Charred Corn Salad with Feta, Mint, and Sumac Dressing

There’s something magical that happens when fresh corn hits the grill. The heat caramelizes the natural sugars, drawing out a smoky sweetness that pairs perfectly with salty, creamy feta and crunchy pistachios. When you layer that flavor base with fresh herbs, a whisper of jalapeño heat, and a lemony sumac dressing that’s equal parts tangy and rich, what you get isn’t just a charred corn salad—it’s a celebration of bold, bright flavors in every bite.

What makes this salad extra special is how well it bridges the gap between comfort food and fresh, clean eating. It’s colorful, nutritious, and full of texture, yet so satisfying that you might forget it’s technically a side dish. That said, don’t be surprised if you find yourself making it the star of the plate.

I first tried a version of this salad at a neighborhood potluck a few summers ago. I still remember how the bowl was empty before I even made it back for seconds. It had all the things you want on a warm day—cool crunch, a refreshing zing from the dressing, and that unmistakable smoky corn flavor that’s totally addictive. After that day, I knew I had to recreate it at home.

Since then, I’ve made this salad dozens of times. It’s become my go-to for everything from quick lunches to backyard gatherings. It’s also incredibly versatile. You can serve it warm right off the grill or chilled from the fridge, and it plays nicely with just about any main dish, from grilled chicken skewers to a simple bowl of lentil soup.

If you’re looking for something easy, beautiful, and downright delicious to bring to your next meal—this is the one. Let me walk you through exactly why this charred corn salad deserves a spot on your regular recipe rotation.

Why You’ll Love This charred corn salad Recipe

There are so many reasons why this salad has become a household staple for me—and I’m sure it’ll quickly become one for you, too. First and foremost, it’s shockingly simple. With just a few steps and minimal ingredients, you can create something that tastes gourmet and looks like it came out of a restaurant kitchen. But don’t let its simplicity fool you—the flavor here is bold, layered, and totally crave-worthy.

One of the standout elements is the use of fresh corn. When grilled, corn kernels take on an incredible sweetness and smokiness that’s hard to replicate with frozen or canned options. That alone brings depth and personality to the salad, but we don’t stop there.

The feta adds creamy saltiness, balancing the sweetness of the corn, while pistachios lend a nutty crunch that makes every bite interesting. The fresh parsley and mint offer a cool, herby brightness that keeps things refreshing, even on the hottest of days. Then comes the jalapeño—a subtle, just-right heat that gives this dish an extra layer of excitement without overwhelming the palate.

The dressing is truly the finishing touch that ties everything together. Made with olive oil, lemon zest, fresh lemon juice, honey, and sumac, it’s zesty, slightly sweet, and bursting with citrus flavor. The sumac, in particular, gives the dressing a subtle tartness and a rich red hue that’s visually stunning when drizzled over the salad.

Another reason to love this salad? It’s perfect for just about every occasion. Serve it as a side at a barbecue, add grilled chicken or chickpeas for a full meal, or make it part of your weekly meal prep. It stores beautifully, tastes great warm or cold, and is friendly to a wide range of dietary needs.

From flavor to flexibility to feel-good ingredients, there’s truly so much to love here. Whether you’re a seasoned home cook or just starting out, this recipe is one you can count on to impress.

Health Benefits of this charred corn salad

Not only is this salad incredibly flavorful and satisfying, but it’s also packed with health-boosting ingredients that make it a smart choice for any meal. It starts with the star of the show—corn. While often underrated, corn is a whole grain that offers a generous amount of fiber, which helps support digestion and keep you full longer. It’s also a good source of B vitamins like thiamin and folate, which are essential for energy production and cell function.

The feta cheese in this dish brings more than just flavor. It’s rich in calcium and protein, making it a great option for bone health and muscle maintenance. Since it’s used in moderation, you get all the creaminess and salty punch without overdoing it on calories.

Next, we have pistachios. These little green gems are nutrient-dense powerhouses. They provide heart-healthy fats, plant-based protein, and an array of antioxidants, including lutein and zeaxanthin, which are known for supporting eye health. Their crunchy texture also adds a satisfying contrast to the tender corn kernels.

