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!
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.
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. You could even make it with left over grilled corn.
I made this recipe as is using cooked corn on the cob. It was absolutely delicious and my family cannot wait until the summer when corn the cob is the best! Very refreshing and it was a toss up who got the last serving! Can’t wait to make it again!
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! Refer to the recipe card at the bottom of the post the full list of measurements.
- Corn: I prefer fresh corn for this recipe, but you can also use frozen or canned. Read more below.
- Cucumber: I love using an English cucumber in this recipe because they bring a great crunch, and aren’t as bitter as other cucumbers.
- Cherry Tomatoes: I like to cut these in half or use grape tomatoes and cut them in fourths.
- Red Onion: This adds a deliciously perfect sweet onion flavor.
- Feta Cheese: This softer cheese is perfect in this salad. If feta isn’t your thing, you could use shredded Parmesan or leave out the cheese completely.
- Olive Oil: Because this is a dressing, I suggest using extra virgin olive oil.
- Vinegar: I prefer to use plain white vinegar for the dressing. It lets the other ingredients of the dressing really shine.
- Lime Juice: This brings a great acidity to the dressing with some delicious flavor.
- Kosher Salt and Black Pepper
Making Ahead
You can absolutely make this the night before and it will taste delicious the next day. Make the recipe as written and reserve the basil. Just before serving it, chop and add the basil, giving the whole salad a good stir.
Storing Corn Salad
This salad can be stored in an airtight container for up to four days in the refrigerator. The leftovers of this salad are absolutely amazing.
I would not recommend freezing this salad as a majority of the ingredients do not freeze well. As with all recipes, use your best discretion when it comes to leftovers.
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. If you are going to make swaps, I would recommend choosing just one so that you stick to the basic flavors of the salad.
- 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 cheese, a Mexican cheese. Other great swaps are goat cheese or Parmesan cheese.
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.
Other Great Summer Sides
If you are looking for other great summer side dishes, you have come to the right place. Can we meet in a sunny field with a giant table and feast on all of them?
- Healthy Potato Salad: I swear even though it is a lighter option it is so delicious.
- Cucumber Tomato Salad: A classic that you can’t go wrong with. Even my picky ones like it.
- Carrot Zucchini Salad: Humble brag . . . this recipe won a cooking competition.
- Beet Salad: This recipe is simple, but I’m super obsessed.
- Broccoli Salad: A classic recipe I’m sure you will recognize, but simplified.
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.
Corn Salad
Ingredients
- 4 cups corn (see note)
- 1 cup English cucumber quartered (about 1/2 of an English cucumber)
- 1/4 large red onion diced (or 1/2 a small red onion)
- 1 cup cherry tomatoes cut in half
- 1/4 cup basil leaves cut into small strips
- 1/4 cup feta cheese crumbed
- 3 tablespoons olive oil
- 2 tablespoons white 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 from the water, allow it to cool, and cut it from the cob using a sharp knife. (See notes about using canned or frozen corn.)4 cups corn
- Combine the corn, cucumber, red onion, tomatoes, basil, and feta in a bowl.1 cup English cucumber, 1/4 large red onion, 1 cup cherry tomatoes, 1/4 cup basil leaves, 1/4 cup feta cheese
- 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.3 tablespoons olive oil, 2 tablespoons white vinegar, 1 tablespoon lime juice, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- 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.
Recipe Video
Notes
- Fresh Corn: You will need 5 ears. Cook corn according to the directions in step one. Alternatively leave it raw and let it marinate with the dressing for a few hours. This will help break it down.
- Frozen corn: You will need 4 cups. Make sure it is completely thawed and drained.
- Canned corn: You will need 41 ounces before draining (two 15 ounce cans and one 11 ounce to equal four cups). Drain well.
Jenny says
I made this today for a BBQ picnic. Rave reviews. Very fresh and light. I brushed corn cobs with olive oil and grilled them. Really added great flavor to the salad. I don’t usually like feta but I bought the crumbles and it added just the right amount of saltiness. Will be making again. Thanks!
I’m so happy to hear that you liked it!
Meredith Clute says
Recipe looks good and I would love to try it. However, as the granddaughter of a farmer, I learned many years ago never to salt water in which you plan to boil corn because salt toughens the corn. Instead add one teaspoon of sugar – – amazing difference!
Robin says
This was absolutely delicious! I only had 3 ears of corn so a little over3 cups and no Feta so I subbed some cotija cheese and it was so incredibly yummy that I had to eat another bowl. Will definitely be making this on repeat during corn season.
I’m so happy to hear that you liked it!
Kathleen Karns says
My friend made this Corn Salad for our get together today. It was great. So refreshing. I had to have the recipe. I knew my husband would love it.
I’m so glad to hear it, Kathleen!
Deborah says
Love it
The lime dressing is fresh and zingy
I’m so glad you liked it!
Diana says
Tried this last night with frozen corn. Was really good. Fresh and bright with heavy burgers.
I’m so glad you enjoyed it as much as I do!
Cindy says
I had corn left over and decided to try your recipe. We all just loved it for a summertime salad to go with BLT sandwiches! Just wondering if you can make this ahead of time to let the flavors meld together or is it better to combine just before serving? Thank you for sharing your recipe!
I’m so happy you loved this one, Cindy! It’s definitely a personal favorite. There is a section in the post about this, but basically, you can make it the day before you just want to wait to add the basil until right before serving.
Cat says
if using a 20 oz. package of frozen corn nibblets, how many packages do I need to make 12 servings o corn salad?
You need about 40 ounces to make 10 servings. So that would be two bags for 10 servings. You could add in another bag at make 15 servings.
Shara says
Wow, Delicious!
I made this recipe with produce from our local farmer’s market.
I used white sweet onions because they were local. I also swapped the vinegar for white balsamic vinegar (that’s what I had). I added a touch of honey. My husband raved about this and requested it again the following day.
I teach a cooking class to developmentally disabled adults, and this will be on my list of recipes to share with them.
I’m so glad you enjoyed it!
Victoria says
Is the calculation for 1/2 cup serving per person?
Yup! I hope you love this one as much as I do.