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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

  1. DRESSING. Whisk 2 tablespoons of olive oil, lime juice, and salt in a small bowl and set aside.
  2. 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.
  3. SERVE. Just before serving, drizzle with the homemade dressing, Italian dressing (optional), and add feta cheese (if desired). ENJOY!
  • 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.
4.99 from 87 votes

Corn Salad

This vibrant corn salad is veggie-packed, lightly dressed for a fresh taste, and ready to brighten your plate in under 15 minutes!
Servings: 4
Prep: 5 minutes
Cook: 7 minutes
Total: 12 minutes

Ingredients 

  • 3 tablespoons olive oil divided
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • cups corn, fresh or thawed frozen corn
  • cups cherry tomatoes, halved
  • ½ cup cucumber, finely chopped
  • 2 tablespoons fresh basil, minced
  • 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

Recipe Tips.
  • 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.
Prep ahead. Cook up the corn the day before, slice the veggies, and keep them in separate containers in the fridge. Toss everything and refrigerate for 30-60 minutes before serving.
Leftovers can be stored in an airtight container in the fridge for 2-3 days. 

Nutrition

Calories: 212kcal, Carbohydrates: 16g, Protein: 4g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 365mg, Potassium: 270mg, Fiber: 1g, Sugar: 5g, Vitamin A: 550IU, Vitamin C: 17.8mg, Calcium: 68mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Make ahead of time?

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.

How to store?

Store leftovers in an airtight container in the fridge for 2-3 days. 

How to cut corn off the cob?

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.

This recipe was originally published May 2017.

Recipe adapted from Taste of Home

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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4.99 from 87 votes (43 ratings without comment)

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Recipe Rating




124 Comments

  1. BARB says:

    Getting ready to make a double batch. Just wondering, should the olive oil be doubled?

    1. Lil'Luna Team says:

      Yes, I would double all of the ingredients if making a double batch.

  2. Kay says:

    Don’t like feta. What can I use in its place?

    1. Lil'Luna Team says:

      You could do parmesan, goat cheese, or even queso fresco for more of a Mexican spin on the dish.

  3. Kristie says:

    5 stars
    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!

    1. Lil'Luna Team says:

      Thank you! I’m so happy to hear this salad has been a hit!

  4. Marcedius Lyghts says:

    5 stars
    Going to make it tomorrow

  5. Renee Osborn says:

    5 stars
    Made this for Father’s Day it was an absolute hit!!!!

  6. Sue says:

    5 stars
    I made this for a family reunion and everyone loved it! Family favorite now.

  7. Brenda Pilkington says:

    5 stars
    I made the summer corn salad for Easter weekend lunch. It was a big hit! I made a double batch so that everybody could take home leftovers. I will definitely use this recipe again!

    1. Lil'Luna Team says:

      Yay! So happy to hear the salad was a success!

  8. Capa says:

    5 stars
    This is delicious. It tastes great the next day too. The amounts of veggies and feta are very flexible. I used a can of corn. Also the store was out of basil.

  9. Jennifer says:

    5 stars
    Amazing!! Soo flavorful! Our fam loved it!

  10. Allyssa says:

    5 stars
    This tasted so amazing! Thanks a lot for sharing this super easy to make summer corn salad recipe! Fam really loves it! Will surely have this again! Highly recommended!

  11. Diane V says:

    5 stars
    We loved this salad! The feta cheese adds so much flavor!!

  12. Stacey says:

    5 stars
    I used a can of corn. didn’t have the cucumber and skipped the italian dressing. it was fabulous and got so many raves. My only complaint is there wasn’t enough of it!

    1. Kristyn Merkley says:

      That’s a good complaint to have 🙂 Glad it was a hit! Thank you!

  13. DIana bell says:

    I can’t ✋ wait to try your recipes

    1. Kristyn Merkley says:

      I can’t wait for you to try them! Hope you like them!

  14. Mary says:

    5 stars
    Tates like summer!!! I forgot how mucH i love feta!! We added chicKen and ate it for lunch… but no basil- i really don’t like it. Used italian dressing and it was great! Will definitely be part of our summer Rotation!

    1. Kristyn Merkley says:

      That sounds yum! Thank you for trying it & for sharing what you did!

  15. Maha says:

    5 stars
    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

    1. Kristyn Merkley says:

      You are so welcome! I am glad to share 🙂 So happy you like it that much!

      1. Mary Catherine says:

        5 stars
        We LOved this Recipe. We added shrimp and it was amazing. We had leftovers and it was a little soggy the next day, so we will either make less or refrain from mixing it all the next time we make it.

      2. Kristyn Merkley says:

        Yay! I am so glad to hear that! Thank you!

