Summer Corn and Feta Salad Recipe

This summer corn salad is hard to beat: a simple, fresh side made with sweet corn, juicy tomatoes, salty feta and a bright apple cider vinegar dressing.

This easy corn salad is a favorite for summer BBQs, picnics and potlucks. It highlights fresh sweet corn and ripe tomatoes, and comes together in minutes. Serve it as a colorful side with grilled meats or bring it to gatherings — it’s always a crowd pleaser.

This salad is built on a few high-quality ingredients that sing together: freshly blanched corn cut from the cob, halved cherry tomatoes, a touch of red onion, crumbled feta and chopped parsley. A simple dressing of apple cider vinegar and extra virgin olive oil adds tang and balance to the natural sweetness of the corn. It’s easy to scale for a crowd and keeps well for a couple of days.

Ingredients for Corn Salad with Feta

Fresh corn is the star here. The other ingredients are simple but provide texture, acidity and salt to make the salad balanced and refreshing.

• Fresh corn – Blanched briefly and sliced off the cob (4 ears suggested)
• Cherry or grape tomatoes – Halved (about 1 to 1½ cups)
• Red onion – Finely minced (about 3 tablespoons) — green onions can work in a pinch
• Feta cheese – Crumbled, about ½ cup, for a salty, creamy bite
• Flat-leaf parsley – Minced, about ¼ cup, for freshness and color
• Apple cider vinegar – About 3 tablespoons for bright acidity
• Extra virgin olive oil – About 3 tablespoons to round out the dressing
• Salt and pepper – Season to taste; start with ½–¾ teaspoon salt and ½ teaspoon pepper

Tip: The tang of apple cider vinegar pairs beautifully with sweet corn. Taste and adjust the seasoning before serving.

How to Make Summer Corn Salad

The method is straightforward: briefly blanch the corn, slice the kernels off the cob, then toss everything together with a simple dressing.

STEP ONE: Bring a large pot of salted water to a boil. Peel the corn and cook for 3–5 minutes, then drain and rinse with cool water. Pat the ears dry.

STEP TWO: Use a sharp knife to cut the kernels from the cob into a rimmed bowl or baking pan (this helps contain the kernels).

STEP THREE: In a large bowl, combine the corn kernels, halved tomatoes, finely minced red onion, minced parsley and crumbled feta.

STEP FOUR: Whisk together the apple cider vinegar, olive oil, salt and pepper, then pour over the salad and toss gently to combine. Refrigerate until ready to serve. The salad benefits from 1–2 hours chilling so the flavors can meld; serve within 4–6 hours for best texture.

Recipe Tips

• When removing kernels, place the ear upright in a rimmed dish or 9×13 pan to catch loose kernels and avoid a mess.
• Use only fresh corn for best texture and flavor; frozen corn tends to become mushy in this preparation.
• Make the salad a couple of hours ahead to allow flavors to meld, but avoid letting it sit all day—freshness is key.

More Recipes to Try

Enjoy this corn salad alongside grilled proteins, a light potato salad, or a simple cucumber and tomato salad. It also pairs well with classic coleslaw for larger gatherings.

If you make this corn salad with feta, I hope you enjoy it—simple flavors, fresh ingredients, and easy prep make it a summer staple.

Corn Salad with Feta (Easy)

Author: Erin Collins

Prep time: 15 minutes • Total time: 15 minutes • Servings: 4

Summer corn salad with tomatoes and feta: simple, bright, and perfect for warm-weather meals.

Ingredients

• 4 ears fresh corn
• 1–1½ cups grape or cherry tomatoes, halved
• ½ cup crumbled feta cheese
• 3 tablespoons red onion, finely minced
• ¼ cup flat-leaf parsley, minced
• 3 tablespoons apple cider vinegar
• 3 tablespoons extra virgin olive oil
• ½–¾ teaspoon salt, to taste
• ½ teaspoon ground black pepper

Instructions

1. Bring a large pot of water to a boil. Peel the corn and cook in boiling water for about 3 minutes. Rinse with cool water and pat dry.
2. Using a sharp knife, cut the kernels off the cob into a bowl or rimmed pan.
3. Add the halved tomatoes, feta, minced red onion and parsley to the corn.
4. Whisk together the apple cider vinegar, olive oil, salt and pepper. Pour over the salad and toss gently to combine.
5. Refrigerate until ready to serve. The salad can be made 1–4 hours in advance; flavors improve after a short rest.

Notes

Only fresh corn provides the crisp, sweet texture this salad needs—avoid frozen corn. Serve within a few hours for best texture. Leftovers keep in the refrigerator for up to 3 days.

Nutrition (approximate per serving)

Calories: 238 kcal | Carbohydrates: 21 g | Protein: 6 g | Fat: 15 g | Fiber: 2 g | Sugar: 8 g