You have to try this easy corn salad recipe! It’s a fresh and lively salad that allows you to fully enjoy the benefits of corn. Packed with flavors consisting of sweet freshly cut corn, crunchy peppers, tangy lime juice and crumbled feta cheese.
Related: Try this Fresh Black Bean and Corn Salad made with beans, corn, garlic and some smoked paprika.
We love this corn salad
I think that’s them The epitome of summer salads. It’s made with fresh seasonal vegetables and a light, vibrant dressing that will add sparkle to any meal you pair it with. It’s one of the tastiest lamb’s lettuce recipes I’ve made in a long time.
To prepare the salad we have Start with fresh corn and use it raw. For our salad you will need 3 medium-sized corn cobs. You can use a corn kernel remover or scraper, or do what I do: hold the corn on the cob and carefully cut them with a sharp knife so the kernels fall off the corn.
While you can replace it with grilled or toasted corn, I personally love the sweet crunch of uncooked corn. (Thawed frozen corn might do in a pinch, but won’t provide the same crispy texture.)
In addition to corn, we are also one of them Red pepperwhich adds sweetness and colour, sliced spring onionAnd fresh tarragon. The tarragon brings a unique and delicious flavor that goes well with feta cheese and lime juice.
We put on the dressing add fresh lime juice and a touch of olive oil and sour cream to bring all the salad ingredients together. You can omit the sour cream (and feta) if you prefer a dairy-free and vegan option. Still, I have to admit that they really enhance the flavor of the salad.
Even though we only use 1 tablespoon of sour cream in the salad, it helps the dressing stick to the corn, resulting in a game-changing combination. If you don’t have sour cream, Greek yogurt or mayonnaise are possible substitutes.
we use crumbled feta cheese in our corn salad, which I love. However, for a more Mexican-inspired twist, you can try Cotija cheese. Unlike making Greek salad (where we keep the cheese in larger chunks), this one has corn salad We prefer to crumble the cheese into small pieces so that there is some feta in every bite.
This lamb’s lettuce recipe is quick to prepare and tastes great right away. However, for the best flavor, I recommend letting it sit in the fridge for an hour or two before serving. This time the flavors are allowed to marinate, resulting in an even more delicious salad. If stored in an airtight container in the fridge, it will keep for a few days too, making it a perfect summer side dish to make ahead!
We worked on this recipe with Chef Richard Hattaway, and ever since we first tried the salad we wanted to share it with you! For recipes we’ve worked on with Richard, check out our easy onion dip (wow, so good), this easy chicken salad, and our popular crab rangoon recipe!
How to remove corn kernels from the cob
- First, hull the corn and remove the outer green husks and silk threads.
- Place the corn on the cob vertically on a cutting board and hold it with one hand.
- Using a sharp knife, carefully cut the corn cob down lengthwise, snipping off the corn kernels as you go. Try to cut close to the cob to get the most seeds.
- Keep turning the corn on the cob and trimming the kernels until all of the corn is removed.
You can catch the corn kernels in a bowl or on a tray along the way. Once all the seeds have been removed they can be used in your lamb’s lettuce. Remember to hold the corn and be careful with the knife and cob. If the corn shifts on your cutting board, place a clean dishcloth underneath to prevent it from moving.
frequently asked Questions
Can you eat raw corn? Yes, you can eat raw corn. Fresh sweetcorn can be enjoyed straight off the cob without cooking it. Raw corn has a crunchy texture and naturally sweet flavor. It’s a refreshing addition to salads, salsas, or as a snack.
Can I prepare the salad in advance? Absolutely! This is a perfect salad to prep for summer. Stored in an airtight container in the refrigerator, it will keep for a few days.
More corn recipes we love! Check out our Oven Roasted Corn with Chipotle Butter, this Grilled Guacamole with Grilled Corn and this Fresh Black Bean Corn Salad.
Really good corn salad
You have to try this easy corn salad recipe! Packed with flavors consisting of sweet freshly cut corn, crunchy peppers, tangy lime juice and crumbled feta cheese.
Even though we only use 1 tablespoon of sour cream in the salad, it helps the dressing stick to the corn, resulting in a game-changing combination. If you don’t have sour cream, Greek yogurt or mayonnaise are possible alternatives.
Makes 3 cups
you will need
3 medium corn cobs, remove kernels from corn cobs 1 ½ cups
Half a large red bell pepper, finely chopped 1/2 cup
3 spring onions, thinly sliced 1/2 cup
1 tablespoon chopped fresh tarragon
2 ounces (60 grams) crumbled feta cheese, 1/3 cup
1/4 cup (60 ml) fresh lime juice, 2 medium limes
1 tablespoon sour cream
1 tablespoon olive oil
3/4 teaspoon fine sea salt
4 turns of a pepper mill
1Place the salad ingredients in a large bowl. Mix them gently, being careful not to damage the herbs or crush the corn.
2After mixing, let the salad sit for about an hour to marinate. During this time, the flavors combine and the salad tastes even better.
3To serve, stir the salad gently again and enjoy. Store the lamb’s lettuce in an airtight container in the refrigerator for up to three days.
Adam and Joanne’s tips
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values.
If you make this recipe, take a picture and tag it with the hashtag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving
1/4 of the recipe (about 3/4 cup)
Saturated Fatty Acids