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When asked to bring a side dish to share for a summer BBQ, we LOVE bringing this simple, flavorful corn salad. It doesn’t get soggy and can be made ahead of time!
While it doesn’t need to be summer, it’s especially perfect for summertime. It’s light, flavorful, and delicious and usually gone in minutes!!
One of the main reasons we love this salad is that it takes less than 15 minutes to make. It’s full of corn, basil, cucumber, feta, and tomatoes – some of our FAVORITE ingredients.
If you love this salad, you will also enjoy our Frito Corn Salad or Mexican Corn Salad.
Why we think you’ll love it:
- Make ahead! This easy salad can be chilled until you’re ready to serve it – great for planning in advance.
- Just minutes of prep. It’s ready to serve in under 15 minutes, then just chill until you need it! Asparagus Salad and Tomato Cucumber Salad are just as simple.
- Packed with veggies! This salad is full of vegetables and lightly dressed for a hearty, healthy option.
Corn Salad Ingredients And Substitutions
- 3 tablespoons olive oil, divided
- 1 tablespoon lime juice – fresh squeezed or from a bottle
- ¼ teaspoon salt
- 1½ cups corn fresh or thawed frozen corn – We prefer fresh for the flavor, but frozen works as well. If you’re in a pinch, drain 2 cans of corn.
- 1½ cups cherry tomatoes, halved – or grape tomatoes
- ½ cup cucumber, finely chopped – Peel and chop a regular cucumber or slice up an English cucumber.
- 2 tablespoons fresh basil, minced – You can also add fresh parsley.
- ⅓ cup crumbled feta cheese – Substitute the feta for a cheese with a similar crumbly texture: Ricotta, Halloumi, Queso Fresco, or Goat Cheese.
- 2 tablespoons Italian dressing (optional) – or toss with apple cider vinegar
- optional veggies – bell peppers, avocado, red onion or green onion, or grilled zucchini
How to Make Corn Salad
- DRESSING. Whisk 2 tablespoons of olive oil, lime juice, and salt in a small bowl and set aside.
- VEGGIES. Cook corn in a skillet with remaining 1 tablespoon olive oil until tender.
- Pour corn into a large bowl and cool slightly. Add tomatoes, cucumber, and basil. Refrigerate until ready to serve.
- SERVE. Just before serving, drizzle with the homemade dressing, Italian dressing (optional), and add feta cheese (if desired). ENJOY!
Kristyn’s Recipe Tips
- For added flavor grill the corn cobs before removing the kernels. If you do this, skip cooking the kernels in step 2.
- When we don’t have fresh herbs, we use dried herbs; 1 tablespoon of fresh herbs = 1 teaspoon of dried herbs.
- We prefer using yellow corn because the colors look amazing, but white corn can be used as well.
Corn Salad
Ingredients
- 3 tablespoons olive oil divided
- 1 tablespoon lime juice
- ¼ teaspoon salt
- 1½ cups corn, fresh or thawed frozen corn
- 1½ cups cherry tomatoes, halved
- ½ cup cucumber, finely chopped
- 2 tablespoons fresh basil, minced
- ⅓ cup crumbled feta cheese
- 2 tablespoons Italian dressing, (optional)
Instructions
- Whisk 2 tablespoons of olive oil, lime juice, and salt in a small bowl and set aside.
- Cook corn in a skillet with remaining 1 tablespoon olive oil until tender.
- Pour corn into a large bowl and cool slightly. Add tomatoes, cucumber, and basil. Refrigerate until ready to serve.
- Right before serving, drizzle on the homemade dressing, Italian dressing (optional), and add feta cheese (if desired). ENJOY!
Video
Notes
- While fresh corn is so delicious, drained canned corn can also be used.
- For added flavor, grill corn cobs before removing the kernels. If you do this, skip cooking the kernels in step 2.
- When we don’t have fresh herbs, we use dried herbs; 1 tablespoon of fresh herbs = 1 teaspoon of dried herbs.
- The color of yellow corn looks amazing, but white corn can be used as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cook up the corn the day before, slice the veggies, and keep them in separate containers in the fridge. Toss everything together and refrigerate for 30-60 minutes before serving.
Store leftovers in an airtight container in the fridge for 2-3 days.
Hold the cob perpendicular to a cutting board.
Using a paring knife, slice downward, cutting the corn kernels off in a long strip.
Rotate the cob and slice again.
Continue until all the kernels have been removed.
Complete The Meal
Main Dishes
Corn Sides
Collections
This recipe was originally published May 2017.
Recipe adapted from Taste of Home.
Getting ready to make a double batch. Just wondering, should the olive oil be doubled?
Yes, I would double all of the ingredients if making a double batch.
Don’t like feta. What can I use in its place?
You could do parmesan, goat cheese, or even queso fresco for more of a Mexican spin on the dish.
I have brought this to 4 BBQs this summer and everyone loves it!! It is so light – when everyone else is bring heavy macaroni or potato salad this stands out! It is so easy and quick yet impressive!
Thank you! I’m so happy to hear this salad has been a hit!
Going to make it tomorrow
Made this for Father’s Day it was an absolute hit!!!!