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Fresh and Flavorful Corn Salad Recipe

When the warm weather hits, there’s nothing quite like a refreshing and vibrant salad to complement your meals. This delectable corn salad combines fresh corn, sweet red bell peppers, sun-ripened tomatoes, cilantro, minced jalapeno, chopped scallions, and feta cheese, all tossed in a lightly sweetened lime vinaigrette. Perfect for summer barbecues, picnics, or as a light side dish, this corn salad is a burst of flavor and color that will delight your taste buds and impress your guests.

Introduction to Fresh Corn Salad

Corn salads are a staple in many cuisines, offering a versatile and delicious way to enjoy fresh, seasonal produce. This particular recipe elevates the simple corn salad with a mix of colorful vegetables and a tangy lime vinaigrette, creating a dish that is both visually appealing and packed with flavor. The combination of sweet, spicy, and tangy elements makes this salad a standout, perfect for any occasion. Whether you’re serving it alongside grilled meats or as part of a larger spread, this corn salad is sure to be a hit.


Lime Vinaigrette

  • 3 tablespoons fresh lime juice
  • 1/2 tablespoon honey
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon fresh ground black pepper
  • 2 tablespoons olive oil

Corn Salad

  • 5 ears of corn, shucked and de-silked
  • 2 tablespoons sugar
  • 1 tablespoon lime juice
  • 1 red bell pepper, cut into small dice
  • 1 cup grape tomatoes or cherry tomatoes, halved
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped green onions
  • 1 jalapeno, minced (seeds and veins removed)
  • 1/2 cup feta cheese
  • 1/4 cup thinly sliced red onion


Step 1: Prepare the Lime Vinaigrette

In a small bowl, whisk together the lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt, and pepper. Slowly drizzle in the olive oil while continuing to whisk until the vinaigrette is well combined and emulsified.

Step 2: Cook the Corn

Bring a large pot of water to a boil. Add the sugar and lime juice, stirring to dissolve. Carefully add the corn to the boiling water, cover the pot, turn off the heat, and let the corn sit for 10 minutes. This method ensures the corn is perfectly cooked without becoming mushy. After 10 minutes, plunge the cooked corn into ice-cold water to stop the cooking process and maintain its crisp texture. Once the corn has cooled, cut the kernels from the cob using a sharp knife.

Step 3: Assemble the Salad

In a large bowl, combine the cooked corn kernels, diced red bell peppers, halved grape tomatoes, chopped cilantro, green onions, minced jalapeno, feta cheese, and thinly sliced red onion. Drizzle with the lime vinaigrette and toss to coat all the ingredients evenly.

Step 4: Serve

Serve the salad immediately for the best flavor and texture. If you’re preparing it ahead of time, keep it refrigerated and add the vinaigrette just before serving to keep the vegetables crisp and fresh.

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Tips for Perfect Corn Salad

  • Use Fresh Corn: For the best flavor and texture, use fresh corn. Whether you choose white, yellow, or bi-color corn, fresh kernels will provide a sweet and crisp bite that canned or frozen corn can’t match.
  • Avoid Overcooking: Corn cooks quickly, and you want to maintain a bit of crunch. Boiling the corn for just 10 minutes and then cooling it in ice water will help preserve its texture.
  • Cilantro Substitute: If you’re not a fan of cilantro, fresh parsley is a great alternative that will still provide a burst of freshness.
  • Make Ahead: To save time, you can prepare the lime vinaigrette a day ahead and store it in an airtight container in the refrigerator.
  • Uniform Chopping: Dice and cut your vegetables into small, uniform pieces to ensure each bite has a perfect mix of flavors.
  • Don’t Skip the Feta: The feta cheese adds a creamy, tangy element that ties all the flavors together, making it an essential component of this salad.


Can I use frozen or canned corn?

While fresh corn is best for this recipe, you can use frozen or canned corn in a pinch. If using frozen corn, thaw and drain it before adding it to the salad. For canned corn, drain and rinse it well to remove any excess sodium.

How long can I store the corn salad?

Store the corn salad in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the vinaigrette separate and add it just before serving.

What can I serve with this corn salad?

This corn salad pairs beautifully with grilled meats like chicken, steak, or fish. It also makes a great side dish for barbecues, picnics, or potlucks. Serve it alongside burgers, hot dogs, or as part of a larger salad spread.

Can I make this salad ahead of time?

Yes, you can prepare the salad ingredients ahead of time and store them in the refrigerator. However, for the freshest taste and texture, add the vinaigrette and toss the salad just before serving.

What can I use instead of feta cheese?

If you’re not a fan of feta cheese, you can substitute it with goat cheese, cotija cheese, or even crumbled blue cheese for a different flavor profile.

Is this salad spicy?

The minced jalapeno adds a mild heat to the salad. If you prefer a spicier kick, you can leave the seeds in the jalapeno or add an extra pepper. Conversely, for a milder salad, omit the jalapeno altogether.

This fresh and flavorful corn salad is a perfect addition to any meal, offering a vibrant mix of textures and flavors that everyone will love. Enjoy the ease of preparation and the delightful taste that comes with every bite!