We absolutely LOVE spring and summer grilling. There’s just something about the food that comes off the grill that tastes extra delicious, especially when eaten on a warm summer or spring evening! We try to eat outdoors as much as possible when the weather cooperates. For us, there’s nothing better than seeing our family sitting around the table laughing, eating, and enjoying each other’s company! And in our house, the driving factor for those summer nights on the deck is…you guessed it, food! This Grilled Greek Corn Salsa is perfect as a side for an outdoor dinner or as an appetizer for a last-minute get-together.
Like so many of our other recipes, the ingredient list is short, but full of flavor. For this recipe, you’ll need 3 ears of corn, one sweet onion, roasted red peppers, Kalamata olives, and feta cheese (but of course!).
Grilling Tips
Now, you’ll find lots of tips for grilling fresh corn on the internet, but we’ve found one that works quite well for this recipe. We remove the husks, boil the ears for 4 minutes, and then place the ears on the grill to char for 4-5 minutes. This method keeps the kernels tender and moist without drying them out and cuts down on the prep time!
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Once the corn has a nice char to it, set it aside to cool. While waiting for the corn to cool, chop the onion, roasted peppers, and olives and crumble the feta. Place all ingredients in a bowl, and slice the cooled corn into the bowl. With the boil/char combination, the kernels are incredibly easy to remove. On a cutting board, hold the cob upright and run a knife along the bottom of the kernels–they’ll fall right off!
As a last step, whip up a quick marinade of olive oil, red wine vinegar, honey, and spices. Stir the marinade into the bowl to incorporate all the ingredients, and your salsa is ready to serve!
Grilled Greek Corn Salad ready to mix!
We love serving this dish of Grilled Greek Corn Salsa with our homemade baked pita chips. Easy how-to steps for those are included below!
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Grilled Greek Corn Salsa
Ingredients
Salsa
- 3 ears corn
- ½ cup sweet onion chopped
- ¼ cup roasted red sweet peppers chopped
- ½ cup Kalamata olives chopped
- ½ cup crumbled feta cheese
Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 2-3 tsp honey depending on sweetness level you prefer
- ¼ tsp pepper
- ½ tsp garlic powder
Pita Chips
- 1 package thin pita bread
- olive oil cooking spray
- seasonings of choice
Instructions
Salsa
- Fill a pot with water and bring to a boil.
- Remove husks and silks from corn.
- Add the ears of corn to the boiling water and boil corn for 4 minutes.
- Place corn on a preheated grill and turn ears every few minutes until corn has a nice char.
- Remove corn from grill and set aside to cool.
- While corn is cooling chop the onion, roasted peppers, kalamata olives and feta cheese.
- Carefully slice the kernels from the cob by placing cob on a cutting board, hold the cob upright and run a knife along the bottom of the kernels.
- Transfer kernels to a bowl and add the remaining salsa ingredients.
- In a small bowl, stir together the olive oil, vinegar, honey, pepper, and garlic powder.
- Pour over the salsa ingredients and toss to combine. Set aside and allow flavors to blend for about 30 minutes. Serve at room temperature along with some homemade chips.
Pita Chips
- To make homemade chips, preheat oven to 350 degrees. Cut each pita into wedges.
- Arrange pita chips on a baking sheet sprayed with cooking spray. Lightly spray chips with olive oil cooking spray.
- Sprinkle chips with the seasoning of your choice. Bake until crisp, about 10-15 minutes (watch them closely so they don't burn!)
