Corn Salad Recipe
This Corn Salad Recipe is packed with fresh veggies, herbs, feta, and a simple vinaigrette. It's the perfect side for grilled meals.
Servings: 6 as a side
Cost: $5.56
Equipment
Ingredients
- 4 ears fresh corn about 3 cups kernels
- 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 tsp zest; 1 tbsp juice)
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon ground cumin
- 1/2 teaspoon Dijon-style mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Grill the corn (optional): Preheat the grill to medium heat, about 400°F. Shuck the corn and remove the silk. Drizzle the corn with olive oil and lightly season with salt and pepper. Rub the oil and seasonings evenly over each ear. Clean and oil the fully heated grill grates. Place the corn directly on the grill. Grill for 10–12 minutes, turning every 3–4 minutes, until the kernels are tender and lightly charred. Let the corn cool completely. Cut the kernels from the cobs and transfer them to a large bowl.For a no-cook version, simply cut the raw kernels from the cobs. Or, for a quick shortcut, sauté frozen corn in a dry skillet until heated through and any excess moisture has evaporated. Let cool completely before adding to the salad.
- Dressing: In a wide-mouth mason jar, combine all the dressing ingredients. Seal the jar and shake vigorously to combine. Refrigerate while preparing the salad.
- Add the tomatoes, green onions, cucumber, herbs, jalapeño, and avocado to the bowl with the corn. Shake the dressing again, drizzle it over the salad, and gently toss to combine. Sprinkle with the feta and serve immediately.
Video
Notes
Note 1: Measure the herbs before chopping. Lightly pack them into the measuring cup, then finely chop.
Storage: Best enjoyed right after assembling. If making ahead, store the dressing, feta, and avocado separately, then toss everything together just before serving.
Nutrition
Serving: 1serving | Calories: 193kcal | Carbohydrates: 17.7g | Protein: 3.9g | Fat: 13.8g | Cholesterol: 5.6mg | Sodium: 71.8mg | Fiber: 3.6g | Sugar: 6.1g