Raw Corn + Feta Salad with Agave Lime Dressing

Raw Corn + Feta Salad with Agave Lime Dressing

I’ve been making variations of this salad for at least 6 or 7 years now.  I remember eating corn salad as a kid, but it was made with mayonnaise.  This version is a little healthier and more interesting.  It goes with any grilled meat or fish during the summer.  For a salad, it’s not too “salad-y,” so all the kids will eat it, too.

I like to add jalapeno for some heat, but removing the seeds keeps it less intense.  If you don’t like it, leave it out, or maybe add some diced bell pepper instead!

The best way I know to cut the kernels off the corn is to shuck it first and then stand it upside down in a large bowl, using the stalk as a handle.  Use a very sharp chef’s knife to saw down the sides until you’ve removed all the kernels.  Stay as close to the inside as you can to get as much corn off as possible. 

You can use pre-crumbled feta for this, but I like to buy it in chunks.  It lasts longer in the fridge without spoiling because there is less surface area (and it’s usually cheaper per ounce– the less “prepared” a food is, the cheaper it is by weight.  That goes for everything from meat to grains to fruit).  Plus I like to cut the feta in small cubes so it doesn’t disintegrate too much after it goes into the salad.  I like to see the big chunks in there!

One, last thing, if you don’t have agave nectar, you can always substitute honey.  But I like the agave with these flavors — the lime, cilantro, cumin, and corn go really well with agave.


Total Time:  20 Minutes

Serves:  6-8

Difficulty Level:  Easy


For the Salad:


6 ears of corn, shucked and kernels cut off

1 pint of grape tomatoes, halved

3 scallions, sliced thinly

1 jalapeno, seeded and diced

1/3 cup fresh chopped cilantro

4 ounces chopped feta

Agave Lime Dressing (recipe follows)



  1. Add all ingredients to a large bowl, and toss with Agave Lime Dressing. Refrigerate for at least 1 hour before serving.



For the Agave Lime Dressing


Zest and juice of 4 limes

2 tablespoons extra virgin olive oil

2 tablespoons agave nectar

1 teaspoon salt

1 teaspoon ground cumin

½ teaspoon pepper



  1. Add all ingredients to a mason jar. Seal, and shake to combine.  Pour desired amount over Raw Corn + Feta Salad.  (Save any leftovers for salads!)