One of my go-to side dish recipes in the summer is this fresh corn salad recipe. It’s easy to make, no cooking involved, and fresh corn is always plentiful. It’s such a refreshing salad that pairs well with everything from chicken to salmon, so it’s perfect for anything from a weekend barbecue to a weeknight dinner.
Paired with a quick dressing made with pantry staples, you can whip up this corn salad in no time. Brimming with vibrant and fresh ingredients, your whole family will love this salad. Want another summer side recipe? Try my fruit salad recipe, cucumber salad recipe, or macaroni salad recipe.
What You Need to Make This Recipe
Corn — fresh corn on the cob is ideal as it’s sweet, juicy, and delicious. I recommend buying corn with the husk on it as it’ll help keep it fresh longer in the fridge. The husk should be tight and green with golden brown tassels that feel sticky and moist.
Cucumber — I like using English cucumbers as they’re seedless and have thinner skin. They’re also less watery, so they’re perfect for a corn salad.
Grape tomatoes — you can also use cherry tomatoes.
Red onions — I love the pop of color red onions adds to the salad. They also have a little bit of spice to them and a wonderful crispy texture.
Feta cheese — you can crumble it yourself or buy it pre-crumbled to save time. The feta adds a deliciously tangy and salty flavor, so do not skip it! Can’t find feta cheese? Try Cotija cheese.
How to Make Corn Salad
1. Cut the grape tomatoes, cucumbers, and onion into bite-sized pieces.
2. Bring a large pot filled halfway with salted water to a boil over high heat. Add the corn and cook just until crisp-tender, about 8 minutes. Drain and soak the cobs in ice water for a few minutes to cool off. Drain well.
3. Meanwhile, whisk together the vinegar, salt, and pepper. While whisking, slowly pour the olive oil into a large mixing bowl.
4. Cut the kernels from the cob.
5. Add the corn kernels, cucumber, tomatoes, red onion, feta cheese, and basil to a large bowl and add the dressing to it.
6. Stir until well mixed.
Pro Tips for Making This Recipe
- To make this salad year-round, you can substitute frozen corn for fresh corn cobs. Bring salted water to a boil as directed and add the frozen kernels. Boil for 3 to 5 minutes, then drain and rinse with cold water.
- You can use white wine vinegar or red wine vinegar instead of cider vinegar. Or, for a fresh twist, use lime juice.
- If you are hosting a backyard barbecue, you can use grilled corn instead!
- Try to dice everything as uniformly as possible, so you get a bite of everything with each spoonful.
- You can cut the corn in half, so you can place the flat end on your cutting board to cut the corn off the cob easier.
- This salad is as fresh as your ingredients. Make sure to get the freshest ingredients possible.
- Careful not to overcook the cobs of corn, or it’ll lose its sweet fresh flavor.
- Add a jalapeño for some extra heat.
Frequently Asked Questions
What else can I add?
I don’t recommend adding too many more add-ins to the corn salad, as you want the corn to shine in this recipe. However, you can always swap an ingredient to adapt the recipe to your liking or just add a bit more if desired. Other corn salad add-ins I like are avocado, bell pepper, black beans, edamame, and scallions.
How do I store this?
Refrigerate the corn salad for up to three days. Keep the salad in an airtight container or covered with plastic.
Can I use a different herb?
Feel free to use whatever fresh leafy herbs you have on hand. You can swap the basil for dill, mint, parsley, or cilantro.
What should I serve with this recipe?
Everything and anything pairs well with this corn salad! Some of my favorite recipes to make alongside the salad include turkey burgers, shrimp tacos, fish tacos, fried chicken, chicken fajitas.
If you love this recipe try these out!
If you’ve tried this Corn Salad recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Corn Salad
Equipment
- Large Pot
- mixing bowl
Ingredients
- 6 ears of corn shucked (about 5 cups cut from the cob/750g)
- 6 tablespoons cider vinegar (90ml)
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 6 tablespoons olive oil (90ml)
- 1 cup diced cucumber (140g)
- 1 cup halved grape tomatoes (200g)
- ½ cup diced red onion (30g)
- ½ cup crumbled feta cheese (70g)
- ⅓ cup fresh basil leaves chopped (8g)
Instructions
- Bring a large pot filled halfway with salted water to a boil over high heat. Add the corn and cook just until crisp-tender, about 8 minutes. Drain and soak the cobs in ice water for a few minutes to cool off. Drain well. Cut the kernels from the cob.
- In a large mixing bowl, whisk together the vinegar, salt, and pepper. While whisking, slowly pour in the olive oil.
- To the dressing, add the corn kernels, cucumber, tomatoes, red onion, feta cheese, and basil. Stir until well mixed. Cover and chill for at least one hour before servings. The salad can be refrigerated for up to 3 days.
Notes
- To make this salad year-round, you can substitute frozen corn for fresh corn cobs. Bring salted water to a boil as directed and add the frozen kernels. Boil for 3 to 5 minutes, then drain and rinse with cold water.
- You can use white wine vinegar or red wine vinegar instead of cider vinegar. Or, for a fresh twist, use lime juice.
- If you are hosting a backyard barbecue, you can use grilled corn instead!
- Try to dice everything as uniformly as possible, so you get a bite of everything with each spoonful.
- You can cut the corn in half, so you can place the flat end on your cutting board to cut the corn off the cob easier.
- This salad is as fresh as your ingredients. Make sure to get the freshest ingredients possible.
- Careful not to overcook the cobs of corn, or it’ll lose its sweet fresh flavor.
- Add a jalapeño for some extra heat.
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