Corn Salad with Lime Vinaigrette
When the summer heat is on and fresh produce is overflowing at the farmers market, this corn salad is one of my favorite ways to bring it all together. Sweet, charred corn, juicy tomatoes, crunchy cucumbers, and a burst of fresh basil chiffonade come alive with a zesty lime vinaigrette that’s the perfect balance of bright, tangy, and just a touch sweet.
Ingredients
For the Salad:
- 6 ears fresh corn, husked
- 1 tbsp butter
- 1/2 tsp kosher salt
- 1/4 tsp fresh cracked pepper
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach, chopped
- 2 green onions, thinly sliced
- 8-10 basil leaves, chiffonade or torn
- 1/2 cup crumbled feta cheese
For the Lime Vinaigrette:
- Zest of 1 lime
- Juice of 2 limes
- 2 tbsp white wine vinegar or red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- 1/2 tsp kosher salt
- 1/8 tsp fresh cracked pepper
Instructions
Cook the Corn
- In a large skillet over medium-high heat, melt the butter. Cut the kernels from the corn cobs and add them to the skillet. Sauté for 6–8 minutes, stirring occasionally, until the corn starts to char slightly. Season with salt and pepper. Set aside to cool.
Make the Vinaigrette
- In a small bowl or jar, whisk together the lime zest, juice of two limes, vinegar, olive oil, honey, kosher salt, and black pepper until emulsified and smooth.
Assemble the Salad
- In a large bowl, combine the cooked corn, diced cucumber, cherry tomatoes, spinach, green onions, basil, and feta. Drizzle the lime vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Tips from the Galley
- The lime zest is key—it lifts the vinaigrette and balances the corn’s sweetness.This salad holds up well for 4–5 days in the fridge.Taste the vinaigrette before using—if your limes are very tart, add a little extra honey.
Tried this recipe?Let us know how it was!