Including raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato, and other ingredients, this recipe for fresh corn salad is sure to impress! It is the ideal salad to enjoy during the summer.
– 3 cups raw corn kernels (from about 4 cobs) – 1 medium tomato, chopped (about ½ cup) – ¾ cup chopped green onion – 1 cup quartered and thinly sliced cucumber (preferably English cucumber) – ½ cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro) – ½ cup chopped radishe – 1 medium jalapeño, very thinly sliced (omit if sensitive to spice) – ¼ cup extra-virgin olive oil – 1 tablespoon red wine vinegar or white wine vinegar, to taste – 2 medium cloves garlic, pressed or minced – ½ teaspoon fine sea salt, to taste – Freshly ground black pepper, to taste – ⅓ cup crumbled feta cheese or 1 ripe avocado, diced
Put the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs!), radishes, and jalapeño in a large bowl.
The olive oil, vinegar, garlic, salt, and several twists of black pepper should be mixed together in a small bowl or a liquid measuring cup.
Mix it with a whisk, then pour it over the salad. Sprinkle to mix. Add most of the feta or avocado (reserve some for the top) and toss it in gently.
Add more vinegar (I usually add another full tablespoon) or salt to make it taste better all around. Add the rest of the feta or avocado as a garnish.
Serve immediately, or refrigerate for later use. If you cover this salad and store it in the refrigerator, it will keep for three to four days.