Corn Salad
A vibrant and refreshing corn salad made with fresh veggies and feta cheese, perfect for summer gatherings.
Ingredients
Main ingredients
- 4 cups Fresh corn (about 6 ears) Use fresh corn for best flavor.
- 1 cup Sweet red bell peppers, chopped Adds sweetness and color.
- 1 cup Sun-ripened tomatoes, diced Preferably ripe for maximum flavor.
- 1/4 cup Cilantro, chopped Substitute with parsley if desired.
- 1 tablespoon Minced jalapeno Adjust amount to taste.
- 1/2 cup Chopped scallions
- 1 cup Feta cheese, crumbled For creaminess and tang.
Dressing
- 1/4 cup Lime vinaigrette Can be replaced with balsamic vinaigrette.
Instructions
Preparation
- Cook the fresh corn by boiling for about 6-8 minutes or grilling for a smoky flavor. Let it cool.
- While the corn cools, chop the sweet red bell peppers, sun-ripened tomatoes, and scallions.
- Chop the cilantro and mince the jalapeno, adjusting the amount for your preferred spice level.
Combining
- In a large mixing bowl, combine the cooled corn, chopped bell peppers, diced tomatoes, chopped cilantro, minced jalapeno, and scallions.
- Gently mix everything together.
- Add the crumbled feta cheese to the salad.
Dressing
- Whisk together the olive oil, lime juice, and a pinch of salt and pepper in a separate bowl.
- Pour the vinaigrette over the salad and gently toss to combine.
Serving
- Taste and adjust seasoning as needed before serving.
- Chill the salad in the fridge for about 30 minutes before serving for the best flavor.
- Serve in beautiful bowls, garnished with extra cilantro leaves.
Notes
Use fresh ingredients for the best flavor. You can prepare the salad a few hours ahead but keep the vinaigrette separate until serving. Feel free to substitute ingredients based on your preferences.