Fresh Summer Corn Salad
A vibrant, crunchy, and refreshing side dish that perfectly captures the sweetness of summer corn with a zesty lime dressing.
Ingredients
- •4 cups fresh corn kernels (cut from about 4 ears of corn)
- •1 tablespoon olive oil
- •1/2 cup red onion, finely diced
- •1/2 cup red bell pepper, diced
- •1/2 cup crumbled feta cheese
- •1/4 cup fresh cilantro, chopped
- •2 tablespoons extra virgin olive oil
- •1 tablespoon fresh lime juice
- •1/2 teaspoon chili powder
- •Salt and black pepper to taste
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2
Add the corn kernels to the skillet and sauté for 8 to 10 minutes, stirring occasionally, until the corn is tender and slightly charred in spots.
- 3
Remove the corn from the heat and transfer it to a large mixing bowl to cool slightly for 10 minutes.
- 4
Add the diced red onion, red bell pepper, crumbled feta, and fresh cilantro to the bowl with the corn.
- 5
In a small jar or bowl, whisk together the extra virgin olive oil, lime juice, chili powder, salt, and pepper.
- 6
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
- 7
Serve immediately at room temperature or chill in the refrigerator for 30 minutes to allow the flavors to meld.
💡 Chef tips
- For a smoky flavor, grill the corn on the cob before cutting the kernels off.
- If you prefer a creamier texture, stir in a tablespoon of mayonnaise or Greek yogurt with the dressing.
- This salad keeps well in the refrigerator for up to 2 days, making it an excellent choice for meal prep.
✅ How it should turn out
The finished salad should be bright and colorful, with a perfect balance of sweet corn, sharp onion, tangy feta, and a zesty, smoky finish.