My Corn Salad Recipe is a fresh, easy summer side dish made with sweet corn, cherry tomatoes, black beans, feta cheese, and a bright lime dressing-perfect for BBQs, potlucks, and weeknight dinners.
When temperatures soar, we always look for light, refreshing salads and side dishes, like watermelon basil salads and bean vegetable salads. Each bite is perfectly balanced with a mix of healthy summer vegetables and creamy feta. So, it's absolutely one of our favorite ways to enjoy sweet summer corn.
Looking for more easy summer salads? Browse my full collection of summer salad recipes.
🔍 Quick Look: Fresh Summer Corn Salad with Lime Vinaigrette
- Ready in: 30 minutes
- Servings: 8
- Calories: ~185 kcal per serving
- Main Ingredients: Corn, cherry tomatoes, red onion, feta cheese, fresh lime juice, olive oil, and honey.
- Flavor Profile: Sweet, Salty, and Umami
- Cook Method: Blanch and Mix
- Difficulty: Easy, and perfect for learning the blanching technique.
- Why You'll Love It: Golden, crisp sweet corn is mixed with bright cherry tomatoes, salty feta cheese, savory red onion, then dressed in a vibrant lime vinaigrette.
- Best For: BBQs, potlucks, summer gatherings.
Jump to:
What is Corn Salad?
Corn salad is a simple summer side dish made with fresh corn kernels, vegetables, cheese, and a flavorful dressing. These are the most common types of corn salad:
- Creamy Corn Salad - The dressing contains mayonnaise and/or sour cream to make the salad creamy.
- Mexican Corn Salad (esquites) - May contain grilled corn instead of boiled or steamed. Also contains chopped fresh cilantro and jalapeño pepper. Like a creamy corn salad, the dressing contains mayonnaise and/or sour cream to make it creamy.
- Vinaigrette-Style Corn Salad - Has no mayo or sour cream keeping the flavors and colors vibrant.
Why This Corn Salad Recipe Works
There's nothing like a salad of fresh ingredients to cool you down in the summer, and this easy corn salad recipe delivers great flavor and variety from the first bite to the last.
It can be served straight from the fridge or at room temperature, made the day before or a few hours before serving, and is always delicious. This fresh corn salad is at its absolute best when allowed to marinate in a homemade lime vinaigrette for at least 2 hours. Plus, because there is no mayo, the veggies stay bright and are bursting with fresh flavor.
It all begins with fresh, sweet summer corn. I don't know if this is a secret, but if you store freshly picked corn cold it stays sweet. So I always try to buy local corn that has just been picked and is iced in large bins at my local market. I then hurry home to shuck the corn and cook it quickly to stop the sugars in the corn from turning to starch.
The rest of the ingredients are always available and easy to find. Cherry tomatoes bring bright acidity, black beans add fiber, great flavor, and visual interest, and feta cheese adds creaminess and salty flavors that pair well with corn.
The crowning touch is the lime vinaigrette dressing, which elevates this simple corn salad to serious deliciousness. In short, this salad is the perfect way to celebrate summer in a bowl.
So, let's cook!
Ingredient Notes
Here's what you need for this Fresh Summer Corn Salad with Lime Dressing:
Ingredients for Corn Salad:
- Corn - Fresh ears of corn, cooked, and quickly cooled are best. But you can use frozen corn too.
- Cherry Tomatoes - Use the sweetest cherry tomatoes for the best flavor.
- Black Beans - These can be canned. Simply drain and rinse before adding them to the salad.
- Feta Cheese - Crumbled feta cheese brings creaminess and salty flavor to every bite.
- Red Onion - Nothing beats a red onion in fresh salads. They are generally sweet, savory, and highly aromatic.
Ingredients for Lime Dressing:
- Lime Juice - The flavors of corn and lime go together very well. Always use fresh lime juice for the best flavor.
- Olive Oil - Use the best quality olive oil. I prefer to use one that is cold-pressed and fruity in flavor.
- Honey - The dressing is not supposed to be sweet, but just a touch of honey is needed to soften the acidity of the lime.
- Fine Sea Salt - Salt will bring out the flavors of everything in the salad.
- Black Pepper - Freshly ground black pepper will bring flowery and spicey notes.
- Fresh Herbs - Fresh basil, cilantro, and flat parsley go well with corn and are excellent choices. My favorite is fresh leaves of basil, but there are many other herbs that go well with corn. Check out my culinary herbs guide for inspiration.
Please see the recipe card for exact quantities.
Substitutions & Variations
- Grill the Corn. Instead of blanching the corn, grill it for a smoky flavor.
- Use Frozen Corn Kernels. Instead of fresh ears of corn, you can use frozen corn that has been cooked, drained, and cooled.
- Substitute Mozzarella Pearls. If feