5 from 14 votes
Grilled corn, feta and avocado salad
This salad combines grilled corn kernels, creamy avocado slices, halved cherry tomatoes, and crumbled feta cheese, all tossed in a bright dressing of lime juice, olive oil, garlic, chili flakes, and fresh cilantro. The grilling of the corn adds a smoky sweetness that contrasts with the creamy avocado and tangy feta, creating a refreshing and textured summer salad.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
people
Calories:
380 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the dressing
- 1 tbsp lime juice
- 60 ml olive oil 1/4 cup
- 1 garlic minced, large clove
- 1/2 tsp dried chili flakes
- 1/4 tsp salt
- 1/4 tsp black pepper ground
- 2 tbsp cilantro chopped
For the salad
- 2 corn grilled, ears
- 4 avocado sliced, medium
- 200 g cherry tomatoes halved, 7 oz
- 100 g feta cheese crumbled, 3 1/2oz
Instructions
- Make the dressing: whisk together lime juice, dried chilli flakes, olive oil, minced garlic, salt, pepper and chopped coriander (cilantro).
- If you are using grilled corn - whether straight from the BBQ or cooker under the grill - let it cool down and then use a knife to cut the kernels off the cob. Break it up a bit and put in a bowl (a medium bowl is fine for this quantity but use a large bowl if increasing quantities). If you are using canned corn, drain well first and add to the bowl.
- Slice the avocados in half and remove the stone. Slice, skin on, and then peel the skin off. Add to the bowl with the corn.
- Slice your tomatoes with a sharp knife and add to the bowl together with the feta.
- Drizzle the dressing over the salad and then stir everything together. Taste and adjust the seasoning, if needed.
- Either serve immediately or keep in the fridge, covered, until needed.
Cup of Yum
Notes
- To grill corn on the barbecue, brush cobs with olive oil and cook for 12-15 minutes, turning once after color develops.
- If grilling is unavailable, canned sweetcorn (about 1 1/2 cups) works well drained.
- Optional add-ins include diced red onion, cooked chicken, or shrimp to make the salad more substantial.
- Omitting feta cheese creates a vegan-friendly salad.
Nutrition Information
Calories
380kcal
(19%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
33g
(51%)
Saturated Fat
6g
(30%)
Cholesterol
14mg
(5%)
Sodium
303mg
(13%)
Potassium
813mg
(17%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Vitamin A
545IU
(11%)
Vitamin C
23.9mg
(27%)
Calcium
102mg
(10%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 380
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 14mg | 5% |
| Sodium | 303mg | 13% |
| Potassium | 813mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 23.9mg | 27% |
| Calcium | 102mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.