Corn Salad
A bright and refreshing corn salad packed with summer flavors, featuring sweet corn, crunchy cucumbers, and a light vinaigrette. Perfect for summer cookouts and picnics.
Ingredients
Main Ingredients
- 4 ears Fresh Corn Use yellow or bi-color corn for a sweet crunch. Grilled or boiled works great.
- 1 cup Grape Tomatoes Their sweet, acidic balance pairs beautifully with corn.
- 1 cup English Cucumber, diced Adds a refreshing, hydrating crunch.
- 1/3 cup Red Onion, finely chopped Soak in cold water before use if too strong.
- 2/3 cup Feta Cheese Substitute with mozzarella, cotija, or goat cheese if desired.
- to taste Fresh Herbs (parsley & basil) Try cilantro or mint for a twist.
Vinaigrette Dressing
- 1/4 cup Olive Oil
- 1.5 Tbsp Red Wine Vinegar
- 1 Tbsp Lemon Juice
- 1.5 tsp Honey
- 1/2 tsp Garlic (minced)
- to taste Salt & Pepper
Instructions
Preparing the Corn
- Boil the corn in a large pot of water for 2–3 minutes until slightly crisp.
- Transfer the corn to an ice water bath to stop cooking, then pat dry and cut the kernels off the cob.
- Alternatively, brush corn with olive oil and grill over medium heat for 10–12 minutes.
Mixing the Salad
- In a large bowl, combine the corn kernels, grape tomatoes, diced cucumber, red onion, feta cheese, and chopped herbs.
- Toss gently to mix without breaking the veggies.
Making the Dressing
- Whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, and salt & pepper in a small bowl.
- Refrigerate dressing for 10-15 minutes before adding to the salad.
- Pour dressing over the salad and toss just before serving.
Notes
Corn salad can be made ahead of time. Store the veggies and dressing separately in airtight containers, and mix them up right before serving for the best texture.