Garden-Fresh Corn Salad
This tasty and refreshing garden-fresh corn salad is loaded with sweet fresh corn off the cob, ripe garden tomatoes, crisp cucumbers, ripe juicy garden tomatoes, and fresh herbs all combined in a light and easy vinaigrette.
I had fresh corn that I had planned on grilling but when I saw this recipe on Cookie and Kate for a simple fresh corn salad that was loaded with garden veggies I decided to give it a try. I’m really glad I made it because this corn salad has a great combination of crunchy, tangy, sweet, and spicy and it’s really healthy. I adapted the recipe a bit by using what I had on hand and also using more vinegar and less olive oil. This garden-fresh corn salad recipe was easy to make and my husband, daughter, and I thought it was tasty, but my son wasn’t a huge fan.
How to Make a Garden-Fresh Corn Salad
Make the vinaigrette by combining the olive oil, red wine vinegar, feta cheese, garlic, sea salt, and freshly cracked pepper, to taste in a small jar; seal with a lid and shake well.
Make the salad by combining the corn, tomato, cucumber, herbs, radishes, green onion, and jalapeño in a large serving bowl.
Drizzle the well-shaken vinaigrette on top and toss well until evenly coated. Top with remaining feta cheese.
Serve immediately, or chill for later. This will salad keep well for 2-3 days in the refrigerator, covered.
Equipment
- Small Jar with Lid
Ingredients
Vinaigrette:
- 2 tbsp olive oil
- 2-3 tbsp red wine vinegar, to taste **Use less vinegar if you don't like it tangy
- 1 tbsp feta cheese crumbles
- clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
Fresh Corn Salad:
- 3 cups raw corn kernels, cut from cobs **About 2-3 large cobs or 4 small
- 1 small red tomato, seeded & diced
- 1 Persian cucumber, quartered & sliced thinly **Or half an English cucumber
- ⅓ cup fresh herbs, chopped (I used basil, dill, and parsley) **Choose from basil, dill, parsley, mint, and/or cilantro.
- 2-3 radishes, quartered & sliced thinly
- 2 green onions, chopped
- 1 small jalapeno, sliced
- 2-3 tbsp feta cheese, to taste
Instructions
- Make the vinaigrette by combining the olive oil, red wine vinegar, feta cheese, garlic, sea salt, and freshly cracked pepper, to taste in a small jar; seal with a lid and shake well.
- Make the salad by combining the corn, tomato, cucumber, herbs, radishes, green onion, and jalapeño in a large serving bowl.
- Drizzle the well-shaken vinaigrette on top and toss well until evenly coated. Taste and season with sea salt & pepper if needed.
- Top with the feta cheese. Serve immediately, or chill for later.
- This will salad keep well for 2-3 days in the refrigerator, covered.
I guess that your son ain’t veggie fan. Good for him! Veggies and fruits are overrated. My husband eats salads while my diet is usually all meat plus a few kinds of veggies that I could enjoy without tummy issues.
Looks like an excellent summer salad.