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This grilled corn salad combines lightly charred sweet corn with feta, cherry and sun-dried tomatoes, green olives, capers, red onion, mint, and basil in a lemon-oregano vinaigrette. Brushing the corn with a little dressing before it hits the grill gives the kernels smoky edges while keeping the finished salad bright, briny, and fresh.
Good salads should feel generous, and this bowl delivers. You get smoky corn alongside creamy feta, concentrated sun-dried tomatoes, plenty of herbs, and little salty hits from the olives and capers. Nothing feels like garnish tossed in at the end, making this 25-minute Mediterranean-inspired summer side feel intentional rather than like an afterthought.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Why You’ll Love This Grilled Corn Salad
- Ready in 25 minutes: With just 15 minutes of prep and a 10 minute cook time, this salad goes from prep to plate in under 30 minutes.
- Smoky, bright, and briny: This charred corn salad is about scattered browned edges rather than deeply blackened kernels, with feta, olives, capers, and tomatoes bringing plenty of contrast.
- Fresh herbs matter: Mint adds a cooling note, while basil brings fragrant sweetness that works especially well with corn and tomatoes.
- Plenty happening in every scoop: Corn may be the base, but the cheese, tomatoes, onion, herbs, and briny additions make it substantial enough to hold its own beside the rest of a summer spread.
Key Ingredients and What They Add
Each ingredient brings something different, from juicy and sweet to sharp and salty.
Fresh Corn on the Cob
Fresh ears keep the kernels juicy while the outside picks up those browned spots from the grill. Cutting the kernels from the cob afterward gives the bowl plenty of texture.
Lemon-Oregano Vinaigrette
Fresh lemon, extra-virgin olive oil, oregano, garlic, salt, pepper, chili flakes, and honey create a tangy, savory dressing with just enough sweetness to round out the acidity. Some of the vinaigrette also seasons the corn before grilling, connecting the flavor of the corn to the finished bowl.
Feta, Green Olives, and Capers
Feta gives you creaminess, while olives and capers bring the sharp, salty hits. Together, they balance the sweetness of the corn and tomatoes without turning the dish into a traditional Greek salad.
Cherry and Sun-Dried Tomatoes
Cherry tomatoes add juicy bites, while sun-dried tomatoes bring a more concentrated, savory tomato flavor. Draining the sun-dried tomatoes keeps their packing oil from taking over the vinaigrette.
Mint and Basil
Mint brings a cooling note, and basil adds fragrance and a slightly sweet herbal flavor. Keeping both in the bowl gives the grilled corn a livelier finish.
Red Onion
Red onion contributes crunch and a sharper savory bite that cuts through the feta and olive oil.
Why Brush the Corn with Dressing Before Grilling?
Brushing the corn with some of the lemon-oregano vinaigrette gives the kernels seasoning before they ever reach the finished bowl. The olive oil helps that flavor coat the ears, while the honey contributes to browning as the corn cooks.
That first layer of vinaigrette is what connects the grilled corn to the lemon-oregano flavor in the finished grilled corn salad.
Tips for Sweet Corn with a Light Char
Keep the corn directly on the grill: Starting with husked ears lets the kernels make contact with the heat and develop those browned spots.
Aim for scattered color: You’re looking for a slightly charred exterior, not corn that’s blackened all over. Turning the corn as it grills helps different sides pick up color without leaving one area over the heat for too long.
Let it cool enough to handle: Give the ears enough time to cool so you can comfortably cut the kernels from the cob.
Follow the visual cue: Grill conditions vary, so let the cook time be a flexible guide and allow the appearance and doneness of the kernels tell you when they’re ready.
What to Serve with Mediterranean Grilled Corn Salad
This is an easy side to build into a summer or meze-style table. Serve it with Grilled Feta Brine Chicken or Mediterranean Couscous Salad, then add Fluffy Greek Pita Bread for scooping up the feta, herbs, and vinaigrette left in the bowl. Serve with Greek Tzatziki Sauce for something cool and creamy alongside the salad.
Storage and Make-Ahead
For the best texture, serve the salad fresh while the herbs are vibrant and the corn still has some bite. If you have leftovers, keep them refrigerated in an airtight container.
Frequently Asked Questions
The bowl combines grilled corn with feta, cherry and sun-dried tomatoes, green olives, capers, red onion, mint, and basil, all tied together with a lemon-oregano vinaigrette.
No. The method for this recipe starts with raw, husked corn and sends it directly to the grill, so there isn’t a separate boiling step.
Look for cooked, juicy kernels with scattered browned or lightly charred areas around the ears. The goal is color on multiple sides rather than a deeply blackened exterior.
This recipe uses fresh ears of corn because direct grilling creates the charred flavor and texture at the center of the dish. Frozen or canned corn would require a different cooking approach.
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Ingredients
For the dressing
- ¼ cup fresh-squeezed lemon juice about 1 large lemons
- ⅓ cup extra-virgin olive oil
- ½ tsp dried oregano
- 1 small-medium garlic clove, pressed
- 1 tsp kosher salt
- ¼ tsp ground pepper
- ¼ tsp chili flakes
- 1 tsp honey
For the salad
- 4 ears of corn, husked
- ¾ cup crumbled feta cheese
- 3 tbsp fresh finely chopped mint
- ¼ cup fresh finely chopped basil
- ⅓ cup pitted green olives, diced
- 2 tbsp capers, drained from their liquid
- ½ cup diced sundried tomatoes packed in oil, drained of the oil
- ⅓ cup diced red onion
- ¾ cup quartered cherry tomatoes
Instructions
Start Cooking- Make the dressing: Add the lemon juice, extra-virgin olive oil, dried oregano, small garlic clove, kosher salt, ground pepper, dijon and honey to a jar then seal with a lid and shake to combine OR whisk to combine. Set aside 2 tablespoons of the dressing for the corn.
- Grill the corn: Set a barbecue to medium-high heat. Use 2 tablespoons of the dressing to brush the cobs of corn. Grill the cobs of corn directly on the grill grates, turning occasionally, until slightly charred and cooked, about 10-12 minutes. Remove from the heat and let cool.
- Assemble: Once the cobs have cooled enough to handle, cut the kernels from the cobs and add to a large bowl along with the crumbled feta cheese, chopped mint, chopped basil, diced green olives, capers, diced sundried tomatoes, diced red onion and diced baby tomatoes. Drizzle with the dressing and toss to combine. Enjoy immediately or refrigerate until ready to serve.
Notes
- This salad pairs perfectly with Grilled Feta Brine Chicken and is great to pack for a potluck or picnic!
- If you love this salad, try our Mediterranean Couscous Salad With Creamy Parmesan Dressing
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