Corn Salad
User Reviews
5.0
102 reviews
Excellent
Corn Salad
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A delicious summer salad! It pairs well with grilled main dishes like chicken, steak or salmon and it's the perfect thing to bring along on a picnic.
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Ingredients
- 4 larger ears fresh corn, shucked (yields about 4 cups, 20 oz corn kernels)
- 1 heaping 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
Dressing
- 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 each Salt and freshly ground black pepper
Instructions
- Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
- For the salad: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.
- Once water in pot boils add corn and cook just 3 minutes (even 2 minutes if you want it a little more raw and crisp).
- Transfer to ice water to cool for a few minutes. Drain well.
- Cut kernels from corn then transfer to a large bowl.
- Add tomatoes, cucumbers, red onion, feta, parsley and basil.
- Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.
Notes
- For best results serve within 2 hours of adding dressing (keep chilled, toss again before serving).
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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