By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
267 cal · 50 min
Grilled Corn, Tomato, Feta, and Herb Salad
Recipe GLPRd51a407e7a2578
A vibrant Mediterranean salad celebrating fresh summer produce. Sweet grilled corn kernels are combined with ripe tomatoes, creamy feta cheese, and a medley of fragrant fresh herbs, then finished with a bright lemon and olive oil dressing. This colorful dish is perfect as a side or light main course.
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Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
4 ears sweet corn, husks removed
2 pounds ripe tomatoes, cut into bite-size chunks
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup fresh basil, roughly chopped
1/4 cup fresh mint, roughly chopped
8 ounces feta cheese, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper to taste
Directions
Preheat a grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Place corn ears on the hot grill and cook, turning occasionally, until the kernels are lightly charred and tender, about 12-15 minutes. Transfer to a cutting board and let cool slightly.
Once the corn is cool enough to handle, stand each ear upright on the cutting board and carefully slice the kernels off the cob using a sharp knife.
In a small bowl, whisk together the olive oil and lemon juice. Season with kosher salt and freshly ground black pepper to taste.
In a large mixing bowl, combine the grilled corn kernels, tomato chunks, parsley, basil, mint, and feta cheese.
Pour the lemon-olive oil dressing over the salad and gently toss to combine, being careful not to break up the feta too much. Taste and adjust seasoning with additional salt and pepper as needed.
Let the salad rest for 10-15 minutes before serving to allow the flavors to meld together.
Comments
Every ingredient is standard at Charlotte's major grocers; feta is consistently stocked at Harris Teeter, Food Lion, Publix, Kroger, and Walmart. At current prices, this runs roughly $12 to $15 total, or $2 to $2.50 per serving, driven mainly by the feta and corn. The stated 50 minutes is honest if the corn is already husked, though grilling adds 15 minutes of active time that the recipe should flag more clearly. It reheats adequately in a salad format, though the grilled corn's texture softens after a day, and the salad does not improve overnight like a marinated dish would.
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