Your New Fave Corn Salad

Perfect inside or grillside

I’ve been making corn as a dinner side almost every night, usually by simply boiling and salting. My daughter loves yellow corn and Adi and I will eat any kind we can get. Today I’m sharing my new corn salad recipe—it’s the perfect side for dinner, a great addition to any bowl, and packed with juicy summer flavor. It also includes my favorite hands-off way to cook corn. Make it this weekend. (Tip: It pairs really well with the tomato salad I shared last week.)

you know the drill

• I’ve been organizing the apartment and got these shelves to add extra storage—they’re a great price.

• Just got a new water bottle! When I take it to the office, it’s a great motivator to drink more water so I don’t have to carry a heavy bottle.

• Still loving my weighted vest that I shared last week. I’ve been wearing it on morning walks with my friends on the way to work out. (Also still wearing these Asics.)

• We just reorganized my Amazon shop to make my favorite things easier to find. Remember you can always reach out if you’re looking for something specific!

Summer Corn Salad

• 3 ears of sweet corn, shucked

• 1 garlic clove, grated

• 5 scallions, chopped

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon fresh oregano, chopped

• ¼ cup chopped fresh chives

• ½ teaspoon salt, more to taste

• ¼ teaspoon black pepper

• 2 tablespoons crumbled feta

1. Add the corn to a large pot of water and bring it to a boil over high heat. Once boiling, let the corn sit in the water for 5-10 minutes.

2. While the corn cooks, combine the garlic, scallions, olive oil, garlic powder, oregano, chives, salt, and pepper in a large bowl.

3. Cut the corn off the cob while it’s still somewhat hot—this will help soften the garlic and bloom the aromatics.

4. Stir to combine and adjust seasonings to taste. Top with crumbled feta and serve. Best enjoyed with a spoon!!