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Grilled Sweet Corn Salad with Cucumbers and Feta

Servings 4
Author Laura Doerr


  • 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


  • 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


  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!