Growing up, I used to look forward to having corn every summer. The first time I typically ate the vegetable over the summer was during my family’s vacation on Martha’s Vineyard. We vacationed during peak corn season and always ate corn when we had dinner at our house. It was a fun experience where my grandfather and I would pick the corn out during a trip to the veggie stand, then shuck it in our backyard, and plop it into the water to boil. Therefore every time I eat corn, it brings back those fond memories. While I love corn simply with butter and salt, I also love to make it the star of a salad. The below I have been making over and over so far this summer and can’t get enough of it. It is healthy, refreshing, and like I said, I repeat in my kitchen. I hope you give this simple salad a try. I paired with grilled chicken thighs, but you can pair with the protein of your chioce!
Ingredients:
2 Ears of Corn (or 2 cups frozen corn)
2-3 Small Seedless Cucumbers
1 Cup Grape Tomatoes
1/4 Cup Feta Cheese
1/4 Cup Olive Oil
Grapeseed oil
Juice of 1/2 Lemon
1/4 Cup of Vinegar (I used an Orange Champagne, but you can use any of your liking)
Salt, Pepper, Garlic Salt
Summer Corn Salad Ingredients
Instructions:
If using fresh corn, place in a pot with enough water to just cover corn
Bring to a boil, turn to low, and cover
While corn is cooking, prepare an ice bath in a bowl
Boil corn for 5-8 minutes, or until the tip of a knife easily pierces the corn
Drain corn and using tongs, move corn to ice bath
After 5 minutes, remove corn and place in a colander
Cut tomatoes in half and dice cucumbers
In a glass measuring cup (or bowl), add olive oil, vinegar, lemon juice and seasonings
Place corn ear on cutting board and using a knife, cut kernels off cob. Cut just enough so you don’t get any of the cob. This will take you about 6-8 cuts. If you are good with a knife, you can stand the corn upright and cut down to the board, but I think this makes more of a mess!
Veggies diced and starting to make the dressing!
Repeat with the other corn ear
Heat skillet over medium-high heat
Drizzle grapeseed oil to just cover the bottom of the pan
Add corn and cook to just char (this adds some great flavor!). You can also do this on the grill, but before you cut the kernels off the cob
Once corn is a bit charred, remove and pour into a bowl
Add diced cucumbers and tomatoes
Ready add the dressing and cheese!
Drizzle dressing and toss to combine
Crumble feta cheese and toss again to combine
All ingredients tossed together!
Serve as the side of your choice!
Summer Corn Salad served with Grilled Chicken Thighs!
- 2 Ears of Corn (or 2 cups frozen corn)
- 2-3 Small Seedless Cucumbers
- 1 Cup Grape Tomatoes
- 1/4 Cup Feta Cheese
- 1/4 Cup Olive Oil
- Grapeseed oil
- Juice of 1/2 Lemon
- 1/4 Cup of Vinegar (I used an Orange Champagne, but you can use any of your liking)
- Salt, Pepper, Garlic Salt
- If using fresh corn, place in a pot with enough water to just cover corn
- Bring to a boil, turn to low, and cover
- While corn is cooking, prepare an ice bath in a bowl
- Boil corn for 5-8 minutes, or until the tip of a knife easily pierces the corn
- Drain corn and using tongs, move corn to ice bath
- After 5 minutes, remove corn and place in a colander
- Cut tomatoes in half and dice cucumbers
- In a glass measuring cup (or bowl), add olive oil, vinegar, lemon juice and seasonings
- Place corn ear on cutting board and using a knife, cut kernels off cob. Cut just enough so you don't get any of the cob. This will take you about 6-8 cuts. If you are good with a knife, you can stand the corn upright and cut down to the board, but I think this makes more of a mess!
- Repeat with the other corn ear
- Heat skillet over medium-high heat
- Drizzle grapeseed oil to just cover the bottom of the pan
- Add corn and cook to just char (this adds some great flavor!). You can also do this on the grill, but before you cut the kernels off the cob
- Once corn is a bit charred, remove and pour into a bowl
- Add diced cucumbers and tomatoes
- Drizzle dressing and toss to combine
- Crumble feta cheese and toss again to combine
- Serve as the side of your choice!
Stay hungry…