This easy summer Corn Salad recipe features sweet fresh corn off the cob, crisp cucumbers, ripe juicy garden tomatoes, vibrant red onion, feta cheese crumbles, all tossed in a light homemade vinaigrette dressing. It takes only 20 minutes to make this flavorful side dish and then serve it beside the main meal at all your BBQs and picnics.
The Best Fresh Corn Salad
The best summer corn salad starts with a base of fresh or frozen cut corn kernels combined in one bowl with bright garden-grown tomato, perfectly picked produce, cheese, and bursts of basil and herbs.
This salad recipe is so easy to make, simply by tossing your salad ingredients in a deliciously zesty and tangy dressing.
This classic Corn Salad is a tasty twist on my Mexican Corn Salad (elote salad) but made without mayo or Mexican crema, so it’s lightened up for summer sharing.
Looking for more simple sides to serve this season? Check out my list of Spring Salad Recipes, from fruit salads to pasta salads, and even some for after summer, there’s something for everyone!
Why We Love This Summer Salad with Corn
- Quick and easy to make.
- Uses simple fresh ingredients.
- Corns packs whole-grain perks and veggies are filled with vitamins and minerals.
- Healthy, nutrient-dense side dish that can be eaten year-round using frozen corn when fresh sweet corn is not available.
- Make a double batch and eat some for dinner tonight and save leftovers for lunch.
- Corn salads for summer are perfect for backyard barbecues, potlucks, or served as a side to the main meal.
Ingredients
- Corn on the cob
- English cucumber: You can use chopped mini cucumbers instead of the English cucumbers if you prefer small seeds compared the large salad cucumber seeds.
- Cherry tomatoes: You can substitute halved grape tomatoes for the quartered cherry tomatoes. You can even substitute the colorful medley tomatoes (red, yellow and orange cherry tomatoes)
- Red onion
- Feta cheese
- Extra virgin olive oil
- Honey
- Red wine vinegar
- Fresh lime juice: You can use lemon juice for instead of lime juice or substitute bottled juice for the fresh juices, although fresh adds that extra zip of flavor.
- Fresh parsley
- Fresh basil
- Fresh dill
- Kosher salt
- Fresh cracked black pepper
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Substitutions and Additions
- Choose Your Cheese: Diced fresh mozzarella or even goat cheese can be used instead of feta cheese.
- Use Other Oils: You can try making your dressing with avocado oil or sunflower oil.
- Vary The Vinegar: White wine vinegar or apple cider vinegar may be used as a swap for the EVOO.
- Add-Ins: I intentionally kept this salad simple, to let the corn be the main ingredient, however you can definitely add more vegetables, like red bell pepper, zucchini, and edamame. Or you can bulk it up with beans, like chick peas, black beans, or kidney beans, for a boost of protein.
- Vegan Version: For those following a plant based diet, feel free to omit the feta cheese crumbles and/or replace it with a crumbled vegan cheese. Also, you can swap the honey in the dressing for agave nectar or another plant-based sweetener if you prefer.
Recommended Tools
- 5 – 6 quart stockpot
How to Make A Summer Corn Salad
Making summer salads with corn and fresh summer produce is my favorite way to serve a simple side at picnics, pool parties, and warm weather gatherings. Filled with a satisfying blend of textures and delicious tastes, this foolproof recipe is so easy to make.
- Cook The Corn: Boil the corn for 5 minutes and rinse 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. - Cut The Corn Off The Cob: Cut the cooled corn off the cob and add to a large mixing bowl. Add the cucumber, tomatoes, onion, and feta cheese.
- Make The Dressing: Whisk together the olive oil, honey, red wine vinegar, lime juice, parsley, basil, dill, salt, and pepper.
- Serve: Pour the dressing over the salad and toss to combine. Serve immediately. Enjoy!
Tips
- You can use fresh cooked corn, grilled corn on the cob, or thawed frozen corn for this recipe.
- For even more zing, you can add 1 tablespoon of lime zest to the dressing.
Storage Tips
- To Store: Store any leftovers in an airtight container for up to 2 days.
Frequently Asked Questions
I find it easiest to lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, and rotate so the flat side is against the cutting board. Repeat as necessary.
If you have extra corn on hand and as long as you are cutting your corn, check out my Corn Ribs recipe!
Yes, if fresh corn on the cob is not available, you can absolutely use frozen corn as a substitute. Thaw the corn in your fridge overnight, or warm in the microwave just until thawed. You will not need to cook the thawed corn.
No, corn on the cob does not have to be soaked before grilling. However, if you are grilling your corn in the husk, it’s a good idea to soak your corn so that the husks do not burn or catch fire.
Like many foods, corn can be good for you, as long as you consume it in moderation. Corn is rich in vitamin C, an antioxidant that helps protect cells from damage and wards off diseases like cancer and heart disease.
Yellow corn is especially good for eye health and helps prevent the lens damage that leads to cataracts.
Other Easy Summer Salad Recipes
- Berry Cheesecake Salad
- Italian Pasta Salad
- Caprese Pasta Salad
- 5 Cup Salad
- Tomato Cucumber Avocado Salad
- Shrimp Salad
- Tomato Cucumber Salad
- Mexican Pasta Salad
- Mexican Corn Salad
- Fritos Corn Salad
- Bacon Corn Salad
Corn Salad
Video
Ingredients
Salad:
- 4 ears corn on the cob shucked and silks removed (or 3 ½ cups frozen sweet corn, thawed)
- 1 chopped English cucumber
- 1¼ cup quartered cherry tomatoes
- ¼ cup + 2 tablespoons finely diced red onion
- 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 – 6 quart stockpot ⅔ 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 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 completely combine.
- Pour the dressing over the salad and toss to combine. Serve immediately.
Jenn’s Notes
- You can use fresh cooked corn, grilled corn on the cob, or thawed frozen corn for this recipe.
- For even more zing, you can add 1 tablespoon of lime zest to the dressing.
- You can substitute halved grape tomatoes for the quartered cherry tomatoes. You can even substitute the colorful medley tomatoes (red, yellow and orange cherry tomatoes)
- You can substitute chopped mini cucumbers for the English cucumbers. The mini cucumbers have small seeds compared the large salad cucumbers.
- You can substitute lemon juice for the lime juice. You can also substitute bottled for the fresh juices, although fresh adds that extra zip of flavor.
