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This grilled corn salad with feta and sweet peppers is my favorite way to squeeze every bit of summer from the grill. It is fast to prepare, bursting with Mediterranean flavor, and always a hit on party tables. With smoky corn, crisp sweet peppers and salty feta all tossed together, you have a side that works for both lazy family cookouts and big holiday gatherings.
I first put this together when I needed to bring a last minute side to our backyard Olympics—it vanished before the hot dogs even hit the table and now it is requested every year
Ingredients
- Fresh corn on the cob: this is where all the juicy summer flavor comes from Look for ears with tight green husks and plump kernels
- Olive oil: brings everything together and helps char the corn Choose a mild extra virgin variety for the best taste
- White onion: adds crunch and a gentle background heat Use a firm heavy onion and mince it fine so it blends well
- Colorful sweet peppers: both sliced and chopped These brighten the salad and add natural sweetness I like to use red orange and yellow for the prettiest mix
- Red spicy pepper: such as cayenne or fingerling gives the salad its spark For those who want super mild heat skip or substitute with more sweet pepper
- Lime juice: wakes everything up and balances the sweetness Squeeze fresh limes for the juiciest zing
- Feta cheese: crumbled over the top brings savory saltiness Seek out feta packed in brine for creamier texture
- Fresh basil: chopped to add pops of herbal freshness Tender vibrant leaves are best
- Salt: just enough to pull it all together Taste as you go so it never overpowers
Step-by-Step Instructions
- Prep the Corn:
- Brush the husked corn cobs with olive oil to prevent sticking and help with charring
- Grill the Corn:
- Place corn on a medium hot grill Turn every two to three minutes until all sides are charred and smoky Typically this takes about ten minutes If you see kernels popping that means the heat is just right
- Cool and Slice Corn:
- Let the corn cool until you can handle it Without burning yourself use a sharp knife to slice kernels from the cob Stand the cob upright and gently slice downward
- Chop and Slice Vegetables:
- Finely mince the white onion for even flavor Slice and chop sweet peppers Depending on how much crunch you want you can do bigger or smaller pieces Slice the spicy pepper into thin rings for even heat distribution
- Mix the Salad:
- Add grilled corn kernels pepper pieces onion and spicy pepper to a large bowl Squeeze in lime juice and drizzle olive oil Gently toss to combine everything but do not mash
- Finish with Feta and Basil:
- Crumble feta cheese over the top Scatter the fresh chopped basil and sprinkle just a bit of salt Toss lightly again Right before serving check seasoning and adjust lime juice or salt as needed
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My favorite part is always the first bite when the feta melts slightly into warm corn and basil The last time we made this at a family picnic my nephew started sneaking bites straight from the serving bowl and everyone ended up eating standing around the grill
Storage tips
Keep leftover grilled corn salad in a covered container in the fridge It stays crisp and tasty for up to three days Re-stir before serving and add extra basil or lime juice to revive the flavors If it seems a bit dry add a small splash of olive oil
Ingredient substitutions
If you do not have feta try crumbled goat cheese or a sharp aged cheddar You can also use a mix of scallions and shallots instead of white onion For a no heat version skip the spicy pepper and double up on sweet
Serving suggestions
Serve this salad piled into lettuce cups as a fresh taco topping or spooned over grilled chicken or fish For a stunning platter presentation use whole roasted mini peppers on top Sprinkle extra feta and basil just before serving for maximum color
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Cultural and historical context
Corn salads show up all over the world but grilling the corn and mixing with feta leans toward classic Mediterranean and Middle Eastern flavors The combo of charred corn creamy cheese and fresh herbs speaks of summer harvests and easy backyard meals
Commonly Asked Questions
- → Can I use frozen corn if fresh isn't available?
Yes, thawed frozen corn can substitute for fresh. For extra flavor, briefly sauté or broil it to mimic grill char.
- → Which peppers work best in this dish?
Sweet bell peppers are ideal, but feel free to mix in mild or spicy varieties for extra kick and color.
- → How long can leftovers be stored?
Keep leftovers refrigerated in an airtight container for up to 2-3 days for best taste and texture.
- → Can the salad be made ahead of time?
Yes, assemble up to a day in advance. Add herbs and feta just before serving for best flavor and freshness.
- → Is this dish served warm or cold?
It's delicious served either way—immediately after tossing or chilled for later. Both options work well.
- → How can I make it spicier?
Include sliced cayenne, fingerling, or even hot peppers like habanero if you enjoy a bolder kick.