I created this fresh corn salad to serve with our lobster dinners that we have about once a month (seafood Sunday). I wanted to do something outside of the traditional sides like corn on the cob and potato. It's now a family favorite! Goes well with a grilled steak or tuna steak as well. The combination of sweet with the corn and salty with the feta is an unexpected delight!



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add corn and cook for 10 minutes. Drain and cool under running water so it's easier to handle.

  • Cut corn off the cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper and mix together. Add feta cheese just before serving.

Cook's Notes:

Yasou Greek Dressing can be used instead of the olive oil and vinegar.

Crumbled feta can work just as well, I just prefer to have the larger cubed pieces.

You can marinate the salad prior to adding feta cheese in the refrigerator until you're ready to serve.

Nutrition Facts

234 calories; protein 8.2g 16% DV; carbohydrates 23.3g 8% DV; fat 14g 22% DV; cholesterol 25.1mg 8% DV; sodium 384.3mg 15% DV. Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delish!! Read More
Rating: 4 stars
yes, excellent! Read More
Rating: 5 stars
Very good. I had some things on hand and added 1/2 diced cucumber, 1/2 diced red bell pepper. Didn't have the white wine vinegar and used 1 T. lemon juice + 2 T. apple cider vinegar. Didn't have cherry tomatoes and used 1 large red and 1 yellow heirloom tomatoes diced. It probably added more liquid to the salad but we both enjoyed it. Read More