# Grilled Corn Salad: An Easy and Refreshing Summer Side Dish
Grilled Corn Salad is a tasty and invigorating side dish ideal for summer events. Its blend of slightly charred corn, savory feta cheese, and succulent cherry tomatoes delivers a smoky-sweet taste enhanced by a straightforward homemade vinaigrette. Whether at a barbecue, picnic, or potluck, this dish is guaranteed to impress.
## Holly’s Recipe Highlights: Grilled Corn Salad
– **Flavor**: The salad showcases crunchy, charred corn kernels, accented by salty feta cheese and lively cherry tomatoes. A zesty white balsamic vinaigrette and fresh basil add a vibrant, peppery touch to every mouthful.
– **Why Make It**: This adaptable recipe can serve as a side dish, be used as a filling for street tacos, or enjoyed with tortilla chips as a refreshing salsa.
– **Potluck Perfect**: Unlike salads based on lettuce, this light and fresh corn salad maintains its integrity well, making it great for making ahead.
– **Make Ahead**: You can prepare this salad up to one day in advance. Just stir and top with garnish before serving for the optimal experience.
**Total Time**: 40 minutes
**Serving Size**: 4
**Cooking Method**: Grilled and Chilled
## Ingredients for Grilled Corn Salad
– **Corn**: Opt for freshly grilled corn, or for ease, canned or frozen corn might be used. If using frozen or canned corn, mix it with oil and broil until slightly charred to obtain that smoky flavor. Let it cool completely before use.
– **Cheese**: Recommended is crumbled feta cheese; however, for a Mexican flair, cotija cheese can be a great alternative.
– **Fresh Veggies**: Cherry tomatoes and green or red onions add taste and color. You may also include chopped cucumbers, red bell peppers, or diced avocados for added freshness.
– **Dressing**: Dress the salad with a homemade light and tangy vinaigrette, or use a store-bought Italian vinaigrette when short on time. To customize the flavor, think about adding lemon juice, replacing the white balsamic vinegar with a milder vinegar, or mixing in fresh cilantro and garlic.
### Tips for Preparation
– **Removing Corn from the Cob**: To easily slice corn off the cob, place a folded paper towel in a bowl or on a cutting board. Hold the ear of corn upright and cut down the rows with a sharp knife.
– **Grilling Corn**: For the best flavor, grill the corn until it is lightly charred. This boosts the smoky flavor while keeping the corn juicy.
– **Cooling**: Let the corn cool prior to handling to ensure freshness and crispness in the salad.
– **Resting**: Allow the salad to rest for at least 15 minutes before serving to help the flavors combine.
– **Adding Avocado**: To avoid browning, incorporate diced avocado right before serving.
## Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator for up to 4 days. Remove excess liquid and mix well before serving. Leftovers may be added to tacos, served on crostini, or enjoyed with tortilla chips.
## More Corn Salad Favorites
Discover more corn salad recipes to enhance your summer menu and please your family and friends.
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