Fresh, colorful, and bursting with sweet summer flavors, this easy corn salad recipe is a perfect side dish for BBQs, potlucks, picnics, taco nights, and family dinners. Made with fresh sweet corn, crisp cucumbers, red onions, and tomatoes, creamy feta cheese, and zesty dressing, this corn salad is ready in 15 minutes.
Do check out our elote (Mexican-style corn), grilled corn on the cob, and boiled Cajun-seasoned corn.
Why will you love this recipe?
- Ready in 15 minutes.
- Made with fresh ingredients.
- Perfect summer side dish.
- Easy to customize.
- Naturally gluten-free.
- Great for meal prep.
- Perfect for BBQs, potlucks, picnics, and family gatherings.
- Delicious with grilled chicken, steak, shrimp, or tacos.
Ingredients
Corn: Fresh seasonal sweet corn on the cob. But you can also use frozen or canned corn.
English cucumber: a crisp, cool bite in a salad.
Tomatoes: Hold the structure well in a salad, for a vibrant pop of color.
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Red onions: Add sharpness that enhances overall flavor.
Cilantro: Adds citrusy fresh flavor that complements the lime dressing very well.
For the salad dressing
Olive oil or coconut oil forms the base of the dressing.
Freshly squeezed lemon or lime juice for best flavors.
Honey adds a touch of natural sweetness.
Salt, pepper to taste
Fresh minced garlic for bold flavor.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
Boil the corn
- Add salt and bring water to a boil. Add the corn and cover.
- Cook for 5 to 7 minutes and switch off the flame. Let cool.
- Separate the corn kernels from the cob.
Make the dressing
In a bowl, whisk together olive oil, lemon juice, honey, salt, pepper powder, pepper flakes, and garlic cloves. Keep this aside.
Assemble
- In a large bowl, add corn, cucumber, onion, tomatoes, cilantro, and dressing, and toss well.
- Add the feta cheese, toss, and serve. Enjoy.
Tips
- For summer corn salad, grill corn on the cob for a charred, smoky flavor that's perfect for BBQs and cookouts.
- For a buttery texture, you can add avocado.
- For more bright colors and crunch, you can add any colored bell peppers.
- Instead of minced garlic, garlic powder can be used.
- Chill the salad for 20-30 minutes before serving if possible.
- Do not overdress the salad.
- Fresh herbs make a big difference in flavor.
- Any leftovers can be stored in the refrigerator for up to 3 days.
- Taste and adjust the seasoning.
Variations
- For Mexican corn salad, add cotija cheese, jalapeños, chili powder, Tajín, and sour cream.
- For Southwest corn salad, add black beans, avocado, cilantro, cumin, and green onions.
- For creamy corn salad, mix the dressing with mayonnaise, sour cream, or yogurt.
- Spicy corn salad: Add jalapeños, hot sauce, green chilies, cayenne powder or chipotle powder.
Serving suggestions
- Corn salad tastes the best with grilled chicken, steak, shrimp, and tacos.
- It can be served as an aside with burgers and sandwiches.
- You can toss it with cooked quinoa or millet for a complete meal.
- Serve it as an aside with burritos or enchiladas.
Recipe FAQs
Yes. You can prepare it in advance and refrigerate it for up to 1 day. Add cheese just before serving.
It is a simple, easy-to-make, vibrant, and fresh salad recipe with summer corn, green onions, lemon juice, and extra-virgin olive oil.
More summer salad recipes
Recipe card
Easy Corn Salad Recipe | Summer Corn Salad
Equipment
Ingredients
- 3 Corn ears
- 1 cup English cucumber
- 1 Onion medium-sized, chopped
- 2 Tomatoes chopped or 1 cup Cherry tomatoes
- ¼ cup Coriander leaves cilantro, chopped
- ½ cup Feta cheese 100g Crumbled
For salad dressing
- ¼ cup Olive oil Coconut oil
- 2 to 3 tablespoon Lemon juice
- 1 teaspoon Honey
- ¼ teaspoon Salt adjust to taste
- ¼ teaspoon Pepper powder adjust to taste
- ½ teaspoon Red pepper flakes
- ½ to 1 teaspoon Garlic minced
Instructions
Boil the corn
- Add salt and bring water to a boil. Add the corn and cover.3 Corn ears
- Cook for 5 to 7 minutes and switch off the flame. Let cool.
- Separate the corn kernels from the cob.
Make the dressing
- In a bowl, whisk together olive oil, lemon juice, honey, salt, pepper powder, pepper flakes, and garlic cloves. Keep this aside.¼ cup Olive oil, 2 to 3 tbsp Lemon juice, 1 tsp Honey, ¼ tsp Salt, ¼ tsp Pepper powder, ½ tsp Red pepper flakes, ½ to 1 tsp Garlic
Assemble
- In a large bowl, add corn, cucumber, onion, tomatoes, cilantro, and dressing, and toss well.1 cup English cucumber, 1 Onion, 2 Tomatoes, ¼ cup Coriander leaves
- Add the feta cheese, toss, and serve. Enjoy.½ cup Feta cheese
Video
Notes
- For summer corn salad, grill corn on the cob for a charred, smoky flavor that's perfect for BBQs and cookouts.
- For a buttery texture, you can add avocado.
- For more bright colors and crunch, you can add any colored bell peppers.
- Instead of minced garlic, garlic powder can be used.
- Chill the salad for 20-30 minutes before serving if possible.
- Do not overdress the salad.
- Fresh herbs make a big difference in flavor.
- Any leftovers can be stored in the refrigerator for up to 3 days.
- Taste and adjust the seasoning.
Nutrition
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