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Fresh Corn Salad Recipe

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This Fresh Corn Salad Recipe is a summer favorite! Sweet grilled corn, cherry tomatoes, and arugula tossed in a basil vinaigrette.
Close-up shot of fully composed corn salad with purple linen, wooden utensils, a corn cob, and basil in the background.

This delicious Fresh Corn Salad is a simple Italian salad that screams summer with bountiful ripe produce! Sweet corn makes just about anything taste yummy, especially at the peak of the season. Grilling corn is so easy and gives a wonderful charred flavor. The feta rounds out the salad by adding a subtle creaminess and soft texture that brings the whole mixture together. This colorful and bright salad pairs wonderfully with any protein and is perfect for hosting or bringing it to your next soiree!

Ingredients for corn salad, including corn, cherry tomatoes, arugula, red onion, basil, cucumbers, feta, and salt.
Fresh ingredients for a vibrant corn salad recipe.

Ingredients

Here’s what you’ll need to make this Fresh Corn Salad Recipe:

Sweet Corn: When fresh sweet corn is in season in the summer, I simply can’t get enough! Sometimes, when I get corn from a summer farm stand, it’s so sweet I simply take it off the cob raw and add it to this salad. Mostly, though, I think steaming or blanching the corn first makes it sweeter and helps maintain the corn’s natural taste and color. You can also grill the corn for a smokier mesquite flavor! You can, of course, use frozen corn for this salad as well, but fresh corn has so much more texture and taste! 

Cherry Tomatoes: Bright and sweet, they bring juicy acidity.

Cucumbers: Add crunch and balance. Use English or Persian cucumbers for fewer seeds.

Red Onion: Provides a sharp flavor and beautiful color contrast.

Arugula: Peppery greens that add body and structure.

Basil: Herbaceous freshness that complements the vinaigrette.

Feta Cheese: Creamy and tangy, rounding out the flavors.

Salt and Freshly Ground Black Pepper: Used to season to taste and enhance all the natural flavors

1 Recipe Basil Vinaigrette: Ties everything together with a sweet and herbaceous dressing.

Find the full recipe with ingredients and directions below.

How to make this Corn Salad Recipe

Prepare an Ice Bath: Fill a bowl with ice water to cool the corn after cooking.

Steam the Corn: Boil salted water, add corn, and steam for 5-7 minutes until tender.

Cool the Corn: Submerge in an ice bath to stop the cooking process and preserve the color.

 Fresh corn in a large pot ready for steaming, followed by steamed corn cooling in an ice bath.
Fresh corn being steamed and cooled in an ice bath for a refreshing salad.

Remove Corn Kernels: Slice kernels off the cob and add to the bowl.

Corn taken off the cob in large pieces on a wooden cutting board with a chef’s knife, surrounded by a pile of corn kernels, bare cobs, and one whole corn cob.
Sweet corn removed from the cob for the corn salad recipe.

Prep Vegetables: Chop cucumbers, tomatoes, onions, and arugula. Add to a large mixing bowl.

Large glass bowl with corn kernels, sliced tomatoes, arugula, feta, diced red onion, and cucumber, surrounded by a purple linen, wooden utensils, a corn cob, and basil.
Fresh ingredients for a corn salad recipe ready to be mixed.

Add Dressing and Toss the Salad: Mix everything with basil vinaigrette and season with salt and pepper.

Glass bowl of vibrant corn salad ingredients with basil vinaigrette being spooned over the top.
Fresh basil vinaigrette spooned over vibrant corn salad ingredients.

Serve Fresh: Let the flavors meld for 10 minutes before serving.

Overhead shot of fully composed and dressed corn salad with purple linen, wooden utensils, a corn cob, and basil.
Fully composed and dressed corn salad with fresh herbs.

Variations for This Corn Salad Recipe

This salad is a lovely base for colorful summer creations! The basil vinaigrette is delicious with just about anything, so get creative when your garden is in full bloom and try adding some of the ingredients below. Make this salad your own with these creative variations:

Add More Veggies: Any diced Bell pepper would be sensational for more color, and you could even add some diced jalapeno for heat. Summer squash and zucchini are also fantastic to eat raw in this salad when mixed with the basil vinaigrette. 

