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Corn Salad

This corn salad is the perfect summer side dish! Fresh corn is tossed with cherry tomatoes, crunchy cucumber, onions, avocado, tangy feta, and fresh herbs, all in a sweet-and-tangy red wine vinaigrette.
Course Salad, Side Dish
Cuisine American
Keyword corn recipe, corn salad, easy side dish, fresh corn salad
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4 servings
Calories 376kcal
Author Kasey Schwartz



  • 4 ears fresh corn shucked
  • 1 cup cherry tomatoes halved
  • 1 cup seedless cucumber diced
  • ½ cup red onion diced
  • cup feta cheese crumbled
  • 1 avocado seeded, peeled, and diced
  • 2 tbsp parsley chopped
  • 2 tbsp basil chopped


  • 4 tbsp olive oil
  • 6 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 tsp dijon mustard
  • salt & black pepper to taste


  • 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.


Calories: 376kcal | Carbohydrates: 28g | Protein: 8g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 324mg | Potassium: 676mg | Fiber: 6g | Sugar: 9g | Vitamin A: 779IU | Vitamin C: 25mg | Calcium: 151mg | Iron: 2mg