Corn, Cucumber, and Feta Salad

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

Slideshow: More Corn Dishes
  • Total Time:
  • Servings: 4 to 6


  • 3 ears of corn, shucked (about 3 cups)
  • 1 English cucumber, chopped
  • 1 medium carrot, shredded
  • 4 ounces feta cheese, crumbled
  • 2 tablespoons extra-virgin olive oil
  • Zest of 1 medium lemon
  • Juice of 1 medium lemon
  • 1/2 teaspoon kosher or sea salt
  • Fresh cracked black pepper, to taste

How to make this recipe

  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.

Contributed By Photo © Todd Porter & Diane Cu Published April 2013

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