Corn salad. Corn Salad makes the perfect summer dish for picnics, potlucks, or BBQs. So easy to make with no cooking involved! If you need more summer salad ideas we have plenty to choose from!.
Chef John's Corn Salad When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper.
Quick Corn Salad This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use.
You can cook Corn salad using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Corn salad
- You need 6 cups of fresh frozen thawed corn.
- It's 1 1/2 cups of cherry tomatoes halved.
- You need 1/2 of of a medium size onion finally chopped.
- You need 1 (6 oz) of container feta cheese crumbled.
- You need 2 Tbl of olive oil.
- It's 1 Tbl of Italian seasoning.
- It's to taste of Salt and pepper.
With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil.
Corn salad instructions
- Thaw frozen corn and add to big bowl.
- Cut cherry tomatoes in half and add to corn.
- Chop onion into small pieces add to bowl.
- Add feta cheese to mix.
- Season to taste.
Drizzle with dressing and toss to coat. Sprinkle with cheese just before serving. Let cool; cut kernels off cobs and place in a large bowl. (Or, cut kernels from cobs and char in a dry cast-iron. Fresh, tasty corn salad that I will make again and again! The fresh ingredients make this a must-have summer treat.
