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Grilled Corn Salad

The perfect side dish. 

Course Salad
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Jessica

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

  1. Start the grill and let heat up (medium temperature and flame). 

  2. Brush corn on the cob with olive oil (1 Tbsp) and sprinkle with salt, pepper and paprika. 

  3. Rinse mini sweet peppers. 

  4. Place mini peppers and corn on the cob on the grill. Let cook until outside is charred to desire (approximately 10-15 minutes). 

  5. 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. 

  6. Once corn is grilled to desire, take off grill and cut off the cob. 

  7. Place kernels of corn in tomato basil mixture. Mix thoroughly. 

  8. Top with fresh feta crumbles and garnish with the grilled mini pepper. 

  9. Enjoy!

Recipe Notes

Optional Add Ins: 
  • Green Onion
  • Red Onion
  • Tortilla strips