Zesty Corn Salad with Feta
A sweet & spicy corn salad that is a perfect side dish for barbecued meat. This salad is made with feta cheese and has the perfect zing of flavor. Make this Corn Salad with Feta ahead of time for your next feast.
Servings: 8 people
- 5 ears sweet corn steamed, and shucked
- 1/3 cup feta cheese crumbles
- 1 small red bell pepper seeded, and diced
- 1 jalapeno seeded, diced. **Use gloves and caution.
- 1 small red onion peeled, diced
- 1/2 cup cherry tomatoes cut in half
- 2 tbsps. cilantro chopped
- 2 tbsps. lime juice
- 2 tbsps. olive oil
- salt & pepper to taste
Prepare fresh corn ears & cook them according to your preference.
After your corn has cooled, carefully remove the kernels with a knife, and place them in a bowl.
Add all your minced/diced/halved veggies into the bowl.
Squeeze lime juice and add in olive oil, spice, and cheese; stir well.
Cover salad and allow flavors to meld in the refrigerator for at least 2 hours, and up to 24 hours.
Nutritional values are meant to be a guide and may vary.
Prepare this salad ahead of time. You can make this up to 24 hours in advance.
If using frozen corn, use 2 (12-ounce) bags. Be sure you drain any excess liquid after cooking.
Serving: 1g | Calories: 99cal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 118mg | Potassium: 127mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1008IU | Vitamin C: 31mg | Calcium: 58mg | Iron: 1mg