Grilled Corn Salad

Ingredients

• 2 large earssweetcorn, husks peeled and silk removed
• 150 g (⅓ lb)shishito peppers
• 30 g (¼ cup)feta cheese, crumbled
• 15 g (¼ cup)coriander, roughly chopped
• ½ smallred onion, diced
• Juice of ½ large lime, plus more if neededlime
• 15 ml (1 tablespoon)jalapeño, seeded
• 1 clovegarlic, grated
• To tastekosher salt

Instructions

1. 1

   Grill the vegetables

   Place the sweetcorn and shishito peppers on a grill over medium-high heat. Turn them every couple of minutes until cooked through and lightly charred. The corn should take 15–20 minutes and the peppers 5–9 minutes.

2. 2

   Mix the salad

   Once cool enough to handle, cut the kernels from the corn cobs. Chop the shishito peppers into small pieces, discarding their stems and seeds. Add the feta, coriander, jalapeño, red onion, garlic and lime juice, then stir to combine.

3. 3

   Season to taste

   Add kosher salt to taste and more lime juice if needed.

4. 4

   Serve the salad

   Enjoy.

What is grilled corn salad?

Grilled corn salad is a fresh American-style summer side built around sweetcorn cooked over a flame. This version combines its smoky, sweet kernels with shishito peppers, tangy feta and lime.

The contrast is what makes it work: charred vegetables bring depth, while herbs, onion and citrus keep each bite bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 234 calories, 9g protein, 39g carbs, 8g fat.

The sweetcorn supplies most of the carbohydrates, while feta contributes much of the fat and some protein. For a more balanced plate, serve a portion alongside a protein-rich main and another vegetable.

The corn and peppers

Sweetcorn: Grill the ears whole, turning them regularly so they cook through and pick up a little char without scorching in one place.

Shishitos: These mild peppers cook faster than the corn, so take them off the grill as soon as they are tender and lightly blistered.

Getting the char right

Use medium-high heat and rotate both vegetables every couple of minutes. The corn needs 15–20 minutes, while the peppers generally need just 5–9 minutes.

Let the vegetables cool enough to handle before cutting them. This makes the corn easier to remove from the cob and the peppers easier to chop.

Balancing the flavours

Feta: Its salty, creamy character offsets the sweetness of the corn, so taste the salad before adding much salt.

Lime and jalapeño: Lime brings acidity and the seeded jalapeño gives a gentle chilli note. Add extra lime at the end if the salad needs more lift.

Texture and doneness

The corn should be cooked through, with kernels that are tender and lightly browned in places. The peppers should be soft enough to chop but still hold their shape.

Cut the kernels close to the cob and chop the peppers into small pieces so both are easy to scoop up with the feta and dressing.

When to serve it

This salad is best served freshly mixed, while the grilled vegetables still have some warmth and the herbs look fresh. It fits naturally alongside grilled mains at a barbecue or picnic.

Serve it with other cookout dishes, or add it to a plate with a protein-rich main and another vegetable for a more complete meal.

Recipe notes & tips

• Turn the corn and peppers regularly so they char evenly.
• Remove the shishitos from the grill before the corn; they cook more quickly.
• Let the vegetables cool enough to handle before cutting them.
• Taste before adding salt, as feta is already salty.
• Add extra lime juice gradually and stop when the salad tastes bright.

Variations

• More heat: Leave some jalapeño seeds in for a hotter salad.
• Extra herbs: Add more chopped coriander for a greener, fresher finish.
• Different cheese: Use another crumbly, salty cheese in place of the feta.
• Milder flavour: Reduce or omit the jalapeño.
• No grill: Cook the corn and peppers on a hot griddle until tender and charred in spots.

Common mistakes to avoid

• Overcooking the peppers: They need only 5–9 minutes; take them off once tender and lightly charred.
• Uneven charring: Turn the vegetables every couple of minutes as they grill.
• Cutting hot corn: Let it cool enough to handle before removing the kernels.
• Adding too much salt: Feta is salty, so season the mixed salad only after tasting.
• Using too little lime: Taste at the end and add more juice if the flavours seem heavy.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Serve chilled or bring to room temperature; if reheating, warm gently, as the feta and herbs are best added to a salad that is not piping hot.

Frequently asked questions