Grilled Corn and Feta Salad

Grilled Corn and Feta Salad

Fresh corn is becoming increasingly available in Spain, nothing like the summer abundance of corn that one finds in the USA, but it is sometimes possible to purchase two-packs of corn cobs, which is a big upgrade from canned corn! So now I am back in grilled corn mode and made this delicious salad for lunch. This is an easy salad to make, (I love easy salads with a bit of crunch to them), and although my recipe is for one person, if you want more, just multiply the ingredients.


1 corn cob, husked and silk removed

5 cherry tomatoes, washed and cut in half

1/4 small onion, peeled and diced

1/4 cup feta cheese, cut into small pieces

chopped cilantro and mint leaves

olive oil

salt and pepper to taste

Grill the corn evenly by rotating it on all sides for ~ 10 minutes over a medium flame.

Remove and cut the kernels off the cob.

In a salad bowl, mix the corn kernels, feta, cherry tomatoes and onion.

Drizzle with olive oil and a pinch of salt and pepper.

Garnish with cilantro and mint and toss again.

This makes a perfect lunch for one person, but can easily be made into a larger salad as a side dish for several people. I found a similar, larger, recipe on Skinnytaste, but then added cherry tomatoes to my salad since I think they go so well with corn and feta!

I'm especially fond of fresh cilantro...the cilantro in my herb pot died this summer, so I have just bought a new plant. Hopefully this will keep me supplied with fresh cilantro for all the different recipes I have in mind.

Wave tableware from the Big Arrow-Maia Ming collection.

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