Description
A bright and refreshing corn salad with fresh herbs, crisp vegetables, and a tangy homemade dressing.
Ingredients
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
- 1/3 cup chopped red onion
- 4 large ears fresh corn (about 20 oz kernels)
- 1 cup halved cherry tomatoes
- 2/3 cup crumbled feta cheese
- 1 cup chopped English cucumber
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1 1/2 tsp honey
- 1 1/2 tbsp red wine vinegar
- 1/2 tsp minced garlic
- 1/4 cup olive oil
Instructions
1. In a mixing bowl, combine olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and pepper, then whisk until well blended and refrigerate.
2. Bring a large pot of water to a boil and prepare a bowl of ice water nearby.
3. Add the corn to boiling water and cook for 2–3 minutes, then transfer immediately to ice water to cool.
4. Drain the corn and cut the kernels off the cob using a sharp knife.
5. In a large bowl, combine corn kernels, cherry tomatoes, cucumber, red onion, feta cheese, parsley, and basil.
6. Whisk the dressing again, pour it over the salad, and toss well to coat evenly.
7. Taste and adjust seasoning if needed, then serve immediately or chill before serving.
Notes
Use fresh corn for the best flavor and texture.
Chilling the salad enhances the flavor as ingredients meld together.
You can substitute feta with goat cheese for a different taste.
Add avocado for extra creaminess if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 68 g
- Saturated Fat: 15 g
- Unsaturated Fat: 50 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 25 mg