RecipeCastle

The Corn Salad I Make Every Summer — Ready in 23 Minutes

The Corn Salad I Make Every Summer — Ready in 23 Minutes
Prep
20 min
Cook
3 min
Total
23 min
Serves
5
Calories
290 kcal
Carbs
32.00 g

Ingredients

  • 4 earsfresh corn (shucked (yields about 4 cups, 20 oz corn kernels))
  • 1 cuphalved grape tomatoes
  • 1 cupdiced English cucumber
  • 1/3 cupdiced red onion
  • 2/3 cupcrumbled feta cheese
  • 3 Tbspfinely chopped fresh parsley
  • 2 Tbspfinely chopped fresh basil
  • 1/4 cupolive oil
  • 1.5 Tbspred wine vinegar
  • 1 Tbsplemon juice
  • 1.5 tsphoney
  • 1/2 tspminced garlic
  • 1/2 tspsalt
  • 1/2 tspfreshly ground black pepper

Instructions

  1. 1

    In a mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt, and pepper. Refrigerate while preparing the salad.

  2. 2

    Bring a large pot of water to a boil and have a large bowl of ice water ready nearby.

  3. 3

    Once water in the pot boils, add corn and cook for just 3 minutes (or 2 minutes for a more raw and crisp texture).

  4. 4

    Transfer the corn to the ice water to cool for a few minutes. Drain well.

  5. 5

    Cut the kernels from the corn and transfer to a large bowl.

  6. 6

    Add tomatoes, cucumbers, red onion, feta, parsley, and basil.

  7. 7

    Whisk the dressing again then pour over the salad. Toss well to coat and season with more salt as desired.