Grilled Corn Salad with Cucumber, Avocado, & Feta

I'm a sucker for fresh corn in the summer. My all-time favorite way of making fresh corn is turning it into Elote, or Mexican corn on the cob. But when I don't feel like getting my face covered in cheese and sauce, this flavorful, fresh bowl of happiness hits the spot.

I have two other recipes for similar corn salad/salsa type dishes on my blog. (This one and this one.) I think the one below has an edge on the other two with the addition of cucumber and avocado and could stand alone much better as a salad. (But would also be fantastic over grilled chicken or fish.) I used what I had on hand (one of those clean-out-the-produce-drawer situations), but you could substitute just about anything. In fact, I almost named this one, "Grilled Corn and Whatever Salad," but that sounded a little apathetic. I really do love this combination.

Grilled Corn Salad with Cucumber, Avocado, & Feta

by Natalie

4 ears of corn, grilled 

1/2 of an English cucumber, diced

1/2 of an avocado, diced

3 jarred roasted red peppers, diced (about 1/3 cup)

1/4 cup chopped cilantro

2 green onions, sliced thinly

1/2 cup feta cheese crumbles

3 T extra-virgin olive oil

juice from 1 lime

1 clove garlic, minced

couple pinches of cumin

salt and pepper to taste

Remove kernels from corn cobs and place in a medium bowl. Add the rest of the ingredients and mix well. That's it.

Nat's Notes:

1. You can certainly boil the cobs or warm up some frozen corn in a skillet with a bit of oil.

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