This Charred Corn Salad with Feta and Dill checks every box when you need a summer side that’s full of flavor, easy to prep and perfect for making ahead. It’s creamy, a little smoky, and has just the right amount of zip from fresh lime and dill.
Made with charred corn (fresh off the cob), crumbled salty feta, a creamy mayo and sour cream dressing, and a sprinkle of chili powder. We love this simple salad with grilled chicken, burgers, tacos, or scooped up with chips like a dip.
It’s a go-to for backyard BBQs, summer picnics, and especially for those post-practice dinners when everyone’s starving and you need something cold and ready.
If you are looking for more side dish recipes for your dinner table, try one of these: Bacon and Pea Pasta Salad, Crispy Parmesan Oven Roasted Potato Wedges or Mini Cheddar Scallion Scones.
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Ingredients
Here are notes about some of the simple ingredients needed to make this corn salad recipe. All of the ingredients can be found at your local grocery store or an online retailer, like Amazon.
- Corn: You will need to cut the corn from four ears of fresh corn on the cob. Use fresh sweet summer corn when you can. It has the best texture and natural sweetness, but frozen or canned corn will still work, just make sure it’s dry before charring so it crisps instead of steams.
- Olive oil
- Mayonnaise
- Sour cream
- Dill: Fresh dill is going to give you the best flavor and color. If you wanted, you could use cilantro, fresh basil or green onions instead.
- Lime: Fresh squeezed lime juice will give you the best zesty flavor.
- Salt & black pepper
- Feta cheese: I prefer to buy a block of feta cheese and crumble it myself but you could buy crumbled feta. Other cheeses that would work great would be queso fresco or cotija cheese.
- Chili Powder: Swap out smoked paprika, Tajín or even a pinch of cayenne if you like heat.
Recipe Variations
- Serve it with tortilla chips as a creamy corn dip. It’s great cold or at room temperature.
- Stir in a diced jalapeño or a pinch of cayenne for a spicier version.
- Serve it over rice or quinoa, or pile it onto greens with avocado and crushed tortilla chips for a quick lunch salad.
This delicious salad has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Sharp knife: You will need a sharp knife to cut the corn from the cob. There are also handy tools made specifically from removing the kernels from the corn cob.
Step by Step Instructions
Step 1:
Cut the corn from the cobs and set aside.
Step 2:
Heat a large cast iron skillet over medium-high heat and add the olive oil. Once hot, add the corn and spread it out in an even layer.
Step 3:
Cook the corn for 6–8 minutes, stirring occasionally, until it’s lightly charred in spots. The corn should be golden and slightly crispy, but not burned.
Remove the skillet from heat and let the corn cool to room temperature.
Step 4:
In a medium bowl, whisk together the mayo, sour cream, dill, lime juice, salt, and pepper until the dressing is smooth and well combined.
Step 5:
Add the cooled corn and crumbled feta to the bowl with the dressing. Stir until everything is evenly coated.
Step 6:
Top with a sprinkle of chili powder, more feta and some fresh dill fronds, if you'd like, then serve immediately or refrigerate until ready to eat.
Expert Tips
Here are some tips and tricks for making this fresh corn salad:
- Fresh dill. Use just the feathery leaves (fronds) of the dill. The stems can be tough and have a stronger flavor, so it’s best to strip the leaves off before chopping.
- Char in batches if needed. If your skillet is small, cook the corn in two batches so it browns evenly instead of overcrowding and steaming.
- Let the corn cool. Adding hot corn to the creamy dressing can make it too runny. Be sure to give it a few minutes to cool off before tossing it all together.
- Make ahead. This salad holds up well in the fridge for a day or two. The flavors actually get better as it chills.
- Use it multiple ways. It’s great as a side dish, but also works as a topping for tacos or spooned over grilled chicken or steak.
FAQ
Yes, you can! For frozen corn, thaw about 3-4 cups of corn and pat dry before charring it in the skillet. For canned corn, drain and dry it well first. Moisture will prevent it from charring properly. Fresh corn gives the best flavor and texture, but these swaps work in a pinch.
Definitely. Grilling the corn on the cob first will add even more smoky flavor. Once grilled, let it cool slightly, then cut the kernels off and proceed with the recipe as written.
You can make this salad up to one day in advance. Store it covered in the fridge. If you’re making it ahead, consider stirring in the feta just before serving to keep it from getting too soft.
Storage
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving.
Freezer
This salad isn’t ideal for freezing, as the creamy dressing and fresh herbs don’t hold up well after thawing.
More Recipes To Try
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Recipe
Charred Corn Salad with Feta and Dill
Ingredients
- 4 ears of corn, peeled
- 1 teaspoon olive oil
- ¼ cup mayo
- ¼ cup sour cream
- 2 tablespoons chopped fresh dill
- Juice from 1 lime
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup crumbled feta cheese
- Chili powder
Instructions
- Cut the corn from the cob using a sharp knife and set aside.4 ears of corn, peeled
- Heat the oil in a large cast iron skillet over medium high heat.1 teaspoon olive oil
- Add the corn in a single layer and cook, stirring occasionally until the corn is beginning to char in spots, about 6-8 minutes.
- Remove from the heat and allow to cool.
- In a medium bowl, combine the mayo, sour cream, dill, lime juice, salt, and pepper. Whisk until combined.¼ cup mayo, ¼ cup sour cream, 2 tablespoons chopped fresh dill, Juice from 1 lime, ¼ teaspoon salt, ¼ teaspoon pepper, ½ cup crumbled feta cheese
- Add the corn and feta to the mayo mixture and stir well to coat.
- Top with a sprinkle of chili powder and additional feta and dill, if desired.Chili powder
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Ashlyn Meredith says
This is perfect for all of your summer get togethers!