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Summer Corn Salad is light and flavorful, dressed simply with Italian dressing. It’s easy, quick + perfect for summer! 

Corn Salad is a perfect side salad for get-togethers and BBQs! Asparagus Salad and Tomato Cucumber Salad are just as simple to prepare as this Corn Tomato Salad!

Corn salad topped with feta and Italian dressing in a bowl.

Corn and Tomato Salad

When asked to bring a side to share for a summer BBQ, I’m often stumped as to what to bring!

I love regular green salads, but feel they get soggy quickly. Recently, I 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. While it doesn’t need to be summer, it’s especially perfect for summertime. It’s light, flavorful and delicious!!

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 my favorite ingredients.

It’s usually gone in minutes, and will definitely be a new favorite – especially if you love corn.

How to Make It

Putting Corn Salad together is as simple as you’d think!

VEGGIES. Start by cooking the corn until it’s slightly tender. Let the corn cool completely (you can chill it in the fridge). Add the tomatoes, cucumber and basil.

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


Add additional garden veggies:

  • bell peppers
  • avocado
  • onion
  • grilled zucchini

Substitute the feta for a cheese that has a similar crumbly texture: Ricotta, Halloumi, Queso Fresco, or Goat Cheese.

Recipe Tips

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

Corn. Using fresh corn makes the salad absolutely delicious. Frozen corn works well too. I do not recommend using canned corn.

Corn on the Cob. The easiest way I have found to cut the corn from the cob:

  • 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.

Grill. Grilling the corn beforehand will give it a delicious, charred flavor. If you’d rather not have the charcoal spots, 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 is cooked evenly all around.
  • Cut the kernels off the cob, and follow the salad recipe as written.  

I love the flavor of this Corn Salad recipe!! Even more, I love just how simple it is. It’s perfect as is, but adding beans might be a great addition for next time!

Complete your bbq

Here are some of our favorite entrees and other sides that pair really well with this corn salad:

Summer corn salad topped with grape tomatoes, feta, and Italian dressing.

For more summer salad recipes, check out:

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4.99 from 87 votes

Summer Corn Salad Recipe

By: Lil’ Luna
Corn Salad is light and flavorful, dressed simply with Italian dressing. It's easy, quick + perfect for summer! 
Servings: 4
Prep: 7 minutes
Total: 7 minutes


  • 3 tablespoons olive oil divided
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • 1 ½ cups corn fresh or thawed frozen corn
  • 1 ½ cups cherry tomatoes halved
  • ½ cup cucumber finely chopped
  • 2 tablespoons fresh basil minced
  • cup crumbled feta cheese
  • 2 tablespoons Italian dressing (optional)
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  • Whisk together 2 tablespoons of oil, lime juice, and salt in a small bowl and set aside.
  • Cooking corn in a skillet with remaining oil until tender.
  • Pour corn into a large bowl, cool slightly and add tomatoes, cucumber, and basil. Refrigerate until ready to serve.
  • Right before serving, drizzle with dressing, feta cheese and Italian dressing (if desired). ENJOY!



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.

Additional Info

Course: Salad
Cuisine: American
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Recipe adapted from Taste of Home

About Kristyn

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!

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Recipe Rating


  1. Sue says:

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

  2. 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!

  3. 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.

  4. Jennifer says:

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

  5. 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!

  6. Diane V says:

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

  7. 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!

  8. 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!

  9. 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!

  10. 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!