Charred Corn Tomato and Feta Quinoa Salad
Updated 4th August 2025
Grilled corn, grilled zucchini and charred poblano pepper give this summery salad a delicious smoky flavor. With fresh, juicy tomatoes, creamy sweet corn, cilantro, and a simple lime dressing, this salad is delicious with all of your favorite grilled dishes. To balance out the heat of this grilled corn poblano jalapeños salad, we add creamy tangy feta and that tasty dressing. It’s easy to make, loaded with veggies, a great make ahead lunch making it the perfect packable lunch as well.
Why you’ll love this corn zucchini salad
There is something so delicious and so perfectly summery about grilled corn. And when you add grilled poblano peppers, grilled zucchini to the mix, something extra delicious happens. Sweet, smoky and spicy with creamy tangy feta, juicy summer tomatoes, fresh cilantro and a delicious lime dressing, this salad has a delicious contrast of warm and cool, crunchy and creamy, spicy and sweet. Corn salads alone are fabulous but this corn salad can go from side dish to full meal with the added quinoa to it. Plus you can also add in some grilled chicken or even grilled shrimp for extra protein. It’s gluten free and vegetarian and easily vegan with a feta substitute. Make sure to get this salad on your list of things to make with all our locally grown sweet corn. Perfect for summer bbq, cookout or a meal prep salad for lunch.
Grilled corn tomato feta quinoa salad recipe ingredients
- QUINOA: Use any kind or colour quinoa you like. If you prefer to use a different grain you could easily use brown rice, wild rice, farro or you could even use orzo or other small pasta making this a pasta salad
- POBLANO PEPPERS: Poblano peppers are also called pasilla peppers and can be found near the jalapeño peppers in the produce section. When dried, the are called ancho peppers. If you can’t find fresh poblanos, you can use a bell pepper in its place or a cubanelle. You won’t get the same flavour profile but it will still be delicious. You could leave them out completely and add an extra jalapeño too. Feel free to char the jalapeños too for more of a smoky heat.
- CORN: Fresh sweet corn works best here as we are grilling it for extra flavour. Husks and silk removed. If you can’t get any fresh corn you could used frozen or canned but it won’t taste the same without being charred or grilled. If using frozen or canned allow to thaw/drain liquid and I would recommend charring it a bit in a skillet or pan to add some smoky flavour.
- ZUCCHINI: Zucchini is perfect with the corn this time of year. If you would like to add more veggies or replace zucchini - I recommend diced bell peppers, scallions, avocados, or even some roasted eggplant
- JALAPEÑOS: I love the flavours they add to the salad and that bit of heat. Make sure to remove seeds for less heat.
- TOMATOES: Tomatoes are a fresh addition to this salad. I usually use cherry tomatoes but grape tomatoes work or whatever tomatoes you have just make sure they are cut into bite size pieces
- RED ONION: If you want a milder onion flavour feel free to substitute with shallots or even green onions.
- LIME ZEST & LIME JUICE: Freshly zested and freshly squeezed for best flavor. Feel free to swap with lemon if preferred.
- OLIVE OIL: I use extra virgin olive oil to toss the vegetables with and for the vinaigrette.
- FETA CHEESE: You guys know I love feta but if you don’t you could easily use diced mozzarella, parmesan cheese, Cheddar or Monterey Jack cheese - they would all work well here.
- CILANTRO: Fresh cilantro works well with the flavours in this salad and the dressing but if you’re not a fan then feel free to substitute with any other fresh herbs you like - parsley, mint, fresh basil, chives or a combo of a few
How to make grilled corn tomato feta quinoa salad
- QUINOA - Cook quinoa until tender then allow to cool with you grill the veggies
- CORN & ZUCCHINI -Toss corn and sliced zucchini with olive oil and salt and pepper. Then grill over moderate heat (using grill or grill pan) until tender crisp with nice grill marks. Slice off the corn from cob and chop zucchini. Set aside
- POBLANOS - Grill whole poblano peppers until charred and blistered. It doesn’t take long for them to get blistered. You can also char them over your gas stove or on a sheetpan broiled in the oven. Then put them in a bowl, covering the top with a plate or foil. This allows the steam time to do its work. When the peppers are cool enough to handle, rub off their skin and roughly chopped them, discarding the seeds and stem.
- DRESSING - whisk together dressing ingredients
- ASSEMBLE SALAD - chop and slice the rest of the ingredients. Add everything to a large bowl and then toss with dressing. Test for more salt and pepper and lime juice and serve.
Quinoa Salad Make Ahead & Storage Tips
- Make Ahead: The whole salad dressed and ready can be made up to 1-2 days ahead and stored in the refrigerator. Just leave the tomatoes out until just before serving so that they don’t get soggy. If it is any longer than that and you want to make it for meal prep, I’d suggest not dressing the salad as it can get soft and will lose its crunch. I also recommend not tossing all the ingredients together until you are ready to serve. Cooking the quinoa is a great part of the recipe to make ahead. Cook and cool the quinoa and store in an airtight container in the fridge for up to 3 days.
- Storage: Store leftovers in an airtight container for up to 3-5 days in the fridge. The veggies will lose a bit of their crunchy texture but the salad will still be delicious.
More delicious Summer salads you’ll love:
Recipe
Servings: 6-8
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients
For the Quinoa
- 2 cups water or stock
- 1 cup quinoa rinsed and drained
For the Salad
- 2 poblano peppers
- 2 ears of corn, shucked
- 2 zucchini or summer squash, ends trimmed, halved lengthwise
- 1 tablespoon olive oil, plus more as needed
- Salt and pepper to taste
- 1 jalapeño, seeds removed and chopped
- 1½ cups cherry tomatoes, sliced in half
- 1 small red onion, peeled and chopped
- 1 cup crumbled or chopped feta cheese
- ¼ cup chopped fresh cilantro
For the Dressing
- Zest and juice or 2 limes
- 2 small cloves of garlic, peeled and minced
- 1 teaspoon honey, plus more to taste
- ½ teaspoon salt, more to taste
- ¼ teaspoon black pepper, more to taste
- ¼ teaspoon ground cumin or coriander
- ⅓ cup extra-virgin olive oil
- 1 tablespoon minced fresh cilantro
Directions
For the Quinoa
- Bring water and quinoa to boil in a small sauce pan with a pinch of salt then lower heat, cover and simmer until tender (approx 10-15 min) or as directed on package.
- Fluff and allow to cool completely. (can be made ahead, cooled and stored in an airtight container in the fridge)
For the Grilled Corn and Zucchini
- Light a grill or heat a grill pan to medium/high heat. In a large bowl, toss or brush the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper.
- Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn, turning veggies for even cooking. Transfer to a cutting board and let cool.
- Cut the corn kernels off the cobs and coarsely chop the zucchini. Set aside.
For the Poblanos
- Either grill them until charred on the grill or grill pan, gas stove or on a sheetpan broiled in the oven until charred flipping often for even cooking.
- Then transfer them to a bowl, cover the top with a plate or foil. This allows the steam time to do its work. When the peppers are cool enough to handle, remove plate and rub off their skin and roughly chopped them, discarding the seeds and stem.
For the Dressing
- Whisk all the ingredients together in a small bowl or place in a mason jar and shake well too combine.
Assembly
- In a large bowl add the cooled quinoa, corn, poblanos, zucchini, jalapeños, tomatoes, feta, chopped cilantro, and onion.
- Drizzle dressing over salad and toss to combine and serve.
