Corn and feta salad is a crowd-pleaser, and seems quite fancy but only has 5 ingredients! The ideal dish to bring to a BBQ, the only problem is you’ll have everyone asking for the recipe!
I’m a lover of salads, so when spring and summer roll around I rejoice that salad season is here. One ingredient I’m always pretty stoked to see in a salad is fresh corn. It’s so sweet and delicious, and adds a little pop to any salad. If you haven’t tried my Mexican corn salad before, definitely put it on the list for this summer.
Don’t feel limited by this recipe, it’s super versatile – if you don’t have mint, but have coriander, swap it out. If you don’t have feta, but happen to have a ripe avocado, again… swap it out. Capsicum is also great in this salad.
How to make corn and feta salad
This salad asks you to use 4-5 ears of corn, which are generally pretty affordable at the supermarket. If you’re stuck and want to used canned corn, go ahead! It also works well with cherry tomatoes, if that makes your life easier. It’s not a fussy salad, by any means.
To get started on this salad, the kernels for the corn cobs. I place one end on a chopping board and then run a sharp knife down the corn, letting the kernels fall onto the chopping board. After I finish each cob, I place the kernels into the salad bowl so they don’t roll away.
Add in the tomatoes, mint, crumbled feta, a good glug (around 3 tablespoons of olive oil) and salt and pepper. Mix to combine. If you want to bulk it out more, you can added chopped lettuce, or even rice.
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