Corn Salad
This simple and tasty Corn Salad is loaded with veggies, herbs, and feta cheese and then tossed with an easy vinaigrette. This corn salad is one of our favorite spring and summer side dishes; it pairs well with just about anything hot off the grill!
Serve Corn Salad alongside grilled chicken using our favorite grilled chicken marinade or as a side with some homemade burgers. We can’t seem to get enough of this salad! It’s so fresh and flavorful with a myriad of textures. It’s the perfect side dish to just about anything you pull of the grill and will be a hit at any potluck or summer BBQ.
Corn Salad Variations: Reduce or increase the heat. This corn salad calls for a diced jalapeño pepper. If you like the heat, feel free to add in more than the recipe calls for and if you’re sensitive, leave it out entirely (no other changes needed). Heat can further be increased with a sprinkle of red pepper flakes.
Add bacon. Cook 4-6 pieces of bacon. Chop the bacon into small pieces and add on top with the feta cheese. Add red onion. If you’d like more onion in the salad, dice up a quarter of a red onion and add it in. To take away the bite of the red onion, soak it first in some cold water with a pinch of salt. Drain and add in the corn salad. Leave out the feta cheese; no other changes necessary.
Ingredients:
- 4 ears fresh corn (about 3 cups)
- 1/2 cup cherry tomatoes, diced
- 3/4 cup thinly sliced green onions
- 1 cup English cucumber, cut into half moons
- 1/4 cup diced cilantro
- 2 tablespoons diced basil
- 2 tablespoons diced flat leaf Italian parsley
- 1 tablespoon diced jalapeno (leave out if sensitive to heat)
- 1 large avocado, diced
- 1/3 cup feta cheese
Dressing
- 1 large lime (1 tablespoon juice, 1 teaspoon zest)
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon EACH: EACH: chili powder, ground cumin, paprika
- 1 teaspoon honey
- 1/2 teaspoon EACH: fine sea salt and freshly cracked pepper