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Corn Salad

Here I go again, losing my dang mind over fresh summer corn.  It happens every year and there's really nothing I can do about it.  I'm just so in love with that fresh sweet/tart corn!

This year, I found a new recipe with which to inhale my summer corn: Corn Salad.  Why have I never done anything like this before?  OK, I've made kinda, sorta, similar recipes, but they are definitely not the same.  Which means that basically I needed to make this one.  Plus! It's got feta cheese and basil in it so I need need neeeed this in my life...Is this how adults throw temper tantrums?  I feel like this is how it all starts.

Anyhow, I am basically head over heels in LOVE with this dish.  I couldn't stop standing at my kitchen counter "taste-testing".   This may also be known as "eating the corn salad out of the serving bowl".  I see you judgy mc-judgersons.  Sometimes you gotta do what you gotta do.

Final thought before chowing down on some more of this salad: Can someone please create a super easy way to cut corn kernels off the cob?  There got to be another way!  I use the bundt pan method (link in recipe below), which is so far the easiest method I've tried.  However, the kernels still tend to pop all over the place.  Stay still, darnit!  Your only job is to fall into the bundt pan!  OK, so, if you have any other tips/recommendations for removing kernels from corn, lemme know!

 

Corn Salad
slightly adapted from The Little Broken

Print Recipe

  • 5 ears of corn, husk and silk removed
  • 1/2 pint grape tomatoes, halved
  • 3 green onions, sliced (~1/3 cup)
  • 1/2 cup crumbled feta
  • 1/4 cup basil leaves, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 medium garlic clove, minced
  • hot sauce, to taste
  • salt and black pepper, to taste


1) Add the ears of corn to a large pot of boiling, salted water.  Allow the corn to cook for 3-4 minutes, until tender.

2) Remove the corn from the water and allow to cool.  Once cooled, slice the kernels off the corn cob (Tip: Use the bundt pan method found here).  You should have ~4 cups of corn.

3) Add the corn kernels to a large bowl.  Toss in the tomatoes, green onions, feta, and basil.

4) In a small bowl, whisk together the olive oil, vinegar, garlic, and hot sauce, if using.  Drizzle over the corn salad.  Stir well to combine.

5) Season the salad with salt and black pepper, to taste.  Cover the salad and chill for 15-30 minutes before serving.