5 from 2 votes
Corn Salad
Simple and refreshing, this Corn Salad recipe comes together in a few quick steps. It's perfect all summer long at BBQs, picnics, and more!
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
Servings:
6
servings
Calories:
251 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 6 corn shucked (about 5 cups cut from the cob/750g, ears
- 6 tablespoons cider vinegar (90ml)
- ¾ teaspoon salt
- ½ teaspoon black pepper ground
- 6 tablespoons olive oil (90ml)
- 1 cup cucumber 140g, diced
- 1 cup grape tomato 200g, halved
- ½ cup red onion 30g, diced
- ½ cup feta cheese 70g, crumbled
- ⅓ cup basil chopped (8g, fresh leaves
Instructions
- Bring a large pot filled halfway with salted water to a boil over high heat. Add the corn and cook just until crisp-tender, about 8 minutes. Drain and soak the cobs in ice water for a few minutes to cool off. Drain well. Cut the kernels from the cob.
- In a large mixing bowl, whisk together the vinegar, salt, and pepper. While whisking, slowly pour in the olive oil.
- To the dressing, add the corn kernels, cucumber, tomatoes, red onion, feta cheese, and basil. Stir until well mixed. Cover and chill for at least one hour before servings. The salad can be refrigerated for up to 3 days.
Cup of Yum
Notes
- To make this salad year-round, you can substitute frozen corn for fresh corn cobs. Bring salted water to a boil as directed and add the frozen kernels. Boil for 3 to 5 minutes, then drain and rinse with cold water.
- You can use white wine vinegar or red wine vinegar instead of cider vinegar. Or, for a fresh twist, use lime juice.
- If you are hosting a backyard barbecue, you can use grilled corn instead!
- Try to dice everything as uniformly as possible, so you get a bite of everything with each spoonful.
- You can cut the corn in half, so you can place the flat end on your cutting board to cut the corn off the cob easier.
- This salad is as fresh as your ingredients. Make sure to get the freshest ingredients possible.
- Careful not to overcook the cobs of corn, or it’ll lose its sweet fresh flavor.
- Add a jalapeño for some extra heat.
Nutrition Information
Calories
251kcal
(13%)
Carbohydrates
20g
(7%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.01g
(1%)
Cholesterol
11mg
(4%)
Sodium
450mg
(19%)
Potassium
377mg
(8%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
515IU
(10%)
Vitamin C
11mg
(12%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 251
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 450mg | 19% |
| Potassium | 377mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.