Grilled corn, cucumber and feta salad
Corn salad bursting with summer freshness.
Servings: 4 servings
Equipment
- Outdoor grill optional
- Medium size bowls
Ingredients
- 1 ½ cup corn niblets, (using either grilled corn on the cob, approximately 4 of them, or frozen corn niblets)
- 1 cup diced cucumber
- 2 green onions, sliced
- 1/3 cup crumbled Greek feta
- 1/4 cup chopped Kalamata olives
- 2 tbsp freshly chopped mint
- 2 tbsp freshly chopped basil
- 2 tbsp freshly chopped parsley
For the dressing:
- juice from 1/2 lemon
- 2 teaspoons red wine vinegar
- 2 ½ tbsp olive oil
- salt and pepper to taste
Instructions
- If you are using fresh corn on the cob, remove the husk and then boil your corn for 10 minutes. Grill your boiled corn just long enough so that it gets some nice char marks. Once your corn on the cob is cool enough to handle, remove the corn niblets using a sharp knife. To do this, stand your corn on the cob upright and cut as close to the cob as you can, moving your knife straight down from top to bottom. Move around your whole corn until the cob is free of all niblets.1 ½ cup corn niblets, (using either grilled corn on the cob, approximately 4 of them, or frozen corn niblets)
- If you are using frozen corn, prepare it according to the directions and set aside to cool.
- In a medium sized bowl add the cooled corn niblets, cucumber, green onions, feta, olives, and the fresh herbs. Mix gently to combine the ingredients.1 cup diced cucumber, 2 green onions, sliced, 1/3 cup crumbled Greek feta, 1/4 cup chopped Kalamata olives, 2 tbsp freshly chopped mint, 2 tbsp freshly chopped basil, 2 tbsp freshly chopped parsley
- Prepare your dressing by whisking the lemon juice, vinegar, and olive oil together in a small bowl. Pour the dressing over your salad and mix well to coat your ingredients.juice from 1/2 lemon, 2 teaspoons red wine vinegar, 2 ½ tbsp olive oil
- Add salt and pepper to taste. Best served soon after it's made.salt and pepper to taste
- Enjoy!