Spicy Fun-Feta Corn Salad
This Spicy Fun-Feta Corn Salad Recipe is similar version of Mexican Corn Salad. It makes lovely summer recipe and is perfect for a picnic or tht 4th of July. Add chicken and you have a meal!
Spicy Fun-Feta Corn Salad
What You Will love About Spicy Fun-Feta Corn Salad
Who doesn’t love fresh corn in the summertime. I do! ? Especially from a cute little pop up farmers market on the side of the road. This lovely summer recipe is perfect for a picnic or the 4th of July.
OR USE FROZEN CORN and make it for Cinco de Mayo.
Grab your aprons! Let’s cook!
Corn Salad Recipe Ingredient Snapshot
Just a few ingredients
Occasions To Serve Fun Feta Corn Salad
- Cinco de Mayo
- Mother’s Day Brunch
- Father’s Day
- 4th of July
- Pool Parties
- Potluck Parties
- Summertime Picnics
Looking for another different tasty summer salad? How about this Southern Buttermilk Cornbread Salad!!!!
Be sure to check out this Feta Corn Salad Sneh at Cook Republic.
Spicy Fun-Feta Corn Salad Recipe
Ingredients
- 5 ears of corn, husk and silk removed/washed (substitute frozen corn)
- 1 large avocado, cubed and tossed in lemon juice
- 1 cup feta crumbles
- 8 cherry tomatoes cut into halves
- 3 shishito peppers, sliced thin (or 1 jalapeno sliced thin)
- 1 tablespoon red chilli pepper flakes
- 4 tablespoons salted butter, melted
- 2 tablespoons fresh lime juice
Spicy Corn Salad Instructions
Prepare a large bowl of ice water and set aside.
Fill a large pot with water and bring to a rolling boil. Add the ears of corn and cook for 4 minutes.
Move the corn from the hot water to the ice water bath quickly and carefully. Remove the corn, pat dry with a clean paper towel.
Using a knife, remove the corn kernels from the cob and add to a serving bowl.
Gently toss in the avocado, feta crumbles, cherry tomatoes, and the shishito peppers.
In a small bowl, mix the melted salted butter, red pepper flakes, and lime juice.
Drizzle over the Spicy Mexican Corn Salad and toss again gently.
Enjoy!
Spicy Fun-Feta Corn Salad
Ingredients
- 5 ears of corn husk and silk removed/washed (substitute frozen corn)
- 1 large avocado cubed and tossed in lemon juice
- 1 cup feta crumbles
- 8 cherry tomatoes cut into halves
- 3 shishito peppers sliced thin (or 1 jalapeno sliced thin)
- 1 tablespoon red chilli pepper flakes
- 4 tablespoons salted butter melted
- 2 tablespoons fresh lime juice
Instructions
- Prepare a large bowl of ice water and set aside.
- Fill a large pot with water and bring to a rolling boil. Add the ears of corn and cook for 4 minutes.
- Move the corn from the hot water to the ice water bath quickly and carefully. Remove the corn, pat dry with a clean paper towel.
- Using a knife, remove the corn kernels from the cob and add to a serving bowl.
- Gently toss in the avocado, feta crumbles, cherry tomatoes, and the shishito peppers.
- In a small bowl, mix the melted salted butter, red pepper flakes, and lime juice.
- Drizzle over the corn and toss again gently.
- Enjoy!
Nutrition
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