This is one of the lightest, sweetest, freshest salads you’ll make this summer.
The funny thing is – I never liked corn as a kid. I preferred broccoli, leafy greens, etc. Starchy veggies like corn, peas and potatoes never really interested me like they did other kids, including my sisters. But now I can’t get enough of corn – well, at least sweet summer corn. Especially if it’s freshly picked and so tender that you can eat it raw. That corn I could eat every day.
We are growing corn in our garden this year – just planted it over the weekend. We’ll see if it comes up. If it does, it won’t be ready to harvest at least until August. But am sure it’ll be worth the wait!
I love corn in summer salads paired with other veggies and herbs. This salad is fresh, vibrant and just slightly sweet. It combines herbs (cilantro and parsley) and onions (scallions and red onion) with sweet corn cut off the cob and a light dressing of lime and extra virgin oil oil. All topped with briny and salty feta and served in bibb lettuce leaves. Perfect for a handheld party app. Or skip the leaves and serve out of a bowl as a side dish.
This is one of those salads that’s even better the second day.
Not sure which corn salad I like better. This one here. Or this Corn and Tomato Salad. But, why choose. There’s enough corn to go around for a new corn salad each week.
What’s your favorite way to enjoy summer corn? Straight off the cob or in summer salads?
Summer Corn and Herb Salad with Feta
Serves: 4 as a side dish
Time: 15-20 minutes
- 2 ears fresh corn, husked (if you have more ears on hand, use them – just bump up the lime juice and evoo)
- ½ red onion, finely chopped
- 1 bunch scallions, trimmed and thinly sliced
- ½ bunch cilantro, chopped
- ½ cup flat leave parsley, chopped
- 2 Tbsp extra virgin olive oil
- Juice of 2 limes
- 12 Bibb lettuce leaves
- ½ cup feta cheese
- Freshly ground pepper
Bring a large pot of water to a boil. Add corn and cook 3-6 minutes, or until tender (time will vary depending on freshness of corn). Remove corn from pot and let cool. Meanwhile, combine red onion, scallions, cilantro, parsley, olive oil and lime juice in a medium bowl. Using a sharp knife, carefully strip corn from the cob and add to the herb mixture; stir until combined. Scoop into lettuce leaves. Sprinkle each leaf with feta and top with freshly ground pepper. Serve.