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–+ servings
corn salad

Corn Salad

This corn salad is crisp, bright, and loaded with crunchy veggies and tangy feta in a simple vinaigrette. It comes together fast and brings a fresh pop of color to any table.
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Prep Time 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

Corn Salad
  • 3 cups corn kernels fresh, canned, or thawed frozen
  • 1 cup halved red cherry tomatoes
  • 1 cup chopped cucumber cut into small chunks
  • 1/3 cup diced red onion
  • 1/4 cup diced jalapeños
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped cilantro
Vinaigrette
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Add the corn kernels to a large mixing bowl.
  2. Add the halved red cherry tomatoes to the bowl.
  3. Add the chopped cucumber to the bowl.
  4. Add the diced red onion to the bowl.
  5. Add the diced jalapeños to the bowl.
  6. Add the crumbled feta to the bowl.
  7. Add the chopped cilantro to the bowl.
  8. Add the olive oil to a small jar or cup.
  9. Add the fresh lime juice to the olive oil.
  10. Add the honey to the vinaigrette mixture.
  11. Add the minced garlic to the vinaigrette mixture.
  12. Add the salt to the vinaigrette.
  13. Add the black pepper to the vinaigrette.
  14. Whisk the vinaigrette until fully combined.
  15. Pour the vinaigrette over the salad ingredients in the bowl.
  16. Stir the salad gently until all ingredients are coated.
  17. Taste the salad and adjust salt or lime juice as needed.
  18. Serve the corn salad immediately or refrigerate it for up to 24 hours.

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