There is something irresistibly fresh and vibrant about the Grilled Corn Salad with Tomatoes, Avocado, Feta, and Fresh Herbs Recipe that makes it an absolute must-make this season. Combining the smoky sweetness of perfectly grilled corn with juicy cherry tomatoes, creamy avocado, tangy feta, and aromatic herbs, this salad bursts with texture and flavor in every bite. It’s the kind of dish that feels like a sunny afternoon captured on a plate, perfect for sharing with friends or elevating any meal with minimal fuss but maximum flair.
Ingredients You’ll Need
Each ingredient in this salad plays a starring role and brings something special to the table. From the fresh herbs that add herbal brightness to the creamy avocado that balances the acidity, every item is simple but essential to achieving that perfect harmony of tastes and textures.
- Sweet corn (4 ears, husked): Choose fresh, plump ears for the best smoky sweetness when grilled.
- Vegetable oil (1 tablespoon): This helps the corn develop even grill marks and prevents sticking while adding subtle flavor.
- Cherry tomatoes (3 cups, halved): Their juiciness brightens the salad with color and a slight tang.
- Avocado (1, diced): Provides creamy texture and richness that contrasts beautifully with the grilled corn.
- Fresh herbs (1 cup, chopped; basil or cilantro): These bring vibrant, fresh notes that lift the entire dish.
- Lime juice (juice of one lime): The zesty acidity ties all the flavors together with a refreshing kick.
- Olive oil (3 tablespoons): Adds a fruity, smooth element and helps blend the salad’s ingredients.
- Salt (2 teaspoons): Enhances every flavor, making them pop beautifully.
- Feta cheese (1 cup): The salty, crumbly feta crowns the salad with a lovely tangy finish.
How to Make Grilled Corn Salad with Tomatoes, Avocado, Feta, and Fresh Herbs Recipe
Step 1: Get the Grill Ready
Start by heating your BBQ grill or grill pan to high heat. This ensures that your corn will cook quickly and develop those classic, flavorful grill marks you want. High heat is key for getting the smoky flavor that sets this salad apart.
Step 2: Prepare and Grill the Corn
Coat each ear of husked corn with vegetable oil using your hands or a brush. This not only prevents sticking but also helps the corn char evenly. Place the corn directly on the grill and cook for about 15 minutes, rotating every 5 minutes to char all sides beautifully. The kernels should be tender and adorned with those irresistible grill lines.
Step 3: Cut the Corn Off the Husk
Once the corn has cooled enough to handle, carefully slice the kernels off the cob with a sharp knife. Place the fresh grilled kernels into a large mixing bowl. This smoky base will infuse the entire salad with delightful depth.
Step 4: Mix in the Fresh Ingredients
Add the halved cherry tomatoes, diced avocado, and chopped herbs to the bowl with the grilled corn. Squeeze the juice of one lime over everything, followed by the olive oil and salt. Stir gently but thoroughly to combine—all those fresh colors and flavors will start to blend into magic.
Step 5: Finish with Feta and Serve
Transfer the salad to a large serving bowl or dish. Sprinkle the crumbled feta on top along with the reserved fresh herbs for a vibrant and creamy finishing touch. Now it’s ready to wow everyone’s taste buds!
How to Serve Grilled Corn Salad with Tomatoes, Avocado, Feta, and Fresh Herbs Recipe
Garnishes
To make your salad even more visually stunning and flavorful, add a few additional herb sprigs or a light drizzle of extra virgin olive oil just before serving. A sprinkle of freshly cracked black pepper or a pinch of chili flakes can add a subtle spicy kick if you’re feeling adventurous.
Side Dishes
This salad pairs wonderfully as a bright, fresh side next to grilled chicken, fish, or even a juicy steak. It also works brilliantly alongside crusty bread or tortilla chips for a casual, summery meal. Because it’s so versatile, it’s an excellent companion for almost any main.
