VNiceFood
Recipe Card
The Corn Salad My Guests Always Ask For (Ready in 20 Minutes)
- Prep
- 20 min
- Cook
- 3 min
- Total
- 23 min
- Serves
- 5
- Calories
- 290 kcal
- Carbs
- 32.00 g
Ingredients
- 4 earsfresh corn ((shucked, yields about 4 cups, 20 oz corn kernels))
- 1 cuphalved grape tomatoes
- 1 cupdiced English cucumber
- 1/3 cupdiced red onion
- 2/3 cupcrumbled feta cheese
- 3 Tbspfinely chopped fresh parsley
- 2 Tbspfinely chopped fresh basil
- 1/4 cupolive oil
- 1 1/2 Tbspred wine vinegar
- 1 Tbsplemon juice
- 1 1/2 tsphoney
- 1/2 tspminced garlic
- 1/2 tspsalt
- 1/2 tspfreshly ground black pepper
Instructions
- 1
In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
- 2
Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.
- 3
Once water in pot boils add corn and cook just 3 minutes (even 2 minutes if you want it a little more raw and crisp).
- 4
Transfer to ice water to cool for a few minutes. Drain well.
- 5
Cut kernels from corn then transfer to a large bowl.
- 6
Add tomatoes, cucumbers, red onion, feta, parsley and basil.
- 7
Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.