Greek

Grilled Corn Greek Salad

Name: Grilled Corn Greek Salad
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 ears corn, husked; olive oil spray; kosher salt and black pepper, to taste; 10 oz. cherry tomatoes, sliced in thirds; 2 small pickling cucumbers, small dice; ⅓ cup feta cheese, crumbled; 2 TBSP Kalamata olives, chopped; 2 TBSP fresh basil, chopped; 2 TBSP olive oil; 1 TBSP fresh lemon juice; 1 tsp lemon zest; 1 ½ TBSP agave nectar or honey

If I’m bringing a side dish to a barbecue, I want it to be something I’m excited to eat, too. Sweet corn with a little char from the grill is already a favorite, and adding the Greek salad flavors I love makes it even more tempting. Juicy tomatoes, crisp cucumber, feta and olives give those smoky kernels plenty of company, with fresh basil and a lemon dressing to brighten the bowl. It brings an American summer cookout together with a little Greek inspiration—and gives everyone something cool and colorful to scoop onto their plate.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇬🇷 Greek

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

Grilled Corn Greek Salad pairs the sweet smokiness of charred summer corn with the fresh, briny flavors of a Greek salad. Juicy tomatoes, crisp cucumbers, feta and Kalamata olives create layers of texture, while basil and a lemon-agave dressing keep the salad bright and balanced.

Why These Flavors Work

Sweet charred corn adds a smoky American summer flavor to the crisp vegetables, tangy feta and briny Kalamata olives associated with Greek salad. Lemon juice and zest brighten the richness of the cheese and olive oil, while agave nectar or honey balances the acidity and fresh basil adds an aromatic finish.

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Mediterranean Breakfast Frittata (Corn, Tomato, Cuke & Feta)

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COOKING MODEGrilled Corn Greek Salad

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 3

STEP 1

Spray the ears of corn with olive oil spray and season with kosher salt and black pepper. Grill on a barbecue grill over medium heat or under the broiler in the oven. Remove when the corn is slightly charred. Set aside and let cool. Once cool enough to handle, cut the kernels off the cobs and discard the cobs.

STEP 2

In a small bowl, whisk the olive oil, lemon juice, lemon zest and agave nectar or honey together. Add a pinch of kosher salt and black pepper.

STEP 3

In a medium-size bowl, add the cooled corn kernels, tomatoes, cucumbers, feta, olives and fresh basil and mix. Add the dressing and mix. Season with kosher salt and black pepper if needed. Refrigerate for 30 minutes before serving.

How to Make Grilled Corn Greek Salad

Season the Corn

Coat the husked corn with olive oil spray and season with kosher salt and black pepper.

Char the Corn

Grill over medium heat or broil in the oven until the corn is slightly charred.

Cool the Corn

Remove the corn from the heat and let it cool, then cut the kernels off the cobs and discard the cobs.

Whisk the Dressing

Combine the olive oil, lemon juice, lemon zest and agave nectar or honey, then season with a pinch of salt and pepper.

Combine the Salad

Mix the cooled corn kernels with the tomatoes, cucumbers, feta, Kalamata olives and fresh basil.

Dress the Salad

Add the lemon dressing, mix and adjust the salt and pepper if needed.

Chill and Serve

Refrigerate the salad for 30 minutes before serving.

Recipe Guidance

Storage

Remove any uneaten salad from the table within 2 hours and refrigerate it in an airtight container. Store dressing separately when possible and use within 3 days for the best vegetable texture.

Reheating

Do not reheat the assembled salad. Serve it chilled or at cool room temperature; if desired, warm only reserved undressed corn separately and cool it slightly before adding it back.

Make Ahead

Grill the corn and prepare the dressing ahead, then refrigerate them separately. Chop and combine the remaining salad ingredients closer to serving so they stay crisp.

Serving Suggestions

Serve as a side with grilled chicken, seafood, kebobs, or burgers. Spoon on the dressing shortly before serving.

Mary’s Introduction

Why These Flavors Work