Description
Have you ever tasted a dish that feels like a sunny day in every bite? Imagine sweet, juicy corn, ripe tomatoes, and creamy feta cheese all tossed together in a zesty dressing. This Corn, Tomato, and Feta Salad is your ticket to a fresh, vibrant side dish that’s perfect for barbecues, picnics, or even a quick lunch.
Ingredients
Here’s what you need to make this bright and tasty Corn, Tomato, and Feta Salad. Each ingredient adds its own magic to create a perfect balance of flavors and textures.
- Fresh Corn Kernels (4 cups): Sweet and crunchy, fresh corn is the star of this salad. Use corn cut straight from the cob for the best flavor.
- Grape Tomatoes (2 cups, halved): These add juicy sweetness and a pop of color. Cherry tomatoes work too!
- Green Onions (1/3 cup, sliced): Bring a mild, fresh onion flavor and a bit of crunch.
- Fresh Lemon Juice (1/4 cup): Adds a bright, tangy zing that ties everything together.
- Olive Oil (1/4 cup): Creates a smooth, light dressing with a rich taste.
- Crumbled Feta Cheese (1/2 cup, or more to taste): Adds creamy, salty goodness that pairs perfectly with the sweet corn and tomatoes.
- Salt and Pepper (to taste): Enhances all the flavors and lets you adjust to your liking.
Substitutions and Variations
- Corn: Use frozen corn (thawed) or canned corn (drained) if fresh isn’t available. Grilled corn adds a smoky twist.
- Tomatoes: Swap grape tomatoes for diced Roma or heirloom tomatoes for a different look.
- Green Onions: Try red onion or chives for a similar flavor with a different vibe.
- Lemon Juice: Lime juice or white wine vinegar can replace lemon juice for a slightly different tang.
- Feta: Use goat cheese, queso fresco, or vegan feta for a dairy-free option.
- Olive Oil: Avocado oil or a mild vegetable oil works in a pinch.
Instructions
Step 1: Prep the Ingredients
- If using fresh corn, cut the kernels off 4–5 cobs (to make 4 cups). No need to cook—fresh corn is sweet and crunchy raw!
- Halve 2 cups of grape tomatoes.
- Slice 1/3 cup of green onions thinly.
- Juice fresh lemons to get 1/4 cup of juice (about 1–2 lemons).
Tip: To cut corn off the cob, stand the cob upright in a wide bowl and use a sharp knife to slice downward. This keeps the kernels from flying everywhere!
Step 2: Mix the Salad
- In a medium bowl, combine the corn kernels, halved grape tomatoes, and sliced green onions.
- Pour in 1/4 cup lemon juice and 1/4 cup olive oil.
- Gently stir everything together until well mixed.
Tip: Use a big spoon to mix so you don’t crush the tomatoes.
Step 3: Add the Feta
- Sprinkle 1/2 cup crumbled feta cheese over the salad (add more if you love feta!).
- Gently fold the feta into the salad to keep it crumbly and evenly distributed.
- Add salt and pepper to taste—start with a pinch of each and adjust as needed.
Tip: Taste as you go to get the salt and pepper just right for you.
Step 4: Serve
- Serve immediately for the freshest flavor, or chill in the fridge for up to 2 hours to let the flavors meld.
- Give it a quick stir before serving if it’s been chilled.