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Corn and feta salad in a serving bowl with a spoon.

Corn Feta Salad Recipe

This tasty corn and feta salad recipe is tangy and delicious! This simple salad is a great side dish.
5 from 6 votes
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Prep Time: 10 minutes
Additional Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Emily Wilson

Ingredients

  • 3 ears fresh sweet corn
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped parsley
  • 1 jalapeno sliced
  • 1 tablespoon chopped mint
  • 1 tablespoon olive oil
  • ½ teaspoon flaky sea salt
  • juice from 1 lime

Instructions

  • Place a small bowl, flipped upside down, inside a larger bowl. Angle the corn cob and slice the corn off the cob. Remove the small bowl and leave the corn kernels in the large bowl.
    Sliced sweet corn in a bowl.
  • Add the feta cheese, parsley, jalapeño, and mint to the bowl. Toss to combine.
    Sweet corn, jalapeno, herbs, and cheese in a glass bowl.
  • Pour the olive oil over the salad, sprinkle on the flaky sea salt, and squeeze on the lime juice. Stir to combine and serve immediately.
    A corn and feta salad in a glass bowl.

Video

Notes

Preparation Tips - I highly recommend using a very sharp knife to remove the corn from the cob. You don't want to be sawing the corn, it should easily slice of the cob.
Alternate Methods - to make this similar to Mexican street corn salad, you can either roast the corn on a rimmed baking sheet or grill it on medium-high heat before adding it to the salad.
Storage - leftovers will keep in the refrigerator for up to four days in an airtight container.

Nutrition

Serving: 1g | Calories: 130kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 355mg | Fiber: 2g | Sugar: 6g