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Corn Salad

Corn Salad - Recipes From Chef

It’s a sunny Saturday afternoon, and you’re at a backyard gathering. The grill is sizzling, laughter fills the air, and you’re tasked with bringing a dish that will leave everyone raving. 
Enter corn salad—a colorful, vibrant side that not only looks stunning but also tantalizes the taste buds. As a registered dietitian and food enthusiast, I've whipped up this dish countless times. Sharing this recipe means sharing a slice of my sunny days with you.
But what makes corn salad so wonderful? 
It’s not just a salad; it’s a culinary ensemble that celebrates vibrant flavors and fresh ingredients. Not to forget, it's incredibly easy to throw together and can even be made in advance. Let’s explore everything you need to know about this delightful dish.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings: 5
Course: Appetizer
Cuisine: American
Calories: 283
Ingredients Method Notes

Ingredients
  

  • 1 heaping cup halved cherry tomatoes
  • 4 large ears of fresh corn, husked about 4 cups or 20 oz of kernels
  • 2/3 cup crumbled feta cheese
  • 1/3 cup finely chopped red onion
  • 1 cup chopped English cucumber
  • 1 small jalapeño, seeded and finely diced
  • 2 Tbsp freshly chopped sweet basil
  • 3 Tbsp freshly chopped flat-leaf parsley
  • 2 tsp chopped fresh mint
Dressing:
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 tsp honey
  • 1/2 tsp minced garlic
  • 1 Tbsp freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 1/2 Tbsp red wine vinegar
  • 1/2 tsp sea salt

Method
 

Step 1: Cook the Corn
  1. Start by bringing a large pot of water to a boil. Once boiling, add the husked corn. Cook for about 4–6 minutes until tender. Remove the corn and let it cool.
Step 2: Cut the Kernels
  1. Once the corn is cool enough to handle, use a sharp knife to carefully slice the kernels off the cob. This may sound like a chore, but the fresh taste is worth every kernel!
Step 3: Prepare the Veggies
  1. Next, chop your cherry tomatoes, cucumber, and red onion into bite-sized pieces. If you’re adding jalapeño, be sure to remove the seeds to control the heat level.
Step 4: Mix It All Together
  1. In a large bowl, combine the corn, cherry tomatoes, cucumber, red onion, jalapeño (if using), and crumbled feta cheese. Gently fold in the fresh herbs—basil, parsley, and mint for a pop of flavor.
Step 5: Whisk the Dressing
  1. In a separate small bowl, whisk together the dressing ingredients: olive oil, red wine vinegar, lemon juice, honey, garlic, salt, and pepper. This dressing will tie all the flavors together.
Step 6: Combine Everything
  1. Pour the dressing over the corn salad mixture and toss gently until everything is evenly coated. Taste and adjust seasoning if necessary.
Step 7: Chill and Serve
  1. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and develop.

Notes

  • Use Fresh Corn: Whenever possible, opt for fresh sweet corn for the best flavor and texture.
  • Customize Your Veggies: Add peppers, zucchini, or even beans based on what you enjoy or have on hand.
  • Herbs Matter: Fresh herbs elevate the dish tremendously. Don’t skip them!
  • Make Ahead: Prepare this salad a few hours or even the day before. It’ll only get better as it sits.
  • Adjust for Diets: This salad can easily be made gluten-free and vegetarian. Look for alternatives that suit your dietary needs!