Corn Salad

Name: Corn Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 4 ears corn on the cob, (shucked, and silks removed (or 3½ cups frozen sweet corn, thawed)); 1 chopped English cucumber; 1¼ cups quartered cherry tomatoes; ¼ cup red onion, (finely diced ); 2 tablespoon red onion, (finely diced ); ½ cup crumbled feta cheese; 4 tablespoons extra virgin olive oil; 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

This corn salad has so much fresh flavor from all the crisp veggies, including sweet corn, tomatoes, and cucumbers tossed in a tangy vinaigrette dressing.

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Table of Contents

Corn Salad Ingredients
How to Make This Corn Salad Recipe
How To Serve
Storage
More Recipes You’ll Love
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With its sweet and savory flavors, this fresh corn salad recipe is the perfect way to brighten up any meal. Plus, it’s super easy to make – just mix together sweet corn kernels with crisp vegetables and salty feta, add a simple vinaigrette dressing, and you’re good to go!

Corn Salad Ingredients

Corn Salad raw ingredients that are labeled

You’ll need:

For the Salad

4 ears corn on the cob, shucked, and silks removed (or 3½ cups frozen sweet corn, thawed)
1 chopped English cucumber
1¼ cups quartered cherry tomatoes
¼ cup plus 2 tablespoons finely diced red onion
½ cup crumbled feta cheese

For the Dressing

4 tablespoons extra virgin olive oil
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

PRO TIP:

When selecting fresh corn on the cob, try to find ears of corn whose silks still seem moist.

SUBSTITUTIONS AND ADDITIONS

TOMATOES: You can substitute halved grape tomatoes for the quartered cherry tomatoes. You can even substitute the colorful medley variety of tomatoes (red, yellow, and orange cherry tomatoes) in this salad.

CUCUMBERS: You can substitute chopped mini cucumbers for the English cucumbers. The mini cucumbers have small seeds compared to the large salad cucumbers.

LIME: For even more zing, add 1 tablespoon of lime zest to the dressing.

LIME JUICE: You can substitute lemon juice for lime juice. You can also substitute bottled for the fresh juices, although fresh adds that extra zip of flavor to this easy corn salad recipe.

How to Make This Corn Salad Recipe

OUR RECIPE DEVELOPER SAYS

To get rid of all those pesky bits of silk, run the corn cobs under cold water to rinse them off.

STEP ONE: 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.

PRO TIP:

If you are using thawed frozen corn, you can skip this step. You will not need to cook the thawed corn.

STEP TWO: Once the ears of corn are cooled, cut the corn off the cob and add it to a large mixing bowl.

corn cut off from the cob on a cutting board and added to a large mixing bowl

STEP THREE: Add the chopped cucumber, quartered tomatoes, diced red onion, and crumbled feta cheese.

cucumber, tomatoes, red onion and feta cheese added to the corn in a bowl

STEP FOUR: Add the olive oil, honey, red wine vinegar, lime juice, parsley, basil, dill, kosher salt, and cracked black pepper to a small bowl. Whisk to combine completely.

oil, honey, vinegar, lime, parsley, basil, dill, salt, and pepper whisked together in a bowl

STEP FIVE: Pour the dressing over the salad and toss to combine. Serve immediately.

dressing poured over the salad and tossed in a bowl

How To Serve

This fresh corn salad is the perfect side dish for summer barbecues and potluck dinners. Whip up a large bowl of this recipe and serve along with our grilled potatoes and grilled chicken breast. Don’t forget our creamy lemonade pie for dessert.

Check out a few more of our summer salad recipes to add variety to your menu when the weather is hot. Our broccoli apple salad has plenty of crunch, while our loaded pasta salad has a little something for everyone.

MORE SALAD RECIPES

Side Dishes

Broccoli Sunflower Seed Salad

Side Dishes

Cucumber Salad

Storage

IN THE FRIDGE: Store any leftovers of this fresh salad in an airtight container for up to 2 days.

IN THE FREEZER: We don’t recommend freezing this simple corn salad as the cucumbers and tomatoes will become soggy once thawed.

Sure to be a summer favorite, this corn salad is loaded with fresh ingredients and plenty of flavors. It’s the perfect side dish to any meal you can think up this summer and has plenty of flexibility if you want to add even more vegetables.

FREQUENTLY ASKED QUESTIONS

What type of corn should I use?

You can use frozen corn or fresh grilled or boiled corn cut from the cob for this summer corn salad recipe.

What is the easiest way to shuck corn?

With a sharp knife, cut off the stalk end of the cob just above the first row of kernels. Place 3 or 4 ears at a time on a microwave-safe plate and microwave on full power for 30 to 60 seconds. Hold each ear by the uncut end in one hand. Shake the ear up and down until the cob slips free, leaving behind husk and silk.

Can I freeze the leftovers of this salad?

We don’t recommend freezing the corn salad as the tomatoes and cucumbers will get soggy once thawed.

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Corn Salad

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This corn salad has so much fresh flavor from all the crisp veggies, including sweet corn, tomatoes, and cucumbers tossed in a tangy vinaigrette dressing.

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings

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Ingredients

Salad

4 ears corn on the cob, shucked, and silks removed (or 3½ cups frozen sweet corn, thawed)
1 chopped English cucumber
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 extra virgin olive oil
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, you can skip this step. You will not need to cook the thawed corn)
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.
If you are using thawed frozen corn, you can skip this step. You will not need to cook the thawed corn.