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–+ servings
Maya

Corn Salad: Discover the Perfect Summer Recipe!

A refreshing and vibrant corn salad perfect for summer gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh corn kernels about 4 ears of corn or 2 cans (15 ounces each) of corn, drained
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup feta cheese crumbled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. If using fresh corn, bring a pot of water to a boil. Add the corn and cook for 3-5 minutes until tender. Drain and let cool. If using canned corn, simply drain and rinse the corn.
  2. In a large mixing bowl, combine the corn, cherry tomatoes, cucumber, red onion, cilantro, and feta cheese.
  3. In a separate small bowl, whisk together the olive oil, red wine vinegar, lime juice, garlic powder, salt, and pepper.
  4. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
  5. Taste and adjust seasoning if necessary. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 5mgSodium: 200mgFiber: 2gSugar: 3g

Notes

  • For added crunch, toss in 1/2 cup of diced bell peppers or a handful of chopped radishes.
  • Substitute the feta cheese with avocado for a creamier texture or omit it for a dairy-free version.

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