5 ears of corn, husk and silk removed (4 cups of corn)
1 pint sweet cherry tomatoes, halved
3 green onions, sliced (1/3 cup)
1/3 cup chopped fresh cilantro
1/3 cup crumbled feta
3 tbsp. extra-virgin olive oil
2 tbsp. apple cider vinegar
1 medium garlic clove, pressed
salt and black pepper
Instructions
1. In a large pot, bring water to a boil. Add corn and boil for 3
minutes. Remove corn to a plate and cool just enough to
handle. When the corn is cool, cut the kernels off the cob,
cutting close to the cob, and place them in a large bowl. You
should have approximately 4 cups of corn.
2. Add the tomatoes, green onions, cilantro, and feta to the
corn.
3. In a small bowl, whisk the olive oil, vinegar, and garlic. Pour
over the salad and toss well to combine. Season with salt and
pepper, to taste. Cover and chill for 15-30 minutes before
serving.
Originally Submitted
7/28/2016
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