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Summer Corn Salad

 Summer Corn Salad
This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. —Priscilla Yee, Concord, California
4 ServingsPrep: 20 min. + standing

Ingredients

  • 5 teaspoons olive oil, divided
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 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

Directions

  • In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper
  • sauce; set aside.
  • In a large skillet, cook and stir corn in remaining oil over
  • medium-high heat until tender. Transfer to a salad bowl; cool
  • slightly. 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.
Nutritional Facts: 3/4 cup equals 136 calories, 8 g fat (2 g saturated fat), 4 mg cholesterol, 231 mg sodium,

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Summer Corn Salad (continued)

Nutritional Facts: 16 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.