Seriously Good Corn Salad

This easy corn salad recipe is a must-try! It’s a fresh and vibrant salad that allows you to fully enjoy the goodness of corn. Packed with flavors, it features sweet, freshly cut corn, crisp bell pepper, tangy lime juice, and crumbled feta cheese.

Watch the Video

Corn Salad Recipe Video

Related: Try this fresh black bean and corn salad made with beans, corn, garlic, and a little bit of smoked paprika.

We Love This Corn Salad

I consider this the epitome of summer salads. It’s made with fresh seasonal vegetables and a light, vibrant dressing that adds brightness to any meal you pair it with. It’s one of the tastiest corn salad recipes I’ve made in a long time. If you love corn, take a look at my favorite grilled corn with cajun butter.

To make the salad, we start with fresh corn and use it raw. Our salad calls for 3 medium ears of corn. You can use a corn kernel remover or stripper, or do what I do: hold the corn ear upright and carefully cut down with a sharp knife, allowing the kernels to fall away from the cob.

While you can substitute grilled or roasted corn, I personally love the sweet crunch of uncooked corn. (Thawed frozen corn might work in a pinch but won’t provide the same crisp texture.)

In addition to corn, we include red bell pepper, which adds sweetness and color, sliced green onion, and fresh tarragon. The tarragon brings a unique and delightful flavor that complements feta cheese and lime juice.

Corn Salad Ingredients

For the dressing, we rely on fresh lime juice and add a touch of olive oil and sour cream to bring all the salad ingredients together. You can omit the sour cream (and feta) if you prefer a dairy-free and vegan option. Still, I must admit they genuinely enhance the flavor of the salad.

Even though we only use 1 tablespoon of sour cream in the salad, it helps the dressing adhere to the corn, resulting in a game-changing combination. If you don’t have sour cream, Greek yogurt or mayo are possible substitutes.

A bowl of fresh corn salad

We use crumbled feta cheese in our corn salad, which I love. However, you can try cotija cheese for a more Mexican-inspired version. Unlike when making Greek salad (where we keep the cheese in larger chunks), in this corn salad, we prefer to crumble the cheese into tiny bits so that every bite includes some feta.

This corn salad recipe is quick to prepare and tastes excellent right away. However, for the best flavor, I recommend allowing it to sit in the fridge for an hour or two before serving. This time allows the flavors to marinate, resulting in an even more delicious salad. It will also last a few days when stored in an air-tight container in the fridge, making this a perfect summer make-ahead side dish!

We worked on this recipe with Chef Richard Hattaway, and ever since we tried the salad for the first time, we immediately wanted to share it with you! For recipes we’ve worked on with Richard, take a look at our easy onion dip (wow, so good), this simple chicken salad, and our popular crab Rangoon recipe!

How to Remove Corn Kernels from the Cob

  1. Start by husking the corn, removing the outer green husks and the silk strands.
  2. Place the corn cob vertically on a cutting board, holding it firmly with one hand.
  3. With a sharp knife, carefully slice downward along the length of the cob, cutting off the corn kernels. Try to cut close to the cob to get the most kernels.
  4. Continue rotating the cob and cutting off the kernels until all the corn has been removed.
Removing corn kernels from the cob

You can collect the corn kernels in a bowl or on a tray as you go. Once all the kernels have been removed, they can be used in your corn salad. Remember to hold the corn firmly and use caution while handling the knife and the corn cob. If the corn is slipping on your cutting board, place a clean dishcloth underneath to stop it from moving.

Frequently Asked Questions

Can you eat raw corn? Yes, you can eat raw corn. Fresh, sweet corn can be enjoyed straight off the cob without cooking it. Raw corn has a crisp texture and a naturally sweet flavor. It is a refreshing addition to salads, salsas, or eaten as a snack.

Can I make the salad ahead of time? Absolutely! This a perfect summer make-ahead salad. It will last a few days when stored in an air-tight container in the fridge.

More corn recipes we love! Take a look at our oven-roasted corn with chipotle butter, this grilled guacamole with corn cooked on the grill, and this fresh black bean and corn salad.

Easy Corn Salad

Seriously Good Corn Salad

  • PREP
  • TOTAL

This easy corn salad recipe is a must-try! Packed with flavors, it features sweet, freshly cut corn, crisp bell pepper, tangy lime juice, and crumbled feta cheese.

Even though we only use 1 tablespoon of sour cream in the salad, it helps the dressing adhere to the corn, resulting in a game-changing combination. If you don’t have sour cream, Greek yogurt or mayonnaise are possible substitutes.

Makes 3 cups

Watch Us Make the Recipe

You Will Need

3 medium ears corn, kernels cut off the cobs, 1 ½ cups

Half large red bell pepper, finely chopped, 1/2 cup

3 green onions, thinly sliced, 1/2 cup

1 tablespoon chopped fresh tarragon

2 ounces (60 grams) crumbled feta cheese, 1/3 cup

1/4 cup (60 ml) fresh lime juice, 2 medium limes

1 tablespoon sour cream

1 tablespoon olive oil

3/4 teaspoon fine sea salt

4 turns on a pepper grinder

Directions

    1In a large bowl, add the salad ingredients. Gently toss them together, being careful not to bruise the herbs or smash the corn.

    2Once combined, let the salad sit for about an hour to marinate. The flavors will come together during this time, making the salad taste even better.

    3When ready to serve, give the salad another gentle toss and enjoy. Keep the corn salad in an air-tight container in the fridge for up to three days.

Adam and Joanne's Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Serving Size 1/4 of the recipe (about 3/4 cup) / Calories 144 / Total Fat 7.9g / Saturated Fat 3.1g / Cholesterol 13.7mg / Sodium 578.9mg / Carbohydrate 16.9g / Dietary Fiber 2.5g / Total Sugars 5.9g / Protein 4.8g
AUTHOR:  Adam and Joanne Gallagher
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5 comments… Leave a Review
  • Gayathri Krishnamoorthy July 23, 2023, 1:35 pm

    The bean salad looks as appetizing as the corn salad,will try them and get back to you.

    Reply
  • Diane July 21, 2023, 5:14 pm

    Can you double this recipe?

    Reply
    • Joanne July 24, 2023, 2:43 pm

      Definitely!

      Reply
  • Maureen July 15, 2023, 2:42 pm

    This salad is going to be my go-to recipe for barbeques this summer. It was so delicious! And it tastes even better on the second day!

    Reply
  • Janice June 7, 2023, 6:16 pm

    That looks delish! I plan to make it this weekend. Your recipes are my favorites! I’ve made many of them.

    Reply

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