Herb-Roasted Ohio Sweet Corn Salad with Feta and Basil
A fresh salad showcasing sweet Ohio corn roasted to caramelized perfection, tossed with creamy feta, fresh basil, and a zesty lemon vinaigrette. This american-inspired salads (vegetarian) ready in about 28 minutes pairs ears fresh Ohio sweet corn, husked, olive oil, salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 ears fresh Ohio sweet corn, husked
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 oz feta cheese, crumbled
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp lemon juice
- 1 tsp honey
- 1 clove garlic clove, minced
Instructions
- Step 1: Preheat oven to 425°F. Carefully cut the kernels off 4 ears of fresh Ohio sweet corn using a sharp knife, holding the cob upright on a cutting board.
- Step 2: Toss the corn kernels with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on a rimmed baking sheet.
- Step 3: Roast the corn in the oven for 15-18 minutes, stirring halfway through, until kernels are golden and caramelized at the edges.
- Step 4: Meanwhile, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, and 1 minced garlic clove in a small bowl to make the vinaigrette.
- Step 5: Transfer the roasted corn to a mixing bowl. Add 4 oz crumbled feta cheese and 1/4 cup chopped fresh basil. Pour the lemon vinaigrette over the salad and toss gently to combine. Serve warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Ohio Sweet Corn Salad with Feta and Basil take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Ohio Sweet Corn Salad with Feta and Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Herb-Roasted Ohio Sweet Corn Salad with Feta and Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Ohio Sweet Corn Salad with Feta and Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Roasted Ohio Sweet Corn Salad with Feta and Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
