Ingredients

Scale

3 ears fresh sweet corn, kernels sliced off raw

1 cup cherry tomatoes, halved

1/2 cup feta cheese, crumbled (or diced for more texture)

2 tablespoons fresh basil or mint, chopped

1 tablespoon lime juice (freshly squeezed)

1 tablespoon extra virgin olive oil

Sea salt, to taste

Cracked black pepper, to taste

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Instructions

Prepare the ingredients: Slice raw corn kernels off the cobs. Halve the cherry tomatoes, crumble (or dice) the feta, and chop herbs just before use.

Dutch Corn Salad ingredients laid out on a white surface

Assemble the salad: In a large bowl, combine the corn, tomatoes, feta, and herbs. Drizzle with lime juice and olive oil, then season with sea salt and cracked pepper.

Dutch Corn Salad recipe with tomatoes and feta

Toss and chill: Gently toss to coat all ingredients evenly, then refrigerate for 10 minutes before serving.

Notes

• Chop herbs (basil or mint) at the last moment to preserve their aroma and color.

• Rinse corn thoroughly as it’s served raw.

• If preparing in advance, mix ingredients dry and add dressing just before serving.

• Optional: swap feta with vegan cheese for a dairy-free version.

• Great add-ins: avocado, grilled zucchini, red pepper, cucumber.

Author: Eleanor Quin
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: European

Nutrition

Serving Size: 1 cup
Calories: 185
Sugar: 5g
Sodium: 260mg
Fat: 11g
Saturated Fat: 3.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 5g
Cholesterol: 12mg