Corn Salad With Tomatoes
I’m happy to introduce to you this delightful corn salad. It’s made with whole kernel corn, tomatoes, green onions, and feta cheese tossed with a lightly sweetened apple cider vinaigrette balanced with a bite of red pepper flakes. Oh, and also the healthful benefits that come from Feta cheese!
A Cure For Spring Fever
Are you ready for spring? Me too! I can hear the birds singing loudly in the early morning before dawn on the other side of my patio doors. They’re anxious too. I’m also ready for food that comes with warmer weather. I’m still making soups, gumbos, and stews to help keep us warm, but I passed by the watermelons in the grocery store the other day and thought about buying one. Nah, it’s too early for that!
So, I decided to make a simple Corn Salad to help curb the spring fever symptoms. I picked up a bag of frozen corn, and a pint of grape tomatoes then shopped the cheese aisle for just the right cheese. My eyes went right to the package of crumbled feta.
Feta is an aged, brined curd cheese. It was initially made in Greece with sheep’s milk sometimes mixed with goat and cows milk. Did you know that feta is easy to digest, lower in fat and calories compared to other cheeses, and is a good source of protein? It’s also a good probiotic. You can read more about it here from NDTV Food. I’m thankful for all the benefits, but its tangy taste with this lightly sweetened and peppered dressing is perfect for our corn salad today.
To Dress The Corn Salad
Starting with apple cider vinegar, a little sugar is added to the dressing along with garlic, salt, and olive oil. But here’s the kick, it gets a sprinkle of red pepper flakes. Ooh, it’s so good! The sweet and hot together makes me want to eat the whole salad in one sitting. Not really. I just ate half!
There is no marinating this salad, and you can serve it right away, but the colder it is the better. The frozen corn defrosts quickly and helps to cool the entire dish. I give the whole kernels a rinse before tossing them in with the other ingredients. This Corn Salad takes minimal effort but offers lots of eating enjoyment.
Corn Salad
An easy salad with corn, tomatoes, and feta cheese tossed with a lightly sweetened apple cider vinaigrette balanced with a bite from red pepper flakes.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 5 1/2 cups
- Category: Salads
Ingredients
Dressing
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon red pepper flakes, or more
1 clove garlic, pressed
3 tablespoons extra virgin olive oil
Salad
4 cups frozen whole kernel corn, rinsed and drained
1 pint or 12 ounces grape tomatoes cut in half, red or multi-colored
1/4 cup green onions, sliced
1/2 cup feta cheese crumbles
Instructions
Make the dressing by adding all of the ingredients into a small mason jar, screw the lid on tightly, and shake until ingredients are thoroughly combined.
In a large bowl add all of the salad ingredients together, pour the dressing over the salad then toss until the veggies and cheese are coated well with the dressing.
Serve right away or refrigerate to serve the salad cold.
Notes
Garnish with more feta cheese and/or sliced green onions.
The salad keeps well in the refrigerator for a day or two but looks fresher when served soon after it’s tossed with the dressing.
Keywords: Corn salad
I hope you make this delicious corn salad and let me know how you like it. You can post #louisianawomanblog on Instagram or tag me on FaceBook. I love hearing from you!
“Most people need love and acceptance a lot more than they need advice.”
Bob Goff
What other cheese would be good? I do not like feta.
Haven’t thought about that one. Maybe a Parmesan?