The world’s best sweet corn – hands down – is found on roadside farm stands. We first made this Picnic Perfect Corn and Feta Salad with the world’s best corn.
After a hiking day trip a few hours outside of Chicago one beautiful summer, we decided to stop together and pick up some produce from an innocuous farm stand. These stands usually have incredible produce, grown on small local farms. We grabbed some fresh cherries, watermelon, and corn. The highschool -aged kid (no more than 15, tops) manning the stand asserted, straight faced, that it was the world’s best corn, and it came backed with 25 years of experience. We were left to work that one out over the car ride home.
But he wasn’t wrong. It was incredible sweet corn. And with it, the Picnic Perfect Corn and Feta Salad was born.
This recipe is great for picnics, backyard (or in our case, city balcony) BBQs, or any meal where you’d like to have some summer vibes. It is so simple, comes together in 20 minutes, and makes enough to share (or have leftovers).
The Picnic Perfect Corn and Feta Salad has just a few simple ingredients:
Corn, red onion, cherry tomatoes, jalapeno, cilantro, crumbled feta,all tossed in a quick and easy homemade dressing.
We serve this corn salad a few different ways. It works as a summertime main, served up alongside some bread and fresh fruit, or as a side next to a veggie burger or BBQ Pulled Jackfruit Sandwich. When we have leftovers, we also like to put this corn salad on top of a bed of lettuce for lunch the next day.
If you like this salad, we think you might also like our Brussels Sprout Salad with Marcona Almonds and Manchego
We hope you enjoy this Picnic Perfect Corn and Feta Salad, and you make it the next time you’re lucky enough to pass a road-side farm stand!
Picnic Perfect Corn and Feta Salad
Ingredients
Corn and Feta Salad
- 4 cups corn (frozen, or if on the cob about 4 medium ears of corn)
- ¼ large red onion diced
- 1 cup cherry tomatoes quartered
- ½ jalapeno
- 1 cup crumbled feta cheese
- ¼ cup cilantro packed and coarsely chopped
Dressing
- juice from 2 limes
- ¼ cup olive oil
- 1 tsp honey
- ¼ tsp ground cumin
- ¼ tsp ground black pepper
- ½ tsp salt
Instructions
- Prepare corn. If frozen: defrost according to instructions. If fresh: Bring a large pot of water to a boil. Add ears of corn (shucked) to water. Reduce to a simmer and allow to cook for 5 minutes or until kernels are tender.
- Once the corn is cooked, let it cool to room temperature. Once cooled, carefully slice the kernels off of the ear of corn (if using fresh corn)
- Mix the salad dressing in the bottom of your large serving bowl. Add olive oil, honey, cumin, pepper, and salt, and briefly mix to combine.
- Meanwhile, prepare all of the produce. This salad is best when all of the vegetables are cut to similar sizes – aim to chop all pieces to roughly the size of a corn kernel. Dice ¼ cup of red onion into very small pieces. Quarter cherry tomatoes. Finely dice ½ of a jalapeno, seeds removed. Chop cilantro.
- Add all chopped vegetables to a large bowl, along with the corn once cooled. Add feta cheese crumbles. Mix the corn salad salad and enjoy the picnic vibes indoor or out.
