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Corn Salad

Corn Salad

Corn Salad is a vibrant and refreshing dish that highlights the best of summer’s bounty. This colorful salad combines sweet corn, juicy cherry tomatoes, crisp cucumber, and aromatic basil, all lightly dressed to enhance the natural flavors. Perfect for summer barbecues, picnics, or as a side for any meal, it offers a delightful crunch and a burst of freshness in every bite. With just 15 minutes of prep time, this quick and easy recipe is highly versatile—enjoy it as a side dish, on top of tacos, or over mixed greens. Your guests will love its delicious taste and eye-catching presentation!

  • Total Time: 15 minutes
  • Yield: Approximately 4 servings 1x

Ingredients

Scale
  • 1½ cups corn (fresh or thawed frozen)
  • 1½ cups cherry tomatoes (halved)
  • ½ cup cucumber (finely chopped)
  • 2 tablespoons fresh basil (minced)
  • ⅓ cup crumbled feta cheese
  • 3 tablespoons olive oil (divided)
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • 2 tablespoons Italian dressing (optional)
  • 2 tablespoons fresh parsley (finely chopped)

Instructions

  1. In a small bowl, whisk together 2 tablespoons olive oil, lime juice, and salt for the dressing; set aside.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add corn and cook for 5-7 minutes until tender.
  3. In a large mixing bowl, combine cooled corn with cherry tomatoes, cucumber, and basil; mix gently.
  4. Chill until ready to serve. Drizzle with dressing before serving and top with feta cheese.
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 10mg

Keywords: Feel free to customize by adding bell peppers or avocado for extra flavor and texture. For best results, use fresh ingredients to maximize flavor.

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