Corn Salad With Feta And A Middle Eastern Vibe

Bowl of corn salad with feta, peppers and parsley.

5 from 1 vote

Corn Salad With Feta And A Middle Eastern Vibe

A really simple, but delicious salad, that's full of summer goodness. This recipe for corn feta salad is fresh, vibrant, sweet, salty and full of middle eastern flavours. Enjoy as a light lunch for one, a side dish for two or up the quantities for a buffet style party or potluck. You decide.

Prep Time10

Cook Time6

Course: Lunch, Picnics, Side Dish

Cuisine: Middle Eastern

Keyword: feta, meze, parsley, salad, sweetcorn

Servings: people

Calories: 154kcal

Author: Choclette @ Tin and Thyme

Ingredients

1 corn on the cob
1 spring onion (scallion)
1 tbsp freshly squeezed lemon juice
½ red pepper
small bunch of parsley finely chopped
1 pinch fine sea or rock salt
½ tsp ground sumac
½ tsp Aleppo chilli flakes (pul biber)
2 tsp extra virgin olive oil
50 g feta cheese

Metric - US Customary

Instructions

Remove the husks and silk from the corn, if necessary. Bring a pan of lightly salted water to the boil, then insert the whole cob. Cover the pan and boil for 5 minutes or until the kernels are tender.
1 corn on the cob
Drain the cob and allow it to cool enough to handle.
Meanwhile, top and tail the spring onion, then slice thinly and place in a small mixing bowl.
1 spring onion (scallion)
Drizzle the lemon juice over the top, so it can lightly pickle.
1 tbsp freshly squeezed lemon juice
Remove any seeds and membranes from the pepper and chop into small pieces - slightly larger than the corn. Add to the bowl.
½ red pepper
Finely chop the parsley and add to the bowl.
small bunch of parsley
Sprinkle in the salt and spices.
1 pinch fine sea or rock salt, ½ tsp ground sumac, ½ tsp Aleppo chilli flakes (pul biber)
Using a sharp knife shave the kernels from the corn cob and add to the bowl along with the olive oil.
2 tsp extra virgin olive oil
Give everything a good stir.
Chop or crumble the feta into small pieces and add to the bowl along with the olive oil.
50 g feta cheese
Stir again to ensure the salad is well mixed.
Taste test and add more of the spices, salt, lemon juice or olive oil, if and as you see fit.

Notes

Can use tinned sweetcorn instead of a cob. There's no need to cook it, but drain well. Half a 325g tin (260g (9oz) drained weight) is about right.

Double, triple or quadruple the recipe as necessary.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition