Roasted Corn & Feta Salad
Sweet, smoky kernels of roasted corn tossed with salty feta, juicy cherry tomatoes, and fresh herbs. A quick, colorful summer salad brightened with a squeeze of lime, perfect as a light lunch or barbecue side.
For 4 servings
- prep · ~5 min
Strip the corn kernels from the cobs.
Stand each ear of corn upright on a cutting board and slice downward with a sharp knife to remove the kernels. Transfer kernels to a bowl.
- roast · ~6 min
Roast the corn until charred and golden.
1.Heat a large, dry skillet over high heat until very hot.2.Toss corn kernels with olive oil and add to the pan in a single layer.3.Cook without stirring for 2 minutes until charred spots appear.4.Stir and continue roasting for 3-4 more minutes until tender and blistered.5.Transfer to a large mixing bowl and let cool slightly.TIPDon't overcrowd the pan — work in batches if needed to get a good char on the corn. - mix · ~2 min
Combine the salad ingredients.
1.Add halved cherry tomatoes, diced red onion, and chopped cilantro to the warm corn.2.Crumble feta cheese over the top.3.Squeeze fresh lime juice over everything.4.Season with salt and black pepper.5.Toss gently until everything is well combined. - garnish
Garnish with extra cilantro and serve at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the corn kernels dry with paper towels before roasting to maximize charring.
- 2Use a cast-iron or stainless steel skillet for the best high-heat sear on the corn.
- 3Let the roasted corn cool for 5 minutes before mixing to keep the feta from melting.
- 4For a milder onion bite, soak diced red onion in cold water for 10 minutes, then drain.
- 5Add the lime juice just before serving to keep the salad bright and fresh.
- 6This salad holds well for a day in the fridge, but bring it to room temp before serving for best flavor.
Adapt it for your goals.
Make it a meal
Add a can of drained black beans or 200g of cooked quinoa to turn this side into a hearty vegetarian lunch bowl.
spicy kickSpicy kick
Toss in 1 finely chopped jalapeño or a pinch of cayenne with the lime juice for a spicy-sweet twist.
herb swapHerb swap
Replace cilantro with an equal amount of fresh mint or basil for a different herbaceous note.
low oilLow-oil
Skip the olive oil and roast the corn in a dry non-stick pan — the char comes from the heat, not the fat.
Why this is on our healthy list.
Rich in Fiber
Corn provides dietary fiber that supports healthy digestion and helps keep you full longer.
Good Source of Vitamin C
Cherry tomatoes and fresh lime juice deliver vitamin C, which supports immune function and skin health.
Calcium from Feta
Feta cheese adds a moderate amount of calcium for bone and teeth strength.
Low-Calorie Side
This vegetable-forward salad is naturally light and satisfying without heavy dressings or oils.
Frequently asked questions
Yes, thaw and pat the kernels very dry first, then roast in a dry skillet — frozen corn may release water, so work in small batches for a good char.
