Ingredients
-
2 corn on the cob (with husk)
-
1 cucumber, deseeded and diced
-
1 tomato, deseeded and diced
-
½ large red bell pepper, deseeded and diced
-
¼ cup chopped parsley (packed)
-
1/3 cup crumbled feta
-
2 spring onions (green only), sliced
-
1 tablespoon apple vinegar
-
1 teaspoon balsamic vinegar
-
2 tablespoons olive oil
-
2 garlic cloves, minced
-
¼ teaspoon flaky salt
-
Pinch of crushed black pepper
Instructions
-
Place each corn cob (with husk) in the microwave and cook on high for 3 minutes.
-
Remove and let cool for 5 minutes. Then peel off the husk.
-
Slice off the base of each cob to create a flat surface. Stand each cob upright and cut off the kernels using a sharp knife.
-
In a large bowl, combine corn kernels, cucumber, tomato, red bell pepper, parsley, feta, and spring onions.
-
In a small bowl, whisk together apple vinegar, balsamic vinegar, olive oil, garlic, salt, and black pepper to make the dressing.
-
Pour the dressing over the salad and toss gently to combine.
-
Serve immediately or refrigerate. For best texture, store the salad and dressing separately if preparing ahead.
Notes
-
To save time, you may use frozen or canned corn.
-
Swap parsley for cilantro, mint, or basil based on preference.
-
For extra protein, add chickpeas or grilled chicken.
-
Store prepped ingredients and dressing separately to keep fresh for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 3 minutes