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Corn salad.

Corn Salad

  • Author: Megan
  • Total Time: 15 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free


This classic corn salad is all the flavors of summer in a bowl! It's full of fresh summer produce: crispy cucumbers, sweet corn, and juicy tomatoes all tossed in a simple, light vinaigrette.


  • 4 ears of corn, shucked (about 3 cups corn)
  • 1 cup diced roma tomatoes (about 3 tomatoes)
  • 1 cup diced english cucumber (about 1 large cucumber)
  • ¼ cup diced red onion
  • ⅓ cup crumbled feta
  • 3 tablespoons chopped parsley


  • ¼ cup extra-virgin olive oil
  • 1 tablespoon apple cider vinegar (or white vinegar)
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ½ teaspoon salt
  • Pinch of black pepper


  1. Bring a large pot of water to a boil. Once boiling, add the corn and continue to gently boil for 3 - 5 minutes, until the corn is cooked. The kernels should turn tender and bright yellow. Remove the corn, let it cool and then cut off the kernels.
  2. Add all of the salad ingredients, including the corn to a large bowl. Drizzle the dressing on top and toss to mix.
  3. Taste and season with additional salt, pepper, or honey (for sweetness) as desired.


  • Corn: you can substitute canned, grilled, or frozen corn for this recipe. Just be sure to cook it properly first and use about 3 cups total.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Method: Stovetop


  • Serving Size: 1/5th of recipe
  • Calories: 244
  • Sugar: 8.2g
  • Sodium: 369mg
  • Fat: 13.9g
  • Saturated Fat: 3.2g
  • Carbohydrates: 29.2g
  • Fiber: 4.6g
  • Protein: 6.4g
  • Cholesterol: 9mg

Keywords: corn, salad, feta, tomatoes, cucumber, summer, fresh, side salad