Fresh Corn Salad Recipe
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.
Servings: 7
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, follow directions on package.)
- 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.
Nutrition
Calories: 187kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 302mg | Potassium: 296mg | Fiber: 2g | Sugar: 12g | Vitamin A: 436IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 1mg
