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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
Video
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!
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
Creamed Corn Recipe
20 mins
Mexican Street Corn Recipe
13 mins
Fried Corn
30 mins
Easy Esquites Recipe
20 mins
Collections
This recipe was originally published May 2017.
Recipe adapted from Taste of Home.
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?
I haven’t tried making it from scratch. I would just look online homemade recipes for Italian dressing. I bet there are tons 🙂
Love love love love the ???? ???? salad super easy family loved it
I am so glad your family loved it! Thank you for letting me know & for giving it a try!
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!!!
Sounds perfect!! Thank you for sharing that! I am glad you like it 🙂
I made the Summer Corn Salad for my neighborhood social and it was a big hit. Thanks.
I am so glad it was a hit 🙂 And, yes, it’s still great the next day! Thank you for letting me know!
Looking forward to more great ideas
Thank you!! I look forward to you stopping by! Hope you find some to try 🙂
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..
Awesome!! Fresh ingredients..nothing better 🙂 Thank you for letting me know!
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.
Sounds delish!! Thank you for sharing!
Can this be made a day in advance?
I haven’t made it a day in advance, only morning of, but it should be good 🙂
I had it leftover from yesterday afternoon and it’s still delicious.
Trader Jie’s Has frozen grilled corn!! Saves a lot of steps.
Thanks for sharing 🙂 Nice, when you don’t have a lot of time!
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.
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!