The fresh herbs—parsley and mint—aren’t just there for decoration. Parsley is packed with vitamin K, a key nutrient for blood clotting and bone strength. It also contains vitamin C and antioxidants that help fight inflammation. Mint, on the other hand, has been traditionally used to aid digestion and reduce bloating, making it a great herb to include in a salad.

Let’s not forget about jalapeños. In addition to adding a little kick, they’re rich in capsaicin, which has been shown to have metabolism-boosting and anti-inflammatory properties. The amount used in this recipe is small enough to keep the heat gentle, but enough to bring those subtle benefits.

Finally, the lemon and sumac dressing adds more than just tangy flavor. Lemon juice is a great source of vitamin C, which supports immunity and skin health. Sumac, a bright red spice popular in Middle Eastern cuisine, is packed with polyphenols and flavonoids—antioxidants that help protect your cells from damage.

In short, every ingredient in this salad contributes something positive. Whether you’re looking to support your overall health, boost your nutrient intake, or just eat something that makes you feel good, this recipe delivers.

Preparation Time, Servings, and Nutritional Information

Before diving into the ingredients and steps, let’s take a quick look at what to expect in terms of time and nutrition. This salad is refreshingly fast to prepare and incredibly easy to scale depending on your needs.

Total Time:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Cooling & Assembly: 10 minutes
  Total: 40 minutes

Servings:
This recipe serves 4 to 6 people as a side dish, or 2 to 3 as a main course if paired with protein or served on a bed of greens.

Nutritional Information (per serving, based on 6 servings):

• Calories: 290
• Protein: 7g
• Fat: 20g
• Saturated Fat: 4g
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 5g
• Sodium: 360mg

These numbers will vary slightly depending on your feta, oil, and nut choices, but overall, you’re looking at a light yet satisfying dish that hits all the right nutritional notes.

Ingredients List of this charred corn salad

Let’s break down everything you’ll need for this recipe. Be sure to read through the full list before starting so you can gather and prep your ingredients efficiently.

For the Salad:

• 4 medium ears of fresh yellow corn, husks removed – These will be grilled for that signature smoky sweetness
• 2 tablespoons vegetable oil – Helps the corn caramelize and develop a slight char
• ½ teaspoon kosher salt – Enhances the natural flavor of the corn
• ½ cup finely chopped red onion (from 1 small onion) – Adds crunch and a mild bite
• 2 ounces feta cheese, crumbled (about ½ cup), plus more for garnish – Brings creamy, salty goodness
• ¼ cup chopped fresh flat-leaf parsley – Adds freshness and earthy depth
• ¼ cup chopped pistachios – For nutty crunch and color
• 3 tablespoons chopped fresh mint leaves – Brightens the dish with a cooling finish
• 1 tablespoon finely chopped jalapeño (from 1 medium pepper) – Provides gentle heat

For the Dressing:

• ⅓ cup olive oil – The base for a rich, silky dressing
• 2 teaspoons grated lemon zest + ¼ cup fresh lemon juice (from 1 large lemon) – Adds acidity, freshness, and a vibrant kick
• 1 tablespoon honey – Balances the acidity with subtle sweetness
• 2 teaspoons ground sumac, plus more for garnish – Offers a tangy, lemony depth
• ½ teaspoon kosher salt – Enhances overall flavor
• ½ teaspoon black pepper – Adds mild spice and earthiness

With everything ready, you’re now set to move into the most fun part—putting it all together.

Step-By-Step Cooking Instructions

This salad comes together quickly once you’ve prepped your ingredients. The steps are simple and straightforward, but to make sure everything turns out just right, I’ll walk you through each one with plenty of tips along the way. Let’s dive in and get cooking.

Step 1: Grill the Corn

Start by preheating your grill to medium-high heat, about 400–450°F. While the grill heats up, prep your corn by removing the husks and silks from each ear. Give them a quick rinse and pat them dry with a clean kitchen towel.

Next, rub each ear of corn with a light coating of vegetable oil. You don’t need much—just enough to help the corn brown evenly and prevent sticking. Sprinkle the ears with kosher salt, then place them directly on the hot grill grates.

Grill the corn for 10 to 15 minutes, turning occasionally so that all sides get evenly charred. You’re looking for a mix of golden brown spots and darker char marks. This not only adds visual appeal but enhances the corn’s natural sweetness with deep, smoky flavor.

