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Sweet corn, juicy tomatoes, and tangy feta cheese come together in this cheerful side that's sure to steal the show at any cookout or gathering. Lemon-bright dressing and pops of salty cheese make every bite exciting. I always whip up this dish in summer when I spot fresh local corn at the stand.
Vibrant Ingredients
- Salt and pepper: season everything and tie the flavors together—taste as you go, flaky salt is a nice touch.
- Crumbled feta cheese: tangy, salty, and creamy—go for a block you crumble up for the freshest texture.
- Olive oil: adds a soft, rich feel to the dressing—reach for a green-tasting one.
- Fresh lemon juice: brings zip and freshness—squeeze it yourself if you can.
- Green onions: thinly sliced for a mellow onion pop—check for fresh bright greens.
- Grape tomatoes: use ripe ones, halved—they're sweet and colorful; heirlooms are a fun twist if you spot them.
- Fresh corn kernels: try to pick ears that are plump with bright green husks—cut from the cob for the most flavor.
Step-by-Step Directions
- Serve it up:
- Scoop into a shallow big dish so it looks great. Enjoy chilled from the fridge or let it come to room temp. Stays good for a couple hours but is best right away.
- Finish with feta and seasoning:
- Add crumbled feta last so it stays in nice hunks. Sprinkle on salt and black pepper—taste it, and put more feta if that's your thing.
- Toss it all together:
- In your biggest bowl, combine the tomatoes, corn, and scallions. Pour the zippy dressing over everything. Gently mix until your veggies are shiny and coated well.
- Whisk up the dressing:
- Grab a small bowl and fully whisk lemon juice with olive oil. You're aiming for a smooth, almost creamy look.
- Prep your veggies:
- Cut the corn right off the cob (tip: stand it up in a shallow bowl to catch the kernels), halve those tomatoes, and slice green onions super thin.
Pop any leftovers in a sealed container and stash them in the fridge for two days. All the flavors will keep blending together and even get tastier. Just give it a gentle toss before digging in. If it's started to dry out, add a drizzle more olive oil.
Swap Outs
No fresh corn handy? Use thawed frozen kernels—just blot them dry first. Can't get feta? Soft goat cheese melts in nicely. Don't have scallions? Chopped chives or red onion slices do the trick.
How to Serve
Scoop this into crunchy lettuce leaves for a fresh picnic wrap. Mix in cooked orzo or quinoa if you want a meal that fills you up. Tastes great next to grilled fish, chicken, or a classic sandwich.
Backstory
Dishes like this brimming with fresh corn are summertime favorites all across the states. When corn and tomatoes are at their best, everyone makes a version. That punch of acid and creamy salt is a nod to Mediterranean eats like Greek or Turkish meals—feta and lemon make it sing, but the style is totally American.
Frequently Asked Cooking Questions
- → Is canned corn okay to use instead of fresh?
Sure thing! Just drain it well. Using fresh corn will keep everything crisp and sweet, but canned’s handy in a pinch.
- → How long will this stay fresh in the fridge?
Stick any extras in a sealed container, and they’ll taste best for about two days.
- → What if I don’t have feta—can I swap it out?
Goat cheese gives similar tang, while queso fresco keeps it mild and crumbly. Use what you like!
- → Does the salad release water if it sits too long?
The tomatoes do let out juice as they sit. A little stir before eating will fix it right up.
- → Is this dish vegetarian friendly?
Absolutely! All the ingredients are vegetarian.
- → Can I toss in other veggies too?
Add some bell pepper or cucumber if you want more crunch. They work great here.