Corn Salad Recipe
A vibrant and refreshing salad that comes together in mere minutes, this Corn Salad is perfect for summer gatherings, picnics, and backyard barbecues. It's a harmonious blend of fresh produce and a zesty dressing, ideal alongside grilled favorites.
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Servings: 10
Ingredients
- 1 cup English cucumber quartered
- 3 tablespoons olive oil
- 1/4 large red onion finely diced
- 1 tablespoon lime juice
- 4 cups corn see notes for options
- 1/4 teaspoon black pepper
- 2 tablespoons white vinegar
- 1 cup cherry tomatoes halved
- 1/4 cup feta cheese crumbled
- 1/4 cup fresh basil leaves finely sliced
- 1 teaspoon kosher salt
Instructions
- To prepare fresh corn, fill a large pot with water, bring it to a boil, and lightly salt it. After removing the husks, submerge the corn in the boiling water. Once the water returns to a boil, cook for 5 minutes. Remove the corn, allow it to cool, then slice the kernels off the cob with a sharp knife.
- In a mixing bowl, combine the prepared corn, cucumber, red onion, cherry tomatoes, basil, and feta cheese.
- In a separate small bowl, whisk together olive oil, white vinegar, lime juice, kosher salt, and black pepper. Pour the dressing over the vegetables and cheese. Toss everything together until well coated.
- Serve the salad immediately, or refrigerate it and add the basil just before serving for optimal freshness. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Fresh Corn: Requires 5 ears. You may cook it as described or leave it raw and marinate it with the dressing to soften.
Frozen Corn: Use 4 cups; ensure it is fully thawed and drained.
Canned Corn: Use 41 ounces (two 15 oz cans and one 11 oz can), drained thoroughly.