Corn Salad
User Reviews
5
Corn Salad
Description
This Corn Salad recipe starts by boiling fresh shucked corn just briefly to preserve a crisp, tender texture, then cooling it rapidly in ice water to stop cooking and retain brightness. The kernels are removed from the cobs and combined with halved grape tomatoes, diced English cucumber, finely chopped red onion, crumbled feta cheese, and fresh parsley and basil.
The dressing is made from olive oil mixed with red wine vinegar, lemon juice, honey, minced garlic, and freshly ground salt and pepper, providing a balance of acidity and subtle sweetness. Tossing the dressing with the salad ingredients coats them evenly while preserving the fresh textures.
Serving the salad chilled within two hours of dressing enhances flavor and texture. It works well as a fresh side for grilled dishes or as a light, vibrant salad for warm weather meals.
Ingredients
- 4 larger corn shucked (yields about 4 cups, 20 oz corn kernels, ears, fresh
- 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 parsley fresh
- 2 Tbsp finely chopped basil fresh
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 freshly ground
- 1/2 tsp each black pepper freshly ground
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
- Serve the salad within two hours of adding the dressing, keeping it chilled and tossing again before serving to maintain freshness.
User Reviews
Overall Rating
5
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