Name: Corn
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 ears of fresh corn; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/4 cup red onion, thinly sliced; 1/4 cup fresh basil, chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup feta cheese, crumbled; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; Salt and pepper to taste

Instructions

Start by preparing the corn. Shuck the corn and remove the silk. Bring a large pot of water to a boil and add the corn. Cook for about 5-7 minutes until the corn is tender. Once cooked, remove the corn from the water and let it cool.
Once the corn has cooled, carefully cut the kernels off the cob using a sharp knife. Place the corn kernels in a large mixing bowl.
Add the halved cherry tomatoes, diced cucumber, sliced red onion, chopped basil, and cilantro to the bowl with the corn.
Crumble the feta cheese over the vegetables in the bowl.
In a small bowl, whisk together the olive oil and balsamic vinegar to create the dressing. Drizzle the dressing over the corn and vegetable mixture.
Gently toss the salad until all the ingredients are well combined and coated with the dressing.
Season the salad with salt and pepper to taste. Adjust the seasonings as needed.
Allow the salad to sit for about 15-20 minutes before serving to let the flavors meld together.
Serve the Summer Corn Salad chilled or at room temperature. This salad can be stored in the refrigerator for up to 2 days. Enjoy the fresh and vibrant flavors of summer in every bite!

Ingredients

Instructions

Nutrition Facts