Corn Salad Recipe

There’s something irresistible about the crunch of fresh corn kernels paired with juicy tomatoes and creamy feta on a warm summer day. This Corn Salad Recipe is a celebration of bold, bright flavors that come together in minutes, making it perfect for backyard cookouts, potlucks, or a quick weeknight side. The combination of crisp vegetables, tangy dressing, and fresh herbs creates a dish that tastes as vibrant as it looks. Whether you’re feeding a crowd or meal-prepping for the week, this recipe delivers every time. You’ll learn exactly how to prepare it, customize it, and store it for maximum freshness.

Why You’ll Love This Recipe

This Corn Salad Recipe checks every box you could want in a summer side dish. First, it’s incredibly easy to pull together with no special equipment and minimal cooking time. The blanched corn stays crisp while soaking up a zesty lemon and red grape juice vinegar dressing that keeps every bite balanced and bright. Crumbled feta adds a rich, salty creaminess that contrasts beautifully with the sweetness of fresh corn and grape tomatoes. Fresh parsley and basil layer in herbal complexity without overpowering the other ingredients. It’s also naturally gluten-free and versatile enough to serve at casual family dinners or elegant outdoor gatherings. The dressing comes together in one bowl, and the entire salad is ready in under 30 minutes. Once you taste it, this will become your most-requested warm-weather dish.

Ingredients List for the Corn Salad Recipe

This recipe uses fresh, wholesome ingredients that are easy to find at any grocery store. Gather everything before you start for a seamless prep experience.

• 4 larger ears fresh corn, (shucked (yields about 4 cups, 20 oz corn kernels))

• 1 heaping cup halved grape tomatoes

• 1 cup diced English cucumber

• 1/3 cup diced red onion

• 2/3 cup crumbled feta cheese

• 3 Tbsp finely chopped fresh parsley

• 2 Tbsp finely chopped fresh basil

• 1/4 cup olive oil

• 1 1/2 Tbsp red Grape juice vinegar

• 1 Tbsp lemon juice

• 1 1/2 tsp honey

• 1/2 tsp minced garlic

• 1/2 tsp each salt and freshly ground black pepper

Pro Tips

Blanch, don’t boil. Overcooking corn is one of the most common mistakes. Keep the corn in boiling water for just 2 to 3 minutes. This preserves the natural sweetness and that satisfying crisp bite that makes this fresh corn salad stand out from the rest.

Ice bath is non-negotiable. Transferring corn directly from boiling water into an ice bath stops the cooking process immediately. This step locks in color, texture, and nutrients. Skipping it means your kernels will continue cooking and turn mushy before they ever hit the bowl.

Make the dressing first. Whisking the dressing ahead of time and refrigerating it while you prep the vegetables allows the garlic and honey to meld with the olive oil and red grape juice vinegar. This resting period deepens the flavor dramatically and ensures every component of your summer corn salad is well-seasoned from the very first toss.

Instructions

Step 1: Make dressing: In a mixing bowl whisk together olive oil, red Grape juice vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.

Step 2: For the salad: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.

Step 3: Once water in pot boils add corn and cook just 3 minutes (even 2 minutes if you want it a little more raw and crisp).

Step 4: Transfer to ice water to cool for a few minutes. Drain well.

Step 5: Cut kernels from corn then transfer to a large bowl.

Step 6: Add tomatoes, cucumbers, red onion, feta, parsley and basil.

Step 7: Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.

Variations

This Corn Salad Recipe is incredibly flexible. Here are a few popular ways to make it your own.

Avocado Corn Salad: Add one diced ripe avocado right before serving for extra creaminess and healthy fats. The buttery texture pairs beautifully with the tangy dressing and salty feta, giving the salad a richer, more filling character that works well as a light lunch.

Spicy Southwest Corn Salad: Swap the feta for cotija cheese and add one diced jalapeño along with a pinch of cumin to the dressing. Stir in a handful of canned black beans and you have a bold, Tex-Mex inspired corn salad with smoky depth that is perfect alongside grilled chicken or tacos.

Grilled Corn Salad: Skip the blanching step and grill the shucked ears directly over medium-high heat for 8 to 10 minutes, turning occasionally. The charred kernels bring a smoky, caramelized sweetness that transforms the overall flavor profile into something deeply satisfying and cookout-ready.

Storage and Serving

This Corn Salad Recipe is best served fresh, but leftovers store well in an airtight container in the refrigerator for up to 3 days. Because the dressing contains lemon juice and vinegar, the vegetables will soften slightly over time. If you plan to make it ahead, store the dressing separately and toss everything together just before serving to keep the textures crisp.

For serving, this dish shines alongside grilled proteins like salmon, shrimp skewers, or burgers. It also pairs beautifully with barbecue ribs or pulled pork. Serve it chilled or at room temperature depending on your preference. For a more dramatic presentation, serve it in a wide, shallow bowl garnished with an extra sprinkle of crumbled feta and fresh basil leaves for color and visual appeal.

FAQs

Can I use frozen or canned corn instead of fresh?
Yes, you can substitute frozen or canned corn when fresh ears are not available. Thaw frozen corn completely and pat it dry before using. Drain and rinse canned corn well. Fresh corn delivers the best texture and sweetness, but both substitutes work in this easy corn salad recipe.

Can I make this salad ahead of time?
Absolutely. Prepare all the vegetables and the dressing up to 24 hours in advance and store them separately in the refrigerator. Combine and toss everything together about 15 minutes before serving for the best flavor and texture.

Is this recipe suitable for vegans?
The only non-vegan ingredient is the feta cheese and honey. Substitute both with a plant-based feta alternative and maple syrup to make this a fully vegan-friendly corn salad.

What is the best type of corn to use?
Fresh sweet corn is ideal for this recipe. Look for ears with bright green husks, moist silk, and plump, tightly packed kernels. The fresher the corn, the sweeter and more flavorful your final salad will be.

Can I add protein to this salad?
Definitely. Grilled chicken, shrimp, or chickpeas all make excellent additions. They transform this side dish into a complete, satisfying meal. Add your protein of choice on top just before serving to keep everything fresh and well-presented.

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