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  • Traci Hatchett

Garden Fresh Corn Salad Recipe

Updated: Jun 2, 2022

Bright, juicy tomatoes, crisp radishes, and crunchy cucumber provide a perfect medley of flavor and texture, beautifully complimenting the sweet grilled corn in this refreshing spring & summer salad. Pair with a perfectly grilled steak, or blackened sea bass.

Ingredients: 3 cups raw corn kernels (about 4 cobs) 1 medium tomato (chopped, about 1/2 cup)

3/4 cup chopped green onion 1 cup quartered and thinly sliced cucumber (preferably English cucumber)

1/2 cup chopped fresh leafy herbs (either basil, dill, mint, parsley and/or cilantro)

1/2 cup chopped radishes 1 medium jalapeno, very thinly sliced (omit if sensitive to spice) 1/4 cup extra-virgin olive oil 1 tablespoon red wine vinegar or white wine vinegar (to taste) 2 medium cloves garlic (minced) 1/2 teaspoon fine sea salt (to taste) Freshly ground black pepper (to taste) 1/3 cup crumbled feta cheese or 1 ripe avocado (diced) Directions: 1. In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs), radishes, and jalapeno. 2. In liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine. Eat up!

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