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Harvest Salad

Fresh Corn Salad

This Fresh Corn Salad is simple to make, super tasty, and delightfully colorful. The perfect side salad to many meals and great for barbeques, picnics, and potlucks.
Course Salad
Cuisine Canadian
Keyword Corn, corn salad, salad
Servings 4
My Island Bistro Kitchen Barbara99

Ingredients

Salad:

  • 2 cups cooked corn kernels, stripped from the cobs (apx. 2-3 cobs, depending on their size)
  • ½ cup red onion, diced
  • ¼ cup celery, diced
  • ¼ cup red pepper, diced
  • 2 + dozen grape or currant tomatoes
  • 1/3 cup crumbled Feta
  • Chopped fresh herbs of choice (e.g., cilantro, basil, parsley, dill, or mint)

Dressing:

  • 3 tbsp olive oil
  • 1 tbsp vinegar (e.g., champagne or red wine vinegar)
  • ½ tbsp maple syrup
  • tsp lime juice
  • 1 tsp Dijon mustard
  • 1 tsp mayonnaise
  • 1/8 tsp garlic salt
  • 1/16 tsp chili powder (optional)
  • Pinch fine sea salt
  • Freshly ground black pepper (optional)

Instructions

  1. Salad: Cook corn cobs according to preferred method. Cool corn then strip or cut the kernels from the cobs. Combine all ingredients, except Feta, in serving bowl. Toss gently to combine. Drizzle with the dressing, using only as much as necessary to lightly coat the vegetables. Not all of the dressing may be necessary. Refrigerate salad for 20-30 minutes before serving. At time of serving, add any additional dressing needed or desired and sprinkle salad with Feta and additional chopped fresh herbs, if desired.

  2. Dressing: Mix all ingredients in jar and whisk or shake well to combine.

Recipe Notes

Yield: Apx. 4-6 servings