Corn Salad

Corn salad always reminds me of lazy afternoons on the patio when the sun is bright and all I crave is something crisp and refreshing so one summer I tossed together some leftover corn with cherry tomatoes red onion and feta cheese which turned out so vibrant and delicious that I’ve been making it on repeat ever since. That first bite was the perfect mix of sweet crunchy juicy and tangy so it quickly became my go-to when friends drop by or when I need a dish to brighten up the dinner table.

What I love about this corn salad is how quickly it comes together and how it brings such a colorful punch to any meal so I find myself making it not just in summer but all year round using either fresh grilled corn or sweet canned corn depending on what I have. Whether you serve it as a side at a barbecue or scoop it up with chips this salad is a simple joyful dish that never disappoints.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Corn – The sweet and crunchy base that makes the whole salad pop.
• Cherry tomatoes – Adds juicy brightness and a beautiful red contrast.
• Red onion – Brings a sharp bite and great crunch.
• Cucumber – Adds cool freshness to balance the bold flavors.
• Fresh parsley – For a burst of herbaceous green and flavor.
• Feta cheese – Offers tangy creaminess that pairs perfectly with the veggies.
• Olive oil – Creates a simple and rich dressing.
• Lemon juice – Adds acidity to brighten the whole dish.
• Salt and pepper – To season and enhance all the natural flavors.

Tools You’ll Need

• Large mixing bowl – To toss everything together easily.
• Sharp knife – For chopping all the veggies and herbs precisely.
• Cutting board – A sturdy surface for prepping your ingredients.
• Citrus juicer – Helps extract all the juice from the lemon.
• Serving spoon – For mixing and serving the salad with ease.
• Measuring spoons – For balancing oil and lemon juice amounts just right.

Instructions

Step 1: Prep the veggies

I start by cutting the cherry tomatoes in half then I finely dice the red onion and slice the cucumber into half-moons. I chop the parsley finely so it mixes in smoothly.

Step 2: Combine ingredients

In a large mixing bowl I add the corn whether it’s fresh cooked or canned and drained. Then I toss in the chopped tomatoes onion cucumber and parsley.

Step 3: Add the feta

I crumble the feta over the top so it blends throughout the salad rather than sitting just on top.

Step 4: Make the dressing

In a small bowl I whisk together olive oil fresh lemon juice salt and pepper then I drizzle it over the salad.

Step 5: Toss and chill

I use a large spoon to gently toss everything together so all the veggies are evenly coated and the flavors combine then I let it chill in the fridge for 15 minutes before serving.

Tips

If I have leftover grilled corn I love using it for that smoky flavor. Sometimes I’ll swap the feta for goat cheese or add a diced avocado for extra creaminess. If you want a little heat just throw in a chopped jalapeño or a pinch of chili flakes.

Ways to Serve

I love serving this corn salad alongside grilled chicken or burgers during cookouts. It’s also amazing spooned over tacos or served with tortilla chips as a dip. For a quick lunch I even pile it on top of mixed greens for a refreshing salad bowl.

Frequently Asked Questions

Can I make corn salad ahead of time?

Yes! It actually gets better after sitting for a bit. Just store it in the fridge and give it a quick toss before serving.

What kind of corn should I use for corn salad?

You can use fresh grilled corn canned corn or even frozen corn that’s been thawed and drained. They all work great!

Is corn salad good for meal prep?

Absolutely. It keeps well in the fridge for up to 3 days so I often make a big batch to enjoy throughout the week.

See You in the Kitchen

I hope you give this colorful corn salad a try! It’s so quick easy and bursting with flavor and I can’t wait for you to enjoy it as much as I do. Leave a comment share a pic or save it for your next summer spread!

Happy Cooking!

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