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Fresh Corn Salad Recipe
This Fresh Corn Salad is everything summer and colorful in one salad! Grilled sweet corn, tomatoes, red onion, arugula, and feta cheese are tossed with a sweet basil vinaigrette.
Equipment
Ingredients
- 4 ears sweet corn, husked, and silks removed
- 2 cups assorted cherry tomatoes, sliced in half
- 2 Persian (or 1 English or Japanese cucumber), diced
- ¼ cup red onion, thinly sliced
- 3 cups arugula (about 3 cups)
- ¼ cup feta cheese, crumbled
- 1/4 cupn basil leaves, chiffonade (cut into ribbons)
- 1 recipe basil vinaigrette
- Kosher salt and Freshly ground black pepper to taste
Instructions
- Prepare an ice bath.
- Fill a large pot with two inches of water and season it with salt to taste “salty like the sea.” Add a steamer insert or basket (if you don’t have one, it’s okay for the bottom pieces of corn to touch the water). Cover the pot and bring the water to a boil.
- Add the corn to the pot (depending on the size of your pot), you may have to break your corn in half), and cook until bright yellow and tender, about 5-7 minutes.
- Remove the corn from the steamer and shock them in the ice bath to stop the cooking process.
- Cut and prepare your other vegetables and add them to a large mixing bowl with the feta cheese.
- Take the corn out of the ice bath, slice off the kernels, and add them to the bowl.
- Toss the salad with the basil vinaigrette and fold in fresh basil. Season to taste with additional salt and freshly cracked black pepper.
Nutrition
Calories: 128kcalCarbohydrates: 23gProtein: 6gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 8mgSodium: 134mgPotassium: 523mgFiber: 3gSugar: 9gVitamin A: 961IUVitamin C: 27mgCalcium: 87mgIron: 1mg