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I created this fresh corn salad to serve with our lobster dinners that we have about once a month (seafood Sunday). I wanted to do something outside of the traditional sides like corn on the cob and potato. It’s now a family favorite! Goes well with a grilled steak or tuna steak as well. The combination of sweet with the corn and salty with the feta is an unexpected delight!
Ingredients
- 3 ears sweet corn
- 1 ½ pints cherry tomatoes, halved lengthwise
- 1 bunch green onions, diced
- 2 tablespoons minced fresh cilantro
- 2 tablespoons olive oil
- 2 tablespoons aged white wine vinegar
- salt and ground black pepper to taste
- 1 (4 ounce) package feta cheese, cubed
Directions
Step 1
Bring a large pot of water to a boil. Add corn and cook for 10 minutes. Drain and cool under running water so it's easier to handle.
Step 2
Cut corn off the cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper and mix together. Add feta cheese just before serving.
Cook’s Notes:
Yasou Greek Dressing can be used instead of the olive oil and vinegar.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 234 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat5g | 27% |
| Cholesterol25mg | 8% |
| Sodium384mg | 17% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber5g | 16% |
| Total Sugars5g | |
| Protein8g | |
| Vitamin C37mg | 184% |
| Calcium188mg | 14% |
| Iron2mg | 11% |
| Potassium606mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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