This Grilled Corn Salad recipe is fresh and easy! It's made with roasted corn, avocado, tomatoes and tossed in a lemon feta cheese dressing.
This Grilled Corn Avocado Salad utilizes everything we love about this quintessential summer vegetable along with lots of complementary ingredients like avocadoes and fresh tomatoes.
One of the best things about summer is sweet corn. Every year we consume copious amounts of it here in the Midwest. In fact, I don't think I've ever met someone who doesn't enjoy freshly prepared sweet corn slathered in butter.
Sweet corn is delicious any way you prepare it but one of my favorite methods is to roast it on the grill.
Properly grilled corn is tender but retains a little bite. The flavors are naturally sweet balanced by a hint of smokiness.
It's easy to prepare and perfect served alongside all your summer BBQ favorites like burgers, ribs, and chicken. I would go so far as to say that this is my new favorite salad!
Jump to:
- How To Grill Sweet Corn
- Does Corn Need To Be Soaked Before Grilling?
- How To Tell When Grilled Corn Is Done
- Ingredients For Corn Avocado Salad
- How To Make Feta Dressing
- How To Make Summer Corn Salad
- What To Serve With Corn Salad
- How Long Does This Grilled Corn Salad Last In The Fridge?
- Can It Be Frozen?
- Grilled Corn Salad with Feta Dressing
How To Grill Sweet Corn
There are a lot of theories floating around regarding the best way to grill sweet corn. I'm not sure if there is a 'right' or 'wrong' way but we've used this method for years and are consistently pleased with the results.
The key to grilling corn is not to overcomplicate things. All you need is a grill and a few cobs of fresh corn. This process does not require any fancy equipment or time-consuming techniques.
The corn is placed on the grill over direct heat and cooked in the husks. Once the corn is fully cooked the husks are removed and the kernels cut off the cob with a knife.
- The first step is to heat your grill to 400 degrees Fahrenheit. You can use a charcoal grill like a Weber or a gas grill to roast sweet corn. We prefer a charcoal Weber grill but either will work just fine.
- Remove the first layer of the husks (leaving most of them intact) and trim the silk from the ends if you like (this is optional).
- Remove any residue from the grates of your grill with a brush so that the grate is clean before use.
- Place 4 cobs of sweet corn directly over the heat, cover the grill, and cook for 10 minutes on the first side. Flip, and cook for 10 minutes on the second side.
- Turn the corn ¼ of the way over and cook for 5 minutes. Flip the corn over to the uncooked final quarter and cook for another 5 minutes.
- Remove the corn from the grill and allow to rest until cool enough to handle.
The grilling process takes 25-30 minutes or so. Cooking times may vary slightly depending on the size of your corn cobs and the type of grill used.
Does Corn Need To Be Soaked Before Grilling?
I'm not sure where the rumor that corn must be soaked before grilling originated but I'm here to debunk it.
I think the thought behind soaking the corn first is to prevent the husks from burning and to add moisture as it cooks on the grill.
If using sweet corn there is no reason to soak it first as fresh corn is juicy and contains plenty of natural moisture.
The husks provide a layer of protection as it cooks and basically 'steams' the kernels inside, resulting in corn that is tender, yet still retains a little bite.
Removing the husks before grilling will cause the corn kernels to dry out so it's best to leave them on (with the exception of the outer layer) and there is no need to soak or boil it because fresh corn contains plenty of moisture.
A Few Tips When Grilling Corn:
- If you are concerned about the husks or silk starting on fire simply remove any dry layers of the husk. Cut the silk from the corn with a scissors and discard.
- Opt for corn that is local, has a green husk, and silk that is glossy as this will result in the best sweet flavor, texture, and will not burn or dry out as it cooks.
- If you leave the silk on the cob and it starts on fire simply place the cover back on the grill, which will prevent it from burning.
- It's best to keep an eye on the corn as it grills. The husks will char as they cook but it's important that they do not burn or start on fire. This is not a 'set it and forget it' dish - It's best to monitor the corn for optimal char every time you flip it over.
How To Tell When Grilled Corn Is Done
The cooked corn should be opaque and bright yellow in color. The kernels appear plump and it will look like it has been steamed or boiled.
Once the corn is cooked it's important to remove it from the grill and allow it to cool completely before handling (corn straight from the grill is HOT)!
