Fresh Summer Corn Salad
A vibrant, refreshing side dish that perfectly balances the natural sweetness of charred corn with zesty lime and creamy feta cheese.
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, finely diced
- •1/2 cup crumbled feta cheese
- •1/4 cup fresh cilantro, chopped
- •2 tablespoons mayonnaise
- •1 tablespoon fresh lime juice
- •1/2 teaspoon chili powder
- •Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat.
- 2
Add the corn kernels to the skillet and cook, stirring occasionally, for about 8-10 minutes until the corn is golden brown and slightly charred.
- 3
Remove the corn from the heat and transfer it to a large mixing bowl to cool slightly.
- 4
Add the diced red onion, red bell pepper, crumbled feta, and chopped cilantro to the bowl with the corn.
- 5
In a small separate bowl, whisk together the mayonnaise, lime juice, and chili powder until smooth.
- 6
Pour the dressing over the corn mixture and toss gently until everything is evenly coated.
- 7
Season with salt and pepper to taste, then serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.
💡 Chef tips
- If fresh corn is out of season, you can use high-quality frozen corn; just ensure it is completely thawed and patted dry before searing.
- For a smoky flavor, grill the corn on the cob before cutting the kernels off.
- This salad can be made up to 4 hours in advance; keep it refrigerated and give it a quick toss before serving.
✅ How it should turn out
The finished salad should be a colorful mix of bright yellow, red, and green, offering a satisfying crunch with a creamy, tangy, and slightly smoky flavor profile.