Grilled Corn Salad with Mint

Maureen Abood

5 from 1 vote

Jul 11, 2014, Updated Aug 20, 2025

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Grilled Corn Salad with Mint and a crumble of feta cheese hits all of the marks! Fresh, simple, bursting with flavor.

Grilled yellow corn salad with herbs and feta in a blue rimmed bowl

Grilled corn finds its way into so many a backyard barbecue the world over! My first taste of grilled corn was Chicago style, where I lived for many years and was the happy eater of street fair grilled corn. They pulled back the charred husks, dipped the sweet corn cob in butter, and handed it off. YES!

My recipe for grilled corn salad doesn’t exactly do that, happily so. This fresh, healthy toss of grilled corn with fresh mint takes on that beloved Lebanese flavor in a light and easy side dish. I first had it on the beach, along the shore of Little Traverse Bay. My friend Brooke brought this along to a summer party, hers flecked with basil. It was so incredibly good! I riffed on her recipe and landed on a salad we make often, and relish.

Corn and fresh herbs in a blue and white bowl

Key Ingredients

The freshness and quality of your ingredients matter a lot here because, as wtih many summer salads, there are just a few ingredients in all.

Corn: The sweetness of the corn takes center stage. Opt for ears of corn that are fresh and plump. Bicolor corn is wonderful here. Grilling them will add a smoky flavor that’s the hallmark of this salad.
Mint: Fresh mint leaves add a refreshing flavor and aroma, complementing the sweetness of the corn beautifully. Add other favorite herbs to the mix, or substitute them altogether. Use Brooke’s basil! It’s delicious.
Feta Cheese: With its salty flavor and creamy texture, feta introduces a really nice tang that pairs so well with the corn and herbs. For a twist, cotija cheese or queso fresco work well too.

corn cobs on a blue and white plate with corn kernels

Tips for Making the Best Grilled Corn Salad

Grilling Techniques: Husk the corn. While grilling corn in their husk sleeves works great and protects the corn, we are looking for char right on the corn kernels here. The best way to achieve a little golden char and smokey flavor on your corn cobs is by using a hot grill pan, outdoor grill, or charcoal grill.
Cutting the Corn: Use a sharp knife or serrated knife to slice the kernels off. You’re after clean cuts that preserve the juicy kernels.
Mixing the Salad: In a large mixing bowl, combine your grilled corn kernels with fresh herbs (mint, basil, cilantro, dill) for herbaceous notes. A little olive oil, fresh lemon juice or lime juice, and seasonings as for any salad will enhance this one.

Storage and Make-Ahead

For any leftovers, store your corn salad in an airtight container in the refrigerator. It should keep well for up to 2 days, though the fresher, the better.

To make this salad ahead of time, you can grill the corn up to a day in advance. Once cooled to room temperature, store the kernels in a separate container until you’re ready to assemble the salad. This makes it an easy recipe for stress-free summer entertaining.

What to Serve with Grilled Corn Salad

Summer BBQ: This salad pairs wonderfully with any kebab recipes or grilled meats like chicken or steak. Its bright flavors also complement classic barbecue sides like potato salad, pasta salad or a juicy tomato cucumber salad.
Mexican-Inspired Feasts: Go Mexican street corn salad with this and serve with black beans and tortilla chips.
Light and Fresh Pairings: Add firm yet creamy avocado slices or chunks for even more creamy texture or serve with cherry tomatoes and fresh sour cream for a delightful contrast.

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5 from 1 vote

Grilled Corn Salad Recipe

By Maureen Abood

This simple salad is fresh, light, and deliciously smokey from charred corn. Very aromatic with fresh mint in the mix too. Perfect summer side!

Servings:

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Ingredients

▢ 8 ears corn, outer husks removed
▢ 1/4 cup extra virgin olive oil, for grilling and dressing the salad
▢ 2 tablespoons finely chopped fresh mint
▢ 1/4 cup finely diced red onion
▢ 1/2 cup feta cheese
▢ 1 lemon, juiced
▢ 1/2 teaspoon kosher salt
▢ 1/4 teaspoon black pepper

Instructions

Grill the corn over high heat, brushing the cobs all over with olive oil to keep it from drying out.
Cool slightly and slice the kernels from the cobs.
In a serving bowl, combine the corn, mint, onion, and feta. Toss with the lemon juice, 1 tablespoon olive oil, salt, and pepper. Serve immediately.