Name: Garden-Fresh Corn Salad Recipe
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 cups raw corn kernels; ½ cup medium tomato; ¾ cup green onion; 1 cup cucumber; ½ cup fresh leafy herbs; ½ cup radishes; 1 medium jalapeño; ¼ cup extra-virgin olive oil; 1 tbsp red wine vinegar; 2 cloves garlic; ½ tsp fine sea salt; freshly ground black pepper; ⅓ cup feta cheese

How To Make Garden-Fresh Corn Salad

Bursting with garden-fresh goodness, a bite of this corn salad made with sweet fresh corn, cucumber, tomato, herbs, and more is a heavenly experience!

Preparation: 30 minutes

Cooking:

Total: 30 minutes

Serves:

Ingredients

3cupsraw corn kernels,(from about 4 cobs)
½cupmedium tomato,chopped
¾cupgreen onion,chopped
1cupcucumber,quartered, thinly sliced, preferably English cucumber
½cupfresh leafy herbs,chopped, choose from basil, dill, mint, parsley and/or cilantro
½cupradishes,chopped
1medium jalapeño,very thinly sliced, optional
¼cupextra-virgin olive oil
1tbspred wine vinegar,or white wine vinegar, to taste
2clovesgarlic,medium, pressed, or minced
½tspfine sea salt,to taste
freshly ground black pepper,to taste
⅓cupfeta cheese,crumbled, or 1 ripe avocado, diced

Instructions

In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs), radishes, and jalapeño.
In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt, and several twists of black pepper.
Whisk until blended, then pour it over the salad. Toss to combine.
Add most of the feta or avocado (reserve some for garnish), and gently toss.
Taste, and add 1 tablespoon more of vinegar for more tang, or salt for more overall flavor.
Garnish with the remaining feta or avocado.
Serve promptly, or chill for later.

Recipe Notes

If sensitive to spice, omit the jalapeño.
This salad keeps well for 3 to 4 days in the refrigerator, covered.
For dairy-free or vegan salad, Use avocado instead of feta. If you’re missing feta’s salty punch, add some thinly sliced kalamata olives.
Raw sweet corn works the best for this recipe, but you could also use frozen corn, defrosted and drained.
For more smoky flavor? Grill the corn before making this salad.