Summer Corn Salad Recipe

corn salad in a white bowl with veggies and crumbled cheese.

5 from 1 vote

Loaded with fresh corn, tomatoes, and cucumber, this Summer Corn Salad has all of the best flavors of summer in one bowl! Perfect as a side dish to share or a snack to keep on hand, this refreshing salad is so quick and easy to throw together.

Prep Time20

Cook Time0

Total Time20

Course: Salad, Side Dish

Cuisine: American

Diet: Low Fat

Servings: servings

Author: Rena

Ingredients

4 ears fresh corn shucked (4 cups corn kernels)
1 1/2 cup cherry tomatoes halved or quartered
1 English cucumber small diced
1/2 cup pitted black olives halved
1/2 cup feta cheese crumbled
3 tbsp chopped chives
1/2 bunch of parsley chopped

Salad Dressing:

1/4 cup olive oil
2 Tbsp apple cider vinegar
1 lemon juice, and zest
1 garlic clove minced
Kosher salt and ground black pepper to taste

Instructions

Boil the corn for 2-3 minutes, until tender with a crisp to the bite.
Drain and allow it to cool until easy to handle. Cut the kernels and place them in a large bowl.
Add in the tomatoes, cucumbers, olives, feta, chives, and parsley.
In a small jar, add all the dressing ingredients and shake to emulsify.
Drizzle dressing over the salad and toss to combine.

Notes

Add in other fruits and vegetables! Avocado, diced red onion, bell peppers (any color!), and celery would all be great in this Summer Corn Salad recipe. Clear out that fridge!
Is corn on the cob out of season? Make it with frozen corn! Boil and drain the corn well before adding it to the salad. Canned corn is also another great option. Just boil it, drain it well, and toss it in.
Make it ahead! This recipe is great for preparing ahead of time. I like to make it a day before to allow all the flavors of the salad dressing to develop overnight in the fridge with the other ingredients. It tastes great the next day!
Double the vinaigrette and save half for other salads throughout the week.
Store any leftovers in an airtight container for up to 4 days.

Nutrition