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 fresh corn, husks and silk removed (about 4 cups kernels)
- 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 cheese, preferably block 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
- Bring a large pot of water to a boil. Add the corn and cook for 3 minutes, just until tender-crisp. Transfer the corn to a plate and let cool until easy to handle. Cut the kernels off the cob and transfer to a large bowl.
- Add the tomatoes, green onions, cilantro, and feta cheese.
- In a small bowl, whisk the olive oil, vinegar, and garlic. Pour the dressing over the salad and toss to combine. Taste and season with salt and pepper as needed. Cover and refrigerate for 15 to 30 minutes before serving to allow the flavors to meld.
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
