This Corn Salad Recipe is the perfect summer side dish. It is easy to throw together, and the fresh ingredients scream summer. It has a very simple dressing that will draw in even your pickiest eaters. Plus! You can make it with fresh, canned, or frozen corn, making it an incredibly versatile dish. You could even make it with left over grilled corn. For the full list of measurements find the recipe below.
Corn (see below for alternatives to using fresh corn) Cucumber Cherry Tomatoes Red Onion Feta Cheese Oil Vinegar Lime Juice Salt & Pepper
Fresh, frozen, or canned corn will work in this recipe. In the recipe card at the bottom you will find the measurements for each one. Using Fresh Corn: You can use it raw or cook it. The directions to cook it are both below and in the recipe at the bottom of the post. Using Canned Corn: You will need two 15 ounce cans and one 11 ounce to equal four cups. But if it is just somewhere in the ballpark of 4 to 5 cups it is fine. Make sure to drain the corn well. Using Frozen Corn: Thaw frozen corn fully before using it. You can leave it in the refrigerator overnight or run it under cold water. Make sure that it is drained well as it can add a significant amount of liquid to the recipe. Another idea: Grill your corn first! It will add a smoky element to this summer corn salad that will be delicious. Otherwise, cook fresh corn using the following method:
olive oil vinegar (see note below) lime juice kosher salt black pepper
A note on the vinegar: I used plain white vinegar for this recipe and it was delicious. You could also try mixing this up with apple cider vinegar or white wine vinegar. Make sure that you give the salad a good stir before serving. Additionally, let it sit out for about 20 minutes before serving. You want to take the refrigerator chill off. I would not recommend freezing this salad. Just about all the ingredients (except the corn) do not freeze well. I would recommend that if you are going to do variations, you only swap out ONE ingredient.
Cucumbers could be swapped out for diced radishes. Tomatoes could be replaced with chopped red peppers. Red onion could be left out completely or replaced with sliced green onions. Feta cheese is another ingredient that you could skip if you are really averse to it. Consider replacing it with cotija, blue cheese, or goat cheese. You could also try freshly shredded parmesan.
If this is only one of a few side dishes at a big gathering, I suggest doubling.
Healthy Potato Salad: I swear even though it is a lighter option it is so delicious. Cucumber Tomato Salad: A classic that you can’t go wrong with. Even my picky ones like it. Carrot Zucchini Salad: Humble brag . . . this recipe won a cooking competition. Beet Salad: This recipe is SIMPLE, but I’m super obsessed. Broccoli Salad: A classic recipe I’m sure you will recognize, but simplified.
If you make any of these recipes or my corn salad recipe, please leave me a comment and let me know what you think? Other readers love hearing your feedback before trying recipes.
