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Fresh corn salad in a bowl with tomatoes, cucumber, feta, and herbs
Alyssa

Corn Salad

A delicious summer salad that pairs well with grilled dishes and is perfect for picnics.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings: 5 people
Course: Sides
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 4 ears fresh corn shucked (yields about 4 cups, 20 oz corn kernels)
  • 1 cup halved grape tomatoes
  • 1 cup diced English cucumber
  • 1/3 cup diced red onion
  • 2/3 cup crumbled feta cheese
  • 3 Tbsp finely chopped fresh parsley
  • 2 Tbsp finely chopped fresh basil
  • 1/4 cup olive oil
  • 1.5 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 1.5 tsp honey
  • 1/2 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Method
 

  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. Bring a large pot of water to a boil and have a large bowl of ice water ready nearby.
  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. Transfer the corn to the ice water to cool for a few minutes. Drain well.
  5. Cut the kernels from the corn and transfer to a large bowl.
  6. Add tomatoes, cucumbers, red onion, feta, parsley, and basil.
  7. Whisk the dressing again then pour over the salad. Toss well to coat and season with more salt as desired.

Notes

This salad is great for summer gatherings and pairs well with grilled meats.