Allow the corn to rest 10-15 minutes before removing the husks (they should remove easily at this point).
- Once the corn has cooled and is cool to the touch remove the charred husks and silk and discard.
- After the husks are removed, place the corn on a cutting board, stand one of the cobs on its end and tilt it toward you (it's important to stand the corn up so that you're cutting on its flat surface and not allowing it to roll around as you cut it with your knife).
- Slowly slice the kernels off the cob with a knife and place the corn in a large mixing bowl.
- Repeat with the remainder of the cobs.
Cutting slowly and carefully will ensure that you don't make a mess.
Ingredients For Corn Avocado Salad
Sweet corn is the star of this dish but the rest of the ingredients make for a great supporting cast.
Cherry tomatoes are added for a bright pop of acidity and color, diced avocadoes make for a creamy texture, and the feta dressing provides a tangy, salty base.
Here's What You'll Need To Make It:
- 4 cobs Fresh Sweet Corn (with green husks and glossy silk)
- 1 pint Cherry Tomatoes
- 2 ripe Avocadoes
- 2 cloves Garlic
- ¼ cup Olive Oil
- 2 Tbsp. Lemon Juice
- 1 Tbsp. Dijon Mustard
- ½ cup Feta Cheese Crumbles
- ⅛ tsp. each Kosher Salt & Pepper
- ¼ cup fresh herbs such as chives, parsley, or cilantro (optional)
The rest of the ingredients can be prepared while the corn is grilling and tossed together when finished.
- Cut 1 pint of cherry tomatoes into halves or quarters, depending on your preference.
- Cut 2 ripe avocadoes in half, remove the pit, and dice the avocadoes into pieces. Feel free to check out this tutorial to learn a few different methods for dicing an avocado.
How To Make Feta Dressing
I'm not kidding when I say this might be my new favorite salad dressing. I could basically eat this stuff on just about anything.
It adds a great richness to this grilled corn salad without weighing it down.
- To make the dressing start by mincing 2 cloves of garlic.
- Add ¼ cup of olive oil, 1 Tbsp. Dijon mustard, 2 Tbsp. lemon juice, and ⅛ tsp. each of kosher salt and pepper to a small bowl. Stir until combined with a fork or small whisk.
- Add the minced garlic and ½ cup of crumbled feta cheese. Stir until combined.
- Mince 1 Tbsp. of fresh herbs such as chives and add it to the vinaigrette (optional).
Love homemade dressings? Check out these recipes!
How To Make Summer Corn Salad
Once all of the components are ready all that's left is to combine them in a large mixing bowl.
- Add the chopped tomatoes to a large mixing bowl along with the sliced, grilled corn. Drizzle the feta dressing over the corn and tomatoes and toss until coated.
- Add the diced avocadoes and gently stir them into the salad with a spatula or large spoon.
- Garnish with more minced fresh herbs (optional).
It's best to add the avocadoes after the other ingredients are combined so that they do not become mushy but remain intact.
Can This Salad Be Made Ahead Of Time?
Yes! Feel free to make this salad the day ahead if serving at a picnic or potluck.
Be sure to store it in an airtight container in the fridge so that it doesn't dry out.
I would not prepare it many days in advance or the texture may become mushy as it sits in the fridge.
What To Serve With Corn Salad
This is one of those versatile side dishes that pairs well with just about any BBQ recipes or your favorite summer fare.
It's great with grilled brats, hot dogs, ribs, or veggies like zucchini.
I love salads like this served alongside burgers like this Juicy Lucy, Grilled Blue Cheese Burgers, or Smoky Poblano Burgers.
It's perfect with grilled chicken like these Italian Grilled Chicken Sandwiches, Bruschetta Grilled Chicken Breasts, Chicken Kofta Kebabs, and Grilled Chicken Wings.
A grilled steak like this Chuck Steak or Grilled Ribeye is delicious with corn avocado salad.
For a lighter option check out these BBQ Sweet Potatoes!
Looking for more summer side dishes? Don't miss these!
