We love this corn salad because it is fresh, zesty and even though the dressing is creamy, it’s not laden with mayonnaise or sour cream. It’s also great to make ahead and can easily be scaled up to serve a crowd.
Ingredients needed
For the salad: Corn, avocado and feta cheese. I used corn on the cob but you can use frozen and thawed corn too. Just toast the corn in a hot pan. Use feta cheese in brine for the most delicious result. For the dressing: Fresh jalapeño, avocado, lime juice, chives, cilantro/coriander, olive oil, salt and pepper.
How to make grilled corn salad (summary)
Can I make this ahead?
Yes! The corn can be grilled up to 2 days in advance. The dressing can be made the day in advance and kept in an airtight container in the fridge. Assemble the salad up to an hour before serving to prevent the avocado from browning.
What to serve with corn salad
This salad is a great side dish but will also make an excellent taco filling. We love serving it with grilled chicken or pork with other salads.
Corn salad recipes
