Fresh Corn Salad
A delightfully fresh and healthy cold corn salad with tomatoes, feta and basil. Makes an excellent summer side dish.
Servings Side Servings
Ingredients
- 4 ears fresh corn husks and silk removed
- 10 oz grape or cherry tomatoes about 2 cups
- ⅓ cup sliced green onions (about 2-3 green onions)
- ¼ cup chopped fresh basil
- 1½ tablespoons Olive Oil
- 2½ tablespoons red wine vinegar
- ½ teaspoon fresh ground black pepper
- ½ teaspoon kosher salt
- ½ cup crumbled feta cheese
Instructions
- Note: You can make this recipe with fresh, uncooked corn kernels, or follow the following directions to cook your corn first. Bring a large pot of water to a boil. Add corn and return to a boil, cooking for about 5-7 minutes. When corn is done boiling, immediately plunge in a bowl of ice water for a few minutes to cool off. Tip: Due to the shape of corn, using a 9x13 baking pan of ice water works well!
- Remove corn from ice bath and blot dry. Use a sharp knife to remove corn kernels from cobs and place corn in a mixing bowl.
- Cut tomatoes in half and add them to the bowl. Add green onions as well.
- Add olive oil, vinegar, salt, pepper, and toss to coat. At this point it is best to chill the salad. I prefer to chill for 1-2 hours minimum, and up to several hours, or even overnight. The flavor improves as it sits!
- When ready to serve, add feta and chopped basil and stir to distribute.
- Season with additional salt and pepper to taste. You can also add more vinegar if you'd like a little more tang, or an extra drizzle of oil if you feel it needs it. This recipe is very flexible!
Notes
- While fresh corn is best in this recipe, if it's not available to you, you could make this salad with frozen fresh corn. No need to even cook it first, you can simply mix in the frozen corn and it will quickly defrost as it sits and chills in the fridge. I would avoid canned corn in this recipe as the flavor isn't the same as fresh and frozen.
- This recipe tends to yields about 5-6 cups salad, which is great for about 6-8 generous side servings.
- Store leftover salad in an airtight container in the fridge and eat within a couple of days for best flavor.
Nutrition
Serving: 1serving, about 2/3 cup (approx), Calories: 95kcal, Carbohydrates: 11g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.004g, Cholesterol: 8mg, Sodium: 264mg, Potassium: 218mg, Fiber: 1g, Sugar: 4g, Vitamin A: 339IU, Vitamin C: 12mg, Calcium: 54mg, Iron: 1mg
Calories: 95kcal
Cost: $12
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