Grilled Corn Salad With Maple-Lime Dressing

Lighter Fare | Apps and sides | Salads

Where to Buy
Portions: 6


  • 5 ears corn, husked
  • 1/4 cup olive oil, divided
  • 1/2 cup crumbled feta cheese
  • 1/3 cup diced cucumber
  • 1/3 cup diced red onion
  • 1/3 cup thinly sliced radishes
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded and minced
  • 3 tbsp lime juice
  • 2 tbsp pure maple syrup from Canada
  • 1 clove garlic, minced
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1/4 cup toasted pumpkin seeds


  1. Preheat grill to medium-high; grease grates well. Rub corn with 1 1/2 tbsp olive oil. Grill corn with lid down; cook, turning a few times, for 8 to 10 minutes or until lightly charred. Remove corn and transfer to bowl; cover and let cool to room temperature.
  2. Cut away kernels from cobs; transfer to large bowl. Add feta, cucumber, red onion, radishes, cilantro and jalapeño to bowl.
  3. In small bowl, whisk together remaining olive oil, lime juice, maple syrup, garlic, salt, garlic powder and pepper; toss with corn mixture. Garnish with pumpkin seeds.
Advice from Maple experts

• Serve the salad alongside tacos or grilled chicken.
• Substitute cotija cheese for feta cheese if desired.