Bobby Flay Corn Salad​

This delicious Bobby Flay corn salad is a quick and refreshing side dish perfect for summer meals. Packed with fresh corn, juicy tomatoes, and creamy feta, it’s both easy and nutritious. You can adjust the ingredients to suit what you have on hand, making it a versatile and crowd-pleasing favorite!

Recipe Ingredients :

• 4 larger ears fresh corn, shucked (yields about 4 cups, 20 oz corn kernels)
• 1 heaping cup halved grape tomatoes
• 1 cup diced English cucumber
• 1/3 cup diced red onion
• 2/3 cup crumbled feta cheese
• 3 Tbsp finely chopped fresh parsley
• 2 Tbsp finely chopped fresh basil

Dressing

• 1/4 cup olive oil
• 1 1/2 Tbsp red wine vinegar
• 1 Tbsp lemon juice
• 1 1/2 tsp honey
• 1/2 tsp minced garlic
• 1/2 tsp each salt and freshly ground black pepper

How To Make Corn Salad​?

1. Make the dressing: In a mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, garlic, salt, and pepper. Refrigerate while you prepare the salad.
2. Prepare the corn: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby. Once the water is boiling, add the corn and cook for just 3 minutes (or 2 minutes for a crisper texture). Transfer the corn to the ice water to cool, then drain well.
3. Cut the corn: Remove kernels from the cooled corn and place them in a large bowl.
4. Assemble the salad: Add the tomatoes, cucumbers, red onion, feta, parsley, and basil to the bowl with the corn.
5. Add the dressing: Whisk the dressing once more, pour it over the salad, and toss well to coat. Adjust seasoning with additional salt, if desired.

Recipe Tips :

• Cook the Corn Briefly: Boil the corn for only 2–3 minutes to keep it crisp and sweet. Overcooking can make it mushy and lose flavor.
• Use Fresh Ingredients: Fresh herbs and vegetables give the salad the best flavor. Avoid pre-chopped or dried ingredients, as they won’t have the same impact.
• Cool the Corn Quickly: Placing the corn in ice water right after boiling helps stop the cooking process, keeping it crunchy and vibrant.
• Whisk the Dressing Well: Make sure to whisk the dressing thoroughly until it’s smooth. This ensures even flavor throughout the salad.
• Add Dressing Just Before Serving: To keep the veggies crisp, toss the salad with dressing right before serving. If left too long, it may turn watery.

How To Store Leftovers?

First, let the leftover corn salad cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. For the best taste and texture, consume within 1–2 days.

Nutrition Facts

Serving Size: 1 cup (approximately 150 g)

• Calories: 180
• Total Fat: 12 g
• Saturated Fat: 4 g
• Cholesterol: 15 mg
• Sodium: 300 mg
• Potassium: 400 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 2 g
• Sugars: 5 g
• Protein: 5 g

Check out More Recipes:

• Bobby Flay Grilled Potato Salad​
• Bobby Flay Southwest Potato Salad​
• Bobby Flay Pasta Salad​
• Bobby Flay Brussel Sprout Salad​

Bobby Flay Corn Salad​

Author: Mohamed Shili Cooking Method:No-Cook Cuisine:American Courses:Side Recipe Keys: B Bobby Flay Corn Salad​

Difficulty:BeginnerPrep time: 15 minutesCook time: 3 minutesTotal time: 18 minutesServings: 6 minutesCalories:180 kcal Best Season:Summer

Description

This delicious Bobby Flay corn salad is a quick and refreshing side dish perfect for summer meals. Packed with fresh corn, juicy tomatoes, and creamy feta, it’s both easy and nutritious. You can adjust the ingredients to suit what you have on hand, making it a versatile and crowd-pleasing favorite!

Ingredients

• 4 larger ears fresh corn, shucked (yields about 4 cups, 20 oz corn kernels)
• 1 heaping cup halved grape tomatoes
• 1 cup diced English cucumber
• 1/3 cup diced red onion
• 2/3 cup crumbled feta cheese
• 3 Tbsp finely chopped fresh parsley
• 2 Tbsp finely chopped fresh basil

Dressing

• 1/4 cup olive oil
• 1 1/2 Tbsp red wine vinegar
• 1 Tbsp lemon juice
• 1 1/2 tsp honey
• 1/2 tsp minced garlic
• 1/2 tsp each salt and freshly ground black pepper

Instructions

1. Make the dressing: In a mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, garlic, salt, and pepper. Refrigerate while you prepare the salad.
2. Prepare the corn: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby. Once the water is boiling, add the corn and cook for just 3 minutes (or 2 minutes for a crisper texture). Transfer the corn to the ice water to cool, then drain well.
3. Cut the corn: Remove kernels from the cooled corn and place them in a large bowl.
4. Assemble the salad: Add the tomatoes, cucumbers, red onion, feta, parsley, and basil to the bowl with the corn.
5. Add the dressing: Whisk the dressing once more, pour it over the salad, and toss well to coat. Adjust seasoning with additional salt, if desired.

Notes

• Cook the Corn Briefly: Boil the corn for only 2–3 minutes to keep it crisp and sweet. Overcooking can make it mushy and lose flavor.
• Use Fresh Ingredients: Fresh herbs and vegetables give the salad the best flavor. Avoid pre-chopped or dried ingredients, as they won’t have the same impact.
• Cool the Corn Quickly: Placing the corn in ice water right after boiling helps stop the cooking process, keeping it crunchy and vibrant.
• Whisk the Dressing Well: Make sure to whisk the dressing thoroughly until it’s smooth. This ensures even flavor throughout the salad.
• Add Dressing Just Before Serving: To keep the veggies crisp, toss the salad with dressing right before serving. If left too long, it may turn watery.

Keywords:Bobby Flay Corn Salad​