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Corn Salad
5 from 102 votes

Corn Salad

Corn Salad combines freshly cooked corn kernels with halved grape tomatoes, diced cucumber, red onion, crumbled feta, and fresh herbs like parsley and basil. A dressing of olive oil, red wine vinegar, lemon juice, honey, and garlic seasons the salad, blending sweet and tangy flavors with crisp, fresh vegetables for a refreshing side dish.

Prep Time
20 mins
Cook Time
3 mins
Total Time
23 mins
Servings: 5
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
  2. For the salad: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.
  3. 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).
  4. Transfer to ice water to cool for a few minutes. Drain well.
  5. Cut kernels from corn then transfer to a large bowl.
  6. Add tomatoes, cucumbers, red onion, feta, parsley and basil.
  7. 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.