Grilled Corn Salad with Herbs, Bacon, and Feta

We were trying to come up with something cool and easy and yummy to serve alongside Fourth of July hot dogs. A corn salad sounded appropriate, but we needed an update. We still love this Corn, Tomatoes, and Hatch Chiles recipe, and this Chili Lime Corn Salad, and this Mexican Salad with Herb Vinaigrette, and we especially love our super-easy, super-favorite Summer Corn with Herbs and Lime. But we were looking for something different. By pure chance, we found it. I say by chance, because we had some crisped bacon waiting to top a wedge salad that never got made. Someone said to toss the bacon into the corn. And our new fave was born. 

Grilled Corn Salad with Herbs, Bacon, and Feta is the perfect grill-day corn, because you cook the corn on the grill you’re using for everything else. With creamy feta, smoky bacon, herbs, and toasty, crunchy pepitas, this salad has it all. And did we mention how easy it is? Just squeeze some lime, drizzle some olive oil, and toss. You’re going to love it.

Grilled Corn Salad with Herbs, Bacon, and Feta is the perfect grill-day corn, because you cook the corn on the grill you’re using for everything else. With creamy feta, smoky bacon, herbs, and toasty, crunchy pepitas, this salad has it all. (Photo: Andria Dilling)

Grilled Corn Salad with Herbs, Bacon, and Feta

4 ears of corn in the husks
¼ cup roasted pepitas
½ red pepper, diced
1 jalapeño, seeded and diced
¼ cup chopped fresh basil
2 tablespoons chopped fresh mint
¼ cup crumbled feta
4 slices of thick-cut bacon, cooked and coarsely crumbled
Juice from ½ of a large lime
2 tablespoons olive oil
Kosher salt 
Freshly ground pepper

Grill the corn, husks in-tact, on a grill over medium-high heat for about 20 minutes. Turn them every few minutes so that the husks are charred all around. Set the corn aside until it is cool enough to handle. When it is, shuck the corn and use a sharp knife to cut the kernels from the cob.

Place the pepitas in a small skillet or saucepan, and toast them over medium heat for about 7 minutes, shaking the skillet so that the seeds don’t burn. They will begin to crackle and pop. When they do, transfer them to a paper towel-lined plate and set aside. (Buy the pepitas already roasted and salted, then roast them a bit more to render them extra-toasty.)

Place the corn in a large bowl. Add the red pepper, jalapeño, basil, mint, and feta, and toss to combine. Toss in the bacon and squeeze the lime juice over everything. Drizzle with the olive oil and toss. Add salt and pepper to taste. Top with the roasted pepitas.