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Charred Sweet Corn Avocado Cucumber Salad with Feta Mint Dressing

Charred sweet corn, silky avocado, and crisp cucumbers are tossed in a flavorful feta mint dressing for the most incredible summer twist on cucumber salad!
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Calories 264kcal



  • 2 medium cucumbers (1-1/2 lbs), thinly sliced
  • 1 small red onion, thinly sliced
  • 1 tablespoon salt
  • 5 ears sweet corn, husk and silk removed
  • 1 tablespoon olive oil
  • 2 medium avocados, pit and skin removed and cut into 1-in cubes


  • 1/3 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 1/4 cup crumbled feta
  • 2 tablespoons fresh minced mint
  • Salt and pepper to taste



  • In a large colander, toss cucumbers, onion, and salt together. Let sit and drain 20 minutes. Rinse well with cold water then press dry with paper towels.
  • Rub corn with olive oil. Cook corn over a grill OR under a broiler, turning occasionally until slightly charred. Cool corn then cut kernels off cobs.
  • In a large serving bowl, combine cucumber-onion mixture, sweet corn, and avocado. Chill until ready to serve.


  • In a small bowl, whisk lemon juice, mustard, and honey. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Stir in feta, mint, and salt and pepper to taste. Refrigerate dressing until ready to serve.
  • When ready to serve, drizzle dressing over salad and toss to coat. Season with salt and pepper to taste. Serve salad immediately and enjoy!


Salad is best if enjoyed right after combining with dressing. The salad and dressing can both be made 1-2 days in advance and stored separately.


Serving: 8oz | Calories: 264kcal | Carbohydrates: 33.2g | Protein: 5.5g | Fat: 15.2g | Saturated Fat: 2.4g | Sodium: 54mg | Potassium: 533mg | Fiber: 5.4g | Sugar: 9.5g | Calcium: 21mg | Iron: 4mg