Crisp Corn Salad Recipe

Corn kernels: Fresh corn kernels provide a sweet and juicy base for the salad.

Cherry tomatoes: These add a burst of tangy flavor and vibrant color.

Red onion: Finely chopped red onion gives a sharp and slightly spicy kick.

Cucumber: Diced cucumber adds a refreshing crunch.

Cilantro: Chopped fresh cilantro brings a fragrant, herbal note.

Feta cheese: Crumbled feta cheese adds a creamy and tangy element.

Olive oil: Used to drizzle and coat the salad, adding richness.

Lime juice: Provides a zesty and fresh citrus flavor.

When preparing the corn for this salad, consider grilling the ears of corn first. This will add a smoky flavor and a slight char that enhances the overall taste of the dish. Simply brush the corn with a bit of olive oil and place it on a hot grill for about 10 minutes, turning occasionally until all sides are slightly charred. Once cooled, cut the kernels off the cob and proceed with the recipe.

• fresh corn kernels - Substitute with frozen corn kernels: Frozen corn kernels can be used when fresh corn is not in season. They are convenient and retain much of the flavor and texture of fresh corn.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture to cherry tomatoes, making them a suitable alternative.

• red onion - Substitute with green onions: Green onions provide a milder flavor and a nice crunch, which can be a good alternative for those who find red onions too strong.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good stand-in for cucumber in salads.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro for those who do not enjoy its taste.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar crumbly texture and tangy flavor, making it a suitable alternative to feta cheese.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good substitute for olive oil in salads.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness, making it a good alternative to lime juice.

• To store your crisp corn salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. The vegetables will retain their crunch, and the flavors will meld beautifully.
• If you plan to enjoy the salad over a few days, consider storing the feta cheese separately. Add it just before serving to keep it from becoming soggy.
• For freezing, note that fresh corn kernels and cherry tomatoes can be frozen, but the texture of the salad may change upon thawing. If you still wish to freeze, follow these steps:
  1. Blanch the corn kernels by boiling them for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process.
  2. Drain and pat dry the corn kernels thoroughly.
  3. Combine the corn kernels with the cherry tomatoes, red onion, and cucumber in a freezer-safe bag or container. Leave out the cilantro, feta cheese, olive oil, and lime juice.
  4. Label the container with the date and contents.
  5. Freeze for up to 2 months.
• When ready to use, thaw the salad mixture in the refrigerator overnight.
• Before serving, add freshly chopped cilantro, feta cheese, olive oil, and lime juice. Toss to combine and enjoy your crisp corn salad with its vibrant flavors intact.

• For a quick and easy method, use a microwave. Place the corn salad in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for about 1-2 minutes. Stir halfway through to ensure even heating. Be cautious not to overheat, as the cherry tomatoes and cucumber can become mushy.

• If you prefer a more even and gentle reheating, use a stovetop. Heat a non-stick skillet over medium heat, add a small amount of olive oil, and then add the corn salad. Stir frequently for about 3-5 minutes until warmed through. This method helps maintain the crispness of the corn kernels and the freshness of the red onion and cilantro.

• For those who enjoy a bit of a charred flavor, consider using an oven. Preheat your oven to 350°F (175°C). Spread the corn salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out and bake for about 10-15 minutes. Remove the foil for the last 5 minutes to allow the corn kernels to get a slight roast.

• If you have an air fryer, it can also be a great option. Preheat the air fryer to 350°F (175°C). Place the corn salad in the air fryer basket, making sure it's spread out evenly. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can give a nice crisp to the corn kernels and cherry tomatoes.

• For a cold option, simply let the corn salad come to room temperature. This method is perfect if you prefer the salad to retain its original texture and flavor. Just take it out of the fridge about 30 minutes before serving, and give it a good stir to redistribute the olive oil and lime juice.

• Large bowl: To combine the corn, cherry tomatoes, red onion, cucumber, and cilantro.

• Measuring cups: To measure out the corn kernels, cherry tomatoes, red onion, cucumber, and cilantro accurately.

• Measuring spoons: To measure the olive oil and lime juice precisely.

• Chef's knife: To finely chop the red onion, dice the cucumber, and chop the cilantro.

• Cutting board: To provide a safe surface for chopping and dicing the vegetables.

• Mixing spoon: To toss the salad ingredients together evenly.

• Small bowl: To mix the olive oil and lime juice before drizzling over the salad.

• Salad tongs: To toss the salad and ensure all ingredients are well coated.

• Serving platter: To present the salad beautifully before serving.

• Crumbler: To crumble the feta cheese evenly over the salad.

Use frozen corn: Save time by using frozen corn instead of fresh. It’s pre-cooked and just needs thawing.

Pre-chop vegetables: Chop cherry tomatoes, red onion, and cucumber in advance and store them in airtight containers.

Ready-made lime juice: Use bottled lime juice to skip squeezing fresh limes.

Pre-crumbled feta: Buy pre-crumbled feta cheese to avoid crumbling it yourself.

Batch prep: Make a large batch and store in the fridge for quick meals throughout the week.