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.

corn salad with tomatoes, feta, and cilantro in a white bowl. this recipe
Jump to:

You’ll Want to Make this Corn Feta Salad All Summer Long

Katya headshot.

My mom has been making this corn salad with feta for as long as I can remember, and it’s one of those simple recipes we never get tired of. Along with her salad with tomato and onion, it’s a staple at just about every summer gathering.

It’s the first salad to disappear at BBQs, potlucks, or any gathering, and it always gets rave reviews from anyone who tries it.

It tastes best in the summertime when corn and tomatoes are at their prime, but it’s also one of those flexible recipes you can easily adapt with whatever you have on hand.

We love serving it with a tasty grilled main dish, such as lemon plank smoked salmon or grilled chicken drumsticks.

— Katya

Corn and Feta Salad Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for corn salad.
  • 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.

How to Make Corn Tomato Feta Salad

For the full description, see the recipe card below.

corn on the cob in a pot.

Step 1: In a large pot, boil the corn for 3 minutes.

kernels off the cob on a wooden board.

Step 2: When the corn is cool, cut the kernels off the cob. 

dressing with corn salad in a glass bowl.

Step 3: Combine the tomatoes, green onions, cilantro, feta, and corn in a bowl. Whisk olive oil, vinegar, and garlic. Pour over the salad.

corn salad tossed with spoons.

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.

Tomato Corn Feta Salad 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    

Corn Tomato and Feta Salad Tips

  • 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.

How to Serve Corn Salad with Feta

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.   

Corn Feta Salad FAQs

Can I freeze this corn salad for later?

Freezing this salad isn’t a good idea because it won’t have the same crunchy texture that it does when it’s fresh.

What other types of cheese can I use with corn salad? 

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.   

Should corn salad be eaten warm or cold?   

This salad tastes the best after it’s been chilled.

More Corn Salad Recipes

Corn Salad with Lime Dressing

Zucchini Corn Salad

Greek Corn Salad

Grilled Summer Steak Salad with Corn

If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
corn salad with tomatoes, feta, and cilantro in a white bowl.

Corn and Feta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 3 mins
  • Total Time: 18 mins
  • Yield: 6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: American
Print Recipe

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

Units Scale
  • 5 ears fresh corn, husks and silk removed (about 4 cups kernels)
  • 1 pint sweet cherry tomatoes, halved
  • 3 green onions, sliced (about ⅓ cup)
  • ⅓ cup chopped fresh cilantro
  • ⅓ cup crumbled feta cheese, preferably block 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

  1. Bring a large pot of water to a boil. Add the corn and cook for 3 minutes, just until tender-crisp. Transfer the corn to a plate and let cool until easy to handle. Cut the kernels off the cob and transfer to a large bowl.
  2. Add the tomatoes, green onions, cilantro, and feta cheese.
  3. In a small bowl, whisk the olive oil, vinegar, and garlic. Pour the dressing over the salad and toss to combine. Taste and season with salt and pepper as needed. Cover and refrigerate for 15 to 30 minutes before serving to allow the flavors to meld.

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

You May Also Like

Potato Corn Chowder Recipe

Mexican White Rice

Easy Chicken with Zucchini Recipe

Shrimp Corn Pasta