Grilled Corn Salad
Are you ready for Cinco de Mayo this weekend? We definitely are. It has given me an excuse to try a few new recipes both food wise and drink wise, which I absolutely love doing. Not thinking I made this Grilled Corn Salad the other night. It would have been great to make on Cinco de Mayo for dinner, however since we just had it, I am not going to repeat. While I am not going to repeat, you definitely should add it to your Saturday menu. It is a beyond delicious and an easy salad to make. The freshness and flavor it has makes my mouth water as I sit here and write this.
Optional Add-Ins
- Green Onions
- Red Onions
- Tortilla strip pieces
- Avocado
Grilled Corn Salad
The perfect side dish.
Ingredients
Produce
- 6 Cobs Corn
- 1/4 Cup Basil Minced
- 1/4 Cup Basil Whole Pieces
- 1 1/2 Cups Cherry Tomatoes halved
- 6 Mini Sweet Peppers
- 1 Lemon
Dairy
- 3/4 Cup Feta Cheese Crumbled
Miscellaneous
- 2 Tbsp Olive Oil
- 1 Tsp Paprika
- Salt & Pepper to taste
Instructions
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Start the grill and let heat up (medium temperature and flame).
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Brush corn on the cob with olive oil (1 Tbsp) and sprinkle with salt, pepper and paprika.
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Rinse mini sweet peppers.
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Place mini peppers and corn on the cob on the grill. Let cook until outside is charred to desire (approximately 10-15 minutes).
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While corn and peppers are grilling, place halved tomatoes, minced basil, basil leaves, remaining 1 Tbsp olive oil, and juice from lemon in a bowl. Mix and set aside.
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Once corn is grilled to desire, take off grill and cut off the cob.
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Place kernels of corn in tomato basil mixture. Mix thoroughly.
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Top with fresh feta crumbles and garnish with the grilled mini pepper.
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Enjoy!
Recipe Notes
Optional Add Ins:
- Green Onion
- Red Onion
- Tortilla strips
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