Creamy Corn Feta Salad

Making the side the showstopper with this creamy corn and feta salad, serve with BBQ chicken for a meal that screams #summer 

Ingredients:

• 2 x Corn on the cob
• Handful chopped coriander
• Handful chopped parsley
• 50g Crumbled Feta Cheese
• 2 tbsp The Foraging Fox Avocado & Lemon Mayo
• 1/2 Small red pepper
• 1/4 large cucumber

Method:

1) Prepare the Corn:

Fill a large pot with water and bring it to a boil. Add the corn on the cob to the boiling water and cook for 5-7 minutes until tender. Remove the corn from the water and let it cool slightly. Once cooled, use a sharp knife to carefully cut the kernels off the cob. Place the kernels in a large mixing bowl.

2) Chop the Vegetables:

While the corn is cooking, chop the red pepper & cucumber into small, bite-sized pieces. Finely chop a handful of coriander and a handful of parsley.

3) Combine Ingredients:

Add the chopped red pepper, cucumber, coriander, and parsley to the bowl with the corn kernels & crumbled feta. 

4) Dress the Salad:

Add 2 tablespoons of The Foraging Fox Avocado & Lemon Mayo to the mixture.

Gently toss all the ingredients together until well combined and evenly coated with the mayo.

5) Serve:

Transfer the salad to a serving dish. Optionally, garnish with additional chopped coriander or parsley for extra freshness and presentation. Serve immediately and enjoy!

Tips:

For a charred flavor, you can grill the corn on the cob instead of boiling it.

Feel free to adjust the amount of feta cheese or mayo to suit your taste preferences.