Description
This fresh and vibrant grilled corn salad combines smoky-sweet corn, salty feta, crunchy pistachios, and a bright sumac-lemon dressing. Perfect served warm or chilled, it’s a versatile and flavorful dish that works beautifully as a side or light vegetarian main.
Ingredients
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4 medium ears fresh corn, husked
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2 Tbsp vegetable oil
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½ tsp kosher salt
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½ cup red onion, finely chopped
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2 oz feta cheese, crumbled (about ½ cup), plus extra for garnish
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¼ cup chopped fresh parsley
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¼ cup chopped pistachios
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3 Tbsp chopped fresh mint
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1 Tbsp finely chopped jalapeño (optional)
Dressing:
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⅓ cup olive oil
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2 tsp grated lemon zest
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¼ cup lemon juice (from 1 large lemon)
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1 Tbsp honey
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2 tsp ground sumac, plus more for garnish
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½ tsp kosher salt
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½ tsp black pepper
Instructions
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Preheat grill to 400–450°F (medium-high heat).
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Rub corn with vegetable oil and salt, then grill for 10–15 minutes, turning occasionally until charred. Let cool.
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Cut corn kernels off cobs and transfer to a large bowl.
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Add red onion, feta, parsley, pistachios, mint, and jalapeño. Mix gently.
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In a separate bowl, whisk together olive oil, lemon zest, juice, honey, sumac, salt, and pepper.
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Pour about ⅓ cup of dressing over salad and toss to coat.
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Serve garnished with extra feta and sumac, warm or chilled.
Notes
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For a milder salad, remove jalapeño seeds.
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Sumac can be found in the spice section of most international or Middle Eastern stores.
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Can be made a day ahead and served cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Grilling
- Cuisine: Mediterranean, Middle Eastern