Corn Salad
A delicious summer salad! It pairs well with grilled main dishes like chicken, steak or salmon and it's the perfect thing to bring along on a picnic.
Ingredients
- 4larger ears fresh corn, (shucked (yields about 4 cups, 20 oz corn kernels))
- 1heaping cup halved grape tomatoes
- 1 cupdiced english cucumber
- ⅓ cupdiced red onion
- ⅝ cupcrumbled feta cheese
- 3 tbspfinely chopped fresh parsley
- 2 tbspfinely chopped fresh basil
- ¼ cupolive oil
- 1 ½ tbspred wine vinegar
- 1 tbsplemon juice
- 1 ½ tsphoney
- ½ tspminced garlic
- ½ tspeach salt and freshly ground black pepper
Directions
- 1
Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
- 2
For the salad: 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.