My favorite Corn Salad Recipe is full of fresh vegetables, bright herbs, creamy avocado, tangy feta, and a simple lime vinaigrette. It’s crisp, colorful, and pairs beautifully with any grilled entrée or summer meal.
author’s note
The Corn Salad I Could Eat Every Night
I grew up with corn on the cob at almost every summer dinner. My dad loved it and made it frequently—often boiled and slathered with butter. Now I prefer grilling the corn for a smoky, slightly charred flavor: a little oil, salt, and pepper, then cook until the kernels develop light char marks. Grilled corn adds a depth of flavor that transforms the salad.
Tossed with fresh tomatoes, cucumber, scallions, herbs, avocado, feta, and a lively lime vinaigrette, this salad becomes a satisfying side that’s bright, savory, and texturally interesting. It’s quick to assemble, easy to scale, and ideal for potlucks, backyard barbecues, or weeknight dinners.
Ingredients In My Corn Salad Recipe
| Ingredient | Notes |
|---|---|
| Fresh corn | Grill for extra flavor or use raw kernels for a crisp, sweet bite. |
| Cherry tomatoes, green onions, cucumber | Dice or slice into small, evenly sized pieces for even distribution. |
| Cilantro, basil, parsley | Measure herbs before chopping and then finely mince. |
| Jalapeño and avocado | Remove seeds for milder heat. Add avocado right before serving to prevent browning. |
| Feta and vinaigrette | Add the feta last and dress the salad just before serving for best texture. |
Chelsea’s Tips
Make It a Meal
Serve this corn salad alongside grilled chicken, steak, or pan-seared fish for a complete and satisfying summer dinner. It also works well as a vibrant topping for tacos, a filling for wraps, or a chilled side for picnics and barbecues.
Featured Comment
“Once again you amaze me Chelsea! The dressing was to die for!”
– Victoria
Variations
Switch It Up
- Adjust the heat: Increase or reduce the jalapeño, omit it entirely, or add red pepper flakes for more heat.
- Add bacon: Sprinkle in 4–6 strips of cooked, chopped bacon for smoky richness.
- Red onion option: Use 1/4 cup diced red onion; soak briefly in cold salted water to mellow the sharpness.
- Dairy-free: Omit the feta to keep the salad dairy-free while retaining plenty of flavor.
Storage
This corn salad is best eaten immediately after assembly. If preparing ahead, store the dressing, feta, and avocado separately. Combine and toss just before serving to keep the textures fresh and the avocado from browning.
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
- 2 tablespoons chopped basil
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon diced jalapeño (optional)
- 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): Preheat the grill to medium, about 400°F. Shuck the corn and remove silk. Lightly coat each ear with olive oil and season with salt and pepper. Place directly on hot, oiled grates and grill 10–12 minutes, turning every 3–4 minutes, until kernels are tender and lightly charred. Cool, then cut kernels from the cobs and transfer to a large bowl. For a no-cook version, cut raw kernels from the cobs. As a quick shortcut, sauté frozen corn in a dry skillet until warmed and moisture evaporates, then cool before adding to the salad.
- Make the dressing: In a jar or small bowl combine lime zest and juice, olive oil, red wine vinegar, cumin, mustard, honey, salt, and pepper. Whisk or shake to emulsify. Refrigerate while preparing the salad so flavors meld.
- Assemble: Add tomatoes, green onions, cucumber, chopped herbs, jalapeño, and avocado to the corn. Shake the dressing again, pour over the salad, and gently toss to combine. Sprinkle with feta and serve immediately to preserve avocado texture and feta crumbles.
Recipe Notes
Note on herbs: Lightly pack herbs into measuring cups before chopping for accurate measurement, then finely chop for even distribution throughout the salad.
Storage: The salad is best right after assembly. If preparing in advance, store dressing, feta, and avocado separately and toss just before serving to keep textures fresh.
Nutrition
Calories: 193 kcal |
Carbohydrates: 17.7 g |
Protein: 3.9 g |
Fat: 13.8 g |
Fiber: 3.6 g
Nutrition information is automatically calculated and should be used as an approximation.
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