Summery Sweet Corn Cilantro and Feta Salad

Corn dishes are always a good idea for picnics, parties and just planting yourself in front of the TV for a perfectly satisfying snack. Especially during summer when fresh corn is at its peak. And especially when corn is nice and cheap.

For the last five years, this corn salad has been my go-to for church gatherings, family get-togethers and when I need a really good recipe that everyone likes, any time of the year. And it's so easy to make. You can even make it the day before, and it will taste just as good. Just hold off on adding the feta cheese until you're ready to serve it.

This recipe is definitely in our top three all-time favorites for both my husband and I.

Make sure to buy the frozen corn that says "sweet" on the package. You can use white or yellow, but I think yellow is prettier. For an even better treat, use fresh corn, straight off of the cob. Now is the perfect time to make this salad as a side to grilled chicken, a topping for fish tacos, over a cooked sweet potato, or even added to some cooked and cooled pasta or pearl couscous for a heartier salad.

Just remember to taste as you go. I've found that this salad can taste a bit different each time I make it because limes can be a bit fussy. Some are plumper and sweeter and some have less juice and are more dry and can even have a bitter taste. Don't use those. Adjust as you go, and add more if necessary. Or, if they are especially large and juicy, you might only need four.

Summery Sweet Corn Cilantro and Feta Salad

2 lb. frozen sweet corn

1-1/2 cups fresh cilantro, finely chopped

6 green onions, chopped, green and white parts

Juice of 6 limes

1/4 cup olive oil

Salt and pepper to taste

Red pepper flakes to taste

1/2 cup crumbled feta cheese (or to taste)

Defrost the corn. Then add to a large bowl along with the cilantro, green onion, lime juice and olive oil. Stir to combine and then add salt, pepper, and red pepper flakes, tasting as you go to determine the amounts needed. I always start with 1/2 teaspoon each and build from there. When you're ready to serve the salad, sprinkle the feta cheese on top.

This salad is best made ahead of time and allowed to sit in the refrigerator to allow flavors to meld. It can even be made the day before, then adding the feta right before serving.

Serves 6-8 depending on portion size. This salad lasts 4-5 days in the refrigerator.