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Overhead view of a corn salad bowl
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Corn Salad Recipe

Enjoy this refreshing Corn Salad Recipe with a light lime dressing as a side for any meal during summertime.  
Course Salad, Side Dish
Cuisine American
Keyword corn salad
Prep Time 15 minutes
Cook Time 5 minutes
Servings 5 people
Calories 190kcal

Ingredients

For the Salad:

  • 4 large ears fresh corn shucked
  • 1 cup cherry tomatoes cut in half
  • 1 cup cucumber diced
  • 1/4 cup red onion diced
  • 1/2 cup feta cheese crumbled 
  • 1 tsp fresh parsley or cilantro for garnish

For the Dressing:

Instructions

For the Salad

  • Bring a large pot of water to a boil. Once water in pot boils add corn and cook just 5 minutes or until the corn is tender and bright yellow. Then, drain the corn and let it cool down for 5 mins. Then carefully scrape off the corn kernels with a knife.
  • In a large mixing bowl, add corn, cherry tomatoes, cucumber, red onion, feta cheese and chopped parsley. Mix everything well to combine.
  • To make the dressing, pour the lime juice, olive oil, salt, onion powder and black pepper in a small bowl and stir until combine.
  • Pour the dressing over the salad. Serve immediately. Enjoy!

Notes

  • You can grill the corn instead of boiling it.
  • For the best corn salad, use fresh corn cobs. Frozen can be used if fresh corn is not in season
  • Be careful not to overcook the corn on the cob, or it will lose its fresh flavor.
  • To store: Put leftover corn salad into an airtight glass container and keep them in the refrigerator for up to 3 days. Since there's no lettuce, you can add the dressing to the salad without worrying about it getting soggy.

Nutrition

Serving: 1/5 | Calories: 190kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 646mg | Potassium: 137mg | Fiber: 2g | Sugar: 5g