Corn Salad Recipe
This delectable corn salad brings it all together with fresh corn, sweet red bell peppers, sun-ripened tomatoes, cilantro, minced jalapeno, chopped scallions, and feta cheese, all in a lightly sweetened lime vinaigrette.
Servings 6
Calories 112kcal
Ingredients
- Lime Vinaigrette
- 3 tablespoons fresh lime juice
- 1/2 tablespoon honey
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
Corn Salad
- 5 ears of corn shucked and de-silked
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 red pepper cut in small dice
- 1 cup grape tomatoes or cherry tomatoes halved
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 jalapeno minced seeds and veins removed
- 1/2 cup feta cheese
- 1/4 cup thinly sliced red onion
Instructions
- In a small bowl, whisk the lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt, and pepper. Slowly drizzle in the olive oil, whisking continuously.
- Bring a large pot of water to a boil. Add the sugar and lemon juice; stir to dissolve. Carefully add the corn to the boiling water, cover the pot, turn off the heat, and let the corn sit for 10 minutes. Plunge cooked corn into ice-cold water to stop the cooking process. When the corn has cooled, cut the kernels from the cob.
- Grab a large bowl and add the cooked corn, diced red peppers, grape tomato halves, cilantro, green onions, minced jalapenos, feta, and red onion. Drizzle with the lime vinaigrette and toss to coat.
Notes
- If at all possible, use fresh corn. Either white, yellow, or bi-color corn. Simply boil the corn and cut the corn kernels right off the cob.
- Don't overcook the corn. Corn cooks fairly fast, and you want your kernels to have a little bit of a sweet, crisp corn taste.
- If you are a cilantro hater, substitute fresh parsley. It is equally delicious!
- In a hurry? Make the lime vinaigrette the day before and store it in an airtight container in the fridge.
- Dice and cut your vegetables small. You want all your vegetables to complement the corn.
- Don't skip the feta cheese. It really pulls the whole salad together and is the icing on the cake.
Nutrition
Calories: 112kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 195mg | Potassium: 150mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1014IU | Vitamin C: 35mg | Calcium: 73mg | Iron: 0.4mg