Description
This vibrant and refreshing Ultimate Corn Salad showcases the sweet crunch of fresh corn combined with juicy cherry tomatoes, crisp bell peppers, refreshing cucumber, and tangy feta cheese. Tossed in a zesty lime and olive oil dressing with a hint of honey, it’s a perfect bright and fresh dish ideal for summer gatherings or a healthy side.
Ingredients
Scale
Vegetables and Herbs
- 4 cups fresh corn kernels (about 6 ears, or thawed frozen corn)
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey (optional, for balance)
- Salt and black pepper, to taste
Other
- 1/2 cup crumbled feta cheese
Instructions
- Prepare Corn: If using fresh corn, blanch the kernels in boiling water for 3 to 4 minutes. Drain and let them cool completely. If using frozen corn, simply thaw before use.
- Combine Vegetables: In a large bowl, add the cooled corn kernels, halved cherry tomatoes, diced red bell pepper, diced cucumber, finely chopped red onion, and chopped fresh cilantro. Mix gently to combine.
- Make Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, honey (if using), salt, and black pepper until combined and emulsified.
- Toss Salad: Drizzle the prepared dressing over the vegetable mixture. Toss gently to ensure everything is evenly coated with the dressing.
- Add Feta: Fold in the crumbled feta cheese just before serving, mixing carefully to keep the cheese intact.
- Chill and Serve: Refrigerate the salad for 15 to 20 minutes to allow flavors to meld. Serve the salad chilled or at room temperature for best taste.
Notes
- Blanching fresh corn enhances its sweetness and texture.
- Frozen corn is a convenient alternative; just thaw before use.
- Adjust honey quantity based on your preferred sweetness level or omit for a dairy and sugar-free version.
- Feta cheese can be substituted with a vegan cheese for a vegan variation.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
