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.
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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!
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!
Ingredients
- Ingredients
- 1 x
- 2 x
- 3 x
- ▢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
Nutrition
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Notes
Recipe Tips.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
- 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.
