Description

This Grilled Corn Salad brings together sweet, charred corn, crisp vegetables, and fresh herbs, creating a refreshing dish for summer gatherings. It’s easy to prepare, packed with flavor, and a healthy choice that complements any meal. Perfect for picnics and barbecue nights!

Ingredients

Scale

4 ears of corn, shucked and silks removed
¼ cup olive oil
1 cup cherry or grape tomatoes, quartered
1 english cucumber, sliced and quartered
½ medium red onion, diced
¼ cup chopped fresh herbs (parsley, dill, cilantro, basil, mint, tarragon)
2 tablespoons apple cider vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
optional: crumbled feta

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Instructions

Preheat the grill or grill pan to medium-high heat. Brush the corn with 2 tablespoons of olive oil and grill for 8-10 minutes, turning occasionally until charred.
When the corn is cool enough to handle, use a knife to cut off the kernels.
In a large bowl, combine the corn kernels, tomatoes, cucumber, red onion, and herbs.
Drizzle with 2 tablespoons of olive oil, apple cider vinegar, kosher salt, and black pepper, then mix well.
Top with crumbled feta if desired before serving.

Notes

Fresh herbs can be substituted based on what you have available.
Feel free to add additional vegetables like bell peppers or avocados for extra flavor.
This salad is best served fresh, but leftovers can be stored in the fridge for up to two days.

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 3g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 3g
Cholesterol: 5mg