Description

This Charred Corn, Feta & New Potato Salad is a vibrant summer side dish with smoky grilled corn, creamy feta, tangy pickled red onions, and fresh dill tossed in a yogurt-based dressing. It’s satisfying, flavorful, and make-ahead friendly.

Ingredients

1 small red onion, halved and finely sliced

3 tbsp red wine vinegar

1 tsp unrefined sugar

3 tbsp plain yogurt or buttermilk

4½ tbsp extra virgin olive oil

2 small bunches dill with stalks, finely chopped

5¼ cups Pink Fir Apple or Anya potatoes (Charlotte variety also works)

3 large sweetcorn cobs, leaves removed

7 oz feta cheese, drained and crumbled

Salt and pepper, to taste

1 tbsp water (for pickling onions)

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Instructions

In a small bowl, combine sliced red onion with 2 tbsp red wine vinegar, 1 tsp sugar, 1 tbsp water, and a pinch of salt. Let sit for at least 2 hours, stirring occasionally. Store leftovers in the fridge up to 5 days.
Reserve 1½ tbsp of pickling liquid. In a large bowl, whisk it with remaining 1 tbsp vinegar, yogurt or buttermilk, 4 tbsp olive oil, most of the dill, salt, and pepper. Adjust seasoning as needed.
Boil potatoes in salted water for about 18 minutes until tender. Drain, let cool slightly, then slice thickly and toss with the dressing while still warm.
Brush corn with remaining ½ tbsp olive oil and season. Grill or griddle for 6–8 minutes until charred. Slice kernels off the cobs.
Add corn and crumbled feta to the potatoes and mix gently.
Top salad with pickled onions and reserved dill before serving.

Notes

Substitute feta with goat cheese for a tangy variation.
Use parsley or mint if out of dill.
Add roasted cherry tomatoes for extra sweetness and color.
Include grilled chicken or hard-boiled eggs to make it a main dish.
Best served warm or at room temperature; do not reheat.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Salad
Method: Boiling & Grilling
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 5g
Sodium: 370mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 7g
Cholesterol: 20mg