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This fresh corn salad has become a summer tradition in my home. As soon as local sweet corn pops up at the farmers’ market, the salad goes on the menu. It’s sweet, full of crisp cucumbers and creamy avocado, brightened up with ripe cherry tomatoes, and briny feta makes it next level delicious!
The Freshest Way to Use Summer Corn
Fresh corn is truly the highlight of summer—or at least it is if you’re a foodie like me. Whether it’s Corn Pudding, Homemade Creamed Corn, or Black Bean and Corn Salsa, corn is my jam!
I love that this fresh corn salad is light and refreshing, but still filling thanks to the addition of avocado and feta. Plus, it comes together in just a few minutes, which is always a bonus in my book. Whether you’re hosting a backyard barbecue, need a crowd-pleasing side to bring to a summer potluck or Labor Day picnic, or simply looking for a light lunch, this corn salad is always a hit. And the leftovers are just as good, if not better, the next day!
(For another summery salad idea, try my Cucumber Tomato Salad!)
My Tips for Perfect Corn Salad
This recipe is easy as can be, but here are some pointers and ingredient notes to help make sure it turns out perfect for you.
- Use an English cucumber. They have fewer seeds and that means they release less liquid into your fresh corn salad. But if you do have a “regular” cucumber, that’s totally fine too—you’ll just want to slice it lengthwise and scoop out the seeds.
- Tame the red onion. In my opinion, the onion is necessary for balancing the sweetness of the corn. I don’t recommend skipping it, but if you don’t like raw onion, you can either swap in green onion for a milder flavor or soak the red onion in ice water, which mellows it out.
- Try another cheese. Not a fan of feta? You can leave it out or add shredded Parmesan or cotija cheese instead.
- Streamline the recipe by using raw corn. You can eat sweet corn raw, and it’s delicious! So, if you want, you can skip the cooking and add the corn to this salad fresh off the cob. (Alternatively, you can cook the corn in an Instant Pot or use one of these 7 Different Ways To Cook Corn on the Cob.)
What Goes With Corn Salad?
Serve your corn salad with:
- Easy Grilled BBQ Chicken
- Macaroni Salad, Pea Salad, and other side salads for a party
- All-American Burger
- Air Fryer Boneless Chicken Thighs
Meal Prep Tip
If you want to make this corn salad ahead of time for a party or meal prep, I recommend adding everything except the avocado. While the acid in the vinaigrette will slow down the browning, it’s no guarantee, so to avoid the possibility of unappetizing brown avocados, it’s best to cut it and add it to the salad just before you’re ready to serve.
How to Store Leftover Corn Salad
This corn salad is best served fresh, but it will keep in the fridge for a day or two in an airtight container. Give it a quick stir before serving to redistribute the dressing and freshen things up. I don’t recommend freezing this salad.
Tell Me: What’s Your Favorite Way to Use Fresh Corn?
Do you have a corn recipe you look forward to making every summer? Let me know in the comments below. I’d love to give it a try!
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Corn Salad
Ingredients
Salad
- 4 ears fresh corn shucked
- 1 cup cherry tomatoes halved
- 1 cup seedless cucumber diced
- ½ cup red onion diced
- ⅔ cup feta cheese crumbled
- 1 avocado seeded, peeled, and diced
- 2 tbsp parsley chopped
- 2 tbsp basil chopped
Dressing
- 4 tbsp olive oil
- 6 tbsp red wine vinegar
- 1 tsp sugar
- 1 tsp dijon mustard
- salt & black pepper to taste
Instructions
- For the dressing, add all the ingredients to a medium-sized mixing bowl and whisk to combine, about 2-3 minutes. Set aside.
- For the salad, bring a large pot of salted water to boil and prepare an ice bath.
- Once boiling, add the corn and cook for 3 minutes. Remove them to the ice bath to stop cooking.
- Cut the kernels from the cob and set aside.
- In a large mixing bowl, add all the salad ingredients and mix to combine. Add the dressing and stir. Adjust seasoning if needed.
Nutrition
More Simple Side Salads
- If you want to cause a commotion at your next backyard BBQ, serve this Dill Pickle Pasta Salad!
- Ambrosia Salad is an American classic. Everyone has their own version—this is mine!
- Gardeners take note! This Cucumber Salad is a great way to put those cukes to use.
- This is simply The Best Potato Salad.
The salad was pretty good, but way too much corn and way too much dressing. Next time I will only use one corn cob and cut the dressing in half. Makes 4 a very small servings.