Garden-Fresh Corn Salad
Total Time
30 minutes
Prep Time
30 minutes
Cook Time
0 minutes
Rating
4.9 out of 5 stars
(74)
Ingredients
4-6 salads
- 3 cups raw corn kernels (from about 4 cobs)
- 1 medium tomato, chopped (about ½ cup)
- ¾ cup chopped green onion
- 1 cup quartered and thinly sliced cucumber (preferably English cucumber)
- ½ cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
- ½ cup chopped radishes
- 1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
- ¼ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar or white wine vinegar, to taste
- 2 medium cloves garlic, pressed or minced
- ½ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- ⅓ cup crumbled feta cheese or 1 ripe avocado, diced
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Preparation
Chef’s notes
Make it dairy free/vegan:
Use avocado instead of feta. If you’re missing feta’s salty punch, you could add some thinly sliced Kalamata olives.
Corn options:
I love raw sweet corn here, but you could also use frozen corn, defrosted and drained. Want more smoky flavor? Grill your corn before making this salad!