Fresh Corn Salad
A refreshing bowl of corn salad filled with crunchy vegetables and sweet corn, perfect for summer gatherings and barbecues.
Ingredients
Main Ingredients
- 4 ears large ears fresh corn Shucked
- 1 cup halved grape tomatoes
- 1 cup diced English cucumber
- 1/3 cup diced red onion
- 2/3 cup crumbled feta cheese Can substitute with goat cheese
- 3 Tbsp finely chopped fresh parsley
- 2 Tbsp finely chopped fresh basil
Dressing Ingredients
- 1/4 cup olive oil
- 1 1/2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 1 1/2 tsp honey
- 1/2 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
Preparation
- Boil or grill the corn until tender, about 5–7 minutes if using fresh corn.
- Let the corn cool, then slice the kernels off the cob and place in a large mixing bowl.
- Add the halved grape tomatoes, diced cucumber, and red onion to the bowl.
- Mix in the crumbled feta cheese, fresh parsley, and basil.
- In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and black pepper until combined.
- Pour the dressing over the corn and veggie mixture and toss gently until everything is evenly coated.
- You can serve the salad immediately or let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Notes
For optimal flavor, use seasonal, fresh ingredients. You can also enhance flavors with lime juice or add jalapeños for an extra kick. Store leftovers in an airtight container in the fridge for up to 3 days.