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Corn Salad Recipe

Fresh Corn Salad

This fresh corn salad combines sweet corn kernels with crisp vegetables, tangy feta cheese, and fresh herbs in a light vinaigrette. Perfect for summer barbecues, picnics, and as a refreshing side dish that pairs beautifully with grilled meats.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings: 5 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 4 large ears fresh corn shucked, yields about 4 cups kernels
  • 1 cup cherry tomatoes halved
  • 1 cup English cucumber diced
  • 1/3 cup red onion diced
  • 2/3 cup feta cheese crumbled
  • 3 tablespoons fresh parsley finely chopped
  • 2 tablespoons fresh basil finely chopped
Dressing
  • 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 garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground

Equipment

  • Large pot
  • Large bowl for ice bath
  • Sharp knife
  • Cutting board
  • Large serving bowl
  • Whisk
  • Small Mixing Bowl

Method
 

  1. 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.
  2. Prepare ice bath: Fill a large bowl with ice water and set aside. Bring a large pot of water to boil.
  3. Cook the corn: Add corn cobs to boiling water and cook for exactly 3 minutes (2 minutes for more crisp texture).
  4. Cool the corn: Immediately transfer hot corn to the ice water bath. Let cool for 3-4 minutes, then drain completely.
  5. 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.
  6. Add vegetables: Add halved cherry tomatoes, diced cucumber, diced red onion, crumbled feta cheese, chopped parsley, and chopped basil to the bowl with corn.
  7. 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.

Notes

Storage: For best results, serve within 2 hours of adding dressing. Keep chilled and toss before serving.
Make-ahead tip: You can prep all vegetables and make dressing up to 1 day ahead. Store separately and combine just before serving.
Variations: Try adding black beans for protein, avocado for creaminess, or jalapeños for heat.