Description
Looking for the perfect summer salad? Here it is! A Summer Corn Cucumber Tomato Salad with feta, jalapeno and a chili lime vinaigrette.
Ingredients
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
- resh corn gives the best flavour, but frozen or canned corn works well too.
- Let the corn cool before adding it to the salad.
- Adjust the spice level by using more or less jalapeño.
- Toss the salad gently to keep the feta intact and veggies crisp.
- If meal prepping, store the vinaigrette separate and toss right before serving.
