This Summer Corn Salad is a fresh and easy side dish featuring sweet corn, cherry tomatoes, feta, fresh basil and mint. This recipe comes together in just about 15 minutes and is a crowd pleaser! Perfect to bring along to your next outdoor cookout, barbecue or gathering.
When we were visiting our family in Vermont, Kyle’s sister-in-law made a dish just like this. Everyone was raving about it so I knew it had to be the first thing I made when we got back to Boston. So, I present to you…my version of a Summer Corn Salad! Crisp, crunchy, sweet corn meets tangy, salty feta, juicy tomatoes, and gets rounded out with fresh basil, mint and olive oil. I truly could devour the whole thing on my own!
Why You’ll Love this Summer Corn Salad
- It’s a quick and easy side dish!
- It’s a unique way to prepare corn.
- The only thing you have to cook is the corn! (And you could even substitute it for canned corn or frozen corn if you’re in a pinch)
- This is the perfect side dish to bring to summer BBQs and cookouts.
- This Summer Corn Salad only takes 15 minutes to make, from start to finish.
- It’s gluten free, vegetarian and can easily be made dairy free and vegan.
How Easy is it to Make this Summer Corn Salad?
You’re in luck… this Summer Corn Salad recipe is so easy that it’s great for people who don’t usually like to cook or think they’re not good at cooking. The only thing you’re responsible for actually cooking is the corn! And that just involves placing the shucked ears of corn into some boiling water and waiting. The rest of this recipe requires some basic chopping of the tomatoes and herbs. I bought store-bought crumbled feta which made life a bit easier and kept my fingers cleaner lol.
Once the corn is done cooking, run it under some cold water to cool it down. After it’s cool enough to touch, cut the kernels off the cob. Add the corn, along with all the remaining ingredients, to a bowl and stir to combine. That’s it…told you it was easy!
What You Need to Make Summer Corn Salad
- Corn: It’s best to use fresh corn-on-the cob. We will quickly boil that and then cut the kernels off to use for this recipe.
- Cherry or Grape Tomatoes: Either works! Just cut them in half or quarters depending upon how large they are.
- Feta: The feta adds the perfect salty touch to this dish. If you aren’t a feta fan, I would recommend trying cotija cheese instead.
- Basil: Fresh herbs bring this corn salad to the next level!
- Mint: You will only need a small amount, so be prepared to use leftovers for mojitos 😉
- Olive Oil: Just a touch to help it all come together!
Can I Use Canned Corn or Frozen Corn Instead?
Absolutely! Although I definitely recommend using fresh corn-on-the-cob for the best flavor and texture, you can also substitute it for an equal amount of canned corn or frozen (and then thawed) corn. Especially if you’re making this in the summer, you should capitalize on the ingredients in season! But if the corn craving hits in the winter and all you have access to is canned or frozen corn, it’s no biggie. The recipe will still turn out amazing. Make sure to drain canned corn or let frozen corn fully thaw before using it in this recipe.
How Do Summer Corn Salad Leftovers Store?
This Summer Corn Salad will store well in the fridge for a few days. You may notice that the fresh herbs get a little wilty since they are exposed to so much moisture, but the flavor will still be great! If you’re making it ahead of time and want to avoid the aforementioned wilty herbs, you can just wait to add those in until you’re ready to serve it. As I always say though, you’re most likely going to love this so much that you won’t even have leftovers.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more easy side dishes?
- Thai Quinoa Salad (Gluten Free & Vegan)
- Mexican Street Corn Rice Salad
- Heirloom Burrata Caprese Salad
Summer Corn Salad
Equipment
- Sharp knife
- pot or deep pan with lid
- medium bowl
- mixing spoon
Ingredients
- 2.5 cups corn cut off the cob, or use canned/frozen
- 1 cup cherry or grape tomatoes halved
- ½ cup crumbled feta or substitute vegan feta
- ¼ cup diced shallot or red onion
- ¼ cup chopped basil
- 2 tbsp chopped mint
- 1 tbsp olive oil
- salt + pepper to taste
Instructions
- If you’re using corn on the cob, bring a pot or deep pan of water to a boil. in the meantime, shuck the corn. Once water is boiling, add corn and reduce heat to low. Cover and cook for about 5 minutes.
- Rinse with cold water to cook it down. Cut the corn off the cob.Â
- Add corn and all the remaining ingredients to a large bowl. Toss to combine & enjoy! Keeps well in the fridge.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.