Corn Salad Recipe

This Corn Salad is a vibrant, refreshing side dish made with sweet corn, crunchy vegetables, and a zesty dressing. It’s colorful, easy to prepare, and packed with fresh summer flavors. Whether served at a barbecue, picnic, or weeknight dinner, it pairs perfectly with grilled meats or stands alone as a light vegetarian dish.

Why You’ll Love This Recipe

Corn salad is incredibly simple to prepare and requires minimal cooking. It’s a delicious way to enjoy seasonal produce and is naturally gluten-free and vegetarian. The combination of juicy corn, crisp bell peppers, creamy feta, and fresh herbs creates a perfect harmony of textures and tastes. This dish is also highly customizable and works for every occasion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh corn (on the cob or frozen)

• Red bell pepper, diced

• Cucumber, diced

• Cherry tomatoes, halved

• Red onion, finely chopped

• Fresh parsley or cilantro

• Feta cheese, crumbled

• Olive oil

• Lime juice or lemon juice

• Salt and pepper

• Optional: diced avocado, black beans, jalapeño slices

Directions

1. If using fresh corn, cook in boiling water for 3–4 minutes. Let cool, then cut kernels off the cob. If using frozen corn, thaw and drain well.

2. In a large bowl, combine corn, red bell pepper, cucumber, cherry tomatoes, red onion, and feta cheese.

3. Add chopped herbs (parsley or cilantro) and optional ingredients if desired.

4. In a small bowl, whisk together olive oil, lime or lemon juice, salt, and pepper.

5. Pour the dressing over the salad and toss to combine.

6. Chill for at least 15 minutes before serving for best flavor.

Servings and timing

This recipe serves 4–6 people as a side dish.
Preparation time: 15 minutes
Cooking time (if needed): 5 minutes
Total time: 20 minutes

Variations

• Add cooked quinoa for a heartier version.

• Substitute feta with goat cheese or omit for a dairy-free option.

• Use grilled corn for a smoky flavor.

• Include arugula or spinach to make it a green salad.

storage/reheating

Store the corn salad in an airtight container in the refrigerator for up to 3 days.
If using avocado, add it just before serving to prevent browning.
This salad is best served cold and does not require reheating.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it up to 24 hours in advance. Just hold off on adding the dressing and avocado until right before serving.

Can I use canned corn?

Yes, simply drain and rinse it before adding. Fresh or grilled corn is preferred for texture and flavor.

Is this salad spicy?

No, but you can add diced jalapeños or hot sauce to increase the heat.

What type of cheese works best?

Feta cheese adds creaminess and saltiness. You can also use cotija or mozzarella cubes.

How do I cut corn off the cob safely?

Stand the cob upright on a cutting board and slice downward with a sharp knife to remove the kernels.

Can I freeze the salad?

No, freezing is not recommended as it will affect the texture of the vegetables.

Can I make it vegan?

Yes, omit the cheese or use a plant-based alternative.

What’s the best way to serve it?

Serve chilled as a side dish or scoop it over greens for a light lunch.

Can I add beans?

Yes, black beans or chickpeas add protein and texture.

What herbs can I use besides parsley or cilantro?

Basil, mint, or dill are excellent alternatives depending on the flavor profile you prefer.

Conclusion

This Corn Salad Recipe is a refreshing and flexible dish that highlights the best of seasonal produce. With its bright colors, crisp textures, and tangy dressing, it’s perfect for summer gatherings or everyday meals. Quick to prepare and easy to adapt, it’s a must-have recipe for warm-weather dining.