Barbecue Side Dish

Grilled Corn Salad


We eat so much corn during the summer there is sometimes a shortage of recipes on how to prepare it.  This is a very flavorful mix of vegetables and a very delicious sauce with a kick to it.  Corn salads can be made in advance to save on the laboring during the party.


  • 12 ears of fresh corn, shucked
  • 1 cup of grain mustard
  • 3 cups of red bell pepper, chopped
  • 3 cups of red onion, chopped
  • 2 large jalapeño peppers, seeded, finely chopped
  • 1 cup scallions, chopped
  • 1/2 cup fresh basil chopped plus 6 leaves divided
  • 1 cup of feta, crumbled and divided
  • 1/2 cup of mayonnaise
  • 1 1/2 to 2 tablespoons of Sriracha
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • Kosher salt and freshly cracked pepper to taste

Making It

  • Turn the grill on high, rub each ear of the corn with the mustard and then grill until some of the kernels are charred, about 20-30%, let cool then cut off the kernels
  • Take the red pepper and onion and put on a baking sheet, drizzle with olive oil, toss and  bake at 400 degrees for 12 minutes, let cool
  • In a mixing bowl add the vegetables, jalapeño, scallions, 1/2 cup of the chopped basil, 1/2 cup of the crumbled feta
  • In a food processor fitted with a metal blade put in 1/2 cup of the crumbled feta. 6 basil leaves, mayonnaise, Sriracha, lemon juice, olive oil and pulse mix times then mix the sauce with the corn then serve

3 comments on “Grilled Corn Salad

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