Summer Corn Salad

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This Summer Corn Salad is a light, flavorful salad filled with corn, tomatoes, feta, basil and cucumber. It’s so simple and quick that it’s perfect for get togethers and BBQs.

There’s nothing better than cold, fresh vegetables in the summer—especially combined together in a tasty salad! If you like this corn salad, you should try asparagus salad or tomato cucumber salad! They’re just as simple to prepare.

close up of corn salad in a white bowl

Corn Tomato Salad

Have you ever been invited to a BBQ or get together and were asked to bring a side salad to share?? This has happened to me on countless occasions, and for some reason I always get stumped as to which recipe to bring.

I love regular green salads but feel like they get soggy fast, so I recently went on the search for another recipe that could be my go-to side dish salad.

I think I found that recipe in this Summer Corn Salad. Now, don’t let the name fool you – it doesn’t need to be summer to make it but it’s especially perfect for summer time. It’s light, flavorful and delicious!!

One of the main reasons we love this salad is because it takes less than 15 minutes to make. It’s full of corn, basil, cucumber, feta and tomatoes – all of which are some of my favorite ingredients.

It was loved by the entire family and was gone as quick as it came out. It will definitely be a new favorite, especially if you love corn.

Perfect for BBQ’s and get togethers

Putting it together is as simple as you’d think. You start by cooking the corn until it’s slightly tender. Let the corn cool completely (you can chill it in the fridge) and then add the tomatoes, cucumber and basil.

Right before serving, add the oil mixture, feta cheese, and Italian dressing and toss!

You can substitute the feta for a cheese that has a similar crumbly texture like Ricotta, Halloumi, Queso Fresco, or Goat Cheese.

Make ahead. This recipe is perfect for making ahead if you’re planning a BBQ or gathering and don’t want to worry about having to make a fresh salad right beforehand. You can combine all the veggies ahead of time, and then just add the dressing when you’re ready to serve at your party!

Corn Salad that includes corn, tomatoes, cucumber, cheese, and basil

What kind of corn should I use? Using fresh corn makes the salad absolutely delicious. Frozen corn works well too. I do not recommend using canned corn.

The easiest way I have found to cut the corn off is to hold the cob perpendicular to a cutting board. Using a paring knife slice downward cutting the corn off in a long strip. Rotate the cob and slice again, Continue until all the kernels have been removed.

Grilling the corn beforehand will give it a little more of a charred flavor. Super yummy! But if you’d rather not have the the charcoal spots, you can wrap the corn in tin foil first.

Place the cobs directly on the grill over medium-hot heat. Rotate every 2-3 minutes until the corn in cooked evenly all around. Cut the kernels off the cob and follow the salad recipe as written.  

Love the flavor of this corn salad recipe!! And I love even more just how simple it is. We loved it how it was but may add beans next time just because I know they’d be a great addition. 😉

For more summer salad recipes, check out:

Corn Salad Recipe

4.91 from 31 votes

This Summer Corn Salad is a light, flavorful salad filled with corn, tomatoes, feta, basil and cucumber. It's so simple and quick that it's perfect for get togethers and BBQs.

Course Salad
Cuisine American
Prep Time 7 minutes
Total Time 7 minutes
Servings 4
Calories 212 kcal

Ingredients

  • 3 tbsp olive oil divided
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 1 1/2 cups corn fresh or thawed frozen corn
  • 1 1/2 cups cherry tomatoes halved
  • 1/2 cup cucumber finely chopped
  • 2 tbsp fresh basil minced
  • 1/3 cups crumbled feta cheese
  • 2 tbsp Italian dressing (optional)

Instructions

  1. Whisk together 2 tablespoons of oil, lime juice, and salt in a small bowl and set aside.

  2. Cooking corn in a skillet with remaining oil until tender.
  3. Pour corn into a large bowl, cool slightly and add tomatoes, cucumber, and basil. Refrigerate until ready to serve.
  4. Right before serving, drizzle with dressing, feta cheese and Italian dressing (if desired). ENJOY!

