Grilled Corn and Feta Salad with Spicy Lime Dressing

This grilled corn salad with spicy lime dressing is my side dish of choice when I only have 15 minutes and don’t feel like chopping. It comes together with just 3 main ingredients: corn, lettuce and feta. And the dressing is majority made from pantry staples, so you probably already have everything on-hand!

Equipment

To make my grilled corn salad at home, here's what you need: 

• barbecue grill
• tongs
• small bowl
• large bowl
• mason jar
• chef's knife

Note: Check out the recipe card below for a full list of ingredients and instructions to make this grilled corn salad! 

Cooking Tips

1.  To get perfectly cooked corn on the grill, first coat it in a light layer of neutral oil. This will encourage colour and prevent it from drying out. 
2. Cook with the lid down. I see way too many people grilling with the lid open. If the lid is open, your food is not cooking. Close the lid and let the grill do the work. 
3. Serve it with...your favourite grilled meat, like these Mediterranean beef skewers. 

Grilled Corn and Feta Salad

with spicy lime dressing

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 cobs of corn
• 100 g feta
• 500 g leafy greens
• ¼ cup lime juice
• 1 tablespoon agave syrup
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon paprika
• neutral oil
• salt I'm using Diamond Crystal Kosher

Method

 

1. Heat grill to 450°F and season with oil to avoid sticking.
2. Coat your corn lightly in neutral oil, then transfer to the grill and close the lid. Let cook 5 minutes, flip and continue cooking until the corn is a bright yellow and all of the kernels look plump and slightly charred, about 5 more minutes. Remove and let cool.
3. While you wait, make the dressing. Add ¼ cup lime juice, ¾ cup avocado oil, 1 tablespoon agave, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon cayenne, ¼ teaspoon paprika and a pinch of salt to a mason jar. Shake until emulsified. Taste and adjust seasoning. It should be spicy, limey and a little sweet.
4. Once the corn is cool, cut the kernels from the cob: To do this, place a small bowl inside a large bowl and hold the cob vertically on top of the small bow. Run a knife from the top of the cob to the bottom, leaving the kernels to fall into the large bowl. Remove the small bowl and season the corn with a pinch of salt.
5. Add 500g lettuce to the bowl and crumble 100g feta over top. Cover in dressing and toss to coat.