Description
The BEST family-favorite side dish ever! This summer sweet corn feta salad is the first side dish to disappear at any get-together.
Ingredients
Units
Scale
- 5 ears of corn, husk, and silk removed
- 1 pint sweet cherry tomatoes, halved
- 3 green onions, sliced (about 1/3 cup)
- 1/3 cup chopped fresh cilantro
- 1/3 cup crumbled feta
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. apple cider vinegar
- 1 garlic clove, pressed or finely minced
- Kosher salt and black pepper
Instructions
- In a large pot, bring water to a boil. Add corn and boil for 3 minutes. Remove corn to a plate and cool just enough to handle. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl. You should have approximately 4 cups of corn.
- Add the tomatoes, green onions, cilantro, and feta cheese.
- In a small bowl, whisk the olive oil, vinegar, and garlic. Pour over the salad and toss well to combine. Season with salt and pepper, to taste. Cover and chill for 15-30 minutes before serving.
Notes
- Corn: If using frozen corn, simply run it under cold water then drain over a colander or pat dry with a few sheets of paper towels before adding to the salad.
- Leftovers: Store leftovers in the refrigerator for up to 3-4 days. Tomatoes will break down and become soft but other than that the salad will taste fine.
Nutrition
- Serving Size:
- Calories: 147
- Sugar: 5.6 g
- Sodium: 89.4 mg
- Fat: 9.7 g
- Carbohydrates: 14.4 g
- Protein: 3.7 g
- Cholesterol: 7.4 mg
