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–+ servings

Fresh Corn Salad

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A vibrant and refreshing corn salad that combines grilled corn, sweet peppers, juicy tomatoes, and creamy feta, all tossed in a zesty lime vinaigrette. Perfect for summer gatherings or potlucks.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 cups fresh corn kernels (about 6 ears) Use fresh corn for best flavor.
  • 1 cup sweet red bell pepper, chopped Adds sweetness and color.
  • 1 cup sun-ripened tomatoes, diced Preferably ripe for maximum flavor.
  • 1/4 cup cilantro, chopped Substitute parsley if you prefer a milder herb.
  • 1 tablespoon minced jalapeño Adjust heat to taste; remove seeds for less spice.
  • 1/2 cup chopped scallions White and green parts for oniony brightness.
  • 1 cup feta cheese, crumbled Provides creaminess and tang; goat cheese is a milder alternative.
Dressing
  • 1/4 cup lime vinaigrette Or balsamic vinaigrette for a sweeter finish.

Method
 

Preparation
  1. Shuck the corn and slice kernels off each ear into a bowl.
  2. Chop the red bell pepper and tomatoes into roughly uniform pieces.
  3. Mince the jalapeño and chop cilantro and scallions.
  4. Crumble the feta.
Combining
  1. In a large bowl, combine corn, red pepper, tomatoes, cilantro, jalapeño, and scallions. Toss gently to mix.
Dressing
  1. Pour the lime vinaigrette over the salad and fold until everything is lightly coated.
  2. Taste and adjust with lime or jalapeño if needed.
Serving
  1. Transfer to a serving bowl and sprinkle with crumbled feta.
  2. Optionally chill for 10–30 minutes to let flavors meld, then serve.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 24gProtein: 7gFat: 10gSaturated Fat: 5gSodium: 300mgFiber: 4gSugar: 5g

Notes

Store in an airtight container in the fridge for up to 3–4 days. To retain texture, add dressing right before serving. Not recommended for freezing once assembled.
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