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Fresh Summer Corn Salad with Feta and Herbs

A bright and refreshing summer salad packed with sweet corn, creamy feta, crisp vegetables, and fresh herbs tossed in a zesty lime dressing.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 5 ears fresh sweet corn husked
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 0.25 cup red onion finely diced
  • 0.75 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh basil sliced
  • 2 tbsp fresh cilantro chopped
Dressing
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp honey
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 0.5 tsp chili flakes optional

Equipment

  • Large mixing bowl
  • Small whisking bowl
  • Sharp knife
  • Cutting board
  • Large pot

Method
 

  1. Bring a large pot of salted water to a boil. Add corn and cook for 4–5 minutes until tender.
  2. Cool the corn slightly and cut the kernels from the cob.
  3. Combine corn, cherry tomatoes, cucumber, and red onion in a large mixing bowl.
  4. Add parsley, basil, and cilantro to the vegetables.
  5. Whisk olive oil, lime juice, honey, sea salt, black pepper, and chili flakes together.
  6. Pour dressing over the salad and toss gently to combine.
  7. Fold in crumbled feta cheese carefully.
  8. Chill for 15–20 minutes before serving for best flavor.

Notes

For extra smoky flavor, grill the corn before cutting the kernels from the cob. Add avocado just before serving for additional creaminess.