Summer Corn Salad
A fresh and easy summer side dish featuring sweet corn, cherry tomatoes, feta, fresh basil and mint. This recipe comes together in just about 15 minutes and is a crowd pleaser!
Equipment
- Sharp knife
- pot or deep pan with lid
- medium bowl
- mixing spoon
Ingredients
- 2.5 cups corn cut off the cob, or use canned/frozen
- 1 cup cherry or grape tomatoes halved
- ½ cup crumbled feta or substitute vegan feta
- ¼ cup diced shallot or red onion
- ¼ cup chopped basil
- 2 tbsp chopped mint
- 1 tbsp olive oil
- salt + pepper to taste
Instructions
- If you’re using corn on the cob, bring a pot or deep pan of water to a boil. in the meantime, shuck the corn. Once water is boiling, add corn and reduce heat to low. Cover and cook for about 5 minutes.
- Rinse with cold water to cook it down. Cut the corn off the cob.
- Add corn and all the remaining ingredients to a large bowl. Toss to combine & enjoy! Keeps well in the fridge.