1-First, gather all ingredients and ensure the fresh corn is shucked to yield about 4 cups of kernels. You’ll also need to dice items like the English cucumber and red onion for even mixing. Fresh ingredients like grape tomatoes and herbs add a burst of color and taste, making this corn salad recipe stand out.

2-Second, whisk together the dressing by combining 1/4 cup of olive oil, 1 1/2 tablespoons of red wine vinegar, 1 tablespoon of lemon juice, 1 1/2 teaspoons of honey, 1/2 teaspoon of minced fresh garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Refrigerate it while you move on. This step ensures the dressing is ready and enhances the overall simple preparation.

3-Third, bring a large pot of water to a boil and set up an ice water bath. Cook the 4 large ears of fresh corn in the boiling water for 3 minutes, then transfer them to the ice water to chill quickly.

4-Fourth, drain the corn well and cut the kernels from the cobs to get about 4 cups. In a large bowl, combine the corn kernels with 1 heaping cup of halved grape tomatoes, 1 cup of diced English cucumber, 1/3 cup of diced red onion, 2/3 cup of crumbled feta cheese, 3 tablespoons of finely chopped fresh parsley, and 2 tablespoons of finely chopped fresh basil.

5-Fifth, whisk the dressing again and pour it over the salad mixture, then toss gently to coat everything evenly. Sixth, taste and adjust salt as needed for the best flavor. For those looking for more ideas, check out our pesto pasta recipe for creative dressing inspirations that complement fresh ingredients.

6-Finally, serve the salad chilled and enjoy it within 2 hours for peak taste. This corn salad recipe with simple preparation is versatile, allowing tweaks for dietary needs, such as reducing oil for a lighter version.