Fresh Corn Salad with No Salt Lemon Pepper

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5 tablespoons olive oil, divided
2 tablespoons lime juice
4 ears of corn, kernels cut off or 2 cups of frozen corn, thawed
2 cups grape or cherry tomatoes, halved
1/2 cucumber, seeded, peeled and diced
1/2 small red onion, thinly diced
1/2 cup feta cheese, crumbled

Recipe Info

Difficulty Level: 
Prep Time: 
15 minutes
Cook Time: 
3 minutes
Refrigeration Time: 
10 minutes
Total Time: 
28 minutes
Serving size: 


1. In a small bowl whisk the 3 tablespoons of olive oil, the lime juice and 1 tablespoon No Salt Lemon Pepper. Set aside.
2. In a large sauté an over medium heat, add the 2 tablespoons remaining olive oil, the remaining 2 tablespoons of No Salt Lemon Pepper and the corn. Cook for 3 minutes or until the corn is heated through. Transfer to a large bowl and cool to room temperature.
3. Once the corn has cooled mix in the dressing, tomatoes, cucumber, onion, and feta cheese. Toss well to combine.
3. Refrigerate for 10 minutes or until ready to serve.


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Recipe Tip:
I prefer to cut a block feta into chunks but crumbled works just as well.
no salt lemon pepper seasoning spicy victoria taylor