Corn Greek salad

By Matt Basile
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  • 2 cobs corn
  • 12 pitted kalamata olives
  • 12 cherry tomatoes diced
  • 1/2 cup Greek yogurt
  • 5 cloves garlic
  • 1 tablespoon chopped Italian parsley
  • 1/4 cup feta
  • 1/2 lemon


  1. Blanch the corn for six to eight minutes then grill on the bbq with some brushed olive oil or roast under the broiler until some of the kernels start to brown. 
  2. In a blender mix the garlic, parsley, feta and yogurt until smooth. Reserve about one teaspoon of feta to crumble on top. 
  3. Brush the corn with the tzaziki and add dollops on top. Sprinkle with chopped olives, tomatoes and fresh feta. 
  4. If you’re already grilling fish and or meat on the grill it’s a perfect way to sneak the corn on there for that extra flavour amp from the grilled kernels. You can make this right from blanched but I prefer the added flavour added by finishing off the grill.

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