Recipe Video

Recipe adapted from Taste of Home

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. Any reason I couldn’t swap out the feta for goat cheese crumbles? We’re all trying to cut back on the salt, and we all like the goat cheese…

    Also, what kind of beans were you thinking of adding?

  2. Can you please check the recipe amounts of oil? It says teaspoons in one place, and tablespoons (of oil) in another. HELP!

      1. The other 2 commenters are saying they are confused because the ingredient list has 3 teaspoons of oil, divided but the instructions mentioned tablespoons. I know you explained but think it would be helpful to all if ingredients were corrected. Not everybody takes the time to read through the comments. The salad looks delicious, I’m looking forward to trying it soon.

        1. I changed it. Thanks! I didn’t even catch that one said tablespoons & the other teaspoon. My mind read the same thing. Hope that clears it up for everyone.

  3. What is the purpose of cooking the corn if it is frozen? It would be partially cooked from the blanching, just checking to see if that step is necessary. The recipe sounds like it will be delicious and I’m looking forward to trying it. Thanks

    1. It is delicious! Uncooked corn doesn’t taste the best, so cooking it will make it tender & just makes it better. Let me know what you think, if you give it a try 🙂

  4. 5 stars
    I have made this/similar recipe from a magazine several times in the past but have been unable to find the recipe this spring. You are a lifesaver, and so right- best salad for bbq’s. The first time I made it, I forgot to cook the corn tasted ok, but second time what a difference to have if crisped up a bit. Thanks for sharing.

    1. I’m actually in the process of making this delicious salad for tomorrow. I’m just going to wait until a couple hours before we eat it to add the dressing so it doesn’t get soggy. Anybody else done it this way?

  5. This is the second time making this simple salad, it was such a hit at the last cookout I’m going to share once again!
    So easy to make, and is soooo good, and very lite?

  6. 5 stars
    I made the summer corn salad it was great…my family enjoyed it. I used goat cheese (my favorite) in place of the feta. : )

    1. I’m honestly not sure. It could probably last through a weekend camping. It’s usually gone the day I make it, so I can’t tell you for sure. One way to find out 🙂 Hope you like it!

  7. 5 stars
    Loved this recipe! Very light and refreshing on a summer night! And also very easy — a bonus!
    Like the idea of adding black beans — may try that next time!

  8. 5 stars
    This salad should be a part of your eating plan daily ! Anyway i would go for Fresh Corn rather than Frozen since now it’s available almost anywhere.

  9. 5 stars
    Can this be made a day or two in advance?
    I’ve already made it and it was fantastic. Having a big BBQ and to save time I would like to make it ahead.

    1. I haven’t tried. I’m not sure I would make it a couple days ahead, but maybe the night before..would be the earliest I make it. You could always try? I’m glad you like it 🙂 Thank you!

  10. I use fresh corn and roast it on BBQ or in my broiler with butter and paprika
    and let it cool. It multiplies the flaver by 100%. Cut off cob.

  11. Made the corn salad tonight… It was amazing.. Tomatoes and cucumbers from our garden.. Used fresh mozzarella instead of feta…. We will make this part of our Sunday night bbq sides..

  12. 5 stars
    Sooo good! Strained black beans. Did not add extra dressing. Kept in fridge for a few hours. I also roasted the corn so it was browned and sweet.

    I served this with grilled marinated shrimp. Very fresh and light!!! A real winner!!!

  13. Don’t have Italian dressing on hand, and am too lazy to go to the store. I know I could probably just omit it, but if I want to mimic its flavor, what would you suggest?

  14. Going to make this for my BBQ tomorrow. I am thinking of doing a little Balsamic vinagrette instead of Italian dressing… Do you think this would be okay?

  15. 5 stars
    This salad was so good! I’ve made it twice in one week! I used fresh corn and homegrown cherry tomatoes. So much flavor for so few ingredients. Thank you for sharing this recipe as it’s now one of my favorites! Teri

  16. This recipe was added to my family’s regular rotation months ago and we still love it. I add in chickpeas to make it a little more filling and we use it as lunch! Yum!