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Get ready to add this in to your weekly rotation as your new favorite side dish for summer! I’ve been making this salad since my college days and nothing beats fresh corn. Growing up in Lancaster, Pa, we were surrounded by corn fields and had access to some of the best fresh corn out there.

Since this is a chopped salad, I use this tool to get everything cut just perfect!

Let’s get started!!

Summer Corn Salad

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 larger ears fresh corn
  • 1 cup diced tomatoes
  • 1 cup diced cucumber
  • 1/3 cup diced red onion
  • 2/3 cup crumbled feta cheese
  • 3 T finely chopped fresh parsley or use dried
  • 2 T finely chopped fresh basil or use dried
  • 1/4 cup olive oil
  • 1 1/2 T red wine vinegar
  • 1 T lemon juice
  • 1 1/2 tsp honey or agave nectar
  • 1/2 tsp minced garlic
  • Salt and pepper to taste

Method
 

  1. Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby. Once water in pot boils add corn and cook just 3 minutes. Transfer to ice water to cool for a few minutes. Drain well.
  2. Cut kernels from corn then transfer to a large bowl.
  3. 3.Add tomatoes, cucumbers, red onion, feta, parsley and basil.
  4. In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper and pour over the salad, mix well and serve and keep in fridge until ready to serve.
  5. I love to serve this with grilled steaks, shrimp or chicken, it’s the perfect side dish!
    Enjoy!
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