My favorite Corn Salad Recipe brims with fresh vegetables, fragrant herbs, creamy feta, and a bright, simple vinaigrette. It pairs beautifully with grilled meats or can be enjoyed on its own for a light summer meal.
author’s note
The Corn Salad I Could Eat Every Night
Corn was a constant on our family table growing up. My dad would cook large batches of corn on the cob and toss butter on each ear while it was still hot. These days I prefer to grill the corn for a touch of char and deep, caramelized flavor. A light brush of oil and a sprinkle of salt and pepper before it hits the grill makes all the difference.
Once the corn is grilled and slightly charred, I love mixing it with crisp vegetables, fresh herbs, creamy avocado, and salty feta. A quick vinaigrette brightens everything and turns the ingredients into a salad that feels both fresh and satisfying. This version is an easy side to prepare while the main course cooks, and it holds up well for a picnic or potluck when dressed just before serving.
I hope you enjoy this corn salad as much as I do—it’s versatile, colorful, and quick to pull together.
Ingredients In My Corn Salad Recipe
| Ingredient | Notes |
|---|---|
| Fresh corn | Grill for extra flavor, or use the kernels raw for a crisp, sweet bite. |
| Tomatoes, green onions, and cucumber | Dice into small, even pieces to keep each bite balanced. |
| Cilantro, basil, and parsley | Measure loosely then finely chop for the best texture and aroma. |
| Jalapeño and avocado | Remove seeds for milder heat; add avocado last so it stays fresh and creamy. |
| Feta and vinaigrette | Crumble the feta just before serving and toss with dressing right before plating. |
Chelsea’s Tips
Make It A Meal!
This corn salad makes a perfect accompaniment to grilled chicken or steak, and it also pairs well with simply seasoned fish or a bowl of grains for a vegetarian main. Add a protein like grilled shrimp or chopped roasted chicken to turn it into a complete entrée.
Featured Comment
“Once again you amaze me Chelsea! The dressing was to die for!”
– Victoria
Variations
Switch It Up
- Adjust the heat: Increase or decrease the jalapeño, omit it entirely, or add a pinch of red pepper flakes for extra kick.
- Add bacon: Crumbled cooked bacon adds a smoky, savory crunch—stir in 4 to 6 chopped strips at the end.
- Try red onion: Finely dice 1/4 cup of red onion and soak it in cold salted water for 10 minutes to mellow the bite, then drain and add.
- Make it dairy-free: Simply skip the feta and swap in toasted pepitas or chopped toasted almonds for texture.
Storage
This salad is at its best immediately after assembly. If you need to prepare components ahead of time, keep the dressing, crumbled feta, and avocado separate, then toss everything together just before serving to maintain freshness and texture.
More Delicious Sides You’ll Love!
Salads
Crispy Chicken Salad
Side Dishes
Baked Potato Recipe
Side Dishes
Roasted Broccoli Recipe
Dinner
Creamy Corn Salad
Corn Salad Recipe
Equipment
-
Large bowl
Ingredients
- 4 ears fresh corn about 3 cups kernels
- 1/2 cup cherry tomatoes diced
- 3/4 cup thinly sliced green onions
- 1 cup English cucumber cut into half moons
- 1/4 cup chopped cilantro measure then chop
- 2 tablespoons chopped basil
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon diced jalapeño omit if sensitive to heat
- 1 large avocado diced
- 1/3 cup feta cheese
- 1 large lime (1 tsp zest; 1 tbsp juice)
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon ground cumin
- 1/2 teaspoon Dijon-style mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
-
Grill the corn (optional): Heat your grill to medium, about 400°F. Shuck the corn and remove the silk. Lightly brush each ear with olive oil and season with salt and pepper. Place the corn on the hot, oiled grates and turn every 3–4 minutes for about 10–12 minutes, until the kernels are tender and have a few charred spots. Allow the corn to cool, then cut the kernels from the cobs and transfer them to a large bowl. For a no-cook alternative, cut raw kernels from the cobs or sauté frozen corn in a dry skillet until warmed and any excess moisture evaporates; cool before using.
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Dressing: Combine the lime zest and juice, olive oil, red wine vinegar, ground cumin, Dijon-style mustard, honey, salt, and pepper in a jar or small bowl. Whisk or shake until fully blended. Refrigerate while you prepare the rest of the salad so the flavors meld.
-
Add the cherry tomatoes, green onions, cucumber, chopped herbs, diced jalapeño (if using), and avocado to the bowl with the corn. Give the dressing a quick shake, drizzle it over the salad, and toss gently to combine. Crumble the feta over the top and serve immediately for the best texture and flavor.
Recipe Notes
Nutrition
Nutrition values are approximations and provided for reference only.