A refreshing corn salad combining sweet corn, creamy feta, and fresh herbs, perfect as a side dish or light main.
Ingredients
Scale
4 cups fresh corn kernels (about 6 ears of corn)
1 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1 cup cherry tomatoes, halved
1/4 cup finely chopped red onion
1 avocado, diced (optional)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
Salt and black pepper to taste
1/4 cup toasted pine nuts or almonds (optional)
Instructions
- Cook corn by boiling or grilling until tender-crisp, then cut kernels from the cob.
- Chop herbs, tomatoes, and red onion. Dice avocado if using.
- Whisk olive oil, lemon juice, honey, salt, and pepper for dressing.
- Combine corn, vegetables, and herbs. Fold in feta and drizzle with dressing. Toss lightly.
- Add avocado and nuts if desired.
- Serve immediately or chill 20–30 minutes.
- Adjust seasoning before serving.