Summer corn salad with tomatoes and feta. So simple, but completely addicting. A naturally gluten-free side and great way to enjoy fresh corn and tomatoes!
This summer corn salad is such a simple, yet tasty summer side. I’ve made it 3 times over the past month or so for different events and ever time I have to stop myself from eating the whole thing before the guests arrive!
It has simple ingredients, but they all work so perfectly together. This recipe is adapted from an Ina Garten recipe for sweet corn salad with basil. I like adding feta, parsley and using different amounts of the ingredients, but I still use her tip of adding apple cider vinegar for the dressing. I would have never guessed cider vinegar and fresh corn go so well together.
What are your go-to sides for a summer BBQ? I heart BBQ food so much. Especially because so much of it is naturally gluten-free.
My favorites are classic potato salad, baked beans (the Trader Joe’s kind are so good!), pasta salad, and this corn salad. And of course a big, cold watermelon to go with it all. This little gem of a side has won me over and made it into my regular repertoire of go-to grilling sides. I hope you love it too!
Ingredients
- 4 ears fresh corn
- 1-1 1/2 cups grape tomatoes, halved
- 1/2 cup feta cheese
- 1/4 cup red onion, minced
- 1/4 cup flat-leaf parsley, minced
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1/2-3/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Bring a large pot of water to a boil. Peel the corn and cook for 3 minutes in the boiling water. Rinse with cool water then pat dry. Slice the corn off the cob into a bowl.
- Add the remaining ingredients and toss to combine. Refrigerate until ready to serve. The salad can be prepared up to 4 hours before serving. Enjoy!
This salad looks so good. I’m going to make it for a weeknight dinner. And I also really like the Trader Joe’s baked beans!
It seems like the perfect summer dish
I’ve put together a lot of 6 grilled corn and tomato salads in my day, and not once has it ever been met with anything but excitement. When I’m writing recipes, I try hard to find the hook—the trick or technique that makes people look at it and go, “huh, I have to try that.” In this particular case, nature’s taken care of the hook for me. The real trick with a good corn and tomato salad is to show some restraint. Keep things simple enough that you don’t distract from the stars, adding just enough of supporting cast to prop up their performance without stealing the scene.
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