Corn is in season and I decided to make a burst of summer in a bowl with this corn and feta salad! This vibrant corn and feta salad is the ultimate fresh side dish, perfectly balancing the natural sweetness of crisp corn with tangy feta, briny olives, cool, refreshing cucumber, and a bright, zesty finish from fresh coriander and lemon juice. It's incredibly easy to whip up and guaranteed to become a warm-weather favourite.
Ingredients
- 2 corns on the cob
- 1 small cucumber
- 1 spring onion
- 12 kalamata olives, pitted
- 70 g vegan feta
- 1/2 lemon, juice
- 2 tbsp olive oil
- A pinch of dried oregano
- Fresh coriander leaves
- Salt and pepper
Instructions
- Grill the corn on a griddle pan on a medium heat for few minutes on each side until you get a nice char. Once it's ready, remove from the pan and put aside to cool down.
- In the meantime, chop the onion, cucumber and olives into small pieces and add into a large bowl.
- Crumble the feta with your hands or a fork and add it into the bowl.
- Along with the coriander, salt and pepper, oregano, lemon juice and olive oil.
- Place the corn hobs vertically in the bowl, and using a knife cut through the kernels.
- Mix everything well and adjust the seasoning to your preference.
- Serve with crackers or crunchy tortillas.