← Back to recipe
Corn Salad
nibbleboard.com/recipes/corn-salad
Ingredients
Ingredients
- 4 large ears fresh corn (about 4 cups kernels)
- 1 heaping cup grape tomatoes
- 1 cup English cucumber
- 1/3 cup red onion
- 2/3 cup feta cheese
- 3 tbsp fresh parsley
- 2 tbsp fresh basil
Dressing
- 1/4 cup olive oil
- 1 1/2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 1/2 tsp honey
- 1/2 tsp garlic
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
- Whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt, and pepper in a small bowl. Refrigerate while you prepare the salad.
- Bring a large pot of water to a rolling boil. Prepare a large bowl of ice water and set it nearby.
- Add corn ears to the boiling water and cook for 3 minutes until bright yellow and crisp-tender.
- Transfer corn immediately to the ice water bath. Let cool for 2 minutes, then drain well.
- Stand each ear upright on a cutting board and slice kernels off the cob. Transfer kernels to a large bowl.
- Add halved grape tomatoes, diced cucumber, red onion, crumbled feta, parsley, and basil to the corn.
- Whisk the dressing again, pour it over the salad, and toss well to coat. Season with additional salt to taste.
Nutrition per Serving
252Calories
8gProtein
21gCarbs
17gFat
Chef Tips
- Use frozen corn in the off-season — thaw and drain well, no need to boil. The salad still tastes great.
- For a smoky twist, grill the corn over high heat for 8-10 minutes instead of boiling, turning occasionally until lightly charred.
- Soak the diced red onion in cold water for 10 minutes before adding — it mellows the sharp bite while keeping the crunch.
- Make the dressing up to 3 days ahead and store it in the fridge. It actually gets better as the flavors meld.
- Add the dressing just before serving if you're making this ahead — the salad stays crunchier and more vibrant.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The texture softens slightly but the flavor is still excellent.