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Corn Salad

Posted on July 12 2023, By: Nancy Greene


  • 4 larger ears fresh corn, shucked (yields about 4 cups, 20 oz corn kernels)
  • 1 heaping cup halved grape tomatoes
  • 1 cup diced English cucumber
  • 1/3 cup diced red onion
  • 2/3 cup crumbled feta cheese
  • 3 Tbsp finely chopped fresh parsley
  • 2 Tbsp finely chopped fresh basil



  • 1/4 cup olive oil
  • 1 1/2 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 1 1/2 tsp honey
  • 1/2 tsp minced garlic
  • 1/2 tsp each salt and freshly ground black pepper



  1. Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
  2. For the salad: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.
  3. Once water in pot boils add corn and cook just 3 minutes (even 2 minutes if you want it a little more raw and crisp).
  4. Transfer to ice water to cool for a few minutes. Drain well.
  5. Cut kernels from corn then transfer to a large bowl.
  6. Add tomatoes, cucumbers, red onion, feta, parsley and basil.
  7. Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.


I am Daisy Peach, just a Southern girl who loves to share my Southern world.
I am a forty (something) mom of an amazing teenager, Emma, and wife to my soulmate, Rob.
We live in Nashville, TN and enjoy all things southern, casual, cozy and fun!

- Daisy Peach