Refreshing, sweet, and tangy, this Mediterranean Corn Salad has quickly become a summer and fall favorite. It is the perfect side for your next cookout. The lime honey dressing on top of garden-fresh veggies and nutty feta cheese will go great with any main BBQ dishes.
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Delicious Mediterranean Corn Salad
I honestly don’t know what I love more about this Mediterranean Corn Salad, the grilled corn or the lime honey dressing. Both make this salad irresistible. This recipe is an excellent base to start with however, you can easily “beef” it up by adding garbanzo beans, shredded chicken, or even baby shrimp to make this a complete meal. Leave it as is, and it’s the perfect side salad or a great topping for tacos.
Ingredients For Mediterranean Corn Salad
- Grilled Corn – The slightly chared kernels add a great balance to the sweet corn.
- Zucchini – Fresh and light and absorbs the dressing.
- Peppers – I like a mixture of orange and red peppers to add lots of color to the salad.
- Red Onion – The color looks beautiful and mild onion flavor.
- Green Onion – Adds an extra bite.
- Feta – The tangy and saltiness of the feta pairs great with the honey lime dressing.
Lime Honey Dressing
- Fresh lime juice – Zesty and tart, adds brightness to the dressing.
- Olive oil – Mild flavor and compliments the lime juice.
- Honey – Natural sweetner to balance out the feta, garlic and green onion.
- Garlic – Garlic should just be in every dressing.
- Salt and Pepper – Emplifies all the other flavors.
Helpful Tools For Mediterranean Corn Salad
- Glass nesting bowls – These bowls are great. They are my go-to for baking, cooking, and meal prep. Because I like to save time, I chop the veggies the day before and store them in these bowls.
- Mason jars – Try making dressings in pint mason jars. They store so nicely, look pretty on the table for serving and allow you to replace the lid and give a good shake to combine.
Quick And Easy Mediterranean Corn Salad
If I could emphasize one thing, it would be to grill the corn. Of course, it takes a little bit of extra time, but it really adds to the overall flavor of the salad. Lightly coat the cobs with avocado oil, salt, and pepper, while letting the grill reach about 400 F. degrees. You want those nice charred kernels, so make sure the grill reaches temperature before adding the corn. Grill for about 15-20 minutes, rotating every 5 minutes (give or take) until tender, and some of the kernels have blackened. Remove from the grill and let cool.
Whipping Up The Lime And Honey Dressing
While your corn is cooling, prepare the dressing. Freshly squeeze your limes, and add your honey, minced garlic, salt, and pepper, and give a good mix. I make my dressings in a pint mason jar, because they store nicely, look pretty on the table for serving, and allows you to replace the lid and give a good shake to combine. Back to the salad.
Combining All The Ingredients
To remove the kernels, hold the cob upright with the wider end on the cutting board and wiggle your knife all the way down. This should be pretty easy to cut, if you feel like the knife is snagging a bit, you are probably cutting too close to the cob. Add the corn to a medium-sized bowl. Next, dice up orange or red peppers, red onion, and zucchini so they are close to the size of the corn, and add them to the bowl. Because green onion has such a strong flavor, I like to slice them thin. Add the crumbled feta and dressing and give the salad a good stir, coating the entire Mediterranean Corn Salad with the delicious dressing. Finally, pop into the fridge for a couple of hours to chill and serve, adding fresh feta crumbles on top.
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