Corn Cucumber and Feta SaladCourse: SALADSCuisine: AmericanDifficulty: Easy
On a hot summer evening, this cool salad is a welcome sight. What’s better is that it comes together in under 20 minutes and is the perfect accompaniment to anything that comes off the grill!
4 ears of corn, shucked and rinsed
1 large English cucumber
4 oz Feta cheese
1/3 cup fresh mint
1/3 cup fresh dill
1 1/2 tbsp Seasoned Rice Wine Vinegar
3 tbsp Extra Virgin Olive Oil
Freshly cracked black pepper (from peppermill)
- Bring 6 quarts of water and 4 tbsp Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then adding enough water so bowl is 2/3 of the way full.
- While water comes to a boil, peel and dice cucumber (1/2 inch dice) and place in a different large bowl (not ice bath). Coarsely chop herbs and add to bowl.
- Add corn to boiling water and cook for 2 minutes. Remove corn with tongs or strainer and plunge immediately into ice bath. Drain corn and pat dry with a kitchen towel or paper towel. Cut kernels off cobs and add to cucumber and herbs. Crumble Feta into bowl. Add olive oil and vinegar to bowl. Stir salad to combine. Season to taste with Kosher salt and black pepper.