warmed before serving.
Notes
- For added flavor, try brushing corn with garlic butter before grilling
- Add a diced avocado just before serving for extra creaminess
- Lime juice can be substituted for white wine vinegar for a citrusy twist
- This salad keeps well in the refrigerator for up to 3 days
- For a spicy kick, add a diced jalapeño or a sprinkle of red pepper flakes
Nutrition
- Serving Size: 1 Serving
- Calories: 220kcal
- Sugar: 8g
- Sodium: 545mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 25mg
