Easy Summer Corn Salad Recipe

This vibrant corn salad recipe is your ticket to effortless summer dining. Bursting with fresh flavors and textures, it highlights the sweetness of seasonal corn. It’s incredibly quick to prepare, making it the perfect side dish for busy parents and beginners looking for a simple yet impressive recipe. Enjoy this refreshing addition to any meal!

Why You’ll Love This Corn Salad Recipe

You will adore this delightful corn salad recipe for so many reasons.

• It uses incredibly fresh, seasonal ingredients for the best taste.
• Enjoy its vibrant flavors and satisfying textures in every bite.
• Preparation is quick and easy, perfect for busy schedules.
• This versatile salad is ideal for any occasion, from casual weeknights to special gatherings.
• Its refreshing nature makes it the ultimate summer side dish.

Ingredients

This simple corn salad recipe calls for fresh, wholesome ingredients that celebrate summer’s bounty. Always use the freshest produce you can find for the best flavor!

• Fresh Corn: 4 larger ears (or 4 cups kernels)
• Tomatoes: 1 heaping cup grape tomatoes, halved
• Cucumber: 1 cup diced English cucumber
• Red Onion: 1/3 cup diced red onion
• Feta Cheese: 2/3 cup crumbled feta cheese
• Fresh Parsley: 3 Tbsp finely chopped
• Fresh Basil: 2 Tbsp finely chopped
• Olive Oil: 1/4 cup extra virgin
• Red Wine Vinegar: 1 1/2 Tbsp
• Lemon Juice: 1 Tbsp fresh
• Honey: 1 1/2 tsp
• Garlic: 1/2 tsp minced
• Salt & Pepper: 1/2 tsp each, plus more to taste

Notes & Substitutions

You have flexibility with many ingredients for this delicious corn salad. You can use fresh corn directly from the cob for the best flavor, or opt for frozen corn kernels. If using frozen, thaw them completely and pat dry before adding to the salad. You can easily substitute grape tomatoes with cherry tomatoes or even diced Roma tomatoes. Feel free to experiment with different fresh herbs like dill or cilantro instead of parsley and basil for a different flavor profile. For cheese, consider swapping feta for crumbled goat cheese, cotija, or even a sprinkle of Parmesan. Remember to finely dice your red onion to avoid an overwhelming bite.

Equipment

Gathering your equipment beforehand makes the cooking process smoother. You will need just a few basic kitchen tools for this refreshing corn salad.

• Large pot for boiling corn
• Large bowl for ice bath
• Large mixing bowl for assembling the salad
• Whisk for preparing the dressing
• Sharp knife and cutting board
• Measuring cups and spoons

Instructions

Creating this flavorful corn salad recipe is straightforward and quick, perfect for beginners! Follow these easy steps for a delicious outcome.

1. Prepare the Dressing: In a small mixing bowl, whisk together the olive oil, red wine vinegar, fresh lemon juice, honey, minced garlic, salt, and black pepper. Make sure everything is well combined. Place the dressing in the refrigerator to chill while you prepare the rest of the salad ingredients. This allows the flavors to meld.
2. Cook the Corn: First, bring a large pot of water to a rolling boil on the stovetop. While the water heats, prepare an ice bath by filling a large bowl with ice and cold water. Once the water boils, carefully add the shucked corn ears. Cook them for just 2 to 3 minutes. You want the corn to be tender-crisp, not mushy. If you prefer a slightly firmer bite, cook for only 2 minutes.
3. Cool the Corn: Immediately after cooking, use tongs to transfer the hot corn ears from the boiling water directly into the prepared ice water bath. Let them cool in the ice bath for a few minutes. This crucial step, called blanching, stops the cooking process and helps the corn retain its vibrant yellow color and crisp texture. You can learn more about the blanching process and its role in preserving vegetable quality. Once cooled, drain the corn very well.
4. Cut Corn Kernels: Once the corn is cool enough to handle, carefully slice the kernels from the cobs. To do this safely, stand a cob upright in the center of a bundt pan or a large bowl to catch the kernels as you slice downward with your sharp knife. Transfer all the fresh corn kernels to your large salad bowl.
5. Assemble the Salad: Add the halved grape tomatoes, diced English cucumber, and finely diced red onion to the bowl with the corn. Next, gently stir in the crumbled feta cheese, finely chopped fresh parsley, and finely chopped fresh basil. Combine all these vibrant ingredients, ensuring an even distribution.
6. Dress and Serve: Retrieve the chilled dressing from the refrigerator and give it another quick whisk to re-emulsify. Pour the dressing evenly over all the salad ingredients in the large bowl. Toss everything gently but thoroughly to ensure every kernel and vegetable piece is coated with the delicious dressing. Taste the salad and season with a little more salt and pepper if desired. Serve your beautiful corn salad immediately, or chill it briefly in the refrigerator before serving for an even more refreshing experience.

Pro Tips & Troubleshooting

Mastering this corn salad recipe is easy with a few extra pointers. To safely cut corn kernels, stand the cob upright in a bundt pan or large bowl; the pan will catch the kernels, preventing them from scattering. Achieving perfect blanching is key: cook the corn just until tender-crisp, then immediately plunge it into an ice bath to stop cooking and preserve its texture. When balancing dressing flavors, taste as you go; add a touch more honey for sweetness or lemon juice for acidity if needed. If making ahead, store the dressing separately and toss just before serving to keep the salad fresh. To troubleshoot a watery salad, ensure all ingredients, especially corn and cucumber, are well-drained before mixing.

