Corn Salad With Sumac And Feta Is A Quick And Flavorful Side

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Sumac and feta add bright, tart, and salty flavors to this grilled corn salad.

By
Alana Al-Hatlani
Alana Al-Hatlani
Alana Al-Hatlani
Alana Al-Hatlani is an Assistant Food Editor at Southern Living.
Southern Living's editorial guidelines
Published on May 21, 2024
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living Corn Salad with Sumac and Feta in a bowl ready to serve
Photo:

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Active Time:
30 mins
Total Time:
40 mins
Servings:
6

Mediterranean sumac is a staple in many Middle Eastern cuisines. The name of the spice comes from the Arabic word "summaq," meaning "dark red," a nod to its vibrant color. Aside from its brightness, it can be slightly sweet, which plays well off the grilled corn in this summery side dish.

You can find it in the spice aisle of many grocery stores these days, but it can also be easily purchased online from spice purveyors like the South’s own Spicewalla.

Ingredients

Salad:

  • 4 medium ears fresh yellow corn, husks removed

  • 2 Tbsp. vegetable oil

  • 1/2 tsp. kosher salt

  • 1/2 cup finely chopped red onion (from 1 small onion)

  • 2 oz. feta cheese, crumbled (about 1/2 cup), plus more for garnish

  • 1/4 cup chopped fresh flat-leaf parsley (from 1 bunch)

  • 1/4 cup chopped pistachios

  • 3 Tbsp. chopped fresh mint leaves (from 1 bunch)

  • 1 Tbsp. finely chopped jalapeño chile (from 1 medium jalapeño chile)

Dressing:

  • 1/3 cup olive oil

  • 2 tsp. grated lemon zest plus 1/4 cup fresh lemon juice (from 1 large lemon)

  • 1 Tbsp. honey

  • 2 tsp. ground sumac, plus more for garnish

  • 1/2 tsp. kosher salt

  • 1/2 tsp. black pepper

Directions

  1. Prepare the Salad:

    Preheat grill to medium-high (400°F to 450°F). Rub corn with vegetable oil; season evenly with salt. Place corn on oiled grates. Grill, covered, turning occasionally, until lightly charred and tender, 10 to 15 minutes. Set aside until cool enough to handle, about 10 minutes.

  2. Cut kernels from corn into a large bowl. Add onion, feta, parsley, pistachios, mint, and jalapeño; mix to combine.

  3. Prepare the Dressing:

    Whisk together olive oil, lemon zest and juice, honey, ground sumac, salt, and pepper until well combined.

  4. Pour 1/3 cup of the Dressing over corn mixture; stir until evenly coated. Transfer mixture to serving bowl, and top with additional crumbled feta and a sprinkle of additional sumac. Serve warm or chilled with remaining Dressing on the side.

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