Sandra This Bobby Flay Corn Salad is a fresh and crisp recipe, which is made with feta cheese and fresh basil. It’s the perfect summer side dish, ready in about 25 minutes.
Bobby Flay Corn Salad Ingredients
- 4 larger ears fresh corn, shucked (yields about 4 cups, 20 oz corn kernels)
- 1 heaping cup halved grape tomatoes
- 1 cup diced English cucumber
- 1/3 cup diced red onion
- 2/3 cup crumbled feta cheese
- 3 Tbsp finely chopped fresh parsley
- 2 Tbsp finely chopped fresh basil
Dressing
- 1/4 cup olive oil
- 1 1/2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 1 1/2 tsp honey
- 1/2 tsp minced garlic
- 1/2 tsp each salt and freshly ground black pepper
How To Make Corn Salad
- Make the dressing: In a mixing bowl or a jar, whisk together the olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and pepper. You can refrigerate this while you prepare the salad.
- Prepare the corn: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby. Once the water is boiling, add the shucked corn and cook for just 3 minutes (or 2 minutes for a crisper texture).
- Shock and drain: Immediately transfer the corn to the ice water to stop the cooking and lock in the color. Let it cool, then drain it very well.
- Cut the corn: Carefully stand a corn cob on its end in a large bowl and use a sharp knife to cut the kernels off. Repeat with all ears.
- Assemble the salad: Add the halved grape tomatoes, diced cucumber, diced red onion, crumbled feta, fresh parsley, and fresh basil to the bowl with the corn.
- Add the dressing: Whisk the dressing once more, pour it over the salad, and toss well to coat. Adjust seasoning with additional salt, if desired. Serve chilled or at room temperature.
Recipe Tips
- How to cut corn kernels without making a mess? The easiest way is to stand the cob in the center of a large, wide bowl. This will catch all the kernels as they fly off the cob.
- Can I grill the corn instead? Absolutely. For a smokier, Bobby Flay-style flavor, brush the shucked corn with olive oil and grill it over medium-high heat, turning, for 10-12 minutes until charred in spots. Let it cool before cutting off the kernels.
- Can I make this salad ahead of time? Yes, this is a perfect make-ahead side dish. You can combine all the salad ingredients (except the feta and herbs) and store them in one container, and the dressing in another. When ready to serve, toss everything together with the feta and fresh herbs.
- How to reduce the “bite” of the red onion? If you find raw red onion too sharp, just place the diced onion in a small bowl of cold water for 10-15 minutes. Drain well before adding it to the salad. This makes it much milder.
What To Serve With Corn Salad
This fresh, tangy salad is the perfect side dish for any grilled or barbecued meal.
- Grilled chicken or steak
- BBQ Ribs or Pulled Pork
- Grilled Fish or Shrimp Skewers
- As a salsa with tortilla chips
How To Store Corn Salad
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad will become more marinated as it sits, but the cucumbers may lose some of their crispness.
Bobby Flay Corn Salad Nutrition Facts
(Per serving, assuming 6 servings)
- Calories: ~190 kcal
- Total Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 480mg
- Total Carbohydrate: 17g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the best substitute for feta cheese?
If you don’t like feta, crumbled cotija cheese or goat cheese would be the best substitutes. For a non-cheese option, you could add diced avocado.
Can I use canned or frozen corn?
You can, but the salad will not be as crisp or flavorful. If using frozen, thaw it first and drain any water. If using canned, rinse and drain it very well. Fresh, sweet summer corn is highly recommended.
What if I don’t have red wine vinegar?
Apple cider vinegar or white wine vinegar would be the best substitutes. You could even use all lemon juice if needed.
Try More Recipes:
- Bobby Flay German Potato Salad Recipe
- Bobby Flay Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Recipe
- Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija Recipe
Bobby Flay Corn Salad Recipe
Description
A quick and refreshing summer corn salad with tomatoes, cucumber, red onion, and feta cheese, all tossed in a zesty honey-lemon vinaigrette.
Ingredients
Dressing:
Instructions
- Make the dressing by whisking all its ingredients (olive oil, vinegar, lemon juice, honey, garlic, S&P).
- Boil the fresh corn cobs for 3 minutes, then immediately shock them in an ice water bath to cool.
- Drain the corn well and cut the kernels off the cob into a large salad bowl.
- Add the tomatoes, cucumber, red onion, feta, parsley, and basil to the bowl.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
- For a smokier flavor, grill the corn instead of boiling it.
- This salad is best made with fresh, in-season sweet corn.
- To make ahead, combine the vegetables and the dressing separately, then toss them together with the feta and herbs just before serving.
Bobby Flay Corn Salad Recipe