Once the corn is nicely charred and tender, remove it from the grill and let it cool for about 10 minutes. This makes it easier to handle and allows the juices to settle, which helps retain the kernels’ crisp texture when you slice them.

When the corn is cool enough to handle, use a sharp knife to slice the kernels off the cob. Do this over a large bowl to catch all the sweet juices along with the kernels. If you’re worried about kernels flying everywhere, invert a small bowl inside a larger one, stand the cob upright on the smaller bowl, and cut down carefully.

Step 2: Assemble the Salad

With the grilled corn kernels in a large bowl, it’s time to add all the vibrant mix-ins that give this salad so much flavor and texture.

Start by adding the finely chopped red onion. If your onion is extra pungent and you want to mellow it out, soak the chopped pieces in cold water for 10 minutes, then drain and pat dry before adding. This little trick helps reduce the bite while keeping that nice crunch.

Next, sprinkle in the crumbled feta. Reserve a small amount for garnish if you like to keep some on top for presentation. The feta adds creamy saltiness and pairs beautifully with the sweet corn.

Now add the chopped parsley and mint. Fresh herbs are essential here—they brighten up every bite and give the salad a garden-fresh feel. Be sure to chop them finely so they distribute evenly.

Add the chopped pistachios next. If you’re using roasted pistachios (highly recommended for extra flavor), give them a rough chop and toss them in. They bring a buttery crunch that contrasts beautifully with the soft corn.

Finally, add the finely chopped jalapeño. If you’re sensitive to spice, remove the seeds and white membrane before chopping. If you love a little extra heat, leave some in or even add more than the recipe calls for. Stir gently to combine all the ingredients without breaking up the feta too much.

Step 3: Make the Dressing

In a small mixing bowl or jar with a tight-fitting lid, combine the olive oil, lemon zest, lemon juice, honey, ground sumac, kosher salt, and black pepper.

Whisk vigorously until the dressing is fully emulsified. If you’re using a jar, simply shake it for about 30 seconds until the mixture looks well blended and slightly creamy.

The lemon juice and sumac bring a citrusy tang, while the honey adds a smooth balance. The olive oil ties it all together with richness. Taste and adjust seasoning as needed—add more lemon if you like it zippier, or a touch more honey if you want extra sweetness.

Step 4: Dress the Salad

Pour about one-third cup of the dressing over the salad and toss gently to coat all the ingredients evenly. Use a large spoon or salad tongs and lift the salad rather than stir aggressively to avoid smashing the feta or bruising the herbs.

Taste and adjust here as well. You might prefer a bit more dressing depending on how juicy your corn is or how tangy you like your salads. Keep any leftover dressing to serve on the side or store it for later use on other salads or grilled vegetables.

Step 5: Garnish and Serve

Transfer the dressed salad to a serving platter or bowl. Top with the remaining crumbled feta, a sprinkle of additional chopped pistachios if you have some, and a light dusting of sumac. The extra sumac not only intensifies the citrusy note but adds a beautiful reddish finish that makes the whole dish pop.

Serve the salad warm, right after tossing, or chill it in the fridge for about 30 minutes before serving for a cool, refreshing side. Either way, it’s delicious.

How to Serve this charred corn salad

This charred corn salad is endlessly versatile, and you can present it in a variety of ways depending on the occasion.

• As a standalone side: It’s perfect for picnics, potlucks, and barbecues. Bring it to a cookout, and it’ll disappear in minutes.
• With grilled proteins: Pair it with grilled chicken skewers, beef kofta, or lemon-garlic shrimp for a balanced, flavorful meal.
• As a vegetarian main: Serve it over a bed of greens or alongside warm pita bread and hummus. Add grilled halloumi or chickpeas for extra protein.
• In a wrap or taco: Spoon it into a flatbread or tortilla with roasted vegetables or shredded chicken for a quick and easy handheld meal.
• As a grain bowl base: Mix with cooked quinoa or couscous and top with avocado slices and extra herbs.

No matter how you serve it, this salad has a way of becoming the most talked-about item on the table.

