Fresh Sweet Corn Salad

This fresh corn salad is so fresh and delicious. Simple ingredients come together for the perfect summer side dish! This corn salad is awesome for potlucks because it’s a little different and unexpected, and won’t wilt like a lettuce-based salad would. It also makes the perfect summer dinner when paired with grilled chicken, fish, or steak.  

Fresh corn salad in a blue bowl

Ingredient Notes

  • Fresh Corn – While fresh corn is best in this recipe, if it’s not available to you, you could make this salad with frozen fresh corn.  No need to even cook it first, you can simply mix in the frozen corn and it will quickly defrost as it sits and chills in the fridge.  I would avoid canned corn in this recipe as the flavor isn’t the same as fresh and frozen. 
  • Cherry Tomatoes – There are many varieties of small tomatoes and really any will do. Visually, I think this salad looks best with sweet, bright red tomato varieties.
  • Green Onions
  • Feta Cheese
  • Fresh Basil – The fresh basil in this recipe provides a distinct flavor to the finished product. Dried basil will not be the same.
  • Olive Oil – Extra virgin olive oil can sometimes have a strong flavor when chilled in salads like this. If preferred, use a light olive oil or other neutral oil.
  • Red Wine Vinegar – Out of red wine vinegar? White wine vinegar, unseasoned rice wine vinegar, or apple cider vinegar would all be acceptable substitutes in a pinch.
  • Salt and Pepper

Instructions

  1. You’ll need cooked fresh corn for this recipe, so just use your favorite method. Simmering in water is easy, and this recipe would also work really well with leftover corn on the cob!
  2. Mix your cooled fresh corn with baby tomatoes and green onions and drizzle with olive oil and red wine vinegar, along with salt and pepper.
  3. At this point it is best to chill the salad. I prefer to chill for 1-2 hours minimum, and up to several hours, or even overnight. The flavor improves as it sits!
  4. When ready to serve, add feta and chopped basil and stir to distribute.
  5. Season with additional salt and pepper to taste. You can also add more vinegar if you’d like a little more tang, or an extra drizzle of oil if you feel it needs it. This recipe is very flexible!

Frequently Asked Questions

Can I use seasoned feta?

Seasoned feta just marinated in a blend of herbs, including rosemary and thyme. It would be ok to use in a pinch, but I prefer the plain variety!

How long can this sit out at a potluck?

Most foods should be eaten within 2 hours of being taken out of the refrigerator, provided they aren’t sitting directly in the heat and sun. If you’d like to keep this salad cold, consider placing the salad in a smaller bowl nestled into a larger bow filled with ice.

Fresh corn salad in a blue bowl

Fresh Corn Salad

5 from 10 votes
A delightfully fresh and healthy cold corn salad with tomatoes, feta and basil. Makes an excellent summer side dish.
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings8 Side Servings

Ingredients

  • 4 ears fresh corn husks and silk removed
  • 10 oz grape or cherry tomatoes about 2 cups
  • cup sliced green onions (about 2-3 green onions)
  • ¼ cup chopped fresh basil
  • tablespoons Olive Oil
  • tablespoons red wine vinegar
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon kosher salt
  • ½ cup crumbled feta cheese

Instructions

  • Bring a large pot of water to a boil. Add corn and return to a boil, cooking for about 5-7 minutes. When corn is done boiling, immediately plunge in a bowl of ice water for a few minutes to cool off. Tip: Due to the shape of corn, using a 9×13 baking pan of ice water works well!
  • Remove corn from ice bath and blot dry. Use a sharp knife to remove corn kernels from cobs and place corn in a mixing bowl.
  • Cut tomatoes in half and add them to the bowl. Add green onions as well.
  • Add olive oil, vinegar, salt, pepper, and toss to coat. At this point it is best to chill the salad. I prefer to chill for 1-2 hours minimum, and up to several hours, or even overnight. The flavor improves as it sits!
  • When ready to serve, add feta and chopped basil and stir to distribute.
  • Season with additional salt and pepper to taste. You can also add more vinegar if you’d like a little more tang, or an extra drizzle of oil if you feel it needs it. This recipe is very flexible!

Notes

  • While fresh corn is best in this recipe, if it’s not available to you, you could make this salad with frozen fresh corn.  No need to even cook it first, you can simply mix in the frozen corn and it will quickly defrost as it sits and chills in the fridge.  I would avoid canned corn in this recipe as the flavor isn’t the same as fresh and frozen. 
  • This recipe tends to yields about 5-6 cups salad, which is great for about 6-8 generous side servings. 
  • Store leftover salad in an airtight container in the fridge and eat within a couple of days for best flavor.
 

Nutrition

Serving: 1serving, about 2/3 cup (approx), Calories: 95kcal, Carbohydrates: 11g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.004g, Cholesterol: 8mg, Sodium: 264mg, Potassium: 218mg, Fiber: 1g, Sugar: 4g, Vitamin A: 339IU, Vitamin C: 12mg, Calcium: 54mg, Iron: 1mg
Course: Salads
Cuisine: American
Keyword: Fresh Corn Salad
Calories: 95kcal
Cost: $12
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. 5 stars
    This is a delightful summer salad. We have sweet corn in season for June so this will be on repeat. It was a hit with everyone.

  2. 5 stars
    I made this tonight. It is really, really good. My husband said, “That’s a really good corn concoction.” I can tell I’ll be craving this salad and will make it many times in the future. Delicious!

  3. Hey Sara, have you tried grilling the corn and then using it for the salad? I think that would add a yummy flavor to the salad!

  4. 5 stars
    I knew I would like this when I saw all my favorite ingredients, corn, basil, tomatoes, feta! But I was wrong, I didn’t like it, I LOVED it!! I made it for a July 4th bar-b-que and everyone loved it. I’ve already had 2 people ask for the recipe. I’ll be making this a lot this summer!

  5. 5 stars
    I made this for our neighbor’s July 4th potluck, and it got rave reviews! Thank you so much for the inspiration. It was so good, and so different! Plus, it really is very quick and easy to make. Perfect!

  6. This is going to be the perfect side to have with our 4th of July picnic.. A nice balance to the heavy BBQ 🙂

  7. 5 stars
    I made this salad over the weekend & it was AMAZING!
    It is nice to have a different salad recipe to make to take places that isn’t the same old salad that everyone has had a ZILLION times! I’m going to make it again later this week.

  8. Amazing salad with pretty less ingredients. I’d love to make this delicious salad as the making instructions are so simple and easy. I just want to make salad which is possible in a few minutes. Thanks.

  9. I made this yesterday and it is delicious!! As I scrolled down to comment I realize I forgot to add the feta and it was still scrumptious. 🙂 I’ll have to make it again soon!

  10. Yum! I can’t wait to try! And that youtube video floating around facebook with that guy who cuts a bunch of grapes in half at once – I can’t wait to try that trick on these tomatoes! It works for the grapes!

  11. That looks amazing! The hubby and I set a goal this summer to eat as much fresh produce as possible…fewer carbs, frozen dinners, pizza/fast food nights, etc. We have been eating tons of your different salads and loving it – this will be a great one to add into the rotation!

  12. Sounds delicious; another great idea for all the corn we’re about to have here in Iowa.

  13. oh how I just love corn! And salads…. This sounds perfect for a great lunch. I will just add maybe some chicken to it. Thanks for sharing!

  14. This sounds so delicious! I have basil growing on my deck and I don’t totally know what to do with it because I’m not a pesto lover, but this will be perfect for it.

  15. Looks so good! And can we talk about how jealous I am of the pellet ice your corn is swimming in? I need an ice maker like you have when I finally have my own house.