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Fresh Grilled Street Corn Salad Recipe with Lime Crema and Feta

fresh grilled street corn salad - featured image

A smoky, tangy grilled corn salad with creamy lime crema and salty feta, perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 2 tablespoons olive oil
  • 2 large limes, juiced and zested
  • ½ cup sour cream or Greek yogurt
  • ¼ cup mayonnaise
  • 1 clove garlic, minced
  • ¾ cup crumbled feta cheese
  • ¼ cup fresh cilantro, chopped (optional)
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • ½ small jalapeño, finely diced (optional)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C). Brush the corn on all sides with olive oil.
  2. Place the corn directly on the grill. Turn every 2-3 minutes using tongs to get an even char on all sides, about 10-12 minutes total.
  3. While the corn grills, whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, lime zest, minced garlic, smoked paprika, salt, and pepper in a mixing bowl.
  4. Once the corn is grilled, remove from heat and let cool slightly. Slice the kernels off the cob into a large bowl.
  5. Add the lime crema to the corn kernels and toss gently to coat. Stir in crumbled feta, chopped cilantro, and diced jalapeño if using.
  6. Adjust seasoning if needed. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Notes

If you don’t have a grill, roast the corn under the broiler, turning often until lightly charred. For vegan version, use vegan mayonnaise and dairy-free yogurt, and skip or substitute the feta cheese. The salad tastes best slightly chilled or at room temperature. Flavors develop more if the salad sits for about an hour. Leftovers keep up to 2 days refrigerated; stir before serving.

Nutrition

Keywords: grilled corn salad, street corn salad, lime crema, feta, summer salad, easy side dish, smoky corn, backyard cookout