• Summer Corn and Feta Salad

March 17, 2017

Not sure what to do with all that summer corn on the cob? Here’s a suggestion. For this recipe use fresh corn or that leftover corn you always hope someone will eat because you don’t want to throw it away. If you have a big family you can use up quite a few ears of corn.

  • 3 or 4 ears of fresh corn or leftover corn on the cob
  • 1/3 small container - Crumbled Feta Cheese or to taste
  • 1 Tablespoon - Meyer Lemon Olive Oil
  • 2 teaspoons - Lemon Twist, Roasted Garlic, or Rosemary Sea Salt – or to taste
  • 2 teaspoons - Ground pepper - to taste
  • Tomatoes optional

This should feed about 4 people.

Steam or boil your corn till it’s just done, leave it a little crunchy. When the corn is cool enough to touch cut it off the cob and into a medium sized bowl. Or use the leftover corn on the cob from yesterday. Put the corn into a bowl and add all the remaining ingredients and mix thoroughly. If the corn is warm the feta cheese will blend a little better. I served this dish at room temperature and we ate the rest cold the next day. Smell and enjoy.

*I used fresh summer corn but you can probably use steamed or canned corn as well. We all know fresh is better so try and find it if you can.