If you’re looking for a fresh and colorful side that celebrates the best of summer produce, you absolutely need this Corn Salad in your life. Bursting with juicy corn, crisp vegetables, vibrant herbs, and a zesty lime dressing, this salad is as effortless as it is tasty. Whether you’re headed to a backyard barbecue or just want a quick and healthy dish, Corn Salad delivers on flavor, texture, and pure visual appeal. It’s a staple on my table whenever I want to impress friends or just treat myself to something bright and delicious!

Ingredients You’ll Need

The magic of Corn Salad lies in its simple ingredients, each adding something special. Every component is picked not just for taste, but to create a perfect harmony of crunch, tang, color, and freshness. Let’s break down what you’ll need to bring this dish to life—and maybe even customize it a little!

Corn kernels (3 cups): Sweet, juicy, and the absolute star—use fresh, frozen, or even canned if you’re in a pinch, but grilled or charred corn adds a smoky twist.
Cherry tomatoes (1 cup, halved): These burst with summery juiciness and a pop of color in every bite.
Cucumber (1/2 cup, diced): Adds crisp, cooling crunch and helps balance the sweetness of the corn.
Red onion (1/4 cup, finely chopped): A little sharpness and color lift every forkful; soak in cold water for a milder bite.
Cilantro or parsley (1/4 cup, chopped): Fresh herbs infuse the salad with a lively, herbaceous note—choose according to your taste.
Feta cheese (1/4 cup, crumbled, optional): Creamy, salty contrast that pairs perfectly with the veggies—skip it for a dairy-free version.
Olive oil (2 tablespoons): Brings richness and helps the dressing cling to every ingredient.
Lime juice (1 tablespoon): Bright, tangy citrus wakes up and ties together all the flavors.
Salt (1/2 teaspoon): Essential for making every ingredient shine.
Black pepper (1/4 teaspoon): A light touch of heat to round things out.

How to Make Corn Salad

Step 1: Prep Your Ingredients

Start by gathering and prepping all your gorgeous ingredients. If you’re using fresh corn, slice the kernels off the cob and give them a quick charring on the grill for a smoky touch. For frozen or canned corn, just make sure it’s thawed or drained. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and roughly chop your herbs. If you’re using feta, have it crumbled and ready to go.

Step 2: Combine Vegetables and Herbs

In a large mixing bowl, pile in the corn, cherry tomatoes, cucumber, red onion, and your choice of cilantro or parsley. This is the point where the bowl already starts to look like a celebration of summer, and you’ll want to give it all a gentle toss to combine.

Step 3: Make the Dressing

In a small bowl or a jar, whisk together the olive oil, zesty lime juice, salt, and black pepper. The dressing is super simple, but it’s the zingy glue that brings all those fresh flavors together. If you like, you can add a pinch of chili flakes for a little extra kick.

Step 4: Dress and Toss

Pour the dressing over the bowl of veggies and herbs, and toss everything beautifully until each piece is well coated. If adding feta, sprinkle it over the top now (or reserve some for garnishing before serving) and fold in gently to keep the crumbles nice and intact.

Step 5: Chill and Serve

For the best flavor, pop your Corn Salad into the fridge for 15 to 30 minutes before serving. This short chill time allows all those vibrant tastes to meld and become even better. You can serve it cold for maximum refreshment or let it come to room temperature if you prefer—the flavor is fantastic either way!

How to Serve Corn Salad

Garnishes

A handful of fresh chopped herbs, a little more crumbled feta, or even a few thinly sliced jalapeños can elevate your Corn Salad from simple to showstopping. Don’t be shy with a final squeeze of lime, and, if you like a bit of crunch, a scatter of roasted pepitas or sunflower seeds on top works wonders.

Side Dishes

Corn Salad makes an amazing side for all kinds of mains—it’s classic next to grilled meats and barbecue favorites, but equally at home with tacos, roasted chicken, or even a creamy pasta dish. It’s also brilliant as part of a picnic spread with fresh bread, hummus, and dips.

Creative Ways to Present

Serve your Corn Salad in individual cups or mason jars for easy grab-and-go portions at parties. Spoon it onto tostada shells, fill lettuce cups for a light twist, or pile it onto avocado halves for a picture-perfect appetizer. If you’re feeling bold, use it as a topping on tacos, baked potatoes, or as a generous layer in a southwestern veggie bowl.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Corn Salad left, simply transfer it to an airtight container and pop it in the fridge. It will stay fresh, crisp, and tasty for up to 2 days. Keep in mind that the veggies may soften a bit after soaking up more of the dressing, but the flavor will be just as lively.

Freezing

While Corn Salad is best enjoyed fresh, you technically can freeze it—just know that freezing will change the texture of the vegetables, making them softer and slightly watery when defrosted. If you do need to freeze, hold the herbs and feta until after thawing to maximize flavor and appearance.

Reheating

Corn Salad truly shines when served cold or at room temperature, so there’s no need to reheat. However, if you prefer it a bit warmer (for example, with grilled mains), a quick, gentle warm-up in the microwave for 30 seconds will do the trick. Be careful not to overheat or the veggies may lose their crunch.

FAQs

Can I use frozen or canned corn instead of fresh?

Absolutely! Frozen and canned corn are wonderful time-savers and work just as well as fresh in Corn Salad. Just make sure to thaw frozen corn and drain canned corn for the best texture.

How can I make this vegan?

Simply leave out the feta cheese or substitute with a plant-based feta alternative. All the other ingredients are naturally vegan, so this swap is easy peasy!

What other add-ins work well?

Corn Salad is super adaptable—try adding diced avocado, black beans, diced bell pepper, or even a handful of arugula for a peppery kick. You could also toss in some cooked quinoa to make it a more filling meal.

How far ahead can I make Corn Salad?

You can make Corn Salad up to one day in advance. Store it covered in the fridge, but for the freshest texture, add the herbs and feta right before serving.

Can I make this spicier?

Definitely! Mix in chopped fresh jalapeño, a dash of hot sauce, or a sprinkle of chili powder to give your Corn Salad a touch of heat that pairs beautifully with the sweetness of the corn.

Final Thoughts

I hope you’ll be as smitten with Corn Salad as I am! It’s endlessly versatile, fabulously fresh, and always a crowd-pleaser. Try it for your next gathering, or just treat yourself to a bowl—you won’t regret it!

Corn Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 19 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

This refreshing corn salad is a perfect way to enjoy the flavors of summer. Packed with fresh corn, cherry tomatoes, and crisp cucumbers, it’s a colorful and tasty side dish that’s easy to make.

Ingredients

Scale

Corn Salad:

3 cups cooked corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1/2 cup diced cucumber
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro or parsley
1/4 cup crumbled feta cheese (optional)

Dressing:

2 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Combine Ingredients: In a large bowl, mix corn, cherry tomatoes, cucumber, red onion, and cilantro.
Prepare Dressing: In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
Toss: Pour the dressing over the salad and toss until well coated.
Chill: Chill for 15–30 minutes to allow flavors to blend.
Serve: Top with crumbled feta if desired and serve cold or at room temperature.