Description
A bright and refreshing corn salad packed with fresh herbs, crisp vegetables, and a tangy homemade dressing.
Ingredients
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped faresh basil
- 1/3 cup chopped red onion
- 4 large ears fresh corn (about 20 oz kernels)
- 1 cup halved cherry tomatoes
- 2/3 cup crumbled feta cheese
- 1 cup chopped English cucumber
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1 1/2 tsp honey
- 1 1/2 tbsp red wine vinegar
- 1/2 tsp minced garlic
- 1/4 cup olive oil
Instructions
1. In a mixing bowl, combine olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and pepper and whisk until well blended. Refrigerate the dressing to chill and allow flavors to meld.
2. Bring a large pot of water to a boil and prepare a bowl of ice water. Add corn to boiling water and cook for 3 minutes, then transfer immediately to ice water to cool. Drain well.
3. Cut the cooled corn kernels off the cob and transfer to a large mixing bowl.
4. Add cherry tomatoes, cucumber, red onion, feta cheese, parsley, and basil to the bowl with the corn.
5. Whisk the dressing again, pour it over the salad, and toss until everything is evenly coated.
6. Taste and adjust seasoning if needed, then serve immediately or chill before serving for enhanced flavor.
Notes
Use fresh corn for the best flavor and texture.
You can substitute frozen corn if fresh is not available—just thaw and pat dry.
Allowing the salad to chill for 30 minutes enhances the flavor.
Add avocado or grilled chicken for variation and extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 68 g
- Saturated Fat: 12 g
- Unsaturated Fat: 50 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 40 mg