Corn Salad
This easy corn salad is loaded with tender, sweet corn, fresh, crunchy veggies, and feta with an herbaceous lemony dressing. It's the perfect addition to your next summer cookout!
Servings: 6 servings
Calories: 260kcal
Ingredients
- 8 small ears of corn or 20 ounces of fresh corn
- ¼ cup of olive oil
- 2 Tablespoons of Red Wine Vinegar or more to taste
- 1 Tablespoon of fresh lemon juice
- 1 ½ teaspoons of honey
- 1 teaspoon of minced or pressed garlic
- ½ teaspoon of salt or more to taste
- ½ ground black pepper plus fresh cracked pepper for garnish
- 1 pint of grape tomatoes sliced in half
- 1 English cucumber diced.
- ¼ cup of diced red onion
- 2/3 cup of crumbled feta cheese
- 3 Tablespoons of minced fresh parsley
- 2 Tablespoons of minced fresh basil
- additional salt, pepper, and vinegar to taste if needed
Instructions
- Fully husk the corn and remove as much of the silk as possible.
- Place two moist paper towels on a plate, place 4 ears of corn on the paper towels, add two more moist paper towels and tuck in the side.
- Microwave on high for 3-5 minutes, or until the kernels are slightly tender, then remove to ice water to cool.
- Repeat the process with the remaining four ears of corn.
- To a small bowl, add the oil, vinegar, lemon juice, honey, garlic, salt, and pepper. Whisk to combine.
- Cut the corn off the cob and add to a large salad bowl.
- Add the grape tomatoes, cucumber, onion, feta, parsley and basil.
- Pour the dressing over the salad and toss to combine.
- Taste and add additional salt, pepper and vinegar as needed.
Nutrition
Serving: 1cup | Calories: 260kcal | Carbohydrates: 31g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 409mg | Potassium: 626mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1209IU | Vitamin C: 25mg | Calcium: 108mg | Iron: 1mg