Greek Corn Salad

This salad is easy to make and tastes so good with steaks! We made this while camping that is how easy it was! A must try!

Total: 20 min

Active: 20 min

Yield: 4 servings


3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons chopped fresh oregano and/or mint

1 teaspoon agave

Kosher salt and freshly ground pepper

1 English cucumber, peeled and chopped

1 pint grape or cherry tomatoes, halved

1 small red onion, diced

1/2 cup crumbled feta cheese (about 4 ounces)

1/3 cup pitted green olives, sliced

2 ears of corn, shucked


Preheat a grill to high.

Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside.

Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.

Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper.

Cut off the corn kernels and add to the salad.

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