Grilled Corn and Green Bean Salad

Grilled Corn and Green Bean Salad

Whenever August arrives I’m a bit conflicted. Part of me wonders where the hell half the summer has already gone while the other half of me is psyched for the arrival of corn season. I guess you could say I drown my sorrows over the loss of half the summer in corn. I know. Some of you have been eating corn on the cob for most of the season already and you are saying to yourselves “What’s this girl talking about?”. However, you haven’t been eating Ontario corn. The stuff is out of control. I’ve never had corn this fantastically sweet. In fact, I never liked corn until I moved to Canada. I would’t dare put a drop of butter or grain of salt on it. You don’t need to. It’s that good.













I’m no purist either. I have no problem eating it any way that I can get it. It does not need to be on the cob. I actually find that I can enjoy more of it if I cook a whole batch of it and then shave it from the cob for salads. In fact, I live off the corn and black bean salad we featured a few summer’s ago. This is just a little twist on it and it may be my new favourite. I know it’s Scarlett’s. The other day, she snuck into the refrigerator and stole beans from it all afternoon. Just make sure you try to get a hold of some fresh ontario corn when you make it. I promise, you won’t be disappointed.

Grilled Corn and Green Bean Salad


  • 1/4 cup extra virgin olive oil
  • 3 tablespoons rice wine vinegar
  • salt and pepper
  • 4 ears of sweet corn, grilled
  • 1 pound green beans, blanched and cooled
  • 1 red pepper, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup feta cheese


Prepare vinaigrette by whisking together oil and vinegar with salt and pepper. Set aside.

Cut corn kernels from cob and chill. In the meantime, put beans, red onion, red pepper and feta in a large bowl. Add corn and then drizzle with vinaigrette and toss. Sprinkle top with feta and serve.

Scarlett really wants you to notice the rocks she painted. It’s one of the things we do at the cottage each day, decorate rocks from our beach. We also eat corn but you knew that.

You might also like


Sweet Potato and Carrot Stew with Rosemary Biscuits

This casserole is a mammoth vegetarian meal, and made its debut on Global’s The Morning Show today. If you want a hearty meal that comes with it’s own buttery biscuit,

By Meal Type

Coconut Snowballs

Welcome to Cookie Week! I’m not even sure how many recipes we’re sending out into the world this week… five? six? Photographing cookies is way more fun than shooting pasta

By Meal Type

Bacon and Mushroom Frittata

If you think that working on a blog about cooking for your family is some kind of insurance against a dinner time disaster you would be wrong, my friends, so


  1. Beth Summerfield
    September 04, 16:23 Reply

    This dish was AMAZing! I had it bookmarked for the longest time, and finally made it last night. I’m kicking myself for not trying it sooner! Thank you for the wonderful flavor combination and I can’t wait to enjoy my first batch all week long!

    • Laura Keogh
      September 04, 22:04 Reply

      Thanks, Beth! It’s one of my favourites. I’m so glad you got around to trying it. Better late than never….L.K.

  2. cherie
    June 13, 23:03 Reply

    This was SOOOO Gooood
    Only had to google on how to blanch. Very important

  3. Heather
    August 08, 11:44 Reply

    Made this simple and flavorful salad as a side dish on the weekend for a night with friends and it was really easy to make and a total crowd pleaser. It is definitely a keeper, thanks!

    • Laura
      August 12, 13:40 Reply

      Hi heather,

      Thank you so much for writing. We’re so thrilled to hear you enjoyed it. We wish we could take all the credit for how yummy it is but Mother Nature is killing it this year with corn! Don’t you think? It’s so sweet and delicious. Thank you for taking the time to write. Best, Laura

  4. Heather
    August 16, 11:53 Reply

    Definitely, I am taking full advantage, and have made this salad at least a half a dozen times now! I love how it also holds together for lunch the next day.

Leave a Reply