Corn Salad
Prep time
Total time
Fresh corn, cherry tomatoes and feta cheese are tossed with olive oil and red wine vinegar for a delightful—and flavorful—seasonal summer salad.
Recipe type: Salad
Serves: 6
  • 4 ears fresh corn, husks & silks removed (or 3 cups frozen corn, thawed)
  • 2½ cups cherry tomatoes, halved
  • ¼ cup sliced green onions
  • ¼ cup fresh basil, chopped
  • 1¾ T extra virgin olive oil
  • 2½ T red wine vinegar
  • ¼ tsp minced garlic
  • ½ tsp salt
  • ½ tsp pepper
  • ¾ cup feta cheese
  1. Boil fresh corn for 7 minutes or until tender. Submerge in ice water until corn has cooled.
  2. Cut kernels off cobs and place in medium bowl. Add tomatoes, green onions and basil.
  3. Add olive oil, vinegar, garlic, salt and pepper. Toss to coat.
  4. Add feta and gently toss until evenly coated. Cover bowl and refrigerate at least 1 hour; for best results, chill 4 to 6 hours.
Recipe by Half-Scratched at