Home > Salads > Corn Salad Corn Salad May 18, 2020 | 10 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This simple and tasty Corn Salad is loaded with veggies, herbs, feta cheese, and tossed with an easy vinaigrette. Corn Salad is one of our favorite spring and summer side dishes; it pairs well with just about anything hot off the grill! Serve Corn Salad alongside grilled chicken using our favorite Grilled Chicken Marinade or as a side with some homemade Burgers. Corn Salad We can’t seem to get enough of this salad! It’s so fresh and flavorful with a myriad of textures. It’s the perfect side dish to just about anything you pull off the grill and will be a hit at any potluck or summer BBQ. QUICK TIP Make it a meal: Grill up some chicken or steak to serve alongside. With all those veggies, this makes a great, substantial meal! Ingredients In Corn Salad Fresh corn: Sweet and crunchy, serves as the salad’s foundation. Cherry tomatoes, green onions, cucumber: Offer a mix of sweet and sharp tastes with a refreshing bite. Cilantro, basil, parsley: These herbs add distinctive fresh flavors—citrusy cilantro, sweet basil, and mild parsley. Jalapeño: Brings adjustable heat with a crisp flavor. Avocado: Adds creaminess and balances the salad’s flavors with its healthy fats. Feta cheese: Provides a salty, tangy touch and a crumbly texture. QUICK TIPGet a ripe avocado. A perfectly ripe avocado gives this Corn Salad the perfect creaminess; here’s how to tell if an avocado is ripe! How To Make Corn Salad Grill the corn. Prepare the dressing. Combine everything into a large jar and shake to combine. Store in the fridge while preparing the rest of the salad. Combine salad ingredients. In a large bowl, add all the salad ingredients: the cooled corn cut off the cob, diced tomatoes, chopped cucumber, diced avocado, and all the herbs: green onion, basil, cilantro, and parsley. Toss with the dressing and enjoy! VARIATIONS Switch It Up Adjust the spiciness: Use more or less jalapeño to taste, or skip it for no heat. For extra spice, add red pepper flakes. Include bacon: Fry 4-6 bacon strips, chop, and sprinkle over the salad with feta. Add red onion: For extra onion flavor, mix in a diced quarter of a red onion. Soak in salted cold water to mellow the sharpness before adding. Make it dairy-free: Simply omit the feta cheese. More Delicious Sides Crispy Chicken Salad with honey BBQ dressing Baked Potato shortcut to baked potatoes in half the time Bacon & Spinach Salad with an apple cider vinaigrette Roasted Broccoli reader favorite recipe! Creamy Corn Salad jalapeño popper inspired FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Corn Salad 5 from 8 votes - Review this recipe This simple and tasty Corn Salad is loaded with veggies, herbs, feta cheese,and tossed with an easy vinaigrette. This corn salad is one of our favorite spring and summer side dishes; it pairs well with just about anything hot off the grill! SAVE TO RECIPE BOX Print Recipe Corn Salad 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This simple and tasty Corn Salad is loaded with veggies, herbs, feta cheese,and tossed with an easy vinaigrette. This corn salad is one of our favorite spring and summer side dishes; it pairs well with just about anything hot off the grill! Course Salad, Side Dish, Vegetarian Cuisine American, Vegetarian Keyword corn salad Prep Time 20 minutes minutes Cook Time 12 minutes minutes Total Time 32 minutes minutes Servings 6 -8 as a side Chelsea Lords Calories 193kcal Author Chelsea Lords Cost $5.56 Ingredients▢ 4 ears fresh corn (about 3 cups)▢ 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 chopped flat-leaf Italian parsley▢ 1 tablespoon diced jalapeño (leave out if sensitive to heat)▢ 1 large avocado, diced▢ 1/3 cup feta cheeseDressing▢ 1 large lime (1 tablespoon juice, 1 teaspoon zest)▢ 1/4 cup olive oil▢ 1 tablespoon red wine vinegar▢ 1/4 teaspoon EACH: EACH: chili powder, ground cumin, paprika▢ 1 teaspoon honey▢ 1/2 teaspoon EACH: fine sea salt and freshly cracked pepperUS - Metric USMetric InstructionsOPTIONAL GRILL: Preheat grill to medium heat (400 degrees F). Shuck corn and discard silk. Drizzle corn with olive oil and then lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Prepare the fully preheated grill by cleaning. Add the corn to the heated grill over direct heat. Grill corn for about 10-12 minutes total, rotating every 3-4 minutes until bright yellow and lightly charred. (Alternatively, cut raw kernels off the cob and use in the salad.) Let grilled corn cool completely and then cut the cooled corn off the cob and add to a large bowl.DRESSING: In a glass jar, combine the 1 tablespoon lime juice, 1 teaspoon lime zest, 1/4 cup olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon paprika, 1 teaspoon honey, and salt and pepper to taste (I add 1/2 teaspoon of each, but use less, depending on how salted the corn is). Put the lid on the jar and shake vigorously to combine. Place in the fridge while preparing everything else. Shake again before dressing the salad.SALAD: Add the 1/2 cup diced cherry tomatoes to the bowl, the 3/4 cup thinly sliced green onions, the 1 cup English cucumbers (cut into half moons), 1/4 cup chopped cilantro (See Note 1), 2 tablespoons chopped basil, 2 tablespoons chopped parsley, 1 tablespoon diced jalapeño, and the diced avocado. (I like to squeeze the remaining lime juice from the dressing onto the avocado to keep it from browning too quickly.) Gently toss to combine. Shake dressing again and drizzle over salad. Toss again and top with cheese. Enjoy soon after dressing. Salad doesn't store or sit well. Recipe NotesNote 1: Herbs: When measuring herbs, pack them into the measuring cup and then finely chop; don't measure after chopping. Nutrition FactsCalories: 193kcal | Carbohydrates: 17.7g | Protein: 3.9g | Fat: 13.8g | Cholesterol: 5.6mg | Sodium: 71.8mg | Fiber: 3.6g | Sugar: 6.1g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
You’re so kind Victoria!! Thanks so much for trying so many of my recipes and your kind comments; glad you enjoyed this salad 🙂 Reply