Ingredients
Scale
- 2 cups grilled corn kernels (about 4 ears of grilled corn)
- 1 cup diced strawberries
- 2 tablespoons fresh squeezed lemon juice
- 2 teaspoons olive oil
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh mint
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Husk and rinse the corn. Grill over medium-high heat for 10-15 minutes until charred.
- Let corn cool, then slice kernels off the cob into a bowl.
- Combine grilled corn and diced strawberries in a large bowl.
- Drizzle with lemon juice and olive oil, stirring gently.
- Fold in feta cheese and mint; season with salt and pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh, sweet corn for the best flavor.
Let the salad chill for 30 minutes before serving to meld flavors.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 5
- Sodium: 250
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 6
- Cholesterol: 20