VNiceFood

The Corn Salad My Guests Always Ask For (Ready in 20 Minutes)

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. 1

    In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.

  2. 2

    Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.

  3. 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. 4

    Transfer to ice water to cool for a few minutes. Drain well.

  5. 5

    Cut kernels from corn then transfer to a large bowl.

  6. 6

    Add tomatoes, cucumbers, red onion, feta, parsley and basil.

  7. 7

    Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.