Fire-roasting corn at 450°F caramelizes its natural sugars into concentrated sweetness that raw corn can't match.
Corn & Feta Scoopable Salad
Dive into this vibrant Corn & Feta Scoopable Salad, a wholesome blend of crisp veggies and creamy feta that’s as tasty as it is nutritious! Perfect for meal prep, this salad pairs beautifully with crunchy tortilla chips for a satisfying snack or side. Get ready to scoop up some fresh flavor!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- 1.5 avocados
- 1 can black beans
- 1 cucumber
- feta cheese (to taste)
- 2 bags fire roasted corn
- 1 lime
- 1 shallot
Pantry Items
Amounts also listed in instructions below
- chili powder (to taste)
- garlic powder (to taste)
- light mayo (to taste)
- onion powder (to taste)
- red bell peppers (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Chop the cucumber, red bell peppers, and shallot using a veggie chopper.
- 2
Heat two bags of frozen fire roasted corn on the stove and let it cool in the fridge.
- 3
In a large bowl, combine the cooled corn, black beans, chopped veggies, feta cheese, and light mayo.
- 4
Add the juice of one lime and season with salt, garlic powder, onion powder, and chili powder to taste.
- 5
Mix well and add diced avocados just before serving to prevent browning.
- 6
Serve with tortilla chips.
💡 Pro Tips
- ✓Cool the fire-roasted corn to below 40°F before mixing to prevent the feta from melting and becoming greasy, which occurs at temperatures above 80°F.timingBelow 40°F
- ✓Dice cucumber into 1/4-inch pieces and salt them for 15 minutes, then drain to remove 60% of water content and prevent the salad from becoming watery.technique1/4-inch pieces, 15 minutes
- ✓Add lime juice at a 2:1 ratio to avocado weight (2 tablespoons per large avocado) because citric acid prevents enzymatic browning by chelating copper ions in polyphenol oxidase.ingredient2:1 ratio lime to avocado
- ✓Use block feta and crumble it by hand into 1/2-inch chunks rather than pre-crumbled, as pre-crumbled contains anti-caking agents that create a chalky texture when mixed with mayo.ingredient1/2-inch chunks
- ✓Let the salad rest for 30 minutes before serving to allow the shallot's sulfur compounds to mellow and the flavors to meld, but add avocado only in the final 5 minutes.timing30 minutes rest, 5 minutes for avocado
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Fire-roasting corn at 450°F caramelizes its natural sugars into concentrated sweetness that raw corn can't match.
Corn & Feta Scoopable Salad
Dive into this vibrant Corn & Feta Scoopable Salad, a wholesome blend of crisp veggies and creamy feta that’s as tasty as it is nutritious! Perfect for meal prep, this salad pairs beautifully with crunchy tortilla chips for a satisfying snack or side. Get ready to scoop up some fresh flavor!
📝 Ingredients
Shopping List
- 1.5 avocados
- 1 can black beans
- 1 cucumber
- feta cheese (to taste)
- 2 bags fire roasted corn
- 1 lime
- 1 shallot
Pantry Items
Amounts also listed in instructions below
- chili powder (to taste)
- garlic powder (to taste)
- light mayo (to taste)
- onion powder (to taste)
- red bell peppers (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Chop the cucumber, red bell peppers, and shallot using a veggie chopper.
- 2
Heat two bags of frozen fire roasted corn on the stove and let it cool in the fridge.
- 3
In a large bowl, combine the cooled corn, black beans, chopped veggies, feta cheese, and light mayo.
- 4
Add the juice of one lime and season with salt, garlic powder, onion powder, and chili powder to taste.
- 5
Mix well and add diced avocados just before serving to prevent browning.
- 6
Serve with tortilla chips.
💡 Pro Tips
- ✓Cool the fire-roasted corn to below 40°F before mixing to prevent the feta from melting and becoming greasy, which occurs at temperatures above 80°F.timingBelow 40°F
- ✓Dice cucumber into 1/4-inch pieces and salt them for 15 minutes, then drain to remove 60% of water content and prevent the salad from becoming watery.technique1/4-inch pieces, 15 minutes
- ✓Add lime juice at a 2:1 ratio to avocado weight (2 tablespoons per large avocado) because citric acid prevents enzymatic browning by chelating copper ions in polyphenol oxidase.ingredient2:1 ratio lime to avocado
- ✓Use block feta and crumble it by hand into 1/2-inch chunks rather than pre-crumbled, as pre-crumbled contains anti-caking agents that create a chalky texture when mixed with mayo.ingredient1/2-inch chunks
- ✓Let the salad rest for 30 minutes before serving to allow the shallot's sulfur compounds to mellow and the flavors to meld, but add avocado only in the final 5 minutes.timing30 minutes rest, 5 minutes for avocado