  16. JUANITA CARRELL says:

    5 stars
    YOU DO NOT HAVE TO COOK THE CORN

  17. Katie says:

    5 stars
    One of our favorite salads!! Delicious! Kids eat it too. Sometimes we switch feta for goat, sometimes we add avocado, sometimes we stiCk to the original recipe. NeVer have added italian dressing— peRfect flavor with just the oil, lime and salt. Love it!! Thank you!

    1. Kristyn Merkley says:

      You are welcome! Those are all great options & I am glad your kids like it, too!

  18. cat says:

    5 stars
    Made this and even roasted corn in skillet with some diced bell peppers and added black beans to salad, great recipe and easy to follow!

    1. Kristyn Merkley says:

      Thank you for sharing that! That sounds yum!

  19. Natalie says:

    5 stars
    WHat a delicious salad! The ingredients go so well together! It’s perfect as a side or a meal!

  20. Amy L Huntley says:

    5 stars
    This is the PERFECT summer salad. So many yummy foods in one delicious salad.

  21. vin lookup says:

    5 stars
    THE SALAD RECIPE YOU SHARED IS EASY TO UNDERSTAND AND DELICIOUS. I WILL LEARN TO MAKE THIS DISH.

    1. Kristyn Merkley says:

      Thank you for saying that! I hope you will!

  22. gamesdonkey says:

    5 stars
    I love this salad. I ate the whole thing all by myself.

    1. Kristyn Merkley says:

      Glad you do! Thank you for trying it!

  23. AnnieD says:

    5 stars
    Wonderful combination of favorite flavors! Easy to make in advance, with fresh seasonal ingredients

    1. Kristyn Merkley says:

      I am so glad you think so 🙂 Thank you for sharing that!

  24. Madalin Stunt Cars 2 says:

    4 stars
    I’m a little confused on oil and how much to use. There is two different measures.

    1. Kristyn Merkley says:

      It is 3 Tablespoons divided. Use 2 T in step 1, then you will cook the corn with the last 1 T. Hope you like it!

  25. van điện từ says:

    5 stars
    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…

    1. Kristyn Merkley says:

      You sure could 🙂 That would be tasty!

  26. happy wheels says:

    5 stars
    Fantastic job!! Great thinking with pineapples and chopped ginger! Thanks for sharing

    1. Kristyn Merkley says:

      Glad to share 🙂 Thank you!

  27. HeatheR says:

    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!

    1. Kristyn Merkley says:

      Sounds great! I am so glad you like it!! I will have to try adding the chickpeas 🙂

  28. Kristyn Merkley says:

    Thanks!

  29. Marie says:

    5 stars
    this salad is truly perfect for the summer!

  30. Olivia says:

    5 stars
    I love corn on the cob. This salad is Full of corn, easy to put together and the perfect dish for any gathering.

  31. Joy says:

    5 stars
    All of my favorites in one dish! I never thought to combine corn with feta & other ingredients & the dressing was delicious!!

  32. Diane A Nelson says:

    5 stars
    Excellent!

    1. Kristyn Merkley says:

      Thank you!! I am glad you think so 😉

  33. Teri says:

    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

    1. Kristyn Merkley says:

      You are so welcome!! I am so glad you liked it!! Thank you for letting me know!

  34. Luna says:

    5 stars
    Have tried it at home and it’s so tasty. Thank you so much for that and keep up your great work!

    1. Kristyn Merkley says:

      Thanks so much!! You are so nice!

  35. Jennifer says:

    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?

    1. Kristyn Merkley says:

      I bet that would taste great! Have fun!

  36. L says:

    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?

    1. Kristyn Merkley says:

      I haven’t tried making it from scratch. I would just look online homemade recipes for Italian dressing. I bet there are tons 🙂

  37. Bee says:

    5 stars
    Love love love love the ???? ???? salad super easy family loved it

    1. Kristyn Merkley says:

      I am so glad your family loved it! Thank you for letting me know & for giving it a try!

  38. Suzy says:

    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!!!

    1. Kristyn Merkley says:

      Sounds perfect!! Thank you for sharing that! I am glad you like it 🙂

  39. Ann Boudrot says:

    5 stars
    I made the Summer Corn Salad for my neighborhood social and it was a big hit. Thanks.

    1. Kristyn Merkley says:

      I am so glad it was a hit 🙂 And, yes, it’s still great the next day! Thank you for letting me know!

  40. Kathy says:

    Looking forward to more great ideas

    1. Kristyn Merkley says:

      Thank you!! I look forward to you stopping by! Hope you find some to try 🙂

  41. Colleen says:

    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..

