Corn Salad

This corn salad has so much fresh flavor from all the crisp veggies, including sweet corn, tomatoes, and cucumbers tossed in a tangy vinaigrette dressing.

Prep Time15

Cook Time5

Total Time20

Course: Salad

Cuisine: American

Keyword: Corn Salad Recipe

Servings:

Calories: 187kcal

Ingredients

Salad

4 ears corn on the cob, shucked, and silks removed (or 3½ cups frozen sweet corn, thawed)
1 English cucumber, chopped
1¼ cups quartered cherry tomatoes
¼ cup red onion, finely diced
2 tablespoon red onion, finely diced
½ cup crumbled feta cheese

Dressing

4 tablespoons olive oil, extra virgin
3 tablespoons honey
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper

Instructions

Fill a 5 to 6-quart stockpot ⅔ full with water and heat on high. Once the water begins to boil, carefully add the ears of corn and boil for 5 minutes. Remove from the heat and rinse the ears under cold water. (If you are using thawed frozen corn, you can skip this step. You will not need to cook the thawed corn)
Once the ears of corn are cooled, cut the corn off the cob and add it to a large mixing bowl.
Add the chopped cucumber, quartered tomatoes, diced red onion, and crumbled feta cheese.
Add the olive oil, honey, red wine vinegar, lime juice, parsley, basil, dill, kosher salt, and cracked black pepper to a small mixing bowl. Whisk to combine completely.
Pour the dressing over the salad and toss to combine. Serve immediately.

Video

Notes

When selecting fresh corn on the cob, try to find ears of corn whose silks still seem moist.
To get rid of all those pesky bits of silk, run the corn cobs under cold water to rinse them off.
If you are using thawed frozen corn, you can skip this step. You will not need to cook the thawed corn.

Nutrition