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+ servings
close up image of corn feta salad in white bowl topped with parsley

Meaningful Eats

Corn Salad with Feta (Easy!)

Summer corn salad with tomatoes and feta. So simple, but completely addicting. A delicious way to enjoy fresh corn and tomatoes!
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings


  • 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


  • 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!



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.


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