Spicy Fun-Feta Corn Salad
Spicy Fun-Feta Corn Salad. This lovely summer recipe is perfect for a picnic or tht 4th of July. Add chicken and you have a meal!
Spicy Fun-Feta Corn Salad
Who doesn’t love fresh corn in the summertime. I do! ? Especially from a cute little pop up farmers market on the side of the road. This lovely summer recipe is perfect for a picnic or the 4th of July.
OR USE FROZEN CORN and make it for Cinco de Mayo.
Grab your aprons! Let’s cook!
Occasions To Serve Fun Feta Corn Salad
- Cinco de Mayo
- Mother’s Day Brunch
- Father’s Day
- 4th of July
- Pool Parties
- Potluck Parties
- Summertime Picnics
Looking for another different tasty summer salad? How about this Southern Buttermilk Cornbread Salad!!!!
Spicy Fun-Feta Corn Salad
Ingredients
- 5 ears of corn, husk and silk removed/washed (substitute frozen corn)
- 1 large avocado, cubed and tossed in lemon juice
- 1 cup feta crumbles
- 8 cherry tomatoes cut into halves
- 3 shishito peppers, sliced thin (or 1 jalapeno sliced thin)
- 1 tablespoon red chilli pepper flakes
- 4 tablespoons salted butter, melted
- 2 tablespoons fresh lime juice
Directions
1. Prepare a large bowl of ice water and set aside.
2. Fill a large pot with water and bring to a rolling boil. Add the ears of corn and cook for 4 minutes.
3. Move the corn from the hot water to the ice water bath quickly and carefully. Remove the corn, pat dry with a clean paper towel.
4.Using a knife, remove the corn kernels from the cob and add to a serving bowl.
5. Gently toss in the avocado, feta crumbles, cherry tomatoes, and the shishito peppers.
6. In a small bowl, mix the melted salted butter, red pepper flakes, and lime juice.
7. Drizzle over the corn and toss again gently.
Enjoy!
Spicy Fun-Feta Corn Salad
Ingredients
- 5 ears of corn husk and silk removed/washed (substitute frozen corn)
- 1 large avocado cubed and tossed in lemon juice
- 1 cup feta crumbles
- 8 cherry tomatoes cut into halves
- 3 shishito peppers sliced thin (or 1 jalapeno sliced thin)
- 1 tablespoon red chilli pepper flakes
- 4 tablespoons salted butter melted
- 2 tablespoons fresh lime juice
Instructions
- Prepare a large bowl of ice water and set aside.
- Fill a large pot with water and bring to a rolling boil. Add the ears of corn and cook for 4 minutes.
- Move the corn from the hot water to the ice water bath quickly and carefully. Remove the corn, pat dry with a clean paper towel.
- Using a knife, remove the corn kernels from the cob and add to a serving bowl.
- Gently toss in the avocado, feta crumbles, cherry tomatoes, and the shishito peppers.
- In a small bowl, mix the melted salted butter, red pepper flakes, and lime juice.
- Drizzle over the corn and toss again gently.
- Enjoy!
Nutrition
PICK A PIN