Serving, Storage, & Variations

This versatile corn salad recipe truly shines in various settings.

Serving Suggestions: This fresh corn salad is a spectacular side dish for BBQ favorites like grilled chicken, steak, or ribs. It’s perfect for summer potlucks, family picnics, or as a light, refreshing lunch on its own. It also pairs wonderfully with seafood.

Storage: Store any leftover corn salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days. For best results, if you plan to store it, add delicate herbs like basil closer to serving time.

Variations

Feel free to customize your corn salad to suit your tastes!

• Add Protein: Boost the meal by mixing in grilled chicken, shrimp, or a can of drained black beans.
• Spice It Up: For a kick, add finely diced jalapeño, a pinch of chili powder, or a dash of hot sauce.
• Other Vegetables: Incorporate diced avocado, colorful bell peppers, or grilled zucchini for more texture and flavor.
• Different Cheeses: Try crumbled cotija cheese, creamy goat cheese, or even small mozzarella balls instead of feta.
• Herb Swaps: Experiment with other fresh herbs like chopped cilantro or chives for a unique twist.

Nutrition

This vibrant corn salad recipe is not only delicious but also packed with wholesome goodness. Discover more about the health benefits of fresh corn and how it contributes to a nutritious diet. It provides a generous amount of fiber from the corn and cucumber, promoting digestive health. The fresh vegetables contribute essential vitamins, such as Vitamin C from tomatoes and Vitamin K from parsley. You also get powerful antioxidants that support overall well-being. Each serving offers a healthy balance of carbohydrates, healthy fats from olive oil, and some protein from feta, making it a nutritious and refreshing side dish.

Nutrition Information (per serving, estimated)

Estimates based on ingredients used and may vary depending on specific brands and preparation methods.

FAQ

You’ve got questions, we’ve got answers about this delightful corn salad.

• Can I use frozen corn for this recipe? Yes, absolutely! Thaw the frozen corn completely and pat it very dry before adding it to the salad. You won’t need to boil it.
• Can I make this corn salad ahead of time? You can prepare the dressing and cook the corn a day in advance. Store them separately and assemble the full salad just before serving for the freshest taste.
• What pairs well with corn salad? This easy corn salad is perfect alongside grilled meats, fish tacos, or as a vibrant addition to any picnic or potluck spread.
• How long does corn salad last in the fridge? When stored in an airtight container, your homemade corn salad will stay fresh in the refrigerator for up to 3-4 days.
• Is this recipe gluten-free/vegetarian? Yes, this fantastic corn salad recipe is naturally both gluten-free and vegetarian, making it suitable for various dietary needs.

Conclusion

This easy summer corn salad recipe is truly a game-changer for your warm-weather meals. It combines the sweetness of fresh corn with crisp vegetables and a tangy, herby dressing, creating an irresistible side dish. Simple to make and utterly delicious, it embodies everything you want in a seasonal salad. Give this fantastic recipe a try, and let us know your thoughts in the comments below! We love hearing from you.

A vibrant and refreshing summer corn salad featuring fresh corn, grape tomatoes, cucumber, red onion, crumbled feta, and herbs, all tossed in a light lemony vinaigrette. It’s a perfect, quick side dish for warm days and gatherings.

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Course: Salad, Side Dish

Cuisine: American, Vegetarian

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

• 4 large ears of fresh corn (or 4 cups kernels)
• 1 heaping cup grape tomatoes, halved
• 1 cup English cucumber, diced
• 1/3 cup red onion, finely diced
• 2/3 cup crumbled feta cheese
• 3 tbsp fresh parsley, finely chopped
• 2 tbsp fresh basil, finely chopped
• 1/4 cup extra virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 1/2 tsp honey
• 1/2 tsp minced garlic
• 1/2 tsp salt (plus more to taste)
• 1/2 tsp black pepper (plus more to taste)

Equipment

• Large pot for boiling corn
• Large bowl for ice bath
• Large mixing bowl to assemble salad
• Whisk
• Knife and cutting board
• Measuring Cups and Spoons

Method

 

1. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt, and pepper until emulsified. Chill in the fridge while prepping the salad.
2. Bring a large pot of water to a boil. Boil shucked corn for 2–3 minutes until just tender. Prepare an ice bath while corn cooks.
3. Transfer cooked corn to the ice bath to stop cooking and preserve color. Cool completely, then drain well.
4. Cut kernels from cooled corn using a sharp knife, standing cob in a bundt pan or bowl to catch kernels. Transfer to a large salad bowl.
5. Add tomatoes, cucumber, red onion, feta, parsley, and basil to the bowl with corn. Gently mix to combine.
6. Whisk dressing again, then pour over salad. Toss gently to coat everything evenly. Adjust seasoning as needed.
7. Serve immediately or chill briefly before serving for an even more refreshing flavor.

Notes

You can use thawed frozen corn instead of fresh — just dry it thoroughly. Swap grape tomatoes with cherry or Roma. Use cotija, goat cheese, or mozzarella in place of feta. Add jalapeño for spice or black beans for protein. Finely dice red onion to keep the flavor balanced. Add delicate herbs like basil just before serving if making ahead.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com