This is a delicious light and fresh tasting corn salad that uses the produce that is in season right now. It's healthier than some of the creamier corn salads, because the dressing is olive oil based. It doesn't lack in flavor though. Here is what you will need:
4 cups of fresh corn, cooked and chilled (can use a 12 oz. bag of frozen corn niblets)
1 medium sweet onion, dice ( I like to use Vidalia)
1 stalk celery, diced
1/2 cup red or green bell pepper, diced
1 cup cucumber, diced
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
2 tomatoes, diced
1/2 cup Feta cheese, crumbled (optional)
1/3 cup extra virgin olive oil
juice of 1/2 lemon
1 Tbs. cider vinegar (could use white)
1 tsp. salt
1/2 tsp. black pepper (fresh ground is best)
1/2 tsp. garlic powder
dash of Tabasco sauce
Place corn kernels in a medium size mixing bowl. If you are using fresh corn, cut it off in as whole kernel as you can after you have cooked it, then place it in the fridge to cool before mixing the salad. Add the other salad ingredients except the Feta cheese.
In a small bowl, whisk together all of the dressing ingredients. Pour over the salad and toss lightly. Sprinkle the top with the Feta cheese if you are using it. I like it without, just about as well. If you are mixing this salad a few hours ahead of time, it's best to leave the tomatoes out and add them right before serving. It just holds up better that way.
This is a great salad to serve with grilled foods and it's a good alternative to just a tossed salad or
coleslaw or potato salad!