This corn salad recipe creates the perfect fresh summer side dish that I’ve been making for my family for years.
Sweet corn kernels combine with crisp vegetables, tangy feta cheese, and fresh herbs in a light vinaigrette.
I first discovered this combination at a farmers market picnic, and it quickly became our go-to dish for barbecues and potlucks.
The bright flavors and colorful presentation make it a crowd favorite every single time.
What You Need for Corn Salad
Fresh ingredients make all the difference in this summer salad recipe:
- 4 large ears of fresh corn (about 4 cups kernels)
- 1 cup halved cherry tomatoes or grape tomatoes
- 1 cup diced English cucumber
- 1/3 cup diced red onion
- 2/3 cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
Dressing Ingredients
A simple vinaigrette brings everything together:
- 1/4 cup olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons honey
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
How to Make Fresh Corn Salad
Making this easy corn salad takes just 20 minutes:
- Make the dressing first. Whisk olive oil, red wine vinegar, lemon juice, honey, garlic, salt, and pepper in a small bowl. Refrigerate while you prep the vegetables.
- Prepare an ice bath. Fill a large bowl with ice water and set aside.
- Boil the corn. Bring a large pot of water to boil. Add corn cobs and cook for exactly 3 minutes.
- Cool the corn quickly. Transfer hot corn immediately to the ice water. Let cool for 3-4 minutes, then drain completely.
- Cut the kernels. Stand each corn cob upright and slice downward to remove kernels. Transfer to a large serving bowl.
- Add vegetables and cheese. Mix in tomatoes, cucumber, red onion, feta cheese, parsley, and basil.
- Dress and serve. Pour dressing over salad and toss gently. Taste and add more salt if needed.
Pro Tips from My Kitchen
After making this corn salad dozens of times, these tricks ensure perfect results:
- Use fresh corn only. Frozen corn lacks the sweet crunch that makes this salad special. I learned this the hard way at a family reunion!
- Don’t overcook the corn. Three minutes gives you tender kernels that still have bite.
- Cut vegetables uniform size. This creates better texture and prettier presentation.
- Chill before serving. Cold salad tastes fresher and flavors blend better.
- Add dressing just before serving. This prevents soggy vegetables.
Ingredient Substitutions
You can customize this corn and tomato salad with these swaps:
- Cheese options: Try goat cheese, fresh mozzarella, or cotija cheese instead of feta
- Herb alternatives: Cilantro works great in place of basil for Mexican flavors
- Vinegar swaps: Apple cider vinegar or white wine vinegar work fine
- Add protein: Black beans, chickpeas, or grilled chicken make it a complete meal
- Different onions: Green onions or sweet onions if red onion feels too strong
Storage and Serving
This summer corn salad keeps well with proper storage:
- Best served within 2 hours of adding dressing for optimal texture
- Refrigerate leftovers for up to 2 days in an airtight container
- Toss before serving to redistribute dressing
- Serve alongside grilled chicken, steak, fish, or pork
- Perfect for picnics since it tastes great at room temperature
Recipe Variations
I love experimenting with different flavors in this base recipe:
- Mexican style: Add diced jalapeños, lime juice, and cilantro
- Mediterranean twist: Include diced bell peppers and kalamata olives
- Creamy version: Replace some olive oil with mayonnaise
- Protein boost: Mix in cooked quinoa or white beans
- Spicy kick: Add a pinch of red pepper flakes to the dressing
Why This Recipe Works
This fresh corn salad succeeds because it balances sweet, salty, and tangy flavors perfectly. The brief cooking time preserves corn’s natural sweetness while making it easier to digest. Fresh herbs add brightness, while feta provides creamy saltiness that complements the vegetables beautifully.
I’ve served this at countless summer gatherings, and guests always ask for the recipe. The combination of textures from crisp corn, juicy tomatoes, and crunchy cucumbers creates an interesting bite every time. Plus, the colorful presentation makes any table look more inviting.
This corn salad recipe proves that simple ingredients, when combined thoughtfully, create something truly special. Whether you’re hosting a backyard barbecue or need a fresh side dish for dinner, this recipe delivers every time.
Fresh Corn Salad
Ingredients
Equipment
Method
- Make the dressing: In a small mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and pepper. Refrigerate while preparing the salad.
- Prepare ice bath: Fill a large bowl with ice water and set aside. Bring a large pot of water to boil.
- Cook the corn: Add corn cobs to boiling water and cook for exactly 3 minutes (2 minutes for more crisp texture).
- Cool the corn: Immediately transfer hot corn to the ice water bath. Let cool for 3-4 minutes, then drain completely.
- Cut corn kernels: Stand each corn cob upright on cutting board and slice downward with a sharp knife to remove kernels. Transfer kernels to a large serving bowl.
- Add vegetables: Add halved cherry tomatoes, diced cucumber, diced red onion, crumbled feta cheese, chopped parsley, and chopped basil to the bowl with corn.
- Dress and serve: Whisk dressing again, then pour over salad. Toss gently to coat all ingredients. Taste and add more salt if needed. Serve immediately or chill until ready to serve.