Bright and colorful cucumber, red onion, sweet corn, cherry tomatoes, and feta cheese make up this refreshing corn salad. Perfect for backyard barbecues and cookouts and is made in a snap!
Why this recipe works
Sweet corn salad is a popular dish for potlucks and barbecues, for good reason! This summer salad is bursting with a colorful array of fresh veggies that complement each other so well.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CORN – There are a few different ways you can make corn for this recipe. Grill and chop it off the cob as we did in our grilled corn and zucchini salad, or simply use boiled, microwaved, or crockpot corn on the cob. Canned or frozen corn can also be used when you don’t have access to fresh summer corn.
VEGGIES – Cucumber, red onion, and cherry tomatoes keep this salad nice and fresh. You can add any type of veggie you want to this dish. Some good additions are zucchini, diced bell peppers, avocado, and green onion. You can also throw some chopped bacon or black beans into the salad if you’d like!
CHEESE – We love how feta cheese complements corn, but if feta is too strong for you, you may like Cojita, crumbled goat cheese, or ricotta. Mini mozzarella balls make a nice substitute as well.
How to Make Corn Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- If using corn on the cob, remove husk and boil for 15 minutes in a large pot of water. Remove and let cool before handling. Cut off the kernels and add to a large bowl.
EXPERT TIP: If using canned corn, simply drain and rinse in a colander and add to a large bowl. For frozen corn, cook according to package directions, drain and let cool.
- Add all other ingredients to the mixing bowl and toss well. Serve immediately or chill then serve.
Frequently Asked Questions & Expert Tips
Yes, you can make corn salad a day in advance. We’d recommend waiting to add the feta cheese until you’re ready to serve, though! You will notice that as the salad sits, liquid will start to pool at the bottom of the bowl. This is from the fresh ingredients and does not ruin it in any way. Simply toss again before serving.
You can store corn salad in an air tight container kept in the refrigerator for up to 5 days.
Absolutely! When sweet corn isn’t in season, we’d recommend using either frozen corn or even canned corn for this recipe.
Serving Suggestions
To keep this salad light and airy, pair it up with grilled chicken or grilled salmon. Honestly, corn salad makes a great side dish through and through for all sorts of potluck main dishes. Burgers, steak, shrimp, and pork are more awesome mains to serve this salad with.
Corn salad is widely known as a summer salad, but it can and should be served year-round! As we’ve mentioned above, you can use frozen or canned corn in place of fresh corn on the cob so it’s readily available whenever you’d like to make it.
More Corn Recipes
- Corn Dip
- Mexican Corn
- Cowboy Caviar
- Grilled Corn on the Cob
- Sweet Corn and Chickpea Salad
- Grilled Corn and Zucchini Salad with Feta
- Corn Casserole
- Corn Salsa
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Corn Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 ears corn or 4 cans -15 ounces each of sweet corn kernels, drained
- 8 oz cherry tomatoes halved or quartered
- ½ red onion large, chopped small
- ¾ cup cucumber quartered and chopped into 1/2 to 1 inch pieces
- ¼ cup avocado oil or olive oil
- juice of a lemon
- 2 tsp salt
- 1 tsp black pepper fine
- ¼ cup parsley freshly minced
- ¼ cup feta cheese up to 1/2 cup
Things You’ll Need
Before You Begin
- You can store corn salad in an air-tight container kept in the refrigerator for up to 5 days.
Instructions
- If using corn on the cob, remove husk and boil for 15 minutes in a large pot of water. Remove and let cool before handling. Cut off the kernels and add to a large bowl.
- If using canned corn, simply drain and rinse in a colander and add to a large bowl. For frozen corn, cook according to package directions, drain and let cool.
- Add all other ingredients to the bowl and toss well. Serve immediately or chill for up to 2 hours then serve.
Nutrition
Amanda Davis
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Renell says
Super great summer salad with the addition of most any garden veggies you have. You could as cooked bacon or pork shoulder for a main dish. Also as whatever herbs to the salad for a little different twist on it. It’s easy and is delicious
Kat Gordon says
I made this delicious corn salad and it was delicious!! Perfect flavour and blend of ingredients. I cant wait to make it again.
Thank you so much for a wonderful Summer salad recipe. i will probably end up making it all year round.