This Fresh Corn-Feta Salad is a gluten-free, no-cook summer side with the BEST mint vinaigrette! Even picky eaters love this salad!
Is it really summer without a new corn recipe? I think not. Fresh corn just has a way of capturing everything we love about the season—sunshine, sweetness, and that unmistakable crunch. In fact, I don’t think I’ve ever had a barbecue that didn’t include grilling big ears of corn until perfectly charred and bursting with juicy sweetness. Sure, you could have a barbecue without a burger. But a barbecue without corn? Not if I can help it!
This time, however, I have decided to skip the grill and embrace the raw, vibrant flavors in a fresh corn salad. And honestly? It might just be my favorite yet. This salad pairs raw, sweet corn with creamy feta, refreshing mint, and a light tahini dressing. It’s an unexpected combination, but sometimes those surprises are the most delicious. Mr. FFF agrees, and he’s not usually a fan of raw veggies. But, in his words, “It’s just so good.” I agree. This salad is bright, summery, and just a little different from the usual corn recipes—and that’s exactly why we love it.
Is This Fresh Corn-Feta Salad Healthy?
This salad is full of wholesome ingredients that can fit into a variety of diets. Sweet corn is rich in fiber, cherry tomatoes and greens add vitamin C, olive oil and avocado are sources of healthy fats, and the feta cheese adds a creamy texture along with some calcium and protein. For those following specific diets, this salad is incredibly versatile. It can be suitable for vegans or those who are lactose intolerant, as long as you swap out the feta for a plant-based option or omit it entirely. Those on a vegan diet will also need to use a vegetable broth and replace the honey with maple syrup or agave.
Let’s Talk about the Mint
Okay, I know, it doesn’t seem like mint should work with corn. Usually, we think of corn in more Mexican-inspired dishes, like elotes or tortillas. But fresh mint brings a whole new angle to this recipe. The cool, herbal flavor balances the natural sweetness of the corn and is the perfect contrast for the creamy, earthy tahini. If you’ve never tried mint in a savory salad, this is the perfect place to start. It adds a layer of complexity that makes the dish feel fresh and unexpected. Trust me, the combination of mint, corn, and tahini is pure magic.
How Do I Store Leftovers?
This salad is best served fresh. Bear in mind that the avocado will also brown when cut. If you do have leftovers, keep them in an airtight container in the fridge for up to 2 days. Freezing isn’t recommended, as the texture of the ingredients will be affected. The crispness of the corn is what makes this dish so delightful, and freezing can lead to a mushy consistency.
Serving Suggestions
I just love a fresh, summery salad! This particular salad is a keeper because it adds so much freshness and color. Serve it as a side with Tomato-Grilled Moroccan Chicken With Yogurt-Mint Sauce, Cajun Grilled Cod, or with Caesar Grilled Chicken Burgers. The flavors in this salad also pair nicely with Mexican food, including Chicken Mexican Rice Casserole and Mexican Zucchini Lasagna. And a sweet Peach Cobbler or Peach Cheesecake would be a perfect way to finish your fresh summer meal!
Recipe
Ingredients
For the dressing:
- 1 tablespoon plus 2 teaspoons fresh lemon juice (about 1 medium lemon)
- 2 tablespoons reduced-sodium chicken or veggie broth
- 1 teaspoon tahini
- 1 teaspoon honey mustard
- 1/4 cup fresh mint leaves tightly packed (5g)
- 1/8 teaspoon sea salt
- 3 tablespoon olive oil
For the salad:
- 2 cups baby spinach and arugula blend tightly packed
- 1 cup fresh sweet white corn (about 2 husked small ears of corn, or 145g)
- 1 cup cherry tomatoes sliced
- 1 1/2 ounces feta cheese
- 1 small avocado sliced (about 80g)
- Pinch of salt
Instructions
To make the dressing:
- Combine all the ingredients for the dressing, except the oil, in a small food processor (mine is 3 cups) and process until broken down and well mixed.
- With the food processor running, stream in the oil until well mixed.
To assemble:
- Chop the spinach/arugula mix and divide it over two bowls.
- Use a sharp knife to cut the kernels from the corn cobs and divide between the bowls, followed by the tomato, feta, and avocado.
- Divide the dressing between both bowls, followed by a pinch of salt.
- Mix and serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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