Description
A vibrant and refreshing summer salad that blends the sweetness of corn, the juiciness of tomatoes, and the tangy creaminess of feta cheese. Ideal for warm weather meals, it’s a flavorful crowd-pleaser.
Ingredients
Scale
- 4 cups fresh corn (from about 6 ears) or frozen corn
- 2 cups cherry tomatoes, halved
- 1 cup crumbled feta cheese (or goat cheese)
- 1/4 cup finely diced red onion (or green onion)
- 1/4 cup chopped fresh basil (or dried basil)
- Juice of 1 lemon (or lime)
- 3 tablespoons olive oil (or avocado oil)
- Salt and pepper to taste
Instructions
- Boil the corn for 3 to 5 minutes until just tender. Drain and allow to cool, then place in a large bowl.
- Add halved tomatoes, crumbled feta, diced onion, and chopped basil to the bowl with the corn.
- In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad ingredients.
- Toss gently to mix everything well. Adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes before serving.
Notes
Try grilling the corn for extra depth and smoky flavor. Best served fresh, though it keeps for up to 2 days refrigerated. For added crunch, stir in chopped cucumber.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: corn, tomato, feta, summer salad, side dish