Description
A fresh, vibrant corn salad featuring sweet corn kernels, juicy roma tomatoes, crisp cucumber, tangy feta cheese, and a zesty homemade dressing. Perfect as a light side dish or a healthy snack, this salad is quick to prepare and full of bright flavors.
Ingredients
Salad Ingredients
- 4 ears of corn, shucked (about 3 cups corn kernels)
- 1 cup diced roma tomatoes (about 3 tomatoes)
- 1 cup diced English cucumber (about 1 large cucumber)
- ¼ cup diced red onion
- ⅓ cup crumbled feta cheese
- 3 tablespoons chopped parsley
Dressing Ingredients
- ¼ cup extra-virgin olive oil
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ½ teaspoon salt
- Pinch of black pepper
Instructions
- Cook the corn: Bring a large pot of water to a boil. Once boiling, add the shucked corn ears and gently boil for 3 to 5 minutes, until the kernels are tender and bright yellow. Remove the corn from the water, allow it to cool, then cut the kernels off the cobs.
- Combine salad ingredients: In a large bowl, add the cooked corn kernels, diced roma tomatoes, diced English cucumber, diced red onion, crumbled feta, and chopped parsley.
- Add dressing and toss: Drizzle the extra-virgin olive oil, apple cider vinegar, lemon juice, and honey dressing over the salad. Toss everything together thoroughly to ensure even coating.
- Season to taste: Taste the salad and adjust seasoning with additional salt, black pepper, or honey if desired for a balanced flavor.
Notes
- For best flavor, use fresh sweet corn when it’s in season.
- You can substitute the feta cheese with a vegan alternative to make the salad vegan-friendly.
- Serve chilled or at room temperature for the best taste.
- This salad stores well in the refrigerator for up to 2 days but is best eaten fresh.
- Add some chopped avocado or toasted nuts for added texture and richness.
