Can I make Fresh Corn Salad ahead of time?

Yes. You can grill the corn, chop the vegetables, and prepare the dressing several hours in advance. Store everything separately in the refrigerator, then toss it together just before serving for the freshest flavor and texture.

Do I have to grill the corn?

No. Grilling adds a smoky flavor, but you can also boil, steam, or roast the corn if that works better for you. The salad will still taste fresh and delicious.

Can I use frozen corn?

Yes. Cook the frozen corn according to the package directions, then let it cool completely before mixing it with the other ingredients. While fresh corn gives the best flavor, frozen corn works well when it is out of season.

What herbs work best in Fresh Corn Salad?

Parsley, basil, cilantro, dill, mint, and tarragon are all great choices. You can use one herb or combine several for a more complex flavor.

Is feta cheese necessary?

No. Feta cheese is completely optional. It adds a creamy, salty finish, but the salad is just as tasty without it.

How long does Fresh Corn Salad last?

Fresh Corn Salad stays fresh in an airtight container in the refrigerator for up to 3 days. However, it tastes best within the first day because the vegetables stay crisp.

Fresh Corn Salad Recipe | Amazing Easy Summer Lunch

Name: Fresh Corn Salad Recipe | Amazing Easy Summer Lunch
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 4 ears fresh corn, husks and silk removed; ¼ cup olive oil, divided; 1 cup cherry or grape tomatoes, quartered; 1 English cucumber, sliced and quartered; ½ medium red onion, diced; ¼ cup chopped fresh herbs, such as parsley, dill, cilantro, basil, mint, or tarragon; 2 tablespoons apple cider vinegar; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; Optional: crumbled feta cheese

Description

Fresh Corn Salad is a bright summer lunch with grilled corn, tomatoes, cucumber, red onion, fresh herbs, and a light apple cider vinaigrette.

Ingredients

Scale

4 ears fresh corn, husks and silk removed

¼ cup olive oil, divided

1 cup cherry or grape tomatoes, quartered

1 English cucumber, sliced and quartered

½ medium red onion, diced

¼ cup chopped fresh herbs, such as parsley, dill, cilantro, basil, mint, or tarragon

2 tablespoons apple cider vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Optional: crumbled feta cheese

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Instructions

1. Preheat an outdoor grill or grill pan over medium high heat.

2. Brush the corn with half of the olive oil.

3. Grill the corn for 8 to 10 minutes, turning occasionally until lightly charred.

4. Let the corn cool enough to handle.

5. Cut the kernels from the cobs.

6. Place the corn, tomatoes, cucumber, red onion, and herbs in a large bowl.

7. Add the remaining olive oil, apple cider vinegar, salt, and pepper.

8. Toss until evenly combined.

9. Top with crumbled feta cheese if desired and serve.

Notes

Tender fresh herbs work best and can be mixed to suit your taste.

Feta is optional but adds a creamy, salty finish.

Allow the grilled corn to cool slightly before removing the kernels for easier handling.

Toss everything just before serving for the freshest flavor and texture.

Best served fresh.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Grilling and Tossing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 149
Sugar: 6 g
Sodium: 209 mg
Fat: 10 g
Saturated Fat: 1 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 0 mg