Corn Salad
This easy Corn Salad recipe comes together with just a few ingredients and is absolutely delicious. Your family will love this on the side of burgers and this is great to bring to picnics and BBQs!
Servings: 10 servings
Calories: 113kcal
Ingredients
- 4 cups corn 5 ears or 41 ounces of canned corn (see notes)
- 1/4 large red onion diced (or 1/2 a small red onion)
- 1 cup cherry tomatoes cut in half
- 1 cup cucumber quartered (about 1/2 of an English cucumber)
- 1/4 cup basil leaves cut into small strips
- 1/4 cup feta cheese crumbed
- 3 tablespoons olive oil
- 2 tablespoons white vinegar
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- To cook fresh corn, bring a large pot of water to a boil, lightly salting it. After completely shucking the corn, put it in the boiling water. Bring the water back to a boil, and then cook for five minutes. Remove the corn and cut it from the cob. (Note: Fresh corn can also be used raw. If using frozen corn, make sure it is completely thawed and drained. If using canned corn, drain it well.)
- Combine the corn, cucumber, red onion, tomatoes, basil, and feta in a bowl.
- In a small bowl whisk together the olive oil, vinegar, lime juice, kosher salt, and black pepper. Pour over the other ingredients. Toss to combine.
- Serve immediately. Recipe can be made before, adding the fresh basil just before serving. Store any leftovers in an airtight container in the refrigerator for up to four days.
Video
Notes
You can use canned, fresh, or frozen corn for this recipe. If using fresh corn, cook it or leave it raw (it's a matter of personal preference). If using frozen corn, make sure it is completely thawed and drained. If using canned corn, drain it well.
Nutrition
Serving: 0.5cup | Calories: 113kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 146mg | Potassium: 159mg | Fiber: 1g | Sugar: 4g