Grilled Sweet Corn Salad with Cucumbers and Feta

I LOVE fresh sweet corn! On the cob, off the cob, in a salad or taco, any way you serve it up, YUM! Anyone else picky about their corn on the cob? I grew up eating it how my parents like it, and they call it “young corn”…so maybe less ripe…or picked early? Anyway…you can tell if it’s young by the kernel colors. If it is pretty light in color, it’s young, crispy, and sweet! If it is really yellow…like a deeper yellow color it tends to be chewy.

Corn on the cob will always bring back childhood summer memories for me. Enjoying it with my family on a hot summer night, getting some fresh picked from my grandparent’s garden, or enjoying it at my home church annual fundraiser.

July=summer=corn on the cob

What better way to pair this fabulous summer veggie, than with more summer veggies! It was perfect timing that I was able to hand pick some green peppers, banana peppers, and jalapenos from Erik’s grandmother’s garden the same day I made this salad. FRESH it was!

BUT…the stars of the salad are the fresh grilled sweet corn, crisp cucumber, and salty crumbled feta cheese! Such great flavor combos! The other fresh veggies really just enhance this salad even more. All the veg are drizzled with a sweet and tangy vinaigrette. Great on its own as a side salad, or scooped up with our favorite chips, or my favorite…grilled naan or pita bread!

Summer pot luck favorite!

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Grilled Sweet Corn Salad with Cucumbers and Feta

Servings 4

Author Laura Doerr

Ingredients

• 6 ears sweet corn husked
• 1 small cucumber diced
• 1/2 green bell pepper diced
• 1/2 red bell pepper diced
• 1/4 red onion diced
• 1 banana pepper diced
• 1 small jalapeno diced
• 6 oz feta cheese crumbled

Vinaigrette

• 1/4 cup vegetable oil
• 1/4 cup apple cider vinegar
• 1 tbsp honey
• splash lime juice (juice of 1/2 lime)
• salt and pepper

Instructions

1. Preheat grill to 350 degrees. Place husked sweet corn directly onto grill. Grill for about 10-15 minutes, turning every 2-3 minutes. Cook until it begins to char lightly and kernels are cooked. Remove from grill and let cool. Once cool enough to handle, cut the kernels off of the cob into a medium bowl.

2. In a small bowl whisk the vinaigrette ingredients together, set aside. 

3. Add all of the remaining diced vegetables to the bowl of corn. Toss with vinaigrette, season with salt and pepper as needed. Stir in feta cheese just before serving. 

Recipe Notes

Keeps well if made ahead, just wait to toss with feta just before serving to avoid the cheese getting too soft and wet. 

If the vinaigrette isn't sweet enough, add more honey or a tsp of sugar.

Great with any veggies you like! Good just as a side salad, but I also love to serve it with pita or naan bread, or even some tortilla chips!