Corn Salad

5 from 3 votes

Classic Corn Salad makes a quick and easy summer side to accompany the main meal. It's delicious, nutritious, and filled with fresh flavor.

Prep Time15

Cook Time5

Total Time20

Course: Salad

Cuisine: American

Servings: 1 cup servings

Calories: 187kcal

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

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.

Storage:

Store any leftovers in an airtight container for up to 2 days.

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.
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.