The Summer Corn Salad Recipe is a bright, fresh celebration of the season that bursts with flavor in every bite. Combining sweet corn, juicy cherry tomatoes, crisp cucumber, and aromatic herbs with creamy feta cheese, this salad offers the perfect balance of textures and colors. Whether you’re bringing it to a picnic, a barbecue, or just need a quick, vibrant side dish, this recipe is incredibly easy to assemble and sure to impress your friends and family.
Ingredients You’ll Need
The beauty of this salad lies in its simplicity. Each ingredient plays a crucial role, from the sweetness of fresh corn to the tangy kick of red wine vinegar, making this dish both refreshing and satisfying.
- 4 ears fresh corn (husks removed): Sweet, juicy kernels are the star of the salad, providing natural crunch and color.
- 1 cup cherry tomatoes (halved): Adds vibrant red pops of juicy, slightly tart sweetness that complement the corn.
- 1/2 small red onion (finely diced): Offers a subtle sharpness and crunch to balance the salad’s flavors.
- 1/2 cup cucumber (diced): Brings cool, hydrating freshness and a satisfying crisp texture.
- 1/4 cup fresh basil (chopped): Infuses the salad with fragrant, slightly sweet herbal notes.
- 1/4 cup fresh parsley (chopped): Adds brightness and a hint of earthiness that lifts the overall flavor.
- 1/4 cup feta cheese (crumbled): Provides creamy saltiness that contrasts beautifully with the sweet vegetables.
- 2 tablespoons olive oil: A luscious, fruity base that brings everything together while enhancing flavors.
- 1 tablespoon red wine vinegar: Gives a lovely tang that cuts through the richness and ties the salad’s elements into harmony.
- Salt and black pepper to taste: Essential seasonings to elevate every ingredient in the salad.
How to Make Summer Corn Salad Recipe
Step 1: Cook the corn
Start by bringing a large pot of water to a rolling boil. Carefully add the ears of corn and cook them for just 3 to 4 minutes until they are tender but still firm. This quick boil is perfect to lock in the natural sweetness without losing that crisp bite we all love. Drain the corn and allow it to cool slightly so it’s safe to handle.
Step 2: Cut the kernels
Once the corn is cooled enough to work with, stand each ear upright and slice the kernels off the cob with a sharp knife. This will give you those perfect bite-sized pieces that mingle so wonderfully with the other salad ingredients.
Step 3: Combine the fresh vegetables and herbs
In a large mixing bowl, add the freshly cut corn kernels, halved cherry tomatoes, finely diced red onion, diced cucumber, chopped basil, and parsley. Each of these brings its own unique texture and flavor, creating a lively medley worthy of summer.
Step 4: Add the feta and dress the salad
Sprinkle the crumbled feta cheese over the vegetable mixture for that creamy, tangy contrast. Then drizzle with olive oil and red wine vinegar to infuse the salad with richness and a warm, acidic brightness. Toss everything gently but thoroughly so all those delicious flavors come together.
Step 5: Season and chill
Season your salad with salt and black pepper according to your taste. You can serve the salad immediately for a lively fresh crunch or chill it for about 30 minutes to allow the flavors to meld beautifully. Either way, it’s pure summer joy in a bowl.
How to Serve Summer Corn Salad Recipe
Garnishes
For an extra pop of flavor and texture, consider garnishing your summer corn salad with a few whole basil leaves or a sprinkle of toasted pine nuts. These subtle additions can elevate the dish from everyday dining to something special and memorable.
Side Dishes
This salad pairs wonderfully with grilled meats such as chicken, fish, or even steak, but it also shines alongside your favorite grain dishes like quinoa or couscous for a light vegetarian meal. It’s a versatile side that brings brightness and crunch to any plate.
Creative Ways to Present
Try serving this salad in colorful mason jars for picnic-perfect portability or spoon it into ripe avocado halves for a fun and healthy appetizer that everyone will rave about. You can also layer it over a bed of mixed greens to turn it into a more substantial salad sensation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though it’s hard not to finish it all!), store your summer corn salad in an airtight container in the refrigerator. It stays fresh and flavorful for up to 2 days, making it great for leftover lunches or a quick side the next day.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the high water content in the vegetables and the feta cheese. For peak freshness and texture, it’s recommended to prepare it fresh or eat within a couple of days of making.
Reheating
Since this is a chilled salad designed to be eaten cold or at room temperature, reheating is not necessary. If you prefer a slightly warmer salad, allow it to sit at room temperature for about 20 minutes before serving.
FAQs
Can I grill the corn instead of boiling it?
Absolutely! Grilling the corn adds a delightful smoky depth that elevates the salad’s flavor. Just grill the ears until lightly charred before cutting the kernels off.
Is this Summer Corn Salad Recipe suitable for vegans?
To make it vegan, simply omit the feta cheese or swap it out for a vegan cheese alternative. The salad will still be fresh, vibrant, and delicious.
Can I add other vegetables to this salad?
Yes! Ingredients like diced avocado, bell peppers, or even cooked quinoa can be great additions, adding more texture and nutrition while keeping with the summer vibe.
How far in advance can I prepare the salad?
You can prep the salad up to a day in advance and refrigerate it. However, to maintain the best texture, it’s best to add delicate ingredients like feta just before serving.
What is the best way to season the salad?
Start with a pinch of salt and freshly ground black pepper, then adjust to taste after tossing. The red wine vinegar and olive oil dress the salad beautifully and tie all the flavors together.
Final Thoughts
There is nothing quite like the bright flavors and delightful textures of this Summer Corn Salad Recipe to bring a burst of sunshine to your table. Easy to make and endlessly adaptable, it’s one of those dishes that feels special yet effortless. I can’t wait for you to try it and see how it brightens your summer meals as much as it does mine!
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Summer Corn Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This vibrant Summer Corn Salad is a fresh and easy side dish perfect for warm weather. Featuring tender boiled corn, juicy cherry tomatoes, crisp cucumber, and a medley of fresh herbs, it’s finished with crumbled feta and a simple olive oil and red wine vinegar dressing. Ideal for picnics, potlucks, or light lunches, this salad combines bright flavors and lovely textures that come together effortlessly in just 20 minutes.
Ingredients
Salad Ingredients
- 4 ears fresh corn (husks removed)
- 1 cup cherry tomatoes (halved)
- 1/2 small red onion (finely diced)
- 1/2 cup cucumber (diced)
- 1/4 cup fresh basil (chopped)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup feta cheese (crumbled)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
Instructions
- Boil the corn: Bring a large pot of water to a boil, then add the fresh corn ears. Cook for 3 to 4 minutes until the corn is just tender but still crisp. Remove the corn from the water and drain well. Allow to cool slightly before handling.
- Cut the kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cobs using a sharp knife. Transfer the kernels into a large mixing bowl.
- Combine salad ingredients: Add the halved cherry tomatoes, finely diced red onion, diced cucumber, chopped basil, chopped parsley, and crumbled feta cheese to the bowl with the corn kernels.
- Dress the salad: Drizzle the olive oil and red wine vinegar over the combined ingredients. Gently toss everything together to evenly coat with the dressing.
- Season and serve: Season the salad with salt and freshly ground black pepper to taste. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld for a more intense taste.
Notes
- For a smoky twist, grill the corn instead of boiling it before cutting the kernels off.
- Add diced avocado or cooked quinoa to the salad for extra texture and nutritional boost.
- This salad is perfect for summer picnics and potlucks as it can be served chilled or at room temperature.
