You can only eat corn on the cob so many times during the hot summer months before it becomes just a wee bit boring and mundane. This Greek corn and cucumber salad with feta cheese will help to break the monotony. It’s fresh, holds up well in hot weather, uses ingredients that are readily available during the steamy summer months, and it is quick and easy to throw together on a busy weekday or a lazy weekend. When it comes to fresh corn, don’t be afraid to switch things up this summer with this tasty vegetable side salad.
There are two types of people in this world; those who enjoy having butter dripping down their faces and corn kernels stuck in their teeth after chomping away at ears of fresh summer corn and those who insist that their corn be cut off of the cob so that they can appear to be civilized members of society. Which are you? I think it’s pretty obvious that I am the latter. If there’s corn on the cob on the menu without an option to cut it off the cob, I will pass on eating it every single time. No vegetable is worth that unholy mess. As far as I’m concerned, corn salads are the real winner of summer.
Ingredients:
- Cold Water
- 6 Ears of Corn
- 1/3 Cup Extra-Virgin Olive Oil
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Honey
- 1 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Onion Powder
- 3 Tablespoons Fresh Parsley, Very Finely Chopped
- 2 Tablespoons Fresh Basil, Very Finely Chopped
- 1 Tablespoon Fresh Oregano, Very Finely Chopped
- 6 Mini Seedless Cucumbers, Sliced
- 1/2 Cup of Feta Cheese, Crumbled
Directions:
- Fill a large pot halfway with cold water. Bring the water to a rolling boil over high heat.
- Remove the husk and silk from each corn cob, making sure to clean off as much residual silk as possible.
- Add the corn to the boiling water and cook for 5 to 10 minutes, or until tender.
- Place the corn on a plate or platter, cover it with foil, and allow it to rest for at least 30 minutes.
- Place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut with a serrated knife in a downward movement. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter. Simply remove the small bowl when you are finished cutting the corn off of all of the cobs.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, crushed red pepper flakes, black pepper, onion powder, parsley, basil, and oregano until well combined.
- Pour the mixture over the corn, stir to combine, and then refrigerate for several hours or until chilled.
- Fold in the cucumbers and feta right before serving.
Suggestions:
- If you don’t have fresh lemon juice, you can replace it with apple cider vinegar.
- I used fresh herbs in this corn and cucumber salad because they are so readily available during the summer, however, you can replace them with dried herbs if you choose. I suggest using half the amount of herbs if you are using dried ones.
- Allow the corn to cool off before attempting to cut it off of the cobs. There’s no need to burn your hands.
- If you don’t plan on eating this salad all at one time, I suggest only adding enough cucumbers and feta to each portion that you will be serving right before you serve it. The cucumbers will stay crisper and the feta will not get slimy.
Improvements:
- Use frozen corn to make this salad when fresh corn on the cob is not available. Simply cook the corn until it is tender, allow it to cool, and follow the same directions as above for making the salad dressing.
- Add chopped scallions or finely diced red onion to this salad.
- If you’re a fan of summer vegetable salads, make sure to try this Honey & Lime Corn Salad with Queso Fresco, this Shrimp & Corn Salad with Chesapeake Seasoning, or this Summer Corn Salad.
Ingredients:
- Cold Water
- 6 Ears of Corn
- 1/3 Cup Extra-Virgin Olive Oil
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Honey
- 1 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Onion Powder
- 3 Tablespoons Fresh Parsley, Very Finely Chopped
- 2 Tablespoons Fresh Basil, Very Finely Chopped
- 1 Tablespoon Fresh Oregano, Very Finely Chopped
- 6 Mini Seedless Cucumbers, Sliced
- 1/2 Cup of Feta Cheese, Crumbled
Directions:
- Fill a large pot halfway with cold water. Bring the water to a rolling boil over high heat.
- Remove the husk and silk from each corn cob, making sure to clean off as much residual silk as possible.
- Add the corn to the boiling water and cook for 5 to 10 minutes, or until tender.
- Place the corn on a plate or platter, cover it with foil, and allow it to rest for at least 30 minutes.
- Place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut with a serrated knife in a downward movement. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter. Simply remove the small bowl when you are finished cutting the corn off of all of the cobs.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, crushed red pepper flakes, black pepper, onion powder, parsley, basil, and oregano until well combined.
- Pour the mixture over the corn, stir to combine, and then refrigerate for several hours or until chilled.
- Fold in the cucumbers and feta right before serving.
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