Grilled Corn Salad from Guest Chef Maria Provenzano

July 19, 2022


Makes 4 Servings

Yum, fresh corn in the summer; you just can’t beat it. By the end of summer in Michigan, the corn tastes
so sweet; it’s almost like eating candy. As a kid, I couldn’t wait to grab an ear off the grill and slather it
with butter and salt. I’m taking that classic flavor and adding it to a salad that is so good even the kids will
eat it. Scout’s honor.


  • 4 ears fresh corn, husks and silks removed
  • 1 to 2 tablespoons avocado oil (or another high-heat oil)
  • 1 teaspoon salt 1 red bell pepper, diced
  • 1 pint cherry tomatoes, cut into quarters
  • 1/2 cup thinly sliced red onion
  • 1/2 cup julienned basil leaves
  • 1 tablespoon chives
  • 1 to 2 avocados, cut into roughly 1/2-inch pieces
  • 1/2 cup crumbled feta 2 tablespoons olive oil
  • 2 to 4 tablespoons fresh lime juice (to taste)
  • 1 teaspoon honey
  • 1/2 teaspoon salt, preferably kosher, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste


1. Heat a grill over high heat.
2. Drizzle each ear of corn with approximately 1 teaspoon of avocado oil, then rub the oil into the kernels.
3. Sprinkle with the salt.
4. Place the corn directly on the grates of the grill. Grill, turn- ing every 3 to 4 minutes to cook all parts of the corn, until charred and tender, about 15 minutes.
5. Remove the corn from the grill and set aside until cool enough to handle.
6. Cut the kernels from the cobs and place into a large bowl.
7. Add the bell peppers, cherry tomatoes, onions, basil, chives, avocado, and feta.
8. In a separate small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well combined.
9. Pour the mixture over the salad and gently toss to combine.
10. Taste for seasoning and add additional salt, pepper, or lime juice if needed.
11. This salad can be served warm right away or kept in the fridge and served cold.


  • If you are making this recipe for kids, leave out any strong flavors they may not like such as onions.
  • The avocado amount will vary based on the size and your own preference. Sometimes avocados can be so small that two of them equal the size of one large avocado. So, use as much or as little as you like.
  • Cotija cheese and goat cheese are good replacements for the feta cheese in this recipe, if needed. Feta is my favorite for this though.