This is a corn salad built around the dressing. Sweet corn, cucumber, cherry tomatoes, red onion, and feta get tossed in a honey-lime vinaigrette with fresh parsley, basil, and dill — three herbs working together instead of tasting flat or one-note.
It comes together in 20 minutes and tastes light, not heavy. If you’ve made corn salad that turns watery at the bottom of the bowl, the lighter dressing here keeps everything fresher and crisper as it sits.
Ingredient Notes
Fresh, Frozen, or Canned Corn?
Fresh gives a firmer bite and the sweetest flavor. It’s worth it when corn is in season. Frozen works just as well for convenience. I tested both with no clear preference either way.
If you select frozen corn, thaw it completely and dry thoroughly with paper towels before it goes in the bowl. Wet frozen corn is the fastest way to end up with dressing pooling at the bottom.
One safety note: most frozen corn packages require heating to a minimum temperature rather than just thawing. Check the label before skipping that step.
Canned corn is softer and more muted in flavor. It takes away the crisp texture that makes this salad work. Skip it.
Tips For Prepping Fresh Corn
- After boiling, transfer the ears to an ice bath to stop the cooking and keep the texture snappy. No ice on hand: let the corn cool at room temperature for 15 minutes instead.
- When you cut the kernels off the cob, set the ear upright in the center hole of a bundt pan. The kernels fall into the pan instead of scattering across your counter.
A Few Things Worth Noting
Buy a block of feta and crumble it yourself. Pre-crumbled releases more moisture into the salad and the salt level is harder to control. Feta does most of the salting in this recipe, so crumble, taste, then decide how much extra salt you need. Goat cheese or fresh mozzarella work as substitutes.
Use fresh lime juice. I tried this dressing with bottled and it tasted flat. The dressing is built around lime and bottled juice does not hold up. Lemon also works if that is what you have.
If your red onion has a sharp bite, rinse the diced pieces under cold water for 30 seconds and pat dry. Green onion works as a milder substitute.
Make Ahead & Storage Instructions
This salad is best within a few hours of dressing it while the vegetables still feel crisp. It still tastes good the next day, but the cucumbers soften and the tomatoes release more liquid into the bowl over time.
For the best texture, store the salad and dressing separately and combine them shortly before serving. Undressed, it keeps in an airtight container in the fridge for up to 3 days.
If making it ahead, store the dressing separately, hold the feta and add it just before serving, and toss everything again before bringing it to the table. The dressing may firm up in the fridge because of the olive oil. Let it sit at room temperature for about 20 minutes and shake or whisk before using.
Do not freeze this salad. The vegetables contain too much water and the texture does not survive thawing.
Serving Suggestions
This works alongside pretty much anything coming off the grill. It is particularly good next to grilled chicken and BBQ ribs. It also pairs well with burgers and steak.
If you are doing a something like grilled salmon foil packets, put this on the table instead of a green salad.
Fresh Corn Salad Recipe
Ingredients
Salad
- 4 ears corn on the cob, shucked, and silks removed (or 3½ cups frozen sweet corn, thawed)
- 1 English cucumber, chopped
- 1¼ cups quartered cherry tomatoes
- ¼ cup red onion, finely diced
- 2 tablespoon red onion, finely diced
- ½ cup crumbled feta cheese
Dressing
- 4 tablespoons olive oil, extra virgin
- 3 tablespoons honey
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh dill
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
- Fill a 5 to 6-quart stockpot ⅔ full with water and heat on high. Once the water begins to boil, carefully add the ears of corn and boil for 5 minutes. Remove from the heat and rinse the ears under cold water. (If you are using thawed frozen corn, follow directions on package.)
- Once the ears of corn are cooled, cut the corn off the cob and add it to a large mixing bowl.
- Add the chopped cucumber, quartered tomatoes, diced red onion, and crumbled feta cheese.
- Add the olive oil, honey, red wine vinegar, lime juice, parsley, basil, dill, kosher salt, and cracked black pepper to a small mixing bowl. Whisk to combine completely.
- Pour the dressing over the salad and toss to combine.
- Serve immediately.
Video
Notes
- When selecting fresh corn on the cob, try to find ears of corn whose silks still seem moist.
- To get rid of all those pesky bits of silk, run the corn cobs under cold water to rinse them off.
Nutrition
More Corn Recipes
- Mexican Corn on the Cob
- Creamed Corn
- Crock Pot Corn on the Cob
- Grilled Corn on the Cob
- Slow Cooker Corn on the Cob
- Honey Butter Skillet Corn
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