Zesty Feta Corn Salad: Summer Refreshment!
Corn salad: whip up this vibrant and refreshing summer side dish in minutes. Sweet corn, feta, and a zesty dressing make it a crowd-pleaser.
Ingredients
- 4 ears fresh corn
- 1-1 1/2 cups grape tomatoes (halved)
- 1/2 cup feta cheese
- 3 tablespoons red onion (finely minced)
- 1/4 cup flat-leaf parsley (minced)
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1/2-3 /4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Bring a large pot of water to a boil. Peel the corn and cook for 3 minutes in the boiling water.
- Rinse the cooked corn with cool water then pat dry.
- Slice the corn off the cob into a bowl.
- Add the grape tomatoes, feta cheese, red onion, parsley, apple cider vinegar, olive oil, salt, and pepper to the bowl with the corn and toss to combine.
- Refrigerate until ready to serve. The salad can be prepared up to 4 hours before serving. Enjoy!
Notes
- For the freshest flavor, use corn that's in season. If fresh corn isn't available, frozen corn can be used – simply thaw and drain well.
- Don't overcook the corn; 3 minutes in boiling water is perfect to keep it crisp. - Taste and adjust the seasoning! You might want more salt, pepper, or a touch more vinegar for extra zing.
- Store any leftover corn salad in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight! Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcook the corn; 3 minutes in boiling water is perfect to keep it crisp. - Taste and adjust the seasoning! You might want more salt, pepper, or a touch more vinegar for extra zing.
- Store any leftover corn salad in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight! Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.