Introduction
This vibrant corn salad is a delightful medley of flavors and textures, perfect for summer gatherings or as a side dish to complement any meal. The combination of sweet corn, creamy feta, and fresh herbs provides a refreshing taste explosion. Not only is this salad visually appealing, but it is also packed with nutrients, making it a guilt-free indulgence.
Detailed Ingredients with measures
4 ears of corn, boiled for 1 minute, shucked, and silks removed
10 ounces frozen lima beans or edamame, cooked and drained
½ cup diced radishes
½ cup diced red onion
1 cup crumbled feta or queso fresco (reserve 2 tablespoons)
2 jalapeño peppers, ribs and seeds removed, minced
¼ cup sliced black olives
2 tablespoons finely chopped fresh mint leaves (reserve 1 tablespoon)
2 tablespoons finely chopped fresh cilantro or parsley
4 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Juice of ½ lemon
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 cup diced tomatoes
Prep Time
20 minutes
Cook Time
5 minutes
Total Time
25 minutes
Yield
Serves 6-8
This corn salad not only looks beautiful but is also incredibly easy to prepare, making it a perfect addition to any meal or occasion. Enjoy!
Detailed Directions and Instructions
Step 1: Prepare the Corn
Shuck the corn and remove the silks. Bring a pot of water to a rolling boil and boil the ears of corn for 1 minute. Transfer to a plate until cool to the touch. Once cooled, cut the kernels off the cob and place them in a large mixing bowl.
Step 2: Cook the Lima Beans
Cook the lima beans according to package directions. Drain the beans in a mesh strainer and rinse under cold water. Set aside to cool.
Step 3: Make the Vinaigrette
While the beans and corn cool, prepare the vinaigrette. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, sea salt, and black pepper briskly for 1 minute.
Step 4: Combine Salad Ingredients
Add the cooled beans, diced radishes, diced red onion, most of the crumbled feta cheese, minced jalapeño peppers, sliced black olives, most of the chopped mint leaves, and chopped cilantro to the bowl with the corn. Mix well.
Step 5: Dress the Salad
Pour the vinaigrette over the corn mixture and toss gently until all ingredients are well-coated.
Step 6: Add Tomatoes
If serving immediately, add the diced tomatoes and toss gently to mix.
Step 7: Serve the Salad
To serve, place the salad on a serving platter and garnish with the reserved crumbled feta and mint leaves.
Notes
Storage
If not serving immediately, keep the salad refrigerated and add tomatoes just before serving to maintain their freshness.
Customization
Feel free to adjust the ingredients, such as adding additional vegetables or proteins to suit your taste preferences.
Spice Level
To control the spiciness, adjust the amount of jalapeño peppers used, or substitute with milder peppers if preferred.
Fresh Herbs
For a more robust flavor, consider adding additional herbs such as basil or dill.
Cook techniques
Boiling Corn
Boil the corn for only 1 minute to retain its crispness and sweetness. Remove from heat, let cool slightly, and cut off the kernels.
Cooking Lima Beans or Edamame
Follow the package instructions for cooking lima beans or edamame. Ensure they are drained well and rinsed under cold water to stop the cooking process.
Preparing Vinaigrette
In a small bowl, combine olive oil, red wine vinegar, lemon juice, sea salt, and black pepper. Whisk briskly for about a minute until emulsified.
Tossing Salad Ingredients
In a large mixing bowl, combine the cooled corn, beans, diced vegetables, and herbs. Gently mix to ensure even distribution.
Garnishing the Salad
Before serving, add the reserved ingredients like feta and mint for an appealing presentation.
FAQ
Can I use fresh lima beans instead of frozen?
Yes, fresh lima beans can be used, but they will require a longer cooking time.
What if I don’t have red wine vinegar?
You can substitute red wine vinegar with white wine vinegar or lemon juice for a similar flavor.
Can this salad be made ahead of time?
Yes, you can prepare the salad in advance, but add the tomatoes and garnishes just before serving for freshness.
Is there a suitable substitute for feta cheese?
Yes, queso fresco or a dairy-free cheese option can work as a substitute for feta.
How spicy is this salad with jalapeños?
The spice level depends on the jalapeños used; removing the seeds and ribs reduces the heat significantly.
Conclusion
This vibrant corn salad is a delightful combination of fresh ingredients, textures, and flavors. The sweeter corn pairs beautifully with creamy feta, zesty jalapeños, and crunchy radishes, all brought together by a tangy vinaigrette. It’s a perfect dish for summer gatherings, potlucks, or as a side to complement grilled meats.
More recipes suggestions and combination
Quinoa and Black Bean Salad
Combine cooked quinoa with black beans, corn, diced bell peppers, cilantro, and a lime vinaigrette for a nutritious and filling dish.
Grilled Vegetable Medley
Toss an assortment of grilled vegetables (zucchini, bell peppers, and asparagus) with feta cheese and a drizzle of balsamic reduction for a flavorful side.
Chickpea Salad
Mix canned chickpeas with diced cucumber, tomatoes, red onion, parsley, lemon juice, and olive oil for a hearty salad packed with protein.
Pasta Primavera
Cook your favorite pasta and toss it with seasonal vegetables, olive oil, garlic, and parmesan cheese for a fresh and comforting meal.
Fruit Salad with Mint
Combine an assortment of fresh fruits—berries, melons, and citrus—with a sprinkle of mint and a squeeze of lime for a refreshing dessert.