Creative Ways to Present
For a fun twist, try serving this salad in hollowed-out avocado halves or atop a bed of mixed greens for a heartier salad. You can also layer it in clear glasses for an elegant appetizer or picnic-friendly container. The colorful ingredients always look impressive and inviting no matter how you plate them.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocado may brown slightly, so adding a bit more lime juice before storing can help maintain its color and freshness longer.
Freezing
This salad is best enjoyed fresh because freezing can change the texture of the avocado and tomatoes. I recommend avoiding freezing the Grilled Corn Salad with Tomatoes, Avocado, Feta, and Fresh Herbs Recipe to preserve its vibrant texture and flavor.
Reheating
Since this salad is designed to be served cold or at room temperature, reheating is not necessary. However, if you prefer, you can briefly warm the grilled corn alone before mixing in the fresh ingredients, but the salad itself shines brightest when fresh and cool.
FAQs
Can I use frozen corn for this salad?
Fresh corn is ideal for maximum flavor and texture, but if you only have frozen, thaw and pat it dry well before grilling to reduce moisture. The smoky flavor will be less intense, but it will still work nicely.
What herbs work best in this recipe?
Basil and cilantro are fantastic choices, but you can also experiment with parsley or mint. Fresh herbs add that bright, aromatic note that makes the salad so refreshing.
Is this salad gluten-free and vegan?
The salad itself is gluten-free, but not vegan because of the feta cheese. To make a vegan version, simply omit the feta or substitute it with a plant-based cheese alternative.
Can I prepare parts of this salad ahead of time?
You can grill and slice the corn several hours ahead and keep it refrigerated. It’s best to dice the avocado and toss everything together shortly before serving to keep the avocado fresh and vibrant.
How do I prevent the avocado from browning?
The lime juice in the recipe helps prevent browning by coating the avocado in acid. For extra protection, prepare the avocado last and mix it in gently just before serving.
Final Thoughts
There is truly nothing like the delightful harmony of flavors in this Grilled Corn Salad with Tomatoes, Avocado, Feta, and Fresh Herbs Recipe. It’s bright, easy to make, and totally satisfying, making it an instant favorite for any meal or occasion. Give it a try and watch it become a regular star in your recipe rotation — your taste buds will thank you!
Print
Grilled Corn Salad with Tomatoes, Avocado, Feta, and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Grilled Corn Salad featuring sweet corn grilled to perfection, combined with juicy cherry tomatoes, creamy avocado, fresh herbs, and tangy feta cheese. This salad is tossed with lime juice and olive oil for a zesty finish, making it an ideal summer side dish or light meal.
Ingredients
Grilled Corn
- 4 ears sweet corn, husked
- 1 tablespoon vegetable oil
Salad
- 3 cups cherry tomatoes, halved
- 1 avocado, diced
- 1 cup fresh herbs (basil or cilantro), chopped
- juice of one lime
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 cup feta cheese
Instructions
- Heat the grill: Heat BBQ grill or grill pan to high heat to prepare for grilling the corn.
- Grill the corn: Coat the corn with vegetable oil using your hands or a brush. Place the corn on the grill and cook for 15 minutes, turning every 5 minutes to ensure even grilling and developing grill marks.
- Remove kernels: Once grilled, cut the kernels off the corn cobs and transfer them into a large mixing bowl.
- Combine salad ingredients: Add the halved cherry tomatoes, diced avocado, chopped fresh herbs (reserving some for garnish), lime juice, olive oil, and salt to the bowl. Stir everything gently to combine well.
- Serve: Transfer the salad to a serving dish and top with crumbled feta cheese and the reserved herbs for garnish. Serve immediately and enjoy!
Notes
- For best flavor, use fresh, in-season sweet corn.
- You can substitute fresh herbs with your preference, such as parsley or mint.
- To make it vegetarian, ensure feta cheese is made without animal rennet.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- For a smoky touch, consider adding a dash of smoked paprika.
