My favorite Corn Salad Recipe is packed with fresh veggies, herbs, feta, and a simple vinaigrette. Perfect with any grilled meal!
author’s note
The Corn Salad I Could Eat Every Night
I grew up eating corn on the cob with almost every summer dinner. It’s one of my dad’s favorite veggies, and he made it constantly. He’d boil a huge batch, then roll each cob straight through a stick of butter, haha!
I still love corn, but my favorite way to make it is on the grill. A little oil, salt, and pepper, then cook until lightly charred. Nothing beats it.
Except maybe tossing that grilled corn with fresh veggies, herbs, avocado, feta, and one of my favorite dressings. It turns into the kind of salad I could eat every single night!
This corn salad recipe is the perfect side to make while meat is marinating or cooking on the grill. I hope you love it!
Ingredients In My Corn Salad Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Fresh corn | Grill for extra flavor, or use the kernels raw for a crisp, sweet texture. |
| Tomatoes, green onions, and cucumber | Cut everything into small, evenly sized pieces. |
| Cilantro, basil, and parsley | Measure the herbs before finely chopping them. |
| Jalapeño and avocado | For a milder corn salad recipe, remove the jalapeño seeds or omit it. Add the avocado just before serving. |
| Feta and vinaigrette | Add the feta last and dress the salad right before serving. |
Chelsea’s Tips
Make It A Meal!
Serve this corn salad recipe with grilled chicken or steak for an easy and filling summer dinner.
Variations
Switch It Up
- Adjust the heat: Add more or less jalapeño, leave it out completely, or sprinkle in red pepper flakes for extra spice.
- Add bacon: Top the salad with 4–6 strips of cooked, chopped bacon.
- Mix in red onion: Add 1/4 diced red onion. Soak it in cold salted water first to soften the sharp flavor.
- Make this corn salad recipe dairy-free: Simply leave out the feta!
Storage
This corn salad is best enjoyed right after it’s assembled. If making ahead, store the dressing, feta, and avocado separately, then toss everything together just before serving.
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
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 see note 1
- 2 tablespoons chopped basil
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon diced jalapeño leave out 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): Preheat the grill to medium heat, about 400°F. Shuck the corn and remove the silk. Drizzle the corn with olive oil and lightly season with salt and pepper. Rub the oil and seasonings evenly over each ear. Clean and oil the fully heated grill grates. Place the corn directly on the grill. Grill for 10–12 minutes, turning every 3–4 minutes, until the kernels are tender and lightly charred. Let the corn cool completely. Cut the kernels from the cobs and transfer them to a large bowl.For a no-cook version, simply cut the raw kernels from the cobs. Or, for a quick shortcut, sauté frozen corn in a dry skillet until heated through and any excess moisture has evaporated. Let cool completely before adding to the salad.
- Dressing: In a wide-mouth mason jar, combine all the dressing ingredients. Seal the jar and shake vigorously to combine. Refrigerate while preparing the salad.
- Add the tomatoes, green onions, cucumber, herbs, jalapeño, and avocado to the bowl with the corn. Shake the dressing again, drizzle it over the salad, and gently toss to combine. Sprinkle with the feta and serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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