Description
Looking for the perfect summer salad? Here it is! A summer corn salad with feta, jalapeno and a chili lime vinaigrette
Ingredients
Units
Scale
Salad
- 4 ears of corn, husks removed
- 2 cups cherry tomatoes, cut in halves
- 1 cup cucumber, cut into half-moons
- 2 jalapeno peppers, chopped with seeds removed
- 1/4 red onion, chopped
- 1/3 cup roughly chopped cilantro
- 1/2 cup crumbled double-creamed feta cheese
Chili lime vinaigrette
- 1/4 cup olive oil
- 3 tbsp lime juice
- 1/2 tbsp honey
- 1 garlic clove, minced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp salt
Instructions
- Boil the corn in a large pot for 6-8 minutes until tender, then drain and let cool.
- Cut the corn off the cobb then add the corn to a large mixing bowl with the tomatoes, cucumber, jalapeno, onion, cilantro and feta.
- To make the dressing, mix the olive oil, lime juice, honey, garlic, chili powder, smoked paprika, ground cumin and salt together in a small jar or a magic bullet.
- Pour as much dressing as desired for your taste on the salad, reserving any extra dressing for another use. Season with additional sat and pepper to taste.
Notes
When choosing your corn, opt for corn that has green husks, and silks that are a bit sticky. (If the husks are slightly yellowish, and the silks feel dry, it means the corn is older and not so fresh.)
Only dress the salad right before you plan on serving it.
Store sealed in a container in the fridge for up to 3 days. The salad will stay fresher if you store it undressed.
*Nutrition calculated if using all of the vinaigrette
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 223
- Sugar: 7.5g
- Sodium: 150mg
- Fat: 13.2g
- Saturated Fat: 3g
- Carbohydrates: 25.3g
- Fiber: 3.7g
- Protein: 5.8g
Keywords: summer corn salad, corn salad with feta, corn salad with jalapeno, fresh corn salad