Mix up the Cheese: Feta is delish, but this salad tastes fantastic with Ricotta Salad, Parmigiano Reggiano, goat cheese, or Pecorino Romano. 

Add in a Protein: This corn salad is perfect to add seared or grilled tofu, shrimp, chicken, pork, steak, and more! You could even add edamame or lupini beans for additional protein. 

Try a Different Dressing: Swap basil vinaigrette for lemon tahini or balsamic glaze.

Overhead shot of a fully composed corn salad with purple linen, wooden utensils, corn cob, basil, cut lemons, basil vinaigrette, and feta on the side.
Overhead view of corn salad with fresh garnishes.

Serving Suggestions for Corn Salad

Pair this corn salad recipe with these dishes for a perfect summer meal:

Proteins: This salad goes well with a simple protein like this pan-seared salmon that is so crispy and delicious or an impressive duck breast recipe that will be sure to turn heads!Or, you can throw this teriyaki chicken on the grill, and your eaters will be sure to swoon. 

Bring in a Carbohydrate: I always like to offer a delicious carbohydrate to satiate my eaters, and this yummy toasted pearled couscous or farro for a healthy ancient grain is simple and perfect. 

Add a Cooked Veggie: If you want to add more color and veggie diversity, you can make a big batch of roasted vegetables that is a fantastic pair with this salad, or opt for something simple like this sauteed kale or Swiss chard that is easy and quick!

How to Store

Refrigerator: Store in an airtight container for up to 3 days. For best results, keep the dressing separate if storing.

Freezer: Not recommended, as fresh veggies lose texture when frozen.

More Favorite Salad Recipes to Try

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Close-up shot of fully composed corn salad with purple linen, wooden utensils, a corn cob, and basil in the background.

Fresh Corn Salad Recipe

This Fresh Corn Salad is everything summer and colorful in one salad! Grilled sweet corn, tomatoes, red onion, arugula, and feta cheese are tossed with a sweet basil vinaigrette.
2 from 1 vote
Prep Time 20 minutes
Total Time 20 minutes
Course Salads, Vegetable Sides
Cuisine American, Italian, Mediterranean
Servings 4 people
Calories 128 kcal

Equipment

Ingredients
  

  • 4 ears sweet corn, husked, and silks removed
  • 2 cups assorted cherry tomatoes, sliced in half
  • 2 Persian (or 1 English or Japanese cucumber), diced
  • ¼ cup red onion, thinly sliced
  • 3 cups arugula (about 3 cups)
  • ¼ cup feta cheese, crumbled
  • 1/4 cupn basil leaves, chiffonade (cut into ribbons)
  • 1 recipe basil vinaigrette
  • Kosher salt and Freshly ground black pepper to taste

Instructions
 

  • Prepare an ice bath.
  • Fill a large pot with two inches of water and season it with salt to taste “salty like the sea.” Add a steamer insert or basket (if you don’t have one, it’s okay for the bottom pieces of corn to touch the water). Cover the pot and bring the water to a boil.
  • Add the corn to the pot (depending on the size of your pot), you may have to break your corn in half), and cook until bright yellow and tender, about 5-7 minutes.
  • Remove the corn from the steamer and shock them in the ice bath to stop the cooking process.
  • Cut and prepare your other vegetables and add them to a large mixing bowl with the feta cheese.
  • Take the corn out of the ice bath, slice off the kernels, and add them to the bowl.
  • Toss the salad with the basil vinaigrette and fold in fresh basil. Season to taste with additional salt and freshly cracked black pepper.

Nutrition

Calories: 128kcalCarbohydrates: 23gProtein: 6gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 8mgSodium: 134mgPotassium: 523mgFiber: 3gSugar: 9gVitamin A: 961IUVitamin C: 27mgCalcium: 87mgIron: 1mg
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Sarah blair

Adding a generous dose of enthusiasm, excitement, and creativity to the culinary world, Sarah began her career at the French Culinary Institute in NYC. Sarah has worked for the past decade as a Culinary Producer and Food Stylist.

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