Ready to dazzle your tastebuds with something fresh, colorful, and bursting with summer vibes? This Corn Salad Recipe brings together crunchy sweet corn, juicy tomatoes, crisp cucumbers, zesty herbs, and creamy feta in a simple toss—a combo that’s as perfect for picnics and BBQs as it is for weeknight dinners. It’s an irresistible celebration of peak-season veggies that’s sure to become your new go-to favorite for any get-together!
Ingredients You’ll Need
All the magic of this Corn Salad Recipe happens because of its straightforward, vibrant ingredients. Each one pulls its weight, contributing not just flavor but also crucial texture, color, and zing—so don’t skip the details that make this salad sing.
- Fresh Corn Kernels (4 cups): The star ingredient—use just-boiled or grilled for extra smokiness, or thawed frozen corn in a pinch.
- Cherry Tomatoes (1 cup, halved): Bursting with sweetness and color, they add juicy freshness to every bite.
- Red Onion (1/2 small, finely diced): Gives a tangy bite and crunch—quickly soak in cold water if you prefer a milder flavor.
- Cucumber (1/2, diced): Cool, crisp, and refreshing, cucumber brings balance to richer flavors.
- Fresh Cilantro or Parsley (1/4 cup, chopped): Choose your favorite for a green herbaceous pop.
- Feta Cheese (1/2 cup, crumbled): Creamy and salty, feta melts into the dressing for delicious richness.
- Olive Oil (3 tablespoons): Acts as the salad’s silky backbone, tying together all the flavors.
- Lime Juice or Lemon Juice (2 tablespoons): Brightens everything up—lime adds a nice Mexican-inspired twist.
- Honey (1 teaspoon): Balances the tang and spice with subtle sweetness.
- Chili Powder (1/2 teaspoon): Adds just the right gentle kick—adjust based on your spice preference.
- Salt and Black Pepper (to taste): Essential for heightening every note; taste and adjust as you go.
How to Make Corn Salad Recipe
Step 1: Prep the Corn
If you’re working with fresh corn, bring a large pot of water to a rolling boil and drop the shucked ears in. Cook for 3–4 minutes until the kernels are tender but still a little crisp. Drain the corn, let it cool just enough to handle, then grab a sharp knife and carefully slice the kernels straight off the cob. This step brings the kind of juicy bite you just can’t get from canned corn!
Step 2: Gather Vegetables and Cheese
In a large mixing bowl, combine the corn kernels, cherry tomatoes, diced red onion, cucumbers, chopped herbs, and crumbled feta. Toss everything together so that those bright pops of yellow, red, and green are speckled throughout the salad. This is when it starts looking irresistible—trust me, it’s hard not to sneak a little taste!
Step 3: Make the Zesty Dressing
Whisk together the olive oil, lime (or lemon) juice, honey, chili powder, and a generous pinch each of salt and black pepper in a small bowl. You want the dressing to taste bright, tangy, and just a little sweet, with the chili powder adding a background warmth. This is the flavor booster that ties everything together in the Corn Salad Recipe.
Step 4: Toss and Chill
Drizzle the dressing over your waiting bowl of veggies and cheese. Use salad tongs (or clean hands—why not?) to gently toss everything until each bite gets coated in flavor. Pop the bowl in the fridge for about 15 minutes to let the flavors mingle; this quick chill time makes a world of difference when it comes to taste and texture.
Step 5: Serve and Enjoy!
Once chilled, give your Corn Salad Recipe a final toss and adjust seasoning if needed. Transfer to a pretty bowl or platter, garnish as you wish, and serve. Every forkful delivers a burst of summer—get ready for people to ask for seconds!
How to Serve Corn Salad Recipe
Garnishes
Finish with a flourish! Try a scattering of extra feta or a sprinkle of fresh herbs. Want a pop of crunch? Lightly toasted pumpkin seeds or crispy tortilla strips on top create great contrast and a little wow-factor for your Corn Salad Recipe.
Side Dishes
This salad loves a backyard barbecue—think grilled chicken, steak, fish tacos, or smoky tofu on the side. For a picnic, pair alongside sandwiches or veggie burgers. It also holds its own as a lunch salad with a hunk of crusty bread.
Creative Ways to Present
Spoon your Corn Salad Recipe into lettuce cups for a fun, hand-held appetizer at potlucks. Or pile it onto grilled sourdough for a new take on bruschetta. Serving buffet-style? Layer it in a clear trifle bowl for eye-catching color and easy scooping!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Corn Salad Recipe into an airtight container and keep it in the fridge for up to 3 days. The flavors deepen with time, but note that the veggies will gradually become softer. Give it a quick toss before serving again and check seasoning.
Freezing
Because this salad relies on fresh veggies for its signature crunch, freezing isn’t recommended. The texture just won’t rebound—if you crave that summery flavor in winter, use thawed frozen corn and make a fresh batch on demand!
Reheating
This Corn Salad Recipe is at its absolute best served cold or at room temperature, so there’s no need to reheat. If you want a slightly warm version, bring it to room temp, or briefly let it sit out before serving from the fridge.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Thawed frozen corn works beautifully in the Corn Salad Recipe. Just make sure to pat it dry so any excess moisture doesn’t water down the flavors.
What cheese substitutes work well?
If you’re out of feta or prefer a different flavor, try cotija for a Mexican flair, goat cheese for extra creaminess, or omit the cheese for a dairy-free version that’s just as tasty and colorful.
Can I make this recipe vegan?
Yes! Skip the feta cheese and swap honey for agave or maple syrup. The Corn Salad Recipe is vibrant and lovely even without the dairy.
How can I make it spicier?
Want a bigger kick? Add a finely diced jalapeño, sprinkle in more chili powder, or dash in a little hot sauce to take your Corn Salad Recipe to a whole new level.
Is this salad gluten-free?
It sure is—the Corn Salad Recipe is naturally gluten-free, making it a safe and crowd-pleasing choice for those avoiding wheat and gluten.
Final Thoughts
If you’re looking for a dish that delivers on color, crunch, and sheer deliciousness, you really can’t go wrong with this Corn Salad Recipe. It’s a guaranteed crowd-pleaser that’s endlessly adaptable, fresh, and fun—give it a try and watch it steal the spotlight at your next meal!
Print
Corn Salad Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Corn Salad Recipe is a refreshing and flavorful side dish perfect for summer barbecues. Made with fresh corn, cherry tomatoes, feta cheese, and a zesty lime dressing, it’s a light and colorful addition to any meal.
Ingredients
Fresh Corn Salad:
- 4 cups fresh corn kernels (from about 5 ears, or frozen/thawed)
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 1/2 cucumber, diced
- 1/4 cup fresh cilantro or parsley, chopped
- 1/2 cup feta cheese, crumbled
Lime Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice (or lemon juice)
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Instructions
- Cook the Corn: If using fresh corn, boil for 3–4 minutes until tender. Drain, cool, and cut off the cob.
- Prepare Salad: Combine corn, cherry tomatoes, red onion, cucumber, herbs, and feta in a bowl.
- Make Dressing: Whisk together olive oil, lime juice, honey, chili powder, salt, and pepper.
- Toss and Chill: Pour dressing over salad, toss to coat, and chill for 15 minutes before serving.
Notes
- For a smoky flavor, grill the corn before cutting off the kernels.
- Swap feta for cotija cheese for a Mexican-style twist.
- Pair with grilled meats or fish for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Method: Boiling (or Grilling if preferred), Mixing
- Cuisine: American, Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
