Pickled Sweet Corn Salad

Lightly pickled sweet corn in a honey dijon vinaigrette with small cubes of salty feta, sweet bell peppers, and freshly picked chives.  A simple summer salad, that would probably qualify more as a starchy side then an actual salad, but is still a lovely accompaniment to any summer meal.  A lighter alternative to the more traditional mayo heavy pasta or potato salads that usually grace the American summer BBQ.  This salad is also great for picnicking!



  • 5 ears of sweet Corn
  • 1/2 cup Feta cut into small cubes
  • 1 thinly sliced Sweet Bell Pepper
  • 2 tbsp sliced Chives
  • 1 tsp Honey
  • 1 tbsp Dijon Mustard
  • 1/4 cup Red Wine Vinegar
  • 1 tbsp Olive Oil
  • Salt and Pepper for seasoning


  1. Cook the corn, and then allow it to cool.  Shave the kernels off of the cobs.
  2. Combine the corn kernels, feta, bell pepper, and chives.
  3. In a separate small bowl, whisk together the honey, mustard, vinegar, and olive oil.
  4. Pour the dressing over the salad.
  5. Season the salad with salt and pepper, and give it a quick toss.
  6. Store the salad in the refrigerator for a few hours, or overnight, before serving.

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