I usually stick to a familiar salad—romaine, tomatoes, and cucumbers—but I’m always happy to switch things up, especially when the change includes creamy feta, fresh basil, and sweet corn. This Fresh Corn Salad brings together garden-fresh flavors like zucchini, tomatoes, cucumbers, and green onions, all finished with a bright, simple dressing.
Growing up near cornfields, summer corn was a constant at our table. Sweet corn stands popped up along the road late in the season, and corn on the cob appeared at least a couple of times a week. That childhood familiarity makes this salad feel like summer in a bowl.
For this salad you’ll need about 4 cups of cooked, chilled corn. Add chopped cherry or grape tomatoes, diced cucumber, chopped zucchini, sliced green onions, fresh basil, and crumbled feta. It’s a great way to use what’s in the garden—or what you wish were in it. The dressing is quick: olive oil, fresh lime juice, a dash of hot sauce, and a bit of salt and pepper.
This salad is refreshing, easy to make, and a lovely alternative to a standard leafy salad. It’s best served chilled or at room temperature, with the feta added just before serving so it stays creamy and distinct.
INGREDIENTS
- 4 cups corn, cooked and chilled
- 1 cup chopped cucumber
- 1 cup chopped zucchini
- 3 green onions, chopped
- 8 ounces grape tomatoes, quartered
- 6 ounces feta cheese, crumbled
- 2 1/2 tablespoons olive oil
- Juice from 1 lime
- 3/4 teaspoon table salt
- 3/4 teaspoon hot pepper sauce
- 1/2 teaspoon black pepper
- 3 tablespoons chopped fresh basil
DIRECTIONS
- In a large bowl, combine the cooked corn, cucumber, zucchini, green onions, grape tomatoes, and fresh basil.
- Whisk together the olive oil, lime juice, hot sauce, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss to coat evenly.
- Serve immediately or chill in the refrigerator until ready to serve. Add the crumbled feta just before serving.
Recipe adapted from Barefoot Contessa