5 from 9 votes
Corn Salad
This easy Corn Salad recipe has a Chipotle-honey dressing and plenty of tomatoes, cucumbers, and feta cheese. It's light and citrusy, the perfect late-summer side dish.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
6
servings (1 cup each)
Calories:
242 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the dressing:
- 2 scallions thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 chipotle chile in adobo sauce about 1 tablespoon (see note 1)
- 1/2 teaspoon honey
- black pepper freshly ground
- salt freshly ground
For the salad:
- 1 tablespoon olive oil
- 3 cups corn thawed (see note 2, frozen
- 2 Roma tomato seeded and diced
- 1 medium cucumber peeled, seeded, and diced
- 1/4 cup parsley fresh, minced
- 1 cup feta cheese
Instructions
- In a small bowl, whisk together scallions, olive oil, apple cider vinegar, chipotles, honey, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/4 teaspoon pepper).
- In a medium skillet over medium-high heat, heat olive oil until shimmering. Add corn and cook until brown spots form, about 5 minutes.
- In a large bowl, add corn, tomatoes, cucumber, and parsley. Drizzle with dressing and stir to combine. Garnish with feta cheese.
Cup of Yum
Notes
- If you’ve never had chipotle chiles in adobo: be warned. It’s spicy! If you shy away from spicy food, add just a little to start or omit it entirely. Reconstitute some dried guajillo or pasilla chilies instead, if you prefer, by soak them in warm water for a few minutes, then purée them with a little vinegar. Use leftover chipotle chiles in adobo to make
- pinto beans
- or
- spicy stuffed peppers
- .
- Chipotle chiles in adobo sauce: If you’ve never had chipotle chiles in adobo: be warned. It’s spicy! If you shy away from spicy food, add just a little to start or omit it entirely. Reconstitute some dried guajillo or pasilla chilies instead, if you prefer, by soak them in warm water for a few minutes, then purée them with a little vinegar. Use leftover chipotle chiles in adobo to make pinto beans or spicy stuffed peppers.
- Corn: To substitute fresh corn, bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add 6 ears of corn and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and transfer to a large bowl.
- Yield: This Corn Salad recipe makes about 6 servings, 1 cup each.
- Storage: Store covered in the refrigerator for up to 4 days.
- Make ahead: Assemble the salad up to 1 day advance, reserving the feta cheese and adding it right before serving.
- Freezer: This salad does not freeze well. Corn itself does, but the other vegetables will have a soggy texture and the overall salad will be watery.
Nutrition Information
Serving
1cup
Calories
242kcal
(12%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Cholesterol
22mg
(7%)
Sodium
293mg
(12%)
Potassium
382mg
(8%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
556IU
(11%)
Vitamin C
14mg
(16%)
Calcium
140mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings (1 cup each)
Amount Per Serving
Calories 242
% Daily Value*
| Serving | 1cup | |
| Calories | 242kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 22mg | 7% |
| Sodium | 293mg | 12% |
| Potassium | 382mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 556IU | 11% |
| Vitamin C | 14mg | 16% |
| Calcium | 140mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.