Corn Salad Recipe

When corn is in season, there's no better way to use it than in a fresh salad. This delicious recipe features corn as the main ingredient, but it also includes a melody of other fresh vegetables like cherry tomatoes and red bell peppers. It's also worth mentioning that the salad comes complete with a light, apple cider vinegar-based dressing with a bit of chili powder to add some extra flavor. Add a little crumbled feta cheese on top, and this is one sublime salad.

Recipe developer Hayley MacLean came up with this fresh corn salad, and it would be perfect for your next get-together. "I love how fresh and bright this recipe is," MacLean says. "All of the ingredients are so crisp and delicious, and the hint of basil gives a natural sweetness." Of course, what salad would be complete without dressing and some cheesy toppings? MacLean also loves how "the dressing adds so much flavor, and the feta creates little salty bites to perfectly balance the whole dish." So, if you're looking for the perfect salad that "is like a fresh bite of summer," according to MacLean, then definitely do give this corn salad a spin!

Gather the ingredients for corn salad

This corn salad requires quite a few fresh ingredients that you will need to pick up from the store. Be sure to grab some apple cider vinegar, olive oil, garlic powder, chili powder, salt, black pepper, six ears of corn, cherry tomatoes, red onion, red bell pepper, fresh basil, and crumbled feta cheese.

Mix up some tangy dressing

In a small bowl, start adding the wet ingredients and the spices to make your salad dressing. This includes the apple cider vinegar, olive oil, garlic powder, chili powder, salt, and black pepper. Use a whisk to mix everything up, then set the dressing aside. 

By the way, this dressing is super tasty and compliments the corn so well! "The dressing is vibrant and tangy, with just a little heat added by the chili powder," MacLean says of the dressing. "The ACV is sour and acidic, while the olive oil is mellow and earthy."

Cook the corn

You will need to cook the corn before you put it in the salad. Add about 1 to 2 inches of water to a large skillet and place it on your stove. Bring the water to a simmer, and then add the corn so it's flat on the skillet. "Canned corn could be substituted in place of the canned corn in a pinch, but it will not have the same crisp brightness that is has straight off of the cob," MacLean notes. 

Cook the corn for about four to five minutes, turning it and letting it cook on all sides. Remove the corn from the heat and allow it to cool until you are able handle it and not burn your hands. By the way, corn is really good for you, so you can feel good about consuming this salad. "Corn has a good amount of fiber and many vitamins and minerals including phosphorous, vitamin C, and potassium," MacLean explains. "It also is full of plant compound antioxidants which help prevent damage to our cells and help support bodily systems like your sight and digestion."

Cut the corn off the cob and start building the salad

Place the corn cobs on a cutting board and use a knife to remove the kernels from the cob. Place the corn kernels in a large bowl and start adding the other components of the salad, including the cherry tomatoes, red onion, bell pepper, and basil. Be sure that you chopped and diced all of these ingredients ahead of time, then give everything a big stir. Drizzle the dressing over the top and toss to coat.

Top the salad off with feta cheese

This salad is best when served immediately. Just add some crumbled feta cheese on top, and then you're good to go. This corn salad would be fantastic on its own, or it would make an excellent side to any main course. "This corn salad is great served along side some grilled chicken or salmon and roasted vegetables — it makes a great cool note to a meal," MacLean suggests. "It can also be enjoyed by itself with some tortilla chips or pita for dipping!"

If you happen to have anything left, it would be a great bonus meal. "This salad stays fresh for up to 5 days in an airtight container in the fridge," MacLean shares. Just in time for warmer weather, this corn salad is sure to leave you feeling refreshed and ready for summer!

Corn Salad Recipe
5 from 27 ratings
This corn salad is fresh, bright, and perfect as a side dish with dinner.
Prep Time
Cook Time
corn salad in a bowl
Total time: 25 minutes
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 ears corn, shucked
  • 1 cup cherry tomatoes, halved
  • ½ medium red onion, diced
  • ½ large red bell pepper, diced
  • ⅓ cup fresh basil, chopped
  • ¼ cup feta, crumbled
  1. In a small bowl, whisk together the apple cider vinegar, olive oil, garlic powder, chili powder, salt, and black pepper. Set aside.
  2. Add 1 to 2 inches of water to a large skillet and bring it to a simmer. Add the corn and cook for 4 to 5 minutes, turning to cook on all sides. Remove the corn and allow to cool until able to be handled.
  3. Cut the corn off the cob and add to a large bowl. Add the cherry tomatoes, red onion, bell pepper, and basil and mix. Drizzle with the dressing and toss to coat.
  4. Serve immediately, garnished with crumbled feta.
Calories per Serving 160
Total Fat 7.3 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Cholesterol 5.6 mg
Total Carbohydrates 22.5 g
Dietary Fiber 2.9 g
Total Sugars 8.4 g
Sodium 272.5 mg
Protein 4.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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