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Grilled corn, tomato, and avocado salad in small white bowl.
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4.8 from 5 votes

Grilled Corn Salad with Feta Dressing

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.
Cook Time30 mins
Cooling Time:15 mins
Total Time45 mins
Course: Salad
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Keyword: corn salad, corn avocado salad, corn tomato salad, corn salad with feta
Servings: 8
Calories: 138kcal
Author: Christine Rooney


  • Grill


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
  • tsp. kosher salt adjust to taste
  • tsp. pepper adjust to taste
  • 2 Tbsp. fresh herbs such as chives, parsley, basil, or cilantro optional


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.


Opt for sweet corn that is local and fresh. The husks should be green and the silk glossy. This will help prevent it from drying out or burning when grilled.
Remove any dry outer husks and silk to prevent burning.
Cooking times may vary slightly depending on the size of the corn cobs and the type of grill used. Be sure to check the corn each time it is flipped to ensure that it is charred and not burned.


Serving: 1cup | Calories: 138kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 169mg | Potassium: 268mg | Fiber: 1g | Sugar: 5g | Vitamin A: 415IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 1mg