Corn Salad Recipe
This corn salad is a vibrant, fresh dish bursting with juicy summer flavor, perfect for picnics, BBQs, or a quick side for weeknight meals. It comes together in just 10 minutes.
Every bite is a refreshing mix of sweet corn, crisp veggies, and tangy feta, making it an easy crowd-pleaser that’s as colorful as it is delicious.
Star Ingredients That Make This Corn Salad Shine
- Corn – The star of the show. Sweet, juicy kernels offer crunch and a naturally buttery flavor that anchors the dish.
- English cucumber – Brings a cool, crisp bite that balances the salad’s richness and keeps it refreshing.
- Cherry tomatoes – Add a burst of juiciness and acidity, brightening the flavors with every pop.
- Red onion – Sharp and zesty, it adds a needed savory edge that cuts through the sweetness.
- Fresh basil – Aromatic and peppery, basil infuses the salad with summery herbal notes.
- Feta cheese – Creamy and tangy, feta provides a salty contrast that deepens the flavor profile.
- Olive oil, vinegar & lime juice – These combine into a quick dressing that’s tangy, citrusy, and coats every bite with zippy brightness.
Quick Steps to Make Corn Salad Magic Happen
Cook your corn if using fresh, then let it cool before slicing it off the cob. Alternatively, thaw frozen corn or drain canned.
Toss the corn with cucumber, onion, tomatoes, basil, and feta in a large bowl until evenly distributed.
Whisk the olive oil, white vinegar, lime juice, salt, and pepper into a quick dressing. Pour it over the salad and toss gently to coat.
Chill slightly or serve immediately for maximum freshness and flavor. For a more developed flavor, let it sit for 20–30 minutes before serving.
Flavor Boosts & Clever Twists
This corn salad is endlessly adaptable. Try adding diced avocado for a creamy texture or grilled corn for a smoky twist. If you prefer a bolder flavor, a pinch of chili flakes or a dash of hot sauce plays beautifully with the sweet corn.
For a Mediterranean spin, toss in kalamata olives or swap the feta for goat cheese. If you’re avoiding dairy, simply skip the cheese—the salad still shines with just the veggies and dressing.
Using fresh corn? Let it marinate raw in the dressing for an hour or two—no boiling needed. The acidity softens the kernels and brings out a naturally crisp texture.
Storing Your Corn Salad for Later
To store leftovers, transfer the corn salad to an airtight container and refrigerate for up to four days. It’s best enjoyed within two days for optimal texture, as the cucumbers and tomatoes begin to release water over time.
If prepping ahead, add the basil and feta just before serving to maintain their texture and freshness. This also helps preserve the salad’s vibrant look and avoids wilting herbs.
Avoid freezing this dish, as the raw vegetables and dressing don’t thaw well and can become mushy.
Corn Salad Recipe
Ingredients
- 1 cup English cucumber quartered
- 3 tablespoons olive oil
- 1/4 large red onion finely diced
- 1 tablespoon lime juice
- 4 cups corn see notes for options
- 1/4 teaspoon black pepper
- 2 tablespoons white vinegar
- 1 cup cherry tomatoes halved
- 1/4 cup feta cheese crumbled
- 1/4 cup fresh basil leaves finely sliced
- 1 teaspoon kosher salt
Instructions
- To prepare fresh corn, fill a large pot with water, bring it to a boil, and lightly salt it. After removing the husks, submerge the corn in the boiling water. Once the water returns to a boil, cook for 5 minutes. Remove the corn, allow it to cool, then slice the kernels off the cob with a sharp knife.
- In a mixing bowl, combine the prepared corn, cucumber, red onion, cherry tomatoes, basil, and feta cheese.
- In a separate small bowl, whisk together olive oil, white vinegar, lime juice, kosher salt, and black pepper. Pour the dressing over the vegetables and cheese. Toss everything together until well coated.
- Serve the salad immediately, or refrigerate it and add the basil just before serving for optimal freshness. Store leftovers in an airtight container in the refrigerator for up to 4 days.