Corn Salad

5 from 51 votes

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!

Prep Time10

Total Time10

Servings: servings

Calories: 113kcal

Author: Lisa Longley

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.

Video

Notes

You can use canned, fresh, or frozen corn for this recipe.

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.

Nutrition