Here’s my go-to corn salad recipe that combines fresh corn kernels, crisp vegetables, and herbs, all tossed in a light, tangy dressing that brings everything together perfectly.
This corn salad has become my summer potluck staple, and I always get asked for the recipe. I like to make a big batch because it disappears quickly, and honestly, it tastes even better the next day straight from the fridge!
Why You’ll Love This Corn Salad
- Quick preparation – This fresh salad comes together in just 15-25 minutes, perfect for those busy weeknight dinners or last-minute BBQ invites.
- No cooking required – Using fresh corn kernels means you can skip the cooking step entirely – just chop, mix, and serve!
- Fresh summer flavors – The combination of sweet corn, juicy tomatoes, crisp cucumber, and tangy feta creates a perfect balance that tastes like summer in every bite.
- Make-ahead friendly – You can prep this salad a few hours before serving, making it ideal for picnics, potlucks, or meal prep.
- Healthy side dish – Packed with fresh vegetables and dressed in a light vinaigrette, this salad is naturally gluten-free and full of nutrients.
What Kind of Corn Should I Use?
Fresh sweet corn is your best bet for this salad, and you’ll want to look for ears with bright green, tightly wrapped husks and golden-brown silk. When you peel back the husk a bit, the kernels should be plump and go all the way to the tip of the ear. While white, yellow, or bi-color corn all work great here, I find the yellow corn adds a nice pop of color to the salad. If fresh corn isn’t in season, you can substitute with frozen corn kernels – just make sure to thaw and pat them dry before using. For the best flavor, try to avoid canned corn since it can be a bit too soft and doesn’t have that same sweet, fresh crunch.
Options for Substitutions
This fresh corn salad is pretty flexible and you can switch things up based on what you have in your kitchen:
- Fresh corn: If fresh corn isn’t in season, you can use frozen corn (thawed) or even canned corn (drained well). For frozen corn, give it a quick sauté in a pan to bring out its natural sweetness.
- Cherry tomatoes: Regular tomatoes diced into small chunks work just fine. You could also use grape tomatoes or even sun-dried tomatoes for a different flavor profile.
- English cucumber: Regular cucumbers are okay too – just remove the seeds if they’re large. Bell peppers or celery can add a similar crunch if you’re not a cucumber fan.
- Feta cheese: Try goat cheese, cotija, or even fresh mozzarella pearls instead. If you’re keeping it dairy-free, diced avocado can add that creamy element.
- Red wine vinegar: Apple cider vinegar or white wine vinegar work great here. You could even use all lemon juice if you prefer.
- Fresh herbs: No fresh herbs? Use 1 teaspoon dried parsley and dried basil instead. Cilantro or dill would also be tasty alternatives to switch up the flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake when making corn salad is overcooking the corn – you want it just barely cooked to maintain that sweet, crisp texture, so remove it from the heat as soon as it turns bright yellow and feels tender-crisp. Another common error is not letting the corn cool completely before mixing with other ingredients, which can cause the tomatoes to become mushy and the herbs to wilt – patience here really pays off. To keep your salad from becoming watery, make sure to seed your cucumber and drain your tomatoes before adding them to the mix. For the best flavor development, try making the dressing ahead of time and letting it sit for at least 30 minutes, allowing the garlic and herbs to infuse the oil and vinegar. If you’re making this ahead, hold off on adding the feta cheese until just before serving to maintain its fresh, crumbly texture.
What to Serve With Corn Salad?
This fresh corn salad makes a perfect side dish for all your summer cookouts and barbecues! It pairs wonderfully with grilled meats like chicken, steak, or burgers – the cool, crisp vegetables are a nice contrast to anything hot off the grill. For a complete meal, serve it alongside some crusty bread or garlic toast to soak up the tasty dressing that collects at the bottom of the bowl. If you’re hosting a cookout, this salad fits right in next to other summer favorites like potato salad, coleslaw, or baked beans. And since it’s already loaded with vegetables, it can even work as a light lunch on its own, maybe with some grilled shrimp on top for extra protein.
Storage Instructions
Keep Fresh: This corn salad stays crisp and fresh in an airtight container in the fridge for up to 3 days. The flavors actually get better after a day as everything marinates together! Just give it a quick stir before serving to redistribute the dressing.
Make Ahead: Want to prep this salad in advance? Chop all your veggies and mix the dressing separately, storing them in different containers in the fridge. When you’re ready to serve, just combine everything and add the feta cheese and herbs. This way, everything stays super fresh and the vegetables maintain their crunch.
Serving Tip: If you’re pulling this salad out of the fridge, let it sit at room temperature for about 15 minutes before serving. The olive oil might solidify a bit when cold, but it’ll return to normal at room temp. This also lets the flavors come alive again!
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 20-25 g
- Fat: 65-70 g
- Carbohydrates: 50-55 g
Ingredients
For the salad:
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
- 1/3 cup chopped red onion
- 4 large ears fresh corn (about 20 oz kernels)
- 1 cup halved cherry tomatoes
- 2/3 cup crumbled feta cheese
- 1 cup chopped English cucumber
For the dressing:
- 1/2 tsp black pepper (freshly ground preferred for more flavor)
- 1/2 tsp salt
- 1 tbsp lemon juice (freshly squeezed for best flavor)
- 1 1/2 tsp honey
- 1 1/2 tbsp red wine vinegar
- 1/2 tsp minced garlic
- 1/4 cup olive oil (I use California Olive Ranch extra virgin olive oil)
Step 1: Prepare the Dressing
In a mixing bowl, combine olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and pepper.
Whisk the ingredients together until well blended.
Once the dressing is mixed, place it in the refrigerator to chill while you prepare the salad.
This will allow the flavors to meld together.
Step 2: Cook and Cool the Corn
Bring a large pot of water to a boil on the stovetop.
While waiting for the water to boil, prepare a large bowl of ice water and set it aside nearby.
Once the water in the pot reaches a boil, add in the corn and cook for just 3 minutes (or 2 minutes if you prefer the corn to be a bit more raw and crisp).
Immediately transfer the cooked corn to the bowl of ice water to cool for a few minutes.
This process stops the cooking and keeps the corn crisp.
After cooling, drain the corn well.
Step 3: Assemble the Salad
Once the corn is drained, use a sharp knife to cut kernels off the cob.
Transfer the cut kernels to a large mixing bowl.
Add in the fresh tomatoes, cucumbers, red onion, crumbled feta cheese, chopped parsley, and basil.
These ingredients will form the base of your refreshing salad.
Step 4: Dress and Serve the Salad
Before adding the dressing to the salad, give it another quick whisk to recombine any separated ingredients.
Pour the dressing over the salad, then toss everything well to ensure the dressing coats all the components evenly.
Taste and adjust seasoning with more salt, if desired.
Serve your deliciously dressed corn salad immediately, or let it chill in the refrigerator for a bit to allow the flavors to further develop.
