Fresh Garden Corn Salad
This bright and crunchy salad is the perfect side dish for your next summer cookout.
recipesbynani.comThere is something so satisfying about the crunch of fresh corn paired with salty feta and crisp vegetables. I love making this when the weather gets warm because it comes together in just a few minutes and tastes great alongside grilled chicken or burgers.
My secret for the best flavor is to use fresh corn cut straight off the cob whenever it is in season. If you are in a rush, a good quality frozen corn works just fine too. Just make sure to let it thaw completely and pat it dry before tossing it in.
🧺 Ingredients
- 4 cups fresh or thawed corn kernels
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
👩🍳Instructions
- 1
If you are using raw corn, boil it for two minutes then cool it in ice water before cutting it off the cob.
- 2
In a large mixing bowl, combine the corn, bell pepper, red onion, tomatoes, feta, and cilantro.
- 3
In a small jar or bowl, whisk together the olive oil, lime juice, salt, and pepper.
- 4
Pour the dressing over the salad and toss everything together until well combined.
- 5
Serve immediately or let it sit in the fridge for thirty minutes to allow the flavors to blend.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. This salad tastes even better the next day after the flavors have had time to marry. If you want a little heat, add a pinch of chili powder or a chopped jalapeno.
Made this recipe? Let us know how it went.
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