Grilled corn, tomato and feta salad is our summer go-to side! This salad can be made in advance so less time preparing and more facetime with your guests!
One of the best parts of summer is the abundance of fresh produce that is available, and corn is always a family favourite. You will see me grilling cobs of corn all summer long and when combined with fresh, juicy tomatoes and salty feta cheese it creates a perfect summer side dish.
It is delicious on its own, but also adds a punch of flavour to your tacos, nachos, even over fish and pork chops!
Ingredients
- Butter
- Extra-virgin olive oil
- Limes
- Chili powder
- Salt
- Ground pepper
- Corn
- Cherry tomatoes
- Red onion
- Cilantro
- Feta cheese
- Olive oil
- White balsamic vinegar
See recipe card for quantities.
Instructions
In a bowl, whisk together the butter, olive oil, lime juice, chili powder and salt and pepper.
Preheat the grill to medium-high. Brush a little of the butter mixture on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes, baste each ear 2-3 times as turning.
When cool enough to touch, stand each ear of corn in a large bowl and, using a sharp knife, cut down along the cob to strip off the kernels. Add the tomatoes, onions, cilantro, feta, olive oil and white balsamic vinegar, toss to coat evenly.
Variations
- Grilled Corn & Tomato Pasta Salad. Add 12 ounces of cooked small pasta shells to this recipe to turn this into your new favourite summer pasta salad.
- Use a variety of tomatoes and spice it up. This grilled corn and tomato salad was based on this recipe, but we used Elaine’s garden heirloom tomatoes instead of cherry tomatoes. The tomatoes and the corn were sliced in larger pieces. We also spiced it up with some fresh jalapenos slices.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Grilled Corn and Tomato Salad
Ingredients
- ¼ cup melted butter
- ½ cup extra-virgin olive oil
- Juice of 2 limes
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 8 ears of corn husks and silks removed
- 3 cups cherry tomatoes stemmed and halved
- ½ cup diced red onion
- ½ cup chopped fresh cilantro
- ¼ pound feta cheese diced
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
Instructions
- In a bowl, whisk together the butter, olive oil, lime juice, chili powder, salt, and pepper.
- Preheat the grill to medium-high. Brush a little of the butter mixture on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes, baste each ear 2- 3 times as turning.
- When cool enough to touch, stand each ear of corn in a large bowl and, using a sharp knife, cut down along the cob to strip off the kernels.
- Add the tomatoes, onion, cilantro, feta, olive oil and white balsamic vinegar, toss to coat evenly.
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