Side
Hot Honey Corn Salad
Sweet corn mingles with crisp bell pepper and sharp red onion, all coated in a honey-cider dressing that carries a warm cayenne kick. Crumbled feta adds creamy, salty bites that balance the bright tang.
- Total
- 20 min
- Prep
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 248
- Protein
- 6g
- Carbs
- 30g
- Fat
- 14g
- Fiber
- 4g
- Sugar
- 14g
- Sodium
- 267mg
Ingredients
- 1 1/2 tbsp cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp ground pepper, divided
- 3 tbsp extra-virgin olive oil
- 3 cup fresh corn kernels (from 3 medium ears)
- 1 cup chopped bell pepper (any color)
- 1/3 cup finely chopped red onion
- 1/4 cup finely chopped fresh cilantro, plus torn cilantro leaves, for garnish
- 1/4 cup crumbled feta cheese
- 4 cup mixed salad greens
Instructions
- Whisk vinegar, honey, mustard, salt, cayenne and 1/8 teaspoon pepper in a small bowl. Gradually add oil in a steady stream, whisking constantly, until smooth and combined.
- Toss corn, bell pepper, onion, cilantro and feta together in a large bowl. Add 1/4 cup of the dressing; toss to coat.
- Place 1 cup greens in each of 4 shallow bowls; drizzle evenly with the remaining dressing. Spoon a heaping 3/4 cup corn salad into each bowl; sprinkle with the remaining 1/8 teaspoon pepper. Garnish with cilantro leaves, if desired.