Perfect for those warm summer evenings, this corn salad with feta is a refreshing twist on a classic. Packed with flavors and textures, it’s a dish that promises to be a hit at any gathering.
Why This Recipe Works
- The sweetness of fresh corn balances perfectly with the tanginess of feta cheese.
- Adding a variety of textures from crisp vegetables to creamy cheese makes every bite interesting.
- It’s versatile enough to serve as a side dish or a main for vegetarians.
- The dressing is light yet flavorful, enhancing the natural tastes of the ingredients.
- Quick and easy to prepare, it’s perfect for last-minute plans.
Ingredients
- 4 cups fresh corn kernels (about 4 ears)
- 1 cup diced cucumber
- 1/2 cup crumbled feta cheese
- 1/4 cup finely chopped red onion
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
Instructions
Prepare the Vegetables
Start by shucking the corn and removing the kernels from the cob. Dice the cucumber into small, bite-sized pieces and finely chop the red onion. Combine these in a large mixing bowl. Tip: For an extra crisp texture, chill the cucumber before dicing.
Make the Dressing
In a small bowl, whisk together the olive oil and lemon juice until well combined. Season with salt and pepper to taste. This simple dressing brings out the freshness of the vegetables.
Combine Ingredients
Pour the dressing over the vegetables in the mixing bowl. Gently toss to ensure everything is evenly coated. The key here is to mix lightly to keep the vegetables crisp.
Add the Feta
Sprinkle the crumbled feta cheese over the salad. Fold it in gently to distribute it throughout the salad without breaking the cheese down too much. Tip: For the best flavor, use high-quality feta cheese.
Chill and Serve
Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled for a refreshing taste.
Tips and Tricks
For those looking to elevate this dish, consider grilling the corn before cutting off the kernels for a smoky flavor. If you’re short on time, frozen corn can be a quick substitute, just be sure to thaw and drain it well. Adding a handful of fresh herbs like basil or cilantro can introduce a new layer of flavor. For a creamier texture, a dollop of Greek yogurt can be mixed into the dressing. Lastly, if you’re serving this salad at a picnic, keep it chilled in a cooler until it’s time to eat to maintain freshness.
Recipe Variations
- Add avocado for a creamy texture and healthy fats.
- Include black beans and a dash of cumin for a Southwestern twist.
- Swap feta for goat cheese for a different tangy flavor profile.
- Mix in some quinoa to turn this side dish into a hearty main.
- For a spicy kick, add diced jalapeños or a sprinkle of chili flakes.
Frequently Asked Questions
Can I use canned corn instead of fresh?
Yes, canned corn can be used in a pinch. Just be sure to drain and rinse it well to remove any excess sodium and canning liquid. However, fresh corn will give you the best texture and flavor, especially when it’s in season.
How long can I store this salad?
This salad is best enjoyed within 1-2 days of making it. The vegetables will start to lose their crispness, and the feta may begin to break down after that. Store it in an airtight container in the refrigerator to keep it fresh as long as possible.
Is there a vegan alternative to feta?
Absolutely! There are several vegan feta cheeses available on the market made from tofu or nuts that can mimic the tangy flavor and crumbly texture of traditional feta. You can also try using nutritional yeast for a cheesy flavor without the dairy.
Summary
This corn salad with feta is a vibrant, flavorful dish that’s perfect for summer. Easy to make and customizable, it’s sure to be a crowd-pleaser. Whether you’re looking for a light side or a vegetarian main, this recipe has you covered.
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