- Southwest Chipotle Coleslaw
- Mediterranean Potato Salad
- Cilantro Lime Kohlrabi Slaw
- Dill Pickle Pasta Salad
- Southwest Black Bean Corn Salad
- Blue Cheese Coleslaw
- Spanish Potato Salad
- Classic Coleslaw
- Italian Pesto Pasta Salad
- Miso Ginger Slaw
How Long Does This Grilled Corn Salad Last In The Fridge?
This Grilled Corn Salad should last 3-4 days stored in an airtight container in the fridge.
Can It Be Frozen?
I do not recommend freezing this salad as its made with fresh ingredients and best enjoyed right away or within a few days of preparation.
Love salads? Check out these recipes!
- Marinated Tomato Basil Salad
- Pickled Beet Feta Salad
- Butternut Squash Wild Rice Salad
- Snap Pea Mint Salad
- Vietnamese Inspired Shrimp Salad
- Roasted Butternut Squash Arugula Salad
- Italian Green Bean Salad
- Butternut Squash Kale Quinoa Salad
- Southwest Chipotle Potato Salad
- Summer Grilled Vegetable Salad
- Pumpkin Feta Salad
Looking For More Grilled Salad Recipes? Don't Miss These!
Grilled Bell Pepper, Tomato, and Mozzarella Salad
BBQ Moroccan Eggplant Salad
Smoked Cherry Grilled Radicchio Salad
Grilled Corn Salad with Feta Dressing
Equipment
Ingredients
For The Salad:
- 4 cobs sweet corn fresh as possible
- 1 pint cherry tomatoes
- 2 ripe avocadoes
For The Dressing:
- 2 cloves garlic
- ¼ cup olive oil
- 2 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- ½ cup feta cheese crumbles
- ⅛ tsp. kosher salt adjust to taste
- ⅛ tsp. pepper adjust to taste
- 2 Tbsp. fresh herbs such as chives, parsley, basil, or cilantro optional
Instructions
For The Salad:
- Heat charcoal or gas grill to 400 degrees Fahrenheit.
- Remove any residue from the grates of your grill with a brush so that the grate is clean before use.
- Remove the first outer dry layer of the husks (leaving most of the husk intact) and trim the dry silk from the ends with a scissors. Discard any dry outer husks and silk.
- Place 4 cobs of sweet corn directly over the heat, cover the grill, and cook for 10 minutes on the first side. Flip, cover, and cook for 10 minutes on the second side. Turn the corn ¼ of the way over and cook for 5 minutes. Flip the corn over to the uncooked final quarter and cook for another 5 minutes.
- Remove the corn from the grill and allow to rest until cool enough to handle. Once the corn has cooled and is cool to the touch remove the charred husks and silk and discard.
- After the husks are removed, place the corn on a cutting board, stand one of the cobs on its end and tilt it toward you (it's important to stand the corn up so that you're cutting on its flat surface and not allowing it to roll around as you cut it with your knife).
- Slowly slice the kernels off the cob with a knife and place the corn in a large mixing bowl. Repeat with the remainder of the cobs.
- Cut 1 pint of cherry tomatoes into halves or quarters, depending on your preference.
- Cut 2 ripe avocadoes in half, remove the pit, and dice the avocadoes into pieces.
For The Dressing:
- Mince 2 cloves of garlic.
- Add ¼ cup of olive oil, 1 Tbsp. Dijon mustard, 2 Tbsp. lemon juice, and ⅛ tsp. each of kosher salt and pepper to a small bowl. Stir until combined with a fork or small whisk.
- Add the minced garlic and ½ cup of crumbled feta cheese. Stir until combined. Mince 1 Tbsp. of fresh herbs such as chives and add it to the vinaigrette (optional).
- Add the chopped tomatoes to a large mixing bowl along with the sliced, grilled corn. Drizzle the feta dressing over the corn and tomatoes and toss until coated.
- Add the diced avocadoes and gently stir them into the salad with a spatula or large spoon (this will prevent them from getting mushy when combined with the other ingredients).
- Garnish with more minced fresh herbs (optional). Serve immediately.
Allyssa
All my favorite ingredients in one recipe! Really loved it! Super easy to make and it taste amazing! Thank you so much for sharing this fantastic recipe! I highly recommend this and will make it again for sure!
Jere Cassidy
The feta dressing sounds like a winner and something I can use on so many other recipes. We have some amazing local sweet corn that I buy all the time and glad to have this salad recipe.