This summer corn salad recipe can’t be beat! So simple, but completely delicious with fresh corn, feta cheese, tomatoes an apple cider vinegar dressing.

This easy corn salad is my go-to side dish for summer BBQs, potlucks and parties. It’s easy to make and everyone always asks for the recipe! For another summer corn recipe try this corn soup recipe!

shot of corn salad in white bowl topped with parsley

This summer corn salad is such a simple, yet tasty summer side! It is one of my go-to summer recipes for using up fresh corn and tomatoes.

This corn salad is one of my all-time favorite foods I always have to stop myself from eating the whole thing!

Want more delicious recipes for summer? Try this best ever potato salad recipe, cucumber tomato salad or gluten-free pasta salad. This or this dairy-free coleslaw is another summer favorite.

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Ingredients for Corn Salad with Feta

overhead shot of ingredients needed to make corn salad

Fresh corn pairs so well with the other ingredients in this salad. The ingredients are very simple but they all taste so good together.

  • Fresh Corn – Blanched and cut off the cob
  • Cherry Tomatoes – Corn and tomatoes go so well together!
  • Red Onion – Cut up very small and just a little bit. (Thinly sliced green onions will also work!)
  • Feta – Adds the perfect salty bite
  • Parsley – For color and freshness
  • Apple Cider Vinegar – The tanginess tastes so good with sweet corn!
  • Extra Virgin Olive Oil – Adds a little body and richness
  • Salt/Pepper – Make sure it’s well seasoned. I like to add about 1/2 teaspoon salt and 1/2 teaspoon pepper to taste.

TIP: Apple cider vinegar tastes so good in corn salads! The tanginess pairs very well with the sweetness of the corn.

How to Make Summer Corn Salad

overhead shot of 4 step by step photos of how to make corn salad

This salad couldn’t be easier to make! You just have to blanch the ears of corn (which means quickly boil) before preparing it.


STEP ONE: BOIL the raw corn briefly in salted water for 3-5 minutes.

STEP TWO: CUT the corn off the stock with a sharp knife into a rimmed baking sheet or small bowl.

STEP THREE: ADD the tomatoes, red onion, parsley, feta, olive oil, apple cider vinegar and salt/pepper to a large bowl.

STEP FOUR: MIX everything together! Serve within 6 hours. Enjoy!

Recipe Tips

  • When cutting the corn kernels off the cob, use a rimmed dish like a 9×13 baking pan rather than a cutting board so the corn doesn’t fly everywhere.
  • Only fresh corn will work in this recipe. Frozen corn can become soggy.
  • It is best to serve this salad within 4 hours of making it. It is great if the flavors can blend together a little before serving. So making it 2 hours in advance is ideal!

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

up close shot of corn salad in white bowl

More Recipes to Try

I hope you like this corn salad with feta recipe as much as we do. If you try this recipe be sure to leave me a comment/rating below!

close up image of corn feta salad in white bowl topped with parsley
5 from 13 votes

Corn Salad with Feta (Easy!)

Prep Time 15 mins
Total Time 15 mins
Servings 4 servings
Summer corn salad with tomatoes and feta. So simple, but completely addicting. A delicious way to enjoy fresh corn and tomatoes!

Video

Ingredients

  • 4 ears fresh corn
  • 1-1 1/2 cups grape tomatoes halved
  • 1/2 cup feta cheese
  • 3 tablespoons red onion finely 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!

Notes

Only fresh corn will work in this recipe. Frozen corn can become soggy. 
STORAGE: It is best to serve this salad within 4 hours of making it. It is great if the flavors can blend together a little before serving. So making it 2 hours in advance is ideal!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 238kcal | Carbohydrates: 21g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 519mg | Potassium: 422mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1030IU | Vitamin C: 19.5mg | Calcium: 103mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    Absolutely delicious. The key is making it with day fresh sweet corn. My whole family raves about this!!!!

  2. 5 stars
    Yummy! Yummy! Momma Nature does it again with simple ingredients. Will be a lovely addition to any summer meal. Thank you.

  3. 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.

  4. 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!

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