Corn and feta salad with fresh lime

Summer time always has me feeling salads.  I’m not big on spending a ton of time in the kitchen when it’s toasty outside, so quick, fresh and easy ingredients are my jam.

I like corn, corn on the cob mostly, but I do like corn.  I don’t eat it all that often as I find it to be kind of a boring ingredient, but I’m trying to improvise more and create some interesting dishes out of it. After all corn is synonymous with summertime in Canada.

So I created this little salad on a whim, really to get rid of a few things in my fridge.  We were going camping and I didn’t want the food in our ridge to go to waste.  Out of it came this delicious salad which I have probably made 5 times since then, it’s that good.


YIELD – 4 servings


  • 4 ears of fresh corn
  • 6 oz. feta cheese (I use goat feta for this one, but it doesn’t matter)
  • 1/4 cup finely sliced red onion
  • 1/2 tsp. dried red chile pepper (if you like it spicy, feel free to add more)
  • handful of roughly chopped fresh mint
  • handful of roughly chopped basil
  • juice of 2 fresh limes
  •  1 tbsp. agave syrup (optional)


*If you can’t get your hands on fresh corn, canned or frozen will work.  It won’t be quite as good, but don’t stress – use what you have available.


You can either boil the corn or BBQ the corn.  I boiled 2 ears and threw 2 ears on the BBQ to give you both methods.



  1. Boiling method, bring a large pot of salted water to a boil, remove the husks from the corn and drop into the water, let it come to boil again and then turn the heat off.  Let corn sit in the water for about 4-5 min. then drain and rinse with cold water. BBQ method, remove the silk from the corn husks then soak in salted cold water for 10-15 min. Turn the BBQ onto high heat and lay the corn over the grill.  Let cook for about 15 min. (turning every few minutes), until corn is a golden yellow. Then let cool and remove the husks.
  2. Cut the kernels off, the cob by sliding a sharp knife top to bottom. Add the corn to your serving dish.
  3. Crumble the feta over top, add the red onion, mint, basil and chiles. Then squeeze the fresh limes into the salad and toss to combine.
  4. Serve and enjoy!


* If you find that your corn isn’t sweet enough, and the salad is a little too tart, add a little splash of agave syrup.







Till the next recipe.


Kristen xo


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