Description
This Grilled Corn Salad is a vibrant and flavorful dish featuring charred corn kernels tossed with a zesty lime and cumin vinaigrette, sweet mini peppers, spicy jalapeños, creamy feta, and fresh cilantro. Perfect as a refreshing side for summer barbecues or light meals, it combines smoky, tangy, sweet, and spicy flavors in a colorful, healthy salad.
Ingredients
Scale
Main Ingredients
- 6 ears of corn (husks and silk removed)
- 2 tsp lime zest
- ¼ cup fresh lime juice
- ¼ cup olive oil
- 1 Tbsp minced garlic
- 1 Tbsp honey
- ¼ tsp cumin
- 1½ cups sliced mini sweet peppers
- ½ cup sliced jalapeños
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh cilantro (optional)
- Salt and pepper to taste
- Cooking spray
Instructions
- Prepare and Grill Corn: Spray the ears of corn evenly with cooking spray to promote charring. Place the corn directly on a hot grill and cook for 10 to 15 minutes, turning occasionally until the corn is nicely charred on all sides. Remove from the grill and transfer to a cutting board to cool slightly. Once manageable, cut the kernels off the cob using a corn cob kernel remover or a sharp knife.
- Make the Vinaigrette: In a medium bowl, whisk together the lime zest, fresh lime juice, olive oil, minced garlic, honey, and cumin. Season the mixture with salt and pepper to taste, balancing brightness and sweetness with a touch of saltiness and spice.
- Toss the Salad: Combine the grilled corn kernels with the sliced mini sweet peppers, sliced jalapeños, crumbled feta cheese, and chopped cilantro (if using). Pour the vinaigrette over the salad and toss gently until all ingredients are evenly coated. Adjust seasoning with additional salt and pepper if needed. Serve chilled or at room temperature.
Notes
- For added smoky flavor, use a charcoal grill or add wood chips for smoking.
- Adjust jalapeño quantity to control the heat level of the salad.
- If fresh corn is unavailable, frozen corn can be thawed and grilled or sautéed as a substitute.
- Feta cheese adds creaminess and saltiness, but it can be omitted or replaced with a vegan cheese alternative to make it vegan.
- This salad pairs well with grilled meats, tacos, or as a standalone light meal.
- Leftovers keep well in the refrigerator for up to 2 days, though corn tastes best fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
