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+ servings
corn salad on white plate with serving spoon

Meaningful Eats

Summer Corn Salad

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!
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings


  • 4 ears fresh corn
  • 1-1 ½ cups grape tomatoes halved
  • ½ cup feta cheese
  • 3 tablespoons red onion finely minced
  • ¼ cup flat-leaf parsley minced
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • ½-3/4 teaspoon salt
  • ½ 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. 
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!


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