This Corn Salad Is So Good I Make It Two Ways

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Corn Salad, Two Ways — one fresh, no-cook summer salad dressed creamy ranch or tangy oil & vinegar.

Some of the best summer meals are the ones that don't heat up the kitchen. This corn salad is fresh, colorful, and comes together with a handful of simple ingredients — and I'm showing you two different dressings so you can make it your way. Go tangy, go creamy, or dress half each way and serve both at your next cookout.

Printable Recipe: https://marykatherinestable.com/summer-corn-salad/

INGREDIENTS:

SALAD:
4 cups - Fresh corn (about 4 ears; canned or frozen work too)
1/3 cup - Red onion, diced
1/2 - Bell pepper, diced (about 1/3 cup)
1 cup - Cherry tomatoes, quartered
1 cup - English cucumber, diced (about half a cucumber)
2-3 Tbsp - Fresh parsley, chopped
1-2 Tbsp - Fresh basil, chopped
2/3 cup - Feta cheese, crumbled

TANGY DRESSING (dresses the whole salad):
1/4 cup - Olive oil
1 1/2 Tbsp - Red wine vinegar
1 Tbsp - Lemon juice
1/2 tsp - Coarse ground black pepper
1/2 tsp - Salt
1/2 tsp - Fresh minced garlic
1 1/2 tsp - Honey

CREAMY RANCH DRESSING (2 parts mayo to 1 part sour cream):
1/2 cup - Mayonnaise
1/4 cup - Sour cream
1/4 tsp - Salt
1/4 tsp - Black pepper
1/4 tsp - Garlic powder
1-2 Tbsp - Milk (to thin)

CHAPTERS:
0:00 - Intro
0:10 - Welcome + What We're Making
0:23 - Ingredients
1:29 - Cutting the Corn (Easy Flat Method)
2:42 - Chopping the Veggies
5:29 - Fresh Herbs
7:00 - Adding the Feta
7:29 - Mixing the Base
8:59 - Tangy Oil & Vinegar Dressing
11:14 - Creamy Ranch Dressing
14:18 - Dressing the Salad
16:34 - Taste Test
18:29 - Final Thoughts

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