Pairing Suggestions

Looking to round out your meal? This salad pairs beautifully with a variety of other dishes and beverages. Here are some tasty ideas:

• Main Courses:
  • Grilled chicken with lemon and herbs
  • Roasted lamb kebabs
  • Spiced chickpea patties
  • Herb-marinated tofu or tempeh
• Side Dishes:
  • Roasted sweet potatoes with cumin
  • A chilled cucumber yogurt dip
  • Warm bulgur pilaf
  • Toasted pita with olive oil and za’atar
• Beverages:
  • Fresh lemonade with mint
  • Sparkling water with lime and cucumber
  • Iced hibiscus tea
  • A cool mango lassi for something creamy and sweet

These combinations not only complement the salad’s flavor but elevate the entire dining experience with vibrant, fresh contrasts.

Storage, Freezing & Reheating Instructions

Though best enjoyed fresh, this salad holds up remarkably well for leftovers. Here’s how to store and reheat it properly.

Storage:
Transfer any leftovers into an airtight container and store them in the refrigerator. The salad will stay fresh for up to 3 days. If you plan to store it longer, keep the dressing separate and add it just before serving to preserve the texture.

Freezing:
This salad isn’t ideal for freezing, mainly because fresh herbs and feta don’t freeze and thaw well. The texture of the corn can also become mushy after freezing. If you must freeze leftovers, do so without the herbs and feta, and expect a softer texture after thawing.

Reheating:
This salad is typically served cold or at room temperature, but if you prefer it warm, you can reheat it gently. Microwave individual portions for 30–45 seconds or warm it in a skillet over low heat, just until the chill is gone. Avoid overcooking to keep the herbs from wilting and the cheese from melting too much.

Common Mistakes to Avoid in this charred corn salad

Even with a simple recipe like this one, a few common pitfalls can keep you from getting the best results. Here’s what to watch out for:

1. Skipping the grill: While you can technically make this salad with boiled or steamed corn, grilling adds a rich depth of flavor that you just can’t get any other way. Don’t skip it if you want that signature smoky sweetness.
2. Overdressing: This salad benefits from just enough dressing to coat everything lightly. Adding too much can make the salad soggy and overpower the delicate herbs.
3. Using canned corn: Fresh corn off the cob is essential for texture and flavor. If fresh isn’t available, frozen corn can work in a pinch—just be sure to sauté it in a hot skillet to mimic that charred effect.
4. Not letting the corn cool: Cutting the corn too soon after grilling can burn your hands and release excess steam, which can make the salad watery. Let it rest before slicing.
5. Not adjusting to taste: Ingredients like jalapeño, lemon, and sumac can vary in strength. Always taste as you go and adjust seasoning accordingly.

Avoiding these simple mistakes will help ensure your salad is bright, balanced, and bursting with flavor.

Pro Tips of this charred corn salad

To take your charred corn salad from good to absolutely unforgettable, these pro tips can make all the difference. Whether you’re making it for the first time or adding it to your regular meal rotation, these small techniques and thoughtful touches will enhance both the flavor and presentation of the dish.

1. Use peak-season corn whenever possible

While this salad is delicious year-round, it’s especially amazing when made with fresh, in-season corn. During the summer months, sweet corn is at its absolute best—tender, juicy, and naturally sweet. If you can find it at your local farmer’s market, even better. You’ll notice a richer flavor and a crispier texture, which makes every bite shine.

2. Char your corn deeply but don’t burn it

When grilling, make sure to rotate the corn regularly to achieve even char marks on all sides. A deep, smoky caramelization adds bold flavor, but you want to avoid burning the kernels, which can turn bitter. Keep the heat at medium-high and use tongs to gently turn the ears every few minutes. You’re looking for golden-brown spots and some darker flecks—that’s the sweet spot.

3. Don’t skip the sumac

Sumac is the unsung hero of this salad. This tangy, lemony spice not only adds depth to the dressing but also brings a gorgeous pop of color. It’s widely available in Middle Eastern grocery stores or online, and once you try it, you’ll want to sprinkle it on everything from roasted veggies to grilled meats. If you don’t have sumac, a mix of lemon zest and a touch of pomegranate molasses can offer a similar brightness, but it’s worth seeking out the real deal.

4. Toast your pistachios

For an extra punch of flavor, lightly toast your pistachios in a dry skillet over medium heat for 2–3 minutes until fragrant. Toasting intensifies their nuttiness and adds a deeper crunch to the salad. Just be sure to keep an eye on them so they don’t burn.

