Fresh Summer Corn Salad (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
4 large ears of fresh corn, husks removed
02 -
1 heaping cup cherry tomatoes, cut in half
03 -
1 cup English cucumber, diced
04 -
1/3 cup red onion, finely diced
→ Cheese & Herbs
05 -
2/3 cup crumbled feta cheese
06 -
3 tablespoons fresh parsley, finely chopped
07 -
2 tablespoons fresh basil, finely chopped
→ Vinaigrette
08 -
1/4 cup extra virgin olive oil
09 -
1 1/2 tablespoons red wine vinegar
10 -
1 tablespoon fresh lemon juice
11 -
1 1/2 teaspoons honey
12 -
1/2 teaspoon garlic, minced
13 -
1/2 teaspoon salt
14 -
1/2 teaspoon freshly cracked black pepper
# Instructions:
01 -
In a medium bowl, combine olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and pepper. Whisk everything together until well blended and set aside in the refrigerator while you prepare the other ingredients.
02 -
Fill a large pot with water and bring it to a rolling boil. Meanwhile, prepare a large bowl filled with ice water and set it near your stove for quick cooling.
03 -
Once the water is boiling vigorously, carefully add the corn ears and cook for exactly 3 minutes. For a slightly crunchier texture, you can cook for just 2 minutes instead.
04 -
Immediately transfer the hot corn to the ice water bath using tongs. Let it cool for several minutes, then drain thoroughly and pat dry.
05 -
Using a sharp knife, carefully cut the kernels away from the cob, working your way around each ear. Transfer all the corn kernels to a large mixing bowl.
06 -
Add the halved tomatoes, diced cucumber, red onion, crumbled feta cheese, chopped parsley, and basil to the bowl with the corn kernels.
07 -
Give the dressing another good whisk, then pour it over the salad. Toss everything together until well coated. Taste and add more salt if needed before serving.
# Notes:
01 -
This vibrant summer salad is perfect alongside grilled meats like chicken, steak, or salmon
02 -
Makes an excellent dish for picnics and outdoor gatherings
03 -
For optimal freshness, serve within 2 hours of adding the dressing and keep refrigerated
04 -
Give the salad a quick toss before serving if it's been sitting