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Squash and Corn Salad
Linda

Summer Squash and Corn Salad with Feta Cheese

This vibrant and refreshing Summer Squash and Corn Salad with Feta Cheese is a delightful celebration of summer’s bounty. Ready in under 30 minutes, it’s the perfect side dish for any occasion. Learn how to char corn for a smoky flavor, discover what makes a great feta cheese salad, and understand why corn salad is a healthy choice for weight loss and a balanced diet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium summer squash yellow or zucchini, diced
  • 2 ears corn kernels removed (or 1 cup frozen corn)
  • 0.5 cup feta cheese crumbled
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh mint chopped
  • 2 tablespoon olive oil extra virgin
  • 1 tablespoon lemon juice freshly squeezed
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Chef’s knife
  • Cutting Board
  • Measuring cups and spoons
  • Large skillet

Method
 

Preparation
  1. Wash and dice the summer squash. Remove the husks and silks from the corn ears and cut off the kernels. Finely dice the red onion and chop the fresh mint.
Cooking
  1. Heat the olive oil in a large skillet over medium heat. Add the corn kernels and cook for 5-7 minutes, or until lightly golden and tender. Add the diced squash and sauté for 5-7 minutes, or until slightly softened. Season with salt and pepper to taste.
Assembly
  1. In a large mixing bowl, combine the cooked corn, summer squash, red onion, and fresh mint.
Finishing Touches
  1. Crumble the feta cheese over the salad. Drizzle with olive oil and lemon juice. Season generously with salt and pepper, and toss gently to combine.

Notes

For a smoky flavor, grill the corn and squash instead of sautéing. Don’t overcook the vegetables; they should be tender-crisp, not mushy. Taste and adjust the seasoning before serving.