5. Let the salad sit before serving

If time allows, let the dressed salad sit for 10–15 minutes before serving. This allows the flavors to meld together, softens the onion slightly, and helps the dressing absorb into the corn. You’ll notice a deeper, more balanced flavor that feels like it’s had time to develop.

6. Add protein for a complete meal

To make this salad a full meal, consider adding a protein element. Grilled chicken, hard-boiled eggs, chickpeas, or even pan-seared tofu all work beautifully. These additions not only bulk up the salad but complement the existing flavors without overpowering them.

7. Use a sharp knife to cut the corn

This might sound simple, but using a sharp, sturdy knife will make cutting the kernels off the cob much easier and safer. A dull knife can slip and make the task messier than it needs to be. Cut carefully down the sides of the cob and let the kernels fall into a bowl or tray for easy cleanup.

Frequently Asked Questions (FAQs)

Here are answers to some of the most common questions people ask when making this salad. If you’ve got a question, chances are you’ll find the answer here.

Can I make this salad ahead of time?

Yes, absolutely! This salad is great for making ahead, and it actually tastes better after it has had a little time to sit. You can grill the corn and prep all the ingredients up to a day in advance. Just keep the dressing separate until you’re ready to serve to prevent the herbs from wilting and the salad from getting soggy.

What can I use instead of feta cheese?

If you’re not a fan of feta, you can substitute it with crumbled goat cheese, queso fresco, or even paneer. For a dairy-free option, try a vegan feta alternative or simply skip the cheese and add a few extra nuts for richness.

Is this charred corn salad spicy?

This salad has a very mild kick thanks to the jalapeño, but it’s easy to adjust the heat to your preference. For less spice, remove the seeds and white membrane from the pepper. If you like more heat, add an extra jalapeño or include a pinch of chili flakes in the dressing.

Can I use frozen corn instead of fresh?

While fresh corn offers the best texture and flavor, you can use frozen corn in a pinch. Just be sure to thaw it completely and pat it dry before using. Then, sauté it in a hot skillet with a little oil until lightly charred to mimic the grilled flavor.

How long will leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. The salad holds up well, though the herbs may lose a bit of their vibrancy. For best results, enjoy it within the first two days.

Can I make this salad nut-free?

Definitely. If you have a nut allergy or are serving someone who does, feel free to omit the pistachios. You can substitute them with sunflower seeds or toasted pumpkin seeds for a similar crunch.

Is sumac spicy?

No, sumac isn’t spicy in the traditional sense. It has a tart, citrusy flavor that’s more zesty than hot. It adds depth without adding heat, making it a great way to enhance flavor without overwhelming the dish.

Can I serve this charred corn salad warm?

Yes! In fact, it’s delicious served warm right after the corn comes off the grill. The warmth helps soften the feta slightly and releases the aroma of the herbs. It also works wonderfully chilled, so you really can’t go wrong either way.

What kind of mint should I use?

Fresh spearmint is the best choice here—it has a sweet, cool flavor that complements the other ingredients beautifully. Avoid peppermint, which is much stronger and more medicinal in taste.

How do I keep the herbs from wilting?

To keep your herbs fresh and vibrant, wait to add them until just before serving. Also, make sure they’re completely dry before chopping, as excess water can cause them to bruise and wilt more quickly.

Conclusion & Call to Action

This charred corn salad with feta, mint, and sumac dressing is more than just a recipe—it’s an experience. With smoky-sweet corn, creamy feta, crunchy pistachios, and a citrusy dressing that brightens every bite, it’s the kind of dish that becomes a repeat favorite after just one taste. Whether you’re serving it at a summer barbecue, packing it up for lunch, or simply looking for something fresh and satisfying to add to your weekly menu, this salad delivers on every level.

It’s easy enough for weeknights but special enough for company. It’s healthy without feeling like a sacrifice. And it’s flexible enough to adapt to whatever’s in your fridge or pantry. Plus, once you get the hang of it, it’s the kind of dish you can make with your eyes closed—and with endless variations.

I hope you give this recipe a try and fall in love with it the way I have. If you do, I’d love to hear how it went for you. Feel free to leave a comment, share your version online, or tag me in a photo of your finished dish. There’s nothing better than seeing others enjoy something you’ve poured love into.

Now go grab some corn, fire up the grill, and treat yourself to something truly delicious. You deserve it.

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