Corn Salad

This fresh corn salad recipe is the perfect combination of sweet corn, crunchy cucumbers, bell peppers, and salty feta. The red wine vinaigrette dressing rounds out the salad and it only takes about 10 minutes to throw it all together. Use corn on the cob in the summer or canned in the winter for the ideal side. This versatile dish goes with most meals and can be made year-round, although it really does scream summer!

Corn Salad

Perfect side for a barbecue, with tacos, or when you're looking for something fresh to compliment your meal.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad

Servings 3

Ingredients

  

Corn Salad

• 2 cups canned or fresh cooked corn
• 1/2 cup cucumber chopped
• 1/2 cup red pepper chopped
• 1/2 cup green pepper chopped
• 1/4 cup red onion diced
• 1/4 cup feta crumbled

Dressing

• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp honey
• salt to taste
• pepper to taste

Instructions

 

Dressing

• Whisk together the red wine vinegar, olive oil, honey, salt, and pepper or add all of the ingredients to a mason jar and shake until blended.

Corn Salad

• Mix together the corn, cucumber, peppers, onion, and feta.
• Pour the dressing over the corn mixture and serve or store in the fridge until ready to eat.

Notes

The dressing can be used on any salad of your liking!

This corn salad makes great leftovers. It’s best eaten within a day or 2 once the dressing is added. Otherwise, keep the dressing on the side and add it before you are going to eat. 

In the winter I use canned corn and in the summer I use fresh corn. When using fresh corn, boil your shucked cob for about 10 minutes and cut off the corn to use in the salad. For extra flavor, grill your corn on the cob!

I do not like using frozen corn for this recipe because it can be watery and mushy.

Some great vegetable substitutes and/or additions include tomato and avocado.