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
- Perfectly cooked corn on the grill starts with coating the corn in a little cooking oil. This will help encourage colour and prevent the corn from drying out.
- 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.
- Not a fan of feta? No problem! Try making this salad with mozzarella, halloumi or goat cheese.
- Serve it with…your favourite grilled meat, like these Mediterranean beef skewers.
Do I need to boil corn?
The short answer is no! Boiling corn is a great option, but not necessary if you plan on grilling. There are three important components to cooking corn on the grill. First, you need to coat the corn lightly in cooking oil, second heat the grill to a high temperature (anything above 400F will work!) and finally, keep the lid down as much as possible, only turning the corn occasionally. You’ll know it’s ready when about 1/3 of the corn is charred and the rest is bright yellow.
Do I need to season my corn before grilling?
If I’m seasoning my corn, I prefer to do it after it’s been grilled to avoid burning the spices. However, brushing the corn with a little cooking oil grilling will encourage charring, which we like very much around here!
Grilled Corn Salad with Spicy Lime Dressing
2-4
servings15
minutesIngredients
4 cobs of corn
100g feta
500g leafy greens
¼ cup lime juice
¾ cup avocado oil
1 tbsp agave syrup
⅛ tsp onion powder
⅛ tsp garlic powder
⅛ tsp cayenne pepper
⅛ tsp paprika
¼ tsp salt (I'm using Diamond Crystal)
Directions
Heat your grill to 450F. I’m using a gas barbecue.
Coat your corn lightly in cooking oil. I like using a neutral oil, like canola, but olive oil would also work! Place your corn on the grill and close the lid. Let cook at 400F for 5 minutes. Flip and let cook for 5 more minutes, or until the corn is a bright yellow and all of the kernels look plump and slightly charred.
While you wait, make the dressing. Add lime juice, avocado oil, agave, onion powder, garlic powder, cayenne, paprika and salt to a mason jar. Shake until emulsified. Taste and adjust seasoning. It should be spicy, limey and a little sweet.
Remove the corn from grill and cut the kernels from the cob. To do this, place a small bowl inside a large bowl and run a knife from the top of the cob to the bottom. The kernels will then fall into the large bowl. Season the corn with a pinch of salt.
Add lettuce to the bowl and crumble the feta over top. Cover in dressing and toss to coat. That’s it, enjoy!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.