Hi Friends! I’m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.

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Rainbow Corn Salad

Jun 11, 2019

I had my parents over for Taco Night last night and made this corn salad and it was so good. So light and fresh. I love all the rainbow colors together, it makes for a beautiful presentation. We had this as a side salad with tacos but it would also be great with grilled chicken or shrimp! Enjoy!

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R A I N B O W C O R N S A L A D

5 ears of corn

1 cup halved cherry tomatoes

1 orange bell pepper diced

1/2 red onion diced

1 cup fresh basil shredded

4 oz crumbled feta

1/2 cup olive oil

2 tablespoons red wine vinegar

juice of one lime

salt and pepper

Peel corn and place on baking sheet. Roast at 350 degrees 20-25 minutes. Let cool and then slice kernels off.

In a bowl combine corn, tomatoes, red onion, bell pepper, basil, and feta. Toss all together.

In a jar shake the olive oil, red wine vinegar, lime juice and salt and pepper. Drizzle over salad and toss everything.

Leave a Reply

  1. Kristi Davis says:

    Made this last night – deelish! My girls loved it too and two of us packed it for lunch today.

  2. Sage says:

    Your recipes are always the best! Can’t wait to try this one!

  3. Kelly says:

    Making this tonight. We don’t like tomatoes so subbing in red peppers and adding some fresh jalapeños for spice. Can’t wait!

  4. Kelly says:

    This was positively delicious!!! Might try adding bacon next time

  5. Nora says:

    Could you add a type of lettuce to this salad?

  6. Andee says:

    Made this for a backyard BBQ, it was a hit!