Name: Summer Corn Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 4 ears fresh corn (husks removed); 1 cup cherry tomatoes (halved); 1/2 small red onion (finely diced); 1/2 cup cucumber (diced); 1/4 cup fresh basil (chopped); 1/4 cup fresh parsley (chopped); 1/4 cup feta cheese (crumbled); 2 tablespoons olive oil; 1 tablespoon red wine vinegar; Salt and black pepper to taste

Description

This vibrant Summer Corn Salad is a fresh and easy side dish perfect for warm weather. Featuring tender boiled corn, juicy cherry tomatoes, crisp cucumber, and a medley of fresh herbs, it’s finished with crumbled feta and a simple olive oil and red wine vinegar dressing. Ideal for picnics, potlucks, or light lunches, this salad combines bright flavors and lovely textures that come together effortlessly in just 20 minutes.

Ingredients

Scale

Salad Ingredients

4 ears fresh corn (husks removed)
1 cup cherry tomatoes (halved)
1/2 small red onion (finely diced)
1/2 cup cucumber (diced)
1/4 cup fresh basil (chopped)
1/4 cup fresh parsley (chopped)
1/4 cup feta cheese (crumbled)

Dressing

2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and black pepper to taste

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Instructions

Boil the corn: Bring a large pot of water to a boil, then add the fresh corn ears. Cook for 3 to 4 minutes until the corn is just tender but still crisp. Remove the corn from the water and drain well. Allow to cool slightly before handling.
Cut the kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cobs using a sharp knife. Transfer the kernels into a large mixing bowl.
Combine salad ingredients: Add the halved cherry tomatoes, finely diced red onion, diced cucumber, chopped basil, chopped parsley, and crumbled feta cheese to the bowl with the corn kernels.
Dress the salad: Drizzle the olive oil and red wine vinegar over the combined ingredients. Gently toss everything together to evenly coat with the dressing.
Season and serve: Season the salad with salt and freshly ground black pepper to taste. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld for a more intense taste.

Notes

For a smoky twist, grill the corn instead of boiling it before cutting the kernels off.
Add diced avocado or cooked quinoa to the salad for extra texture and nutritional boost.
This salad is perfect for summer picnics and potlucks as it can be served chilled or at room temperature.