Corn, Cucumber and Feta Salad

Serving Size: 4
Total Time:

This super fast corn salad gets a Greek twist with cucumber and a generous helping of feta.


  • 3 ears of corn, shucked (about 3 cups)
  • 1 English cucumber, chopped
  • 1 medium carrot, shredded
  • 4 Ounce feta cheese, crumbled
  • 2 Tbsp extra-virgin olive oil
  • zest of 1 medium lemon
  • juice of 1 medium lemon
  • 0.5 tsp kosher or sea salt
  • fresh cracked black pepper, to taste


  1. Bring a large pot of salted water to boil. Fill and large bowl with ice water and set aside.
  2. Add the corn to the boiling water. Boil for 1 minute. Drain, quickly rinse under cold water, and put in the ice bath until fully cooled off. Drain.
  3. In a large bowl, combine the corn, cucumber, carrot, feta cheese, olive oil, lemon zest, and lemon juice. Season with salt and pepper. Chill and serve.

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Recipe Credit: Todd Porter & Diane Cu
Image Credit: Todd Porter & Diane Cu