Corn Avocado Feta Dill Salad

This Corn Avocado Feta Dill Salad is one of those recipes I keep coming back to when I want something fresh, filling, and honestly just really good. It’s loaded with sweet charred corn, creamy avocado, salty feta, and plenty of fresh herbs for a salad that you’re actually going to be excited to eat!

Grilled chicken salad with corn, pickled red onions, herbs, and cheese on a plate

A Quick Look

Recipe Name: Corn Avocado Feta Dill Salad
Ready In: 40 minutes
Serves: 8 servings
Main Ingredients: Salad, olive oil, ears of corn, avocados, english cucumber, arugula, feta cheese block, pickled onions
Why You'll Love It: This Corn Avocado Feta Dill Salad is fresh, filling, and packed with flavor. Made with sweet charred corn, creamy avocado, salty feta, and plenty of fresh herbs, it’s a vibrant salad you’ll actually be excited to eat.

A Quick Look: Corn Avocado Feta Dill Salad

✅ Recipe Name: Corn Avocado Feta Dill Salad
🕒 Ready In: ~15 minutes
👪 Serves: 4-6
🍽 Calories: Light and fresh summer side dish
💪 Protein: Moderate protein from feta cheese + chicken
🥣 Main Ingredients: Corn, avocado, feta cheese, fresh dill, olive oil, lime juice
📖 Dietary Info: Can be vegetarian, gluten-free, summer-friendly
⭐ Why You'll Love It: A bright, refreshing salad packed with sweet corn, creamy avocado, salty feta, and fresh dill — perfect for BBQs, potlucks, or easy summer meals.

SUMMARIZE & SAVE THIS CONTENT:

The BEST Corn Avocado Feta Dill Salad

I truly believe a good salad can change your whole mood. I know I am eating something good for me AND enjoying it?! Yes please! This corn avocado feta dill salad is definitely one of those good (no, great!) salads that you just know is going to be a hit. It’s got crunch, creaminess, brightness, and a little tang from the dressing, plus juicy chicken to make it a complete meal!

Personally, I especially like making this salad with fresh corn during the summertime, similar to my summer avocado corn salad, but with a completely different flavor thanks to the feta and dill! That fresh corn adds so much juicy, sweet, fresh flavor! But if you can't find fresh corn, then frozen corn works well, too. Just make sure to sear it in a pan to get that same charred flavor!

I find myself making this corn avocado salad again and again because it’s easy, super satisfying, and never feels like a compromise. It’s just genuinely good food that I know you and your family are going to love!

If you love flavorful salads like this one, check out my Southwestern chopped chicken salad and my Italian chopped salad, or browse all my salad recipes for more!

Why You’ll Love This Recipe

Fresh, vibrant summer flavors in every bite
Comes together in just minutes with minimal prep
Perfect side dish for grilling season and entertaining
Creamy avocado and feta balance the sweet corn beautifully
Easy to customize with extra veggies or protein additions

Ingredients Needed in Corn Avocado Feta Dill Salad

Here’s a little bit about everything that goes into this salad with corn and avocado:

Photo of ingredients for Corn Avocado Feta Dill Salad with labels.

Olive oil: Used for both charring the corn and building the dressing. A good quality one makes a difference!
Fresh corn: Sweet, juicy, and even better when charred. You can sub frozen corn, just make sure to get a good sear in a pan.
Avocados: Adds creaminess and so many good-for-you nutrients!
English cucumber: Crisp and refreshing with minimal seeds.
Arugula: Peppery and light; spinach or mixed greens work too.
Feta cheese: I think buying it in a block gives the best texture. It is perfectly salty and crumbly!
Pickled onions: Bright, tangy, and a little punchy. They're also amazing in my Mexican street corn pasta salad!
Fresh dill: We are adding plenty of fresh dill here for lots of herby flavor!
Fresh mint: A bit of mint adds a cool, unexpected freshness.
Boneless, skinless chicken thighs: Juicy, flavorful, and perfect for making this a full meal.

For the dressing:

Olive oil: The base of the dressing.
Lemon juice: Adds brightness and acidity.
White wine vinegar: Gives a little extra tang and depth of flavor.
Dijon mustard: Helps emulsify and adds depth.
Honey: Balances the acidity with a touch of sweetness.
Garlic: Fresh and flavorful.
Dill weed (or extra fresh dill): Enhances that herby flavor.

How to Make Corn Avocado Feta Dill Salad

Step 1: Char the corn and make dressing. Heat olive oil in a large skillet and char the corn on all sides until golden and slightly smoky. Remove from heat to cool. Whisk together the dressing ingredients until smooth.

dressing on top of chicken thighs in white bowl.

Step 2: Marinate the chicken. Toss a portion of the dressing with the chicken thighs and set aside to marinate briefly.

Corn Avocado Feta Dill Salad ingredients in wooden bowl.

Step 3: Prep the salad base. In a large bowl, combine the chopped avocado, cucumber, and arugula. Slice the corn off the cob and add it in along with the crumbled feta, pickled onions, and fresh herbs.

Step 4: Cook the chicken and assemble. Cook the chicken in the same skillet until golden and cooked through, then let it rest before slicing. Toss the salad with the remaining dressing, top with the sliced chicken and extra feta, and serve.

Grilled chicken salad with charred corn, pickled red onions, fresh greens, herbs, and crumbled cheese drizzled with a yellow dressing.

Erin's Expert Recipe Tips

Heat the pan before adding the corn and avoid moving it too much so it develops a good char. Grilling the corn is a great alternative too.
Swap chicken thighs for chicken breast if you prefer, just watch the cook time since breast is leaner.
Make it vegetarian by skipping the chicken and adding chickpeas or white beans for protein instead.
Prep ahead for meal prep by storing the dressing and avocado separately, adding both just before serving.
Store leftovers in an airtight container in the fridge for 2 to 3 days, keeping dressing and avocado separate until ready to eat.

Frequently Asked Questions

How do I get the best char on the corn?

Make sure your pan is hot before adding the corn and avoid moving it too much. You want to let it sit and develop color before turning! Alternatively, you can grill the corn if you prefer.

Can I use chicken breast instead of thighs?

Yes! Chicken breast works well, just be careful not to overcook it since it’s leaner. You can also grill it for an extra layer of flavor. My grilled honey mustard chicken uses a similar dijon-based marinade and would work beautifully here!

What can I use instead of feta?

Goat cheese or queso fresco are great substitutes. Each brings a slightly different texture and flavor, but still keeps that creamy, salty balance. You can also use small mozzarella pearls, but that will add a much more mild flavor.

Can I make this vegetarian?

Absolutely! Just skip the chicken or swap in chickpeas or white beans for added protein. The salad is still super satisfying thanks to all the textures and flavors.

Is this salad good for meal prep?

It can be, with a few tweaks. Prep everything as normal, but store the dressing separately and add avocado just before serving to keep everything fresh!

If you liked this recipe, you'll want to try these!

If you’re into fresh meals like this one, here are some more of my favorite salad recipes for you to try:

If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!

Erin Antoniak