Description
Easy Summer Corn Salad is a bright, refreshing side dish featuring tender sweet corn, crisp cherry tomatoes, cucumber, bell pepper, and red onion, all tossed with fresh parsley, basil, creamy feta cheese, and a tangy lime vinaigrette. This vibrant salad comes together quickly and is perfect for summer barbecues, picnics, potlucks, or easy weeknight dinners, served chilled or at room temperature.
Ingredients
Vegetables & Herbs
- 4 ears fresh sweet corn (cooked and kernels cut off the cob)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- ½ small red onion, diced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
Dressing & Cheese
- ⅓ cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Cook the Corn: Boil or grill the corn ears until tender, about 5 minutes. Allow the corn to cool before handling.
- Prepare the Corn Kernels: Cut the kernels off the cooled corn cobs and place them into a large mixing bowl.
- Prepare Vegetables: Halve the cherry tomatoes, dice the cucumber, red bell pepper, and red onion, then add them to the bowl with corn.
- Add Herbs and Cheese: Chop fresh parsley and basil finely and stir them into the bowl along with the crumbled feta cheese.
- Make the Dressing: In a small bowl, whisk together olive oil, fresh lime juice, apple cider vinegar, honey, salt, and black pepper until well combined.
- Toss Salad: Pour the dressing over the corn and vegetables, then toss gently to coat everything evenly.
- Chill or Serve: Refrigerate salad for 15–30 minutes to meld flavors or serve immediately at room temperature.
Notes
- You can substitute fresh corn with thawed frozen corn or rinsed canned corn.
- For extra flavor, try grilling the corn before cutting off the kernels.
- Add diced avocado just before serving to maintain its freshness.
- For a spicy kick, include diced jalapeños, chili flakes, or cayenne pepper.
- Swap feta cheese with cotija, goat cheese, or queso fresco if preferred.
- Make it a heartier meal by adding grilled chicken, shrimp, black beans, or chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, stirring before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
