Corn Salad

5 from 6 votes

This fresh, flavorful Corn Salad is packed with veggies, herbs, feta, and a simple vinaigrette. The perfect side for anything off the grill!

Prep Time20

Cook Time12

Total Time32

Course: Salad, Side Dish, Vegetarian

Cuisine: American, Vegetarian

Keyword: corn salad

Servings: as a side

Author: Chelsea Lords

Cost: $5.56

Equipment

Large bowl

Ingredients

4 ears fresh corn about 3 cups
1/2 cup cherry tomatoes diced
3/4 cup thinly sliced green onions
1 cup English cucumber cut into half moons
1/4 cup chopped cilantro see note 1
2 tablespoons chopped basil
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon diced jalapeño leave out if sensitive to heat
1 large avocado diced
1/3 cup feta cheese

Dressing

1 large lime
1/4 cup olive oil
1 tablespoon red wine vinegar
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon pepper

US - Metric

Instructions

Optional Grill: Preheat grill to medium heat (400°F). Shuck corn and discard silk. Drizzle corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Clean the fully preheated grill. Add the corn to the heated grill over direct heat. Grill corn for about 10–12 minutes total, rotating every 3–4 minutes until bright yellow and lightly charred. (Alternatively, cut raw kernels off the cob and use in the salad.) Let grilled corn cool completely, then cut the cooled corn off the cob and add to a large bowl.
Dressing: In a glass jar, combine 1 teaspoon lime zest, 1 tablespoon lime juice, the olive oil, red wine vinegar, chili powder, ground cumin, paprika, honey, salt, and pepper (or to taste; use less salt depending on how salted the corn is). Seal the jar and shake vigorously to combine. Place in the fridge while preparing everything else. Shake again before dressing the salad.
To the bowl, add the diced cherry tomatoes, thinly sliced green onions, English cucumbers (cut into half moons), chopped cilantro (see note 1), chopped basil, chopped parsley, diced jalapeño, and the diced avocado. (I like to squeeze the remaining lime juice from the lime used in the dressing on the avocado to keep it from browning too quickly.) Gently toss to combine. Shake dressing again and drizzle over salad. Toss again and top with cheese. Enjoy soon after dressing. Salad doesn’t store or sit well.

Notes

Note 1: When measuring herbs, pack them into the measuring cup, then finely chop; don’t measure after chopping.

Storage: Store leftover Corn Salad in an airtight container in the fridge for up to 2 days. For the best texture, keep the dressing separate and mix just before serving.

Nutrition