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Five crackers topped with cream cheese, chopped cucumber, corn, feta cheese, and a Kalamata olive, arranged on a white plate.

Raw Corn and Cucumber Salad Naan Appetizers

These corn and cucumber salad naan appetizers top bite-size naan with Greek yogurt, a fresh lemon dill corn and cucumber salad, crumbled feta, and Kalamata olives for an easy elegant summer appetizer.
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Ingredients
  

The Raw Corn and Cucumber Salad
  • 1 ear fresh corn blanched and kernels cut from the cob
  • 4 mini cucumbers diced
  • 1/4 cup red onion finely diced
  • 2 to 3 tbsp fresh dill chopped
  • Juice of 1 lemon
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 clove garlic freshly grated
  • Salt and freshly cracked black pepper to taste
For Assembly
  • Bite-size naan rounds
  • Plain Greek yogurt
  • Crumbled feta cheese
  • Kalamata olives

Method
 

  1. Blanch the ear of corn in boiling water for 2 to 3 minutes then immediately transfer to an ice bath to stop the cooking. Once chilled, cut the kernels from the cob.
  2. In a large bowl, combine the corn kernels, diced cucumbers, red onion, fresh dill, lemon juice, red wine vinegar, olive oil, grated garlic, salt, and pepper. Toss until well combined.
  3. Cover and refrigerate for 20 to 30 minutes to let the flavors meld. If you need to serve immediately, make sure all the vegetables are well chilled beforehand.
  4. When ready to serve, spread a thin layer of Greek yogurt over each naan round.
  5. Spoon a generous amount of the corn and cucumber salad over the yogurt.
  6. Top with crumbled feta and one Kalamata olive per bite. Serve immediately.