Go Back

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!
Print Recipe Pin Recipe
Ingredients Method Notes

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)

Method
 

  1. Whisk 2 tablespoons of olive oil, lime juice, and salt in a small bowl and set aside.
  2. Cook corn in a skillet with remaining 1 tablespoon olive oil until tender.
  3. Pour corn into a large bowl and cool slightly. Add tomatoes, cucumber, and basil. Refrigerate until ready to serve.
  4. Right before serving, drizzle on the homemade dressing, Italian dressing (optional), and add feta cheese (if desired). ENJOY!

Notes

Nutrition

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

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.