Corn is my favorite vegetable. Especially fresh, local (Michigan) sweet corn. As summer is reaching an end, I’ve been stocking my kitchen with plenty of corn, fruits, and other vegetables before they are gone for the season. It’s impossible to overuse the word “fresh” when describing this dish. Soo good.
So many amazing flavors are in this salad. Smokey corn, crunchy and spicy peppers, in-season tomatoes, pungent red onion, creamy black beans, and zesty lime dressing (oh, and never forget the feta).
Use this as a wonderful side dish to accompany your favorite backyard grilling favorites. It doubles well as a salsa to scoop up with your favorite tortilla chips. I served this salad along side a roast chicken, but it would be equally good served as a vegetarian meal. Pile it high next to a ripe avocado (dressed with lime juice, salt, and pepper, of course). This salad is even better the next day, so be sure to have plenty left over.
If you’re going to make one last fresh salad before the fall, make this one. My favorite salad of this summer.
- 5 ears fresh sweet corn, husked (or 3 1/2 cups frozen corn, thawed)
- 3/4 cup red onion, diced
- 1 cup sweet peppers, diced (I used a mixed variety, but use whatever looks fresh at your market)
- 1 jalapeno pepper, seeds removed and diced
- 1 1/2 cups cherry tomatoes, quartered
- 1 15 oz can black beans, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1 garlic clove, finely minced
- 3 tbsp olive oil, divided
- Juice of 1 lime (approximately 1 1/2 tbsp)
- salt and pepper to taste
- 1 cup crumbled feta cheese
Bring a large pot of water to a light boil. Boil corn for 3-5 minutes or until cooked through. Drain and reserve. Heat grill (outdoor grill or indoor grill pan) to medium high. Coat corn with 1 tbsp olive oil and grill for 5 minutes, rotating frequently to achieve a nice char. Remove corn from grill, cut kernels off the cob, and transfer to a large bowl. (Alternatively, saute frozen/thawed corn and 1 tbsp of olive oil in a saute pan over medium high heat for 5-8 minutes.)
To corn, add onion, bell pepper, jalapeno pepper, tomatoes, black beans, and parsley. Toss to combine.
Make dressing by whisking together garlic, remaining 2 tbsp olive oil, lime juice, salt, and pepper.
Toss salad with the dressing. Top with crumbled feta.
Servings: 8 (Serving Size: 1 cup)
5 thoughts on “Charred Corn Salad with Peppers and Feta”
Gorgeous salad! It’s the start of spring here in New Zealand and I’m looking forward to another summer of amazing corn. The corn last summer was beyond amazing. Hope this year’s is the same. Your salad looks like a great way to get your vege intake and I like the addition of black beans to give it a little bulk. I would be happy eating this a main course.
This salad is the perfect way to use that fresh New Zealand corn. I also eat it as a main dish – enjoy!