Corn Salad with Tomato, Feta, and Cilantro
Use fresh or frozen corn to whip up a summertime salad made with tomato, feta, and an easy cilantro-lime dressing that’s perfect for barbecues!
Servings 6
Ingredients
- 2 tbsp. extra virgin olive oil
- 3 cups fresh or frozen sweet corn kernels
- 1 cup grape tomatoes chopped
- 1/2 cup red onion chopped
- 1/2 cup fresh cilantro chopped
- 1 lime juiced
- 2 tbsp. red wine vinegar
- 1 tsp. honey
- 1 clove garlic
- 1/2 tsp. fresh cilantro
- 1/4 tsp. chile powder
- Salt and pepper to taste
- Crumbled feta cheese
Instructions
- Heat 1 tbsp. olive oil in a skillet over medium heat.
- Add corn and spread in an even layer. Cook 5 minutes, or until corn begins to brown. Stir halfway through and spread the corn evenly in the pan once again.
- Remove the corn from the skillet and allow to cool completely.
- In a large bowl, mix the corn, grape tomatoes, onion, and cilantro. Set aside.
- In a blender, add the lime juice, vinegar, honey, garlic, cilantro, and chile powder. Blend until smooth.
- Pour the dressing over the salad and stir to combine.
- Season with salt and pepper and serve with crumbled feta cheese on top.