Nothing screams summer quite like charred sweet corn on the cob. Corn on the cob is pretty awesome on its own, but a corn salad? Even better! This grilled corn and avocado salad with feta dressing, is the perfect summer side dish to enjoy. It is packed with bright flavours, and is a great way to jazz up corn while it is still fresh, sweet and in season.
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Why You'll Love This Recipe
It is a great way to use seasonal vegetables! Corn is perfect in the summer, and fresh corn does not stay around for too long. Corn on the cob is great, but this salad is a fantastic use.
It is a fresh side dish! If you are looking to incorporate new, fresh sides into your meals, this grilled corn salad is a great option.
It is easy to make! Corn generally takes little time to char and cook. This salad is no-fuss and not complicated to make.
Recipe Overview
Flavour: The flavours in this corn salad are bright! Packed with sweet corn, creamy avocado, and herbaceous basil and feta dressing, this salad is nothing short of flavourful.
Ease: This corn salad is very easy to assemble. The corn is the only ingredient that requires cooking. The remainder of the salad just needs to be chopped. The salad dressing comes together in the blender, with no additional prep work.
Time: This grilled corn salad takes 20 minutes or less to make!
Ingredients and Substitutions
Fresh corn: If you can find it, fresh corn on the cob is best for this salad. If you want a delicious summer salad in an off-season, frozen corn will also work. You will not be able to get the same char on frozen corn, but the flavour will still be spot on.
Shallots: Shallots are similar to the flavour of onions, but mellowed. If you do not have shallots on hand, or you can't find them, you can substitute red onion. If you want to make raw red onion less bitter, soak it in cold water.
Jalapeño: Jalapeño peppers add the right amount of spice to this salad. If you prefer a milder heat, remove the seeds and ribs from the jalapeño. For more heat, keep the ribs and seeds in. If you like it spicy, you can also use serrano peppers. If you do not like spice, you can use a bell pepper instead, or just omit the peppers entirely.
Grape tomatoes: Grape tomatoes are the perfect tomato to use for this salad, as they are not overly wet. You can also use a hot house or roma tomato chopped up, but I suggest removing the seeds to avoid a soggy salad.
Fresh basil: This is primarily to garnish the salad with. The dressing is packed with fresh basil, so if you wish to leave this out you may!
Instructions
- Prepare the dressing: Prepare one batch of herbed feta dressing with basil.
- Char the corn: Heat up a cast iron skillet over medium-high heat. Spray the corn with cooking spray, and let it char on all sides in the skillet. Remove from the heat and remove the kernels from the cob. The easiest way to do so is to stand the cobs vertically, and using a knife, cut the kernels off.
- Prepare the vegetables: Prepare the shallots, grape tomatoes, jalapeño and avocado.
- Assemble the salad: In a bowl or on a platter, arrange the corn and remaining vegetables. Drizzle with the basil and feta dressing, and enjoy.
Expert Tip
If you have a gas stove you can char your corn directly on the flame! It takes less than 2 minutes to do. Be sure to keep rotating your corn while it is on the burner, using tongs. It tastes just like it was barbecued!
Recipe FAQs
You can also make a dressing with equal parts lime juice, olive oil, a tablespoon of honey, and one chopped up chipotle pepper in adobo. It is tangy, spicy, and perfect!
As I recommend for most salads, this salad is best enjoyed on the same day. If not, you can store it in the fridge for up to 2 days. It is best to leave the dressing on the side if you are planning on preparing it ahead of time.
When in a pinch, sure! I would suggest frozen corn over canned corn, however. If you are using canned corn, drain it and throw it in a skillet to cook it and brown it.
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Grilled Corn and Avocado Salad with Feta Dressing
Ingredients
- 4 cobs Corn
- 1 cup Grape tomatoes halved
- ½ Red onion finely diced
- 1 Jalapeño pepper finely diced
- ½ batch Feta and basil dressing
Instructions
- Prepare the dressing: Prepare one batch of herbed feta dressing with basil.
- Char the corn: Heat up a cast iron skillet over medium-high heat. Spray the corn with cooking spray, and let it char on all sides in the skillet. Remove from the heat and remove the kernels from the cob.
- Prepare the vegetables: Prepare the shallots, grape tomatoes, jalapeño and avocado.
- Assemble the salad: In a bowl or on a platter, arrange the corn and remaining vegetables. Drizzle with the basil and feta dressing, and enjoy.
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