Corn Salad

5 from 2 votes
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posted: 05/31/20

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This post may contain affiliate links. Please read my disclosure policy

This easy Corn Salad recipe comes together with just a few ingredients and is absolutely delicious. Your family will love this on the side of burgers and this is great to bring to picnics and BBQs!

close up of corn salad in a glass bowl with fresh cut cucumbers, tomatoes, red onions, feta cheese, and fresh basil on top

Every time we enter a new food season (football season, the holidays, etc), I get so excited and think THIS is my favorite food season. Here we are at the start of summer, and my head is spinning with great recipes. Now THIS must be my favorite food season.

Though summer is feeling a little different this year, I am eager to make it great and memorable. I’m looking forward to picnics and family dinners on the patio, and all the fresh produce my stomach can handle.

This Corn Salad Recipe is the perfect summer side dish. It is easy to throw together, and the fresh ingredients scream summer. It has a very simple dressing that will draw in even your pickiest eaters.

Plus! You can make it with fresh, canned, or frozen corn, making it an incredibly versatile dish.

CORN SALAD INGREDIENTS

One of the best things about this recipe is that it uses produce that is easy to find in summertime. It makes it the perfect summer salad!

  • Corn (see below for alternatives to using fresh corn)
  • Cucumber
  • Cherry Tomatoes
  • Red Onion
  • Feta Cheese
  • Oil
  • Vinegar
  • Lime Juice
  • Salt & Pepper
overhead view of a glass bowl full of the ingredients for corn salad recipe divided up

FRESH, FROZEN, OR CANNED CORN

This recipe is super flexible! You can use just about any type of corn you can get your hands on for it.

Fresh, frozen, or canned corn will work in this recipe. In the recipe card at the bottom you will find the measurements for each one.

Using Fresh Corn: You can use it raw or cook it. The directions to cook it are both below and in the recipe at the bottom of the post.

Using Canned Corn: You will need two 15 ounce cans and one 11 ounce to equal four cups. But if it is just somewhere in the ballpark of 4 to 5 cups it is fine. Make sure to drain the corn well.

Using Frozen Corn: Thaw frozen corn fully before using it. You can leave it in the refrigerator overnight or run it under cold water. Make sure that it is drained well as it can add a significant amount of liquid to the recipe.

Another idea: Grill your corn first! It will add a smoky element to this summer corn salad that will be delicious.

HOW TO COOK FRESH CORN

If you choose to use fresh corn in this recipe you can keep it raw to cut down on the time making this recipe. While that wouldn’t be my preference, the dressing in this recipe will help it break it down and make it softer.

Otherwise, cook fresh corn using the following method:

  1. Bring a large pot of water to a boil, and add a little bit of salt.
  2. Remove the husks and the silk tread from the corn, making sure it is completely clean of both.
  3. Drop the cleaned corn into the boiling water. Let it return to a boil and then cook for 5 minutes.
hand pouring dressing over summer corn salad in a glass bowl

CORN SALAD DRESSING

I love the simplicity of this homemade dressing. It is five ingredients, and I’m willing to bet you have at least four of them already in your pantry.

  • olive oil
  • vinegar (see note below)
  • lime juice
  • kosher salt
  • black pepper

A note on the vinegar: I used plain white vinegar for this recipe and it was delicious. You could also try mixing this up with apple cider vinegar or white wine vinegar.

two wooden spoons tossing a glass bowl full of corn tomato salad

MAKING AHEAD

You can absolutely make this the night before and it will taste delicious the next day. I would suggest that if you are going to do that, you add the fresh basil right before serving.

Make sure that you give the salad a good stir before serving. Additionally, let it sit out for about 20 minutes before serving. You want to take the refrigerator chill off.

STORING AND FREEZING

This salad can be stored in an airtight container for up to four days. I think the leftovers are delicious!

I would not recommend freezing this salad. Just about all the ingredients (except the corn) do not freeze well.

SWAPS AND VARIATIONS

While I love this salad as is, you can vary it based on taste. Obviously don’t leave out the corn, guys. It’s a corn salad.

I would recommend that if you are going to do variations, you only swap out ONE ingredient.

  • Cucumbers could be swapped out for diced radishes.
  • Tomatoes could be replaced with chopped red peppers.
  • Red onion could be left out completely or replaced with sliced green onions.
  • Feta cheese is another ingredient that you could skip if you are really averse to it. Consider replacing it with cotija, blue cheese, or goat cheese. You could also try freshly shredded parmesan.

