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Nothing screams summer like a fresh, vibrant corn salad. This Summer Corn Salad recipe is a burst of flavors and colors, perfect for any barbecue or picnic. Grilled corn brings a smoky sweetness, while cherry tomatoes, red onion, and basil add a refreshing crunch. Topped with feta cheese and a simple olive oil and red wine vinegar dressing, this dish is a crowd-pleaser. Let's dive into this easy, delicious recipe!
Summer Corn Salad Recipe
Ingredients:
- 4 ears husked corn
- 1 cup halved cherry tomatoes
- 0.5 cup diced red onion
- 0.25 cup chopped fresh basil
- 0.25 cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
Instructions:
- Grill the corn for about 10 minutes, turning occasionally until charred.
- Cut the kernels off the cob and place in a large bowl.
- Add tomatoes, red onion, basil, and feta.
- Drizzle with olive oil and red wine vinegar.
- Season with salt and pepper, then toss to combine.
What You Will Need
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What you will need to make summer corn salad
- Corn: Grilled corn adds a smoky sweetness and crunch, making it the star of this summer salad.
- Cherry tomatoes: These juicy, sweet tomatoes bring a burst of color and freshness to the dish.
- Red onion: Adds a sharp, tangy flavor that balances the sweetness of the corn and tomatoes.
- Basil: Fresh basil provides a fragrant, herbal note that elevates the overall flavor.
- Feta cheese: Crumbled feta adds a creamy, salty contrast, enhancing the salad's texture and taste.
- Olive oil: This rich oil helps meld all the flavors together while adding a smooth finish.
- Red wine vinegar: A splash of vinegar introduces a tangy acidity that brightens the entire dish.
Tools and Instruments Required
What tools/instruments will be needed to make Summer Corn Salad Recipe
- Grill: Essential for charring the corn, adding a smoky flavor that enhances the salad's taste.
- Large bowl: Needed to combine all ingredients, ensuring even distribution of flavors.
- Sharp knife: Crucial for dicing onions and cutting corn kernels off the cob efficiently.
- Cutting board: Provides a stable surface for safely chopping vegetables and cutting corn.
- Tongs: Useful for turning corn on the grill, ensuring even charring without burning your hands.
Summer Corn Salad Recipe
Ingredients:
Main Ingredients
- 4 ears corn husked
- 1 cup cherry tomatoes halved
- 0.5 cup red onion diced
- 0.25 cup fresh basil chopped
- 0.25 cup feta cheese crumbled
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- salt and pepper to taste
Instructions:
- Grill the corn for about 10 minutes, turning occasionally until charred.
- Cut the kernels off the cob and place in a large bowl.
- Add tomatoes, red onion, basil, and feta.
- Drizzle with olive oil and red wine vinegar.
- Season with salt and pepper, then toss to combine.
Notes:
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Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Grill corn and cut kernels off the cob.
- Combine corn, tomatoes, red onion, and basil in a bowl.
- Store in an airtight container in the fridge for up to 2 days.
- Add feta, olive oil, and vinegar just before serving.
Freezing Instructions
- Grill corn and cut kernels off the cob.
- Spread kernels on a baking sheet, freeze until solid.
- Transfer frozen kernels to a freezer bag.
- Store in the freezer for up to 3 months.
- Thaw in the fridge overnight before using.
For an extra burst of flavor, try adding a pinch of smoked paprika to the olive oil and red wine vinegar before drizzling it over the salad.
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