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Corn and Cucumber Salad with Feta

Corn and Cucumber Salad with Feta

Amanda McKillop
Bright, briny, and sun-soaked, this salad channels Mediterranean markets where sweet corn meets cool cucumber and tangy feta. A lemon–oregano vinaigrette lifts every bite, while a quick char on the corn adds smoky depth and snap. It’s a crunchy, juicy tumble of textures that tastes like summer—balanced with citrus, herbs, and gentle heat.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 372 kcal

Equipment

  • Cast iron skillet or grill pan
  • Large mixing bowl
  • Small bowl or measuring jug
  • Whisk
  • Chef's Knife
  • Cutting board
  • Tongs or spatula
  • Citrus juicer or reamer
  • Measuring cups and spoons
  • Sheet pan (for cooling)

Ingredients
 
 

For the Salad (charred corn base):

  • 4 ears fresh corn shucked; kernels cut from the cob
  • 2 teaspoons extra-virgin olive oil for charring the corn
  • ¼ teaspoon kosher salt to season corn while charring
  • ⅛ teaspoon freshly ground black pepper to season corn while charring

For the Lemon–Oregano Vinaigrette:

  • 1 teaspoon lemon zest finely grated
  • 3 tablespoons fresh lemon juice from 1–2 lemons
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1 clove garlic small; finely grated or pressed
  • 1 teaspoon dried oregano rubbed between fingers to release aroma
  • ¼ cup extra-virgin olive oil for the vinaigrette
  • ½ teaspoon kosher salt for the vinaigrette, plus more to taste
  • ¼ teaspoon freshly ground black pepper for the vinaigrette

To Finish and Assemble:

  • 1 large English cucumber diced into 1/2-inch pieces
  • 3 pieces scallions thinly sliced, white and green parts
  • ¼ cup fresh mint leaves chopped
  • ¼ cup fresh dill fronds chopped
  • 5 oz feta cheese drained and crumbled
  • ½ teaspoon Aleppo pepper or red pepper flakes, to taste
  • ¼ teaspoon flaky sea salt for finishing, optional
  • 1 tablespoon extra-virgin olive oil for finishing drizzle

Instructions
 

  • Char the Corn: Heat a cast-iron skillet over medium-high until very hot (3–4 minutes). Add 2 teaspoons olive oil and the corn kernels; season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Cook, stirring only occasionally, until the kernels blister and pick up deep brown spots, 6–8 minutes. Transfer to a sheet pan and spread out to steam off and cool slightly, about 5 minutes.
    Alternate Method: Preheat the broiler to 500°F / 260°C. Toss kernels with the oil, salt, and pepper on a foil-lined sheet pan; broil on the top rack, stirring once, until charred in spots, 5–7 minutes.
  • Make the Lemon–Oregano Vinaigrette: In a small bowl, whisk together lemon zest, lemon juice, red wine vinegar, Dijon, honey, garlic, oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. While whisking, drizzle in 1/4 cup olive oil in a thin stream until the dressing is glossy and emulsified, 60–90 seconds.
  • Prep the Crunch: Dice the cucumber into 1/2-inch pieces and pat dry with a towel to reduce excess moisture. Slice the scallions thinly; chop the mint and dill just before using to preserve aroma.
  • Assemble the Salad: In a large mixing bowl, combine the charred corn, cucumber, scallions, mint, and dill. Pour in about 2/3 of the vinaigrette and toss gently to coat without bruising the cucumber, 20–30 seconds. Fold in the crumbled feta last so it keeps some creamy clumps.
  • Finish and Serve: Taste and adjust with more vinaigrette, a pinch of flaky sea salt, and Aleppo pepper for gentle heat. Drizzle with 1 tablespoon olive oil for sheen and serve slightly warm or at cool room temperature. For best flavor meld, let it rest 5 minutes before plating.

Notes

Chef’s Tips:

  • Corn Choice: Peak-season ears are sweetest, but well-drained frozen corn chars beautifully—use 3 cups and cook straight from frozen to minimize steaming.
  • Keep it Crisp: Pat the cucumber dry so the vinaigrette clings instead of pooling. Seed watery cucumbers if not using English variety.
  • Salt Balance: Feta brings brine; season the vinaigrette lightly at first, then finish with flaky salt only if needed.
  • Make-Ahead: Vinaigrette keeps 3–4 days refrigerated. Char the corn up to 24 hours ahead; assemble with cucumber, herbs, and feta just before serving for maximum snap.
  • Herb Swap: Basil or parsley can replace mint or dill; keep roughly 1/2 cup total chopped tender herbs for balance.

Nutrition

Calories: 372kcalCarbohydrates: 26gProtein: 9gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 32mgSodium: 1022mgPotassium: 449mgFiber: 3gSugar: 10gVitamin A: 836IUVitamin C: 17mgCalcium: 216mgIron: 2mg
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