Summer Corn Salad
I am not sure exactly when I had corn salad the first time. It had to be a potluck dinner at one of my Mom’s friends’ house. But I do remember liking it very much. Here is my attempt to recreate that goodness
1 bag of Trader Joe’s frozen sweet corn or about 4 ears of corn. de-cobbed.
1 container of fresh grape tomatoes, halved
2 mini European cucumber, split, seeded and sliced thin
1 stalk of celery, washed, finely chopped
2 Tbs fresh basil minced (or 2 Tbs Basil Pesto will work too)
2 Tbs each – key lime and olive oil
1/2 cup crumbled feta cheese
4 Tbs Fat-Free Italian dressing
Salt substitute and coarse ground pepper to taste
- Whisk together oil, lime juice, Fat-Free Italian dressing, and salt substitute, and pepper in a small bowl and set aside.
- Empty the frozen corn into a large microwave-safe bowl and defrost in the microwave. Allow to cool.
- Once cooled, add tomatoes, cucumber, celery, and basil. Refrigerate until ready to serve (at least 30-45 minutes)
- Right before serving, drizzle with dressing mixture and sprinkle with feta cheese.