    1. Kristyn Merkley says:

      Awesome!! Fresh ingredients..nothing better 🙂 Thank you for letting me know!

  42. Ella says:

    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.

    1. Kristyn Merkley says:

      Sounds delish!! Thank you for sharing!

  43. Patricia Barlow says:

    Can this be made a day in advance?

    1. Kristyn Merkley says:

      I haven’t made it a day in advance, only morning of, but it should be good 🙂

      1. Ann Boudrot says:

        I had it leftover from yesterday afternoon and it’s still delicious.

  44. Chris says:

    Trader Jie’s Has frozen grilled corn!! Saves a lot of steps.

    1. Kristyn Merkley says:

      Thanks for sharing 🙂 Nice, when you don’t have a lot of time!

  45. Nicole Cook says:

    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. Lil' Luna says:

      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!

  46. madalin stunt cars 2 says:

    5 stars
    This looks amazing! I will definately give it a try!
    I hope I will manage as I am not a great cook!

    1. Lil' Luna says:

      It’s hard to mess up 🙂 You can do it!! Let me know what you think!

  47. Rene says:

    5 stars
    Sounds delicious salads always a winner especially if you are alone and do not feel for cooking

    1. Lil' Luna says:

      Exactly!! Thanks so much!

  48. Dany says:

    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.

    1. Lil' Luna says:

      Thanks so much for stopping by!

  49. Bridget says:

    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!

    1. Lil' Luna says:

      Yay..thank you so much!! Let me know if you add beans 🙂

  50. Stacy Louderman says:

    How long will this last in the fridge/cooler? I want to take it camping as it sounds so refreshing!

    1. Lil' Luna says:

      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!

  51. LaToya says:

    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. Lil' Luna says:

      I am glad you liked it!! Thank you for letting me know 🙂

  52. Janet Lynchard says:

    5 stars
    OMG. I love this salad. I ate the whole thing all by myself. Thanks so much

    1. Lil' Luna says:

      Haha!! That’s ok 🙂 It’s that good! Thanks so much!

  53. Wendy says:

    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?

    1. Wendy says:

      Tastes even better the next day!
      I roast my corn

    2. Lil' Luna says:

      I totally agree with you! Haha..never anything left, to try the next day, so I may need to make a little more, so there’s leftovers! Thanks so much!

  54. Michele says:

    I am making this salad today. It looks really good.

    1. Lil' Luna says:

      I hope you like it!! Thanks so much!! Have fun!

  55. Sarah says:

    Have you tried making this a day ahead of time? Just wondering if it’s still as good!

    1. Sierra says:

      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?

    2. Lil' Luna says:

      I agree with Sierra! Hope you all like it!

  56. Anne says:

    Would black beans make it taste weird with the lime juice?

    1. Lil' Luna says:

      It shouldn’t! Those would be great in there!

      1. Anne says:

        What if I was to make it for 12 people? Would that be 4 1/2c of corn? I suk at math lol!!!

      2. Lil' Luna says:

        Yep 🙂 You got it!!

  57. Janet says:

    5 stars
    I love love this salad. Thanks so much. Now one of my favorites.

    1. Lil' Luna says:

      Thanks so much for letting me know! Isn’t it so yum?! Glad you like it!

  58. Nancy says:

    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. Lil' Luna says:

      Awe, thank you!! I’m glad you found it. Thanks so much!

  59. Rosita says:

    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. Lil' Luna says:

      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 🙂

  60. Melanie says:

    I’m a little confused on oil and how much to use. There is two different measures.

    1. Lil' Luna says:

      It’s 3 tablespoons total & in the first step it says to add 2, then later you’d add the remaining, which is 1 tablespoon. Hope that helps!!

      1. Peggy says:

        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.

      2. Lil' Luna says:

        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.

  61. Renee Wyckoff says:

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

  62. linda says:

    Thank you for the great recipes..
    But so very envious of you clean garage.. Anytime you want to come and do ours ..

    1. Lil' Luna says:

      Oh, thank you so much! You are so sweet! LOL…once was enough for me!

  63. translate english to spanish says:

    Great corn salad recipe! Gotta try it!

    1. Lil' Luna says:

      Thank you! Let me know what you think 🙂

  64. perletwo says:

    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?

    1. Lil' Luna says:

      I don’t see why not 🙂 Maybe black beans?? I guess you could add whatever bean you like. Enjoy!!

  65. Katie says:

    5 stars
    Summer is almost here and to be honest I love summer salads. I never did a recipe like this but doesn’t look too hard.

    1. Lil' Luna says:

      Not hard at all & perfect for summer!! I’d love to know what you think 🙂 Thank you!