SERVINGS

This salad makes 5 cups, which is 10 great 1/2 cup servings. This is great for family dinners where everyone can take more than 1/2 a cup or big get togethers when everyone is taking a little of this and that.

If this is only one of a few side dishes at a big gathering, I suggest doubling.

overhead of fresh corn salad in a glass bowl with fresh cut cucumber, tomato, red onion, feta and basil on top

OTHER GREAT SUMMER SIDES

If you are looking for other great summer side dishes, you have come to the right place. (By the way, can we meet in a sunny field with a giant table and feast on ALL OF THEM? #dreams)

If you make any of these recipes or my corn salad recipe, please leave me a comment and let me know what you think? Other readers love hearing your feedback before trying recipes.

close up of corn salad in a glass bowl with fresh cut cucumbers, tomatoes, red onions, feta cheese, and fresh basil on top
5 from 2 votes

Corn Salad

Serves: 10 servings
(tap # to scale)
Prep: 10 minutes
Total: 10 minutes
This easy Corn Salad recipe comes together with just a few ingredients and is absolutely delicious. Your family will love this on the side of burgers and this is great to bring to picnics and BBQs!

Ingredients

  • 4 cups corn 5 ears or 41 ounces of canned corn (see notes)
  • 1/4 large red onion diced (or 1/2 a small red onion)
  • 1 cup cherry tomatoes cut in half
  • 1 cup cucumber quartered (about 1/2 of an English cucumber)
  • 1/4 cup basil leaves cut into small strips
  • 1/4 cup feta cheese crumbed
  • 3 tablespoons olive oil
  • 2 tablespoons vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • To cook fresh corn, bring a large pot of water to a boil, lightly salting it. After completely shucking the corn, put it in the boiling water. Bring the water back to a boil, and then cook for five minutes. Remove the corn and cut it from the cob. (Note: Fresh corn can also be used raw. If using frozen corn, make sure it is completely thawed and drained. If using canned corn, drain it well.)
  • Combine the corn, cucumber, red onion, tomatoes, basil, and feta in a bowl.
  • In a small bowl whisk together the olive oil, vinegar, lime juice, kosher salt, and black pepper. Pour over the other ingredients. Toss to combine.
  • Serve immediately. Recipe can be made before, adding the fresh basil just before serving. Store any leftovers in an airtight container in the refrigerator for up to four days.

Notes

You can use canned, fresh, or frozen corn for this recipe. If using fresh corn, cook it or leave it raw (it’s a matter of personal preference). If using frozen corn, make sure it is completely thawed and drained. If using canned corn, drain it well.
Serving: 0.5cup Calories: 113kcal (6%) Carbohydrates: 15g (5%) Protein: 3g (6%) Fat: 5g (8%) Saturated Fat: 1g (6%) Monounsaturated Fat: 3g Cholesterol: 2mg (1%) Sodium: 146mg (6%) Potassium: 159mg (5%) Fiber: 1g (4%) Sugar: 4g (4%)
Author: Lisa Longley
Course: Side Dish
Cuisine: American
close up of corn salad in a glass bowl with fresh cut cucumbers, tomatoes, red onions, feta cheese, and fresh basil on top

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Corn Salad

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Earlyne says

    Good salad ingredients but the dressing…yuk! Way too vinegary, I used Italian Dressing, much better.
    Just sayin folks!

    • Lisa Longley says

      We will have to agree to disagree. I love it as is.

  2. Melody Wright says

    5 stars
    I made this for tomorrow. Made exactly as the recipe called for except I used white wine vinegar. Had to taste it, naturally. Curiosity thing because of previous comment. I love it. The dressing is excellent in my opinion. Tomorrow I will be using your grilled chicken sandwich recipe to go with the corn salad. I love getting your emails. Thanks.

    • Lisa Longley says

      Melody, this comment made my day! Thank you so much for taking the time to come back and leave it!

  3. Mary Jane says

    5 stars
    I went to make this, only to find my cucumber was bad. So I substituted a young zucchini. It turned out to be a great substitute. My husband still raves about it. So will definitely make this again, but will use a cucumber to see which one we like better.

    • Lisa Longley says

      I’m so happy to hear that zucchini worked in it’s place and even happier to hear it was a hit in your house! Thank you for taking the time to come back and tell me!

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