Saturday, September 28, 2013

Corn Salad with Tomatoes and Feta Cheese

This lovely mix of ingredients captures the colors and flavors of summer in a bowl. The salad, packed with fresh vegetables that offer texture and flavor, is topped with a combination of feta cheese and basil that manages to keep a potentially boring mix of ingredients interesting. The brightness of the salad adds glorious color to a picnic table and its slight tang works really well with barbecued meat or chicken. The recipe was originally developed developed by Priscilla Yee for a Taste of Home competition. Her recipe is a keeper and I suspect your family will enjoy it as much as mine did. While I prefer the salad chilled, it can be served at room temperature and that makes it ideal for family outings. Our outing today took us to a local dam and fish hatchery where the little guys had their first "gone fishin" experience. It was a treasure of a day, matched by food that was nearly as good as the memories that were made. While there is no recipe for the memories, there is one for the salad. Here it is.

Corn Salad with Tomatoes and Feta Cheese...from the kitchen of One Perfect Bite courtesy of Priscilla Yee


1 tablespoon lime juice

1/4 teaspoon salt

1/4 teaspoon hot pepper sauce

5 teaspoons olive oil, divided

1-1/2 cups fresh or frozen corn, thawed

1-1/2 cups cherry tomatoes, halved

1/2 cup finely chopped cucumber

1/4 cup finely chopped red onion

2 tablespoons minced fresh basil or 2 teaspoons dried basil

1/4 cup crumbled feta cheese


1) To make dressing, whisk lime juice, salt, pepper sauce and 4 teaspoons oil together in a small bowl. Set aside.

2) Using a large skillet, saute corn in reserved 1 teaspoon oil until tender. Transfer corn to a salad bowl.

3) Add tomatoes, cucumbers, onion and basil to sauteed corn. Drizzle with dressing and toss to coat. Let stand for 10 minutes before serving or refrigerate until chilled. until tender. Transfer to a salad bowl; add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat. Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving. Yield: 4 servings.

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You might also enjoy these recipes:

Bean and Corn Salad - Chow and Chatter

Colorful Grilled Corn Salad - The Baking Beauties

Summer Corn Salad - 101 Cookbooks

Rainbow Corn Salad - The Heritage Cook

Laura's Corn Salad - Simple Daily Recipes

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