Corn Feta Salad
The BEST family-favorite side dish ever! This summer sweet corn feta salad is the first side dish to disappear at any get-together.
For more tasty summer sides, check out summer squash salad or zucchini with mozzarella.
Jump to:
You’ll Want to Make this Corn Feta Salad All Summer Long
My mom has been making this corn salad with feta for over a decade, and it’s become a favorite recipe in our household, along with her salad with tomato and onion. It’s the first salad to disappear at BBQs, potlucks, or any gathering and it consistently gets rave reviews from anyone who tries it.
It tastes the best in the summertime when corn and tomatoes are at their prime, bursting with flavor and sweetness. Plus it’s easily adaptable to whatever ingredients you have on hand, making it both convenient and versatile.
We love serving it with a tasty grilled main dish such as lemon plank smoked salmon or grilled chicken drumsticks.
Corn Tomato Feta Salad Ingredients
See the recipe card for full information on ingredients and quantities.
- Corn: Fresh corn on the cob.
- Cherry tomatoes: Cherry or grape tomatoes would work.
- Green onions: For delicious flavor.
- Cilantro: For herby flavor.
- Feta: Buy a block of feta and crumble it yourself for best flavor.
- Olive oil: Extra-virgin olive oil.
- Apple cider vinegar: For added tang.
- Garlic: Use fresh garlic instead of pre-chopped or powder.
Variations and Add-Ins
- Vegetables: Jalapenos, shallots, red onion, avocado, bell peppers, cucumbers
- Corn: Frozen or canned corn or black beans
- Bacon: Cooked and crumbled bacon
- Herbs: Fresh basil, dill, tarragon, parsley, or oregano
- Acid: Try red wine vinegar, white wine vinegar, or lemon juice for the acid in this dressing
- Dressing: You can also make a creamy dressing with avocados, plain greek yogurt, mayonnaise, or ranch dressing
- Spices: Add seasonings like fresh lime juice, Italian seasoning, red pepper flakes, cayenne pepper, onion powder, or paprika
How to Make Corn Feta Salad
Here are brief steps to make this corn salad. For the full description, see the recipe card below.
Step 1: In a large pot, boil the corn for 3 minutes.
Step 2: When the corn is cool, cut the kernels off the cob.
Step 3: Combine the tomatoes, green onions, cilantro, feta, and corn in a bowl. Whisk olive oil, vinegar, and garlic. Pour over the salad.
Step 4: Toss well to combine. Season with salt and pepper to taste.
Tip: Allow the salad to sit for at least 15 minutes after combining it with the salt and dressing to let the flavors meld together.
Other Ways to Cook the Corn
Instead of boiling the corn, you can grill, saute, or broil it instead.
Charring brings out the sweetness of the corn and makes this summer corn salad recipe even more delicious.
To grill the corn, heat up a charcoal or gas grill over medium-high heat, brush the corn lightly with olive oil, and cook until the kernels are nicely browned.
If you want to saute the kernels, you can do this after removing them from the cob. Heat up a large skillet, add a tablespoon of olive oil, and cook the kernels until they’re golden brown.
You can also broil the corn in the oven. Place the ears on a rimmed baking sheet and brush them lightly with olive oil. Place them on the top rack in the oven on broil and turn every couple of minutes until the corn is lightly charred.
Easy Way to Get Corn Off the Cob
Hold the corn from the stem upright inside a large bowl and use a sharp knife (preferably a chef knife) to slice the corn from the top of the cob to the bottom. The kernels land in the bowl rather than all over the counter.
Corn and Feta Cheese Salad Tips
Here are some tips for making a the best summer corn salad:
- Use Fresh Ingredients: Opt for fresh, sweet corn and ripe, juicy tomatoes. Fresh ingredients will enhance the flavor and texture of the salad.
- Choose the Right Tomatoes: Cherry or grape tomatoes work well because they are sweet and hold their shape, but any ripe, juicy tomato will do. Cut larger tomatoes into bite-sized pieces.
- Add a Touch of Sweetness: You can add a touch of honey or mustard for extra depth. I personally love honey as it brings out the sweetness of the corn and tomatoes.
- Chill Before Serving: Let the salad chill in the refrigerator for at least 15-30 minutes before serving. This allows the flavors to meld together.
Serving Suggestions
Serve this salad with other sides or main dishes. You can also use it as a dip for chips or on top of pita bread. Just chop the tomatoes a little smaller for that.
Some excellent main dish options include oven baked chicken legs, grilled chicken sliders, jalapeno turkey burgers, and chipotle chicken tacos.
Recipe FAQs
Freezing this salad isn’t a good idea because it won’t have the same crunchy texture that it does when it’s fresh.
While this salad is made with feta cheese, you can use grated parmesan cheese or other salty crumbled cheeses like Mexican cotija cheese or queso fresco.
This salad tastes the best after it’s been chilled.
More Corn Salad Recipes
If you try our corn salad with feta, please leave a star rating and a comment letting us know how you liked the recipe.
Corn and Feta Salad
- Prep Time: 15 mins
- Cook Time: 3 mins
- Total Time: 18 mins
- Yield: 6
- Category: Salad
- Method: Chop
- Cuisine: American
Description
The BEST family-favorite side dish ever! This summer sweet corn feta salad is the first side dish to disappear at any get-together.
Ingredients
- 5 ears of corn, husk, and silk removed
- 1 pint sweet cherry tomatoes, halved
- 3 green onions, sliced (about ⅓ cup)
- ⅓ cup chopped fresh cilantro
- ⅓ cup crumbled feta
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. apple cider vinegar
- 1 garlic clove, pressed or finely minced
- Kosher salt and black pepper
Instructions
- In a large pot, bring water to a boil. Add corn and boil for 3 minutes. Remove corn to a plate and cool just enough to handle. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl. You should have approximately 4 cups of corn.
- Add the tomatoes, green onions, cilantro, and feta cheese.
- In a small bowl, whisk the olive oil, vinegar, and garlic. Pour over the salad and toss well to combine. Season with salt and pepper, to taste. Cover and chill for 15-30 minutes before serving.
Notes
- Corn: If using frozen corn, simply run it under cold water then drain over a colander or pat dry with a few sheets of paper towels before adding to the salad.
- Leftovers: Store leftovers in the refrigerator for up to 3-4 days. Tomatoes will break down and become soft but other than that the salad will taste fine.
Nutrition
- Serving Size:
- Calories: 147
- Sugar: 5.6 g
- Sodium: 89.4 mg
- Fat: 9.7 g
- Carbohydrates: 14.4 g
- Protein: 3.7 g
- Cholesterol: 7.4 mg
Recipe originally published May 2016 but since been updated with new information and images.
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
I’m drooling over this salad, corn is a favorite in my household and this combination is just perfect, especially for summer!
I made this corn salad for a summer dinner party tonight and it was a hit with everyone! One change I made was to add a little chopped Vidalia onion and I added cilantro to the dressing and blended it well with an emersion blender. A very nice summer salad, thank you for the recipe!
Thank you so much Ann! So glad you enjoyed the salad.
This looks so yummy! I love original, lettuce free salads and don’t need much excuse for fresh cilantro!
Thanks so much Lizzie!