Corn Salad
User Reviews
5
Corn Salad
Description
The Corn Salad recipe highlights sweet corn cooked in olive oil, combined with fresh cherry tomatoes, finely chopped cucumber, and minced basil to create a vibrant salad. The lime juice and olive oil dressing contributes a light acidity that balances the sweetness of the vegetables. The optional addition of crumbled feta cheese introduces a creamy, slightly salty contrast that complements the fresh ingredients well. The method involves quickly sautéing the corn and tossing all ingredients together, making for a dish that is both hearty and fresh.
The salad's color and mix of textures—from the juicy tomatoes to the crisp cucumbers and tender corn—make it suitable for serving chilled alongside grilled meats or as a light lunch. Preparing the corn ahead and refrigerating the salad before serving helps meld the flavors.
For convenience, the recipe allows using canned or frozen corn if fresh is unavailable, and suggests grilling corn for added flavor if desired. Leftovers store well refrigerated for a few days, making it practical for meal prep.
Ingredients
- 3 tablespoons olive oil divided
- 1 tablespoon lime juice
- ¼ teaspoon salt
- 1½ cups corn fresh or thawed frozen corn
- 1½ cups cherry tomatoes halved
- ½ cup cucumber finely chopped
- 2 tablespoons basil minced, fresh
- ⅓ cup feta cheese crumbled
- 2 tablespoons Italian dressing optional
Instructions
- Whisk 2 tablespoons of olive oil, lime juice, and salt in a small bowl and set aside.
- Cook corn in a skillet with remaining 1 tablespoon olive oil until tender.
- Pour corn into a large bowl and cool slightly. Add tomatoes, cucumber, and basil. Refrigerate until ready to serve.
- Right before serving, drizzle on Italian dressing and add feta cheese (if desired). ENJOY!
Notes
- Cook the corn in advance and store in the fridge for easier assembly.
- Refrigerate the assembled salad for 30-60 minutes before serving to allow flavors to develop.
- Use drained canned corn as a substitute for fresh or frozen corn if needed.
- Grilling corn before removing kernels adds a smoky depth; when grilling, skip the pan cooking step.
- Fresh herbs are preferred, but dried herbs can be substituted at one-third the amount.
- Yellow corn adds visual appeal, but white corn can be used as well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 365mg | 15% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 17.8mg | 20% |
| Calcium | 68mg | 7% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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