Corn Salad

This easy Corn Salad recipe has a Chipotle-honey dressing and plenty of tomatoes, cucumbers, and feta cheese. It's light and citrusy, the perfect late-summer side dish.

Course Salad

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings (1 cup each)

Calories 242kcal

Author Meggan Hill

Ingredients

For the dressing:

2 scallions thinly sliced
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 chipotle chile in adobo sauce about 1 tablespoon (see note 1)
1/2 teaspoon honey
Salt and freshly ground black pepper

For the salad:

1 tablespoon olive oil
3 cups frozen corn thawed (see note 2)
2 Roma tomatoes seeded and diced
1 medium cucumber peeled, seeded, and diced
1/4 cup minced fresh parsley
1 cup feta cheese

US Customary - Metric

Instructions

In a small bowl, whisk together scallions, lime juice, olive oil, chipotles, honey, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/4 teaspoon pepper).
In a medium skillet over medium-high heat, heat olive oil until shimmering. Add corn and cook until brown spots form, about 5 minutes.
In a large bowl, add corn, tomatoes, cucumber, and parsley. Drizzle with dressing and stir to combine. Garnish with feta cheese.

Notes

Chipotle chiles in adobo sauce: If you’ve never had chipotle chiles in adobo: be warned. It’s spicy! If you shy away from spicy food, add just a little to start or omit it entirely. Reconstitute some dried guajillo or pasilla chilies instead, if you prefer, by soak them in warm water for a few minutes, then purée them with a little vinegar. Use leftover chipotle chiles in adobo to make pinto beans or spicy stuffed peppers.
Corn: To substitute fresh corn, bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add 6 ears of corn and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and transfer to a large bowl.
Yield: This Corn Salad recipe makes about 6 servings, 1 cup each.
Storage: Store covered in the refrigerator for up to 4 days.
Make ahead: Assemble the salad up to 1 day advance, reserving the feta cheese and adding it right before serving.
Freezer: This salad does not freeze well. Corn itself does, but the other vegetables will have a soggy texture and the overall salad will be watery.

Nutrition