Fresh Corn Salad Recipe
Fresh Corn Salad made with sweet corn, artichoke hearts, cherry tomatoes, cucumbers, and tangy feta in a light red wine vinaigrette. Delicious any time of year, enjoy this awesome corn salad at BBQs, potlucks, and more!
Servings: 8 servings
Calories: 234kcal
Ingredients
- 6 ears of corn - shucked
- 10 ounces cherry tomatoes - quartered
- ½ English cucumber - diced
- 1 (15 ounce) can artichoke hearts - drained and chopped
- ½ medium red onion - finely diced
- 8 ounces feta cheese - crumbled
- 2 tablespoons fresh parsley - minced
- 1 lime - juiced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon black pepper
- salt - to taste
Instructions
- Bring a large pot of water to a boil over high heat. Boil the corn until fully cooked - approximately 5 minutes. Carefully remove the corn cobs to a bowl filled with ice water to stop cooking. Drain and set aside.
- In the meantime prepare the remaining vegetables (tomatoes, cucumbers, artichoke hearts, and red onion) and transfer to a large bowl. Add the crumbled feta and chopped parsley.
- Carefully cut the corn kernels from the cob and transfer them to the bowl with the other vegetables. Gently toss to combine.
- Drizzle with fresh lime juice, olive oil, red wine vinegar, and sprinkle with black pepper. Toss gently to combine and season with salt, if needed.
Notes
- Substitute fresh corn on the cob with thawed frozen corn that has been heated slightly on the stovetop or microwave then cooled again to room temperature. You will need approximately 20 ounces of frozen corn.
- Storage: Keep leftovers stored in an airtight container in the refrigerator for up to 2-3 days. Mix well before serving.
Nutrition
Calories: 234kcal | Carbohydrates: 20g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 520mg | Potassium: 331mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1023IU | Vitamin C: 28mg | Calcium: 164mg | Iron: 1mg
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