Off The Cob Greek Salad



1 12 oz. pack Off The Cob Corn, cooked as per package directions, cooled
1 cup each diced cucumber and onion
½ cup diced green pepper
½ cup crumbled Feta cheese
½ cup sliced Kalamata olives
½ cup olive oil
1 Tea. dry oregano
2 Tbsp. chopped fresh mint
juice of 1 lemon
2 Tbsp. red wine vinegar


Combine the corn, cucumber, onion, green pepper and Feta in a large bowl and toss well
Separately combine the oil. lemon juice, mint, oregano, olives, and vinegar
Dress the corn mixture with the lemon dressing
Season to taste with salt and freshly cracked black pepper
Allow to marinate in the refrigerator a minimum of 30 minutes prior to serving





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