Delicious Corn Salad made with fresh tomatoes, crispy bacon, savory feta cheese, grilled corn, and a lemony herb dressing. This is the perfect, simple summer salad with loads of flavor!
Prep Time: 15 minutesminutes
Cook Time: 10 minutesminutes
0 minutesminutes
Total Time: 25 minutesminutes
Servings:6servings
Ingredients
6ears corn on the cob, husks removed
4-6slices of bacon, cooked til crisp, chopped
1cupcherry tomatoes, halved or quartered
½cucumber, peeled and chopped
¼red onion, diced
⅔cupcrumbled feta cheese, or goat cheese
Corn Salad Dressing
⅓cupolive oil
4tablespoonswater
1tablespoonfresh lemon juice
1teaspoonminced garlic
3tablespoonschopped fresh herbs, see note
½teaspoonsalt
cracked black pepper, to taste
Instructions
Rub the corn with a little bit of olive oil, then grill over medium heat for 10-12 minutes, turning every 2-3 minutes, until kernels begin to char. Allow to cool slightly before using a sharp knife to slice the kernels off of the cobb.
In a large bowl combine corn, crumbled bacon, tomatoes, cucumbers, onions, and cheese.
In a food processor or blender, combine all dressing ingredients. Pulse for 20-30 seconds until smooth. (Alternately, you can combine in a jar and shake vigorously).
Pour dressing over salad and toss to combine, then serve. If making ahead, cover tightly and keep in fridge until ready to serve - leave dressing off until just before serving.
Notes
Herbs for the dressing: Use what you have on hand! I used basil, dill, and parsley but cilantro, oregano and thyme are great additions too. If you don't have fresh herbs, use 2 teaspoons dried herb blend like and Italian seasoning or Herbs de Provence (my favorite). Veggies: Feel free to add or swap any favorite summertime vegetables in this salad. Zucchini and yellow squash are some of my favorite swaps! Cooking the corn: My favorite method is to grill the corn (as written) but you can easily broil the corn in the oven or even boil it if you like. Making ahead:Toss all ingredients except for the dressing. Cover tightly and keep in fridge until ready to serve - toss with the dressing just before serving.