Wasfetna

Corn salad

Sweetcorn with red pepper, cucumber and spring onion, in a lemon dressing with crumbled feta.

Vegetarian

Corn salad
Cooking time
12 min
Hands-on time
12 min
Difficulty
Easy
Calories
160
Contains
Dairy

A colorful salad put together in minutes from a can of corn and whatever is in the fridge. Its one important step is drying the corn well, because wet corn thins the dressing and splits it — then a single gentle toss that keeps the feta in pieces.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the salad

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Strainer — Drain and dry the corn or it waters down the dressing.
  • Mixing bowl — The feta is folded in once only, at the end.

Method

  1. Drain the corn well and dry it with a kitchen towel.

    4 min
    You’ll know it’s ready when

    There is no water at the bottom of the bowl.

    Tip: The wet corn thins and separates the sauce.

  2. Mix the corn with the chopped vegetables and green onions.

    4 min
    You’ll know it’s ready when

    The colors are mixed through and the pieces are about the same size.

  3. Whisk the sauce and pour it over, then add the feta and stir gently once.

    4 min
    You’ll know it’s ready when

    The cheese is still in pieces and has not been mashed.

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