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Ellie King

Corn Salad

A delicious summer salad! It pairs well with grilled main dishes like chicken, steak or salmon and it's the perfect thing to bring along on a picnic.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings: 5
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 larger ears fresh corn shucked (yields about 4 cups, 20 oz corn kernels)
  • 1 heaping cup halved grape tomatoes
  • 1 cup diced English cucumber
  • 1/3 cup diced red onion
  • 2/3 cup crumbled feta cheese
  • 3 Tbsp finely chopped fresh parsley
  • 2 Tbsp finely chopped fresh basil
  • Dressing
  • 1/4 cup olive oil
  • 1 1/2 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 1 1/2 tsp honey
  • 1/2 tsp minced garlic
  • 1/2 tsp each salt and freshly ground black pepper

Method
 

  1. Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
  2. For the salad: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.
  3. Once water in pot boils add corn and cook just 3 minutes (even 2 minutes if you want it a little more raw and crisp).
  4. Transfer to ice water to cool for a few minutes. Drain well.
  5. Cut kernels from corn then transfer to a large bowl.
  6. Add tomatoes, cucumbers, red onion, feta, parsley and basil.
  7. Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.

Notes

For best results serve within 2 hours of adding dressing (keep chilled, toss again before serving).