This grilled corn salad combines smoky charred corn with Spanish chorizo and sweet pears for a balanced, memorable side or appetizer. The mix of smoky, savory and fruity flavors pairs beautifully with grilled meats, roasted poultry or a simply dressed fish.
This salad works well alongside pork chops, steak, duck breast confit or a whole grilled fish. Serve it warm off the stove or at room temperature — both are delicious.
How to make grilled corn salad
Tools:
- Grill or grill pan (see FAQs for alternatives)
- Chopping board and a sharp knife
- Frying pan or skillet and a spatula
- Serving plate or bowl
Ingredients:
- Corn on the cob
- Sliced chorizo (from the deli counter) or cubed chorizo sausage
- Feta cheese, crumbled
- Pears, diced
- Butter
- Garlic, minced
- Fresh parsley (or cilantro), chopped
- Balsamic vinegar
Preparation:
This warm sweetcorn salad comes together quickly. Start by grilling the corn until lightly charred, then let it cool slightly and cut the kernels off the cob. In a skillet, melt butter and sauté the chorizo strips until they render a little fat. Add diced pears and cook briefly so they soften but keep some texture. Stir in the minced garlic just long enough for it to become fragrant.
Add the grilled corn kernels, chopped parsley and a splash of balsamic vinegar. Cook for another two to three minutes to marry the flavors, then remove from heat. Finish by crumbling feta over the salad, tossing gently, and serving warm or at room temperature.
Useful tips
- If sliced chorizo isn’t available, use chorizo sausage cut into cubes.
- Feta adds a tangy, salty contrast. Bulgarian sirene or Mexican cotija are acceptable substitutes, but avoid bland soft cheeses. You can omit cheese if you prefer.
- Use any pear variety you like. Riper pears cook faster, so choose fruit that matches the texture you want.
- A little lemon juice brightens the salad if desired.
- Fresh parsley or cilantro both work well; choose based on preference.
- Salted or unsalted butter both work for sautéing.
- Balsamic vinegar contributes significant flavor—don’t skip it.
Frequently asked questions
Yes. The salad keeps well refrigerated and tastes good chilled, though it’s best served slightly warm. Store the prepared salad without the feta if you prefer, then reheat gently and crumble the cheese on top just before serving.
Yes. If using frozen corn, thaw and pan-roast it in a hot skillet until it gets some color to mimic the smoky flavor of grilled corn.
Use a grill pan or a heavy cast iron skillet on the stovetop. Sear the corn on high heat so it develops some char and roasted flavor before cutting off the kernels.
More salad recipes you might like
- Roasted Butternut Squash Salad – a warm salad with roasted squash that works as a side or light main.
- Black Bean and Corn Salad – an easy make-ahead salad ideal for meal prep, picnics or potlucks.
- Grilled Sweet Potato Salad – a hearty option featuring grilled sweet potatoes and a simple vinaigrette.
- Burrata Salad – fresh and quick to assemble when you want something light but satisfying.
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Grilled Corn Salad Recipe
Ingredients
- 4 corn on the cob
- 1 ounce butter
- 3 ounces chorizo, sliced (90 grams)
- 3 medium pears, diced
- 3 garlic cloves, finely minced
- flat-leaf parsley, finely chopped
- 2 tablespoons balsamic vinegar
- 2 ounces feta cheese (60 grams), crumbled
Instructions
-
Grill the corn on a grill or in a grill pan until lightly charred. Let it cool slightly, then cut the kernels off the cob.
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In a skillet, melt the butter over medium heat. Add chorizo strips and diced pear and sauté for about 5 minutes. Add the minced garlic and cook briefly until fragrant.
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Stir in the grilled corn kernels, chopped parsley and balsamic vinegar. Cook for 2–3 minutes to combine flavors.
-
Turn off the heat, crumble feta over the salad, toss gently and serve.
Notes
- If your corn cobs are very large, three may be enough.
- Salted or unsalted butter works fine.
- If sliced chorizo isn’t available, use chorizo sausage cut into cubes.
- Choose pears based on ripeness and the texture you prefer; riper pears soften faster.
- Both parsley and cilantro are excellent herb choices for this salad.
- Adjust the feta quantity to taste.
Nutrition
Nutrition information is an estimate and may vary based on brands, substitutions and portion sizes.
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