35-Minute Healthy Grilled Corn Salad
A refreshing and nutritious summer salad featuring grilled corn, roasted peppers, and arugula, tossed in a tangy lemon-cumin vinaigrette and finished with creamy feta. Quick, fiber-rich, and full of plant-based goodness, it’s perfect as a side dish, light lunch, or easy weeknight meal.
Equipment
- Blender – 1 medium
- Grill or grill pan – 1
- Baking sheet – 1
- Mixing bowls – 2 large
- Knife and cutting board – 1 set
Ingredients
For the Salad:
- 6 –8 ears corn husked and grilled
- 2 tbsp Aleppo pepper crushed
- ½ cup extra virgin olive oil
- 2 medium red onions peeled
- 3 red bell peppers seeded
- 3 cups lemon-cumin vinaigrette see below
- Salt and pepper to taste
- 1 cup baby arugula
- ½ cup feta cheese crumbled
For the Lemon-Cumin Vinaigrette:
- ¾ cup fresh lemon juice
- 1 tbsp Dijon mustard
- ½ tsp ground cumin
- ½ tsp curry powder
- 1 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Lemon-Cumin Vinaigrette: In a medium blender, combine ¾ cup fresh lemon juice, 1 tablespoon Dijon mustard, ½ teaspoon ground cumin, and ½ teaspoon curry powder. Add a pinch of salt and freshly ground black pepper to taste. While the blender is running at medium speed, slowly drizzle in 1 cup of extra virgin olive oil, allowing it to emulsify into a smooth, creamy dressing. Taste and adjust seasoning if needed. Transfer the vinaigrette to a small jar or container and refrigerate until ready to use. It can stay fresh for up to one week.
- Prep the Corn for Grilling: Husk 6–8 ears of fresh corn and remove any silk. Rinse lightly under cold water and pat dry with a kitchen towel. Place the corn in a nonreactive mixing bowl, then drizzle with ¼ cup of extra virgin olive oil. Sprinkle 2 tablespoons of crushed Aleppo pepper and a pinch of salt evenly over the corn. Gently toss the corn to coat each ear evenly with the oil and seasonings, ensuring the spices adhere to the kernels for maximum flavor.
- Grill the Corn: Preheat your grill or grill pan over medium-high heat. Once hot, place the corn directly on the grill grates. Turn occasionally, grilling each side until light golden brown grill marks appear and the corn begins to caramelize, about 10–15 minutes. Remove the corn from the grill and allow it to cool just enough to handle. Once cooled, carefully slice the kernels off the cob with a sharp knife, making sure to collect all the juicy kernels in a large mixing bowl.
- Roast the Onions and Peppers: Preheat your oven to 450°F (230°C). Peel 2 medium red onions and remove the seeds from 3 red bell peppers. Slice both the onions and peppers into thin julienne strips, roughly uniform in size for even roasting. Place the sliced vegetables in a medium mixing bowl, drizzle with ¼ cup extra virgin olive oil, and season with salt and pepper. Toss gently until all pieces are evenly coated. Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 7–10 minutes, or until the edges start to caramelize and develop a deep, rich color. Remove from the oven and let the vegetables cool slightly.
- Combine Salad Base Ingredients: In a large mixing bowl, combine the grilled corn kernels with the roasted onions and peppers. Pour in 3 cups of the prepared lemon-cumin vinaigrette, starting with half and adding more to taste. Using clean hands or salad tongs, gently toss the ingredients until the vegetables are evenly coated in the dressing, making sure not to crush the corn or vegetables. Taste and adjust seasoning with additional salt, pepper, or vinaigrette if desired.
- Add Fresh Arugula and Feta: Just before serving, sprinkle 1 cup of baby arugula over the dressed corn and vegetable mixture. Add ½ cup crumbled feta cheese on top for a creamy, tangy contrast. Gently fold the arugula and feta into the salad, keeping the arugula leaves intact for a fresh, vibrant presentation.
- Serve and Enjoy Immediately: Transfer the salad to a serving platter or individual bowls. Serve immediately while the grilled corn is still slightly warm, allowing the flavors to mingle beautifully. This salad pairs perfectly with grilled meats, seafood, or can be enjoyed as a satisfying light lunch on its own. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the arugula is best added fresh when serving to maintain its crisp texture.
Notes
- For maximum flavor, use fresh, in-season corn.
- Aleppo pepper can be substituted with smoked paprika or mild chili flakes if unavailable.
- Roasting the peppers and onions enhances their natural sweetness and depth.
- Make the lemon-cumin vinaigrette ahead of time to save prep time; it keeps for up to a week in the fridge.
- Serve immediately after tossing with arugula and feta to keep the greens crisp.
- This salad can be easily doubled for larger gatherings.
- Adjust vinaigrette quantity based on personal taste—start light, then add more if desired.
- For a vegan version, omit feta or use plant-based cheese.
