Grilled Corn and Turkey Salad

Enjoy this salad warm or cold. For some fun, add a sprinkle of crushed tortilla chips on top!

Recipe Tags:

Standing Time: 20 minutes or up to 8 hours ; Grilling Time: 20 minutes

Preparation Time:

Serves: 4

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  • 1/4 cup (50 mL) light mayonnaise
  • 2 tbsp (25 mL) apple cider vinegar
  • 1/2 tsp (2 mL) chili powder
  • Pinch salt
  • 2 tbsp (25 mL) chopped fresh Ontario Coriander (Cilantro) Leaves


  • 500 g boneless skinless Ontario Turkey Breast 
  • 2 tbsp (25 mL) vegetable oil
  • 1/2 tsp (2 mL) grated lime zest
  • 2 tbsp (25 mL) fresh lime juice 
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) each salt and pepper
  • 4 cobs Ontario Corn, husked
  • 1 cup (250 mL) crumbled Ontario Feta Cheese 
  • 1 Ontario Sweet Red Pepper, chopped
  • 1/2 cup (125 mL) diced Ontario Red Onion
  • 2 tbsp (25 mL) chopped fresh Ontario Coriander (Cilantro) Leaves


In small bowl, whisk mayonnaise, vinegar, chili powder and salt until smooth. Stir in 
coriander; cover and refrigerate dressing.

Salad: Using knife, remove tenderloin from turkey breast, if attached. Slice turkey 
horizontally into 2 pieces; place into large shallow dish. 

In small bowl, whisk oil, zest, juice, cumin, salt and pepper. Pour over turkey; turn to coat. Let stand 20 minutes or cover and refrigerate for up to 8 hours. 

Spray corn cobs lightly with cooking spray; place on grill over medium-high heat. Grill, 
covered turning occasionally for about 10 minutes or until tender. Remove to cutting board.

Place turkey on grill. Grill, covered for 10 minutes turning once or until thermometer inserted sideways into centre reads 165°F (74°C). Remove from grill.

Cut kernels from cobs; place in large bowl. Coarsely chop turkey; add to bowl. Add feta, red pepper, onion and co-riander. Pour dressing over top; stir to coat.

Nutritional information

1 Serving

  • Protein: 40 grams 
  • Fat: 16 grams 
  • Carbohydrate: 35 grams
  • Calories: 438 
  • Fibre: 5 grams 
  • Sodium: 640 mg