Rainbow Corn Salad

I had my parents over for Taco Night last night and made this corn salad and it was so good. So light and fresh. I love all the rainbow colors together, it makes for a beautiful presentation. We had this as a side salad with tacos but it would also be great with grilled chicken or shrimp! Enjoy!

Blouse | Earrings | Jeans

R A I N B O W C O R N S A L A D

5 ears of corn

1 cup halved cherry tomatoes

1 orange bell pepper diced

1/2 red onion diced

1 cup fresh basil shredded

4 oz crumbled feta

1/2 cup olive oil

2 tablespoons red wine vinegar

juice of one lime

salt and pepper

Peel corn and place on baking sheet. Roast at 350 degrees 20-25 minutes. Let cool and then slice kernels off.

In a bowl combine corn, tomatoes, red onion, bell pepper, basil, and feta. Toss all together.

In a jar shake the olive oil, red wine vinegar, lime juice and salt and pepper. Drizzle over salad and toss everything.

6 Comments

  1. Kristi Davis
    June 12, 2019 / 2:55 pm

    Made this last night – deelish! My girls loved it too and two of us packed it for lunch today.

  2. June 12, 2019 / 3:27 pm

    Your recipes are always the best! Can’t wait to try this one!

  3. Kelly
    June 13, 2019 / 3:32 pm

    Making this tonight. We don’t like tomatoes so subbing in red peppers and adding some fresh jalapeños for spice. Can’t wait!

  4. Kelly
    June 13, 2019 / 5:45 pm

    This was positively delicious!!! Might try adding bacon next time

  5. Nora
    August 30, 2019 / 2:16 pm

    Could you add a type of lettuce to this salad?

    • nataliemason
      Author
      August 31, 2019 / 12:04 pm

      Of course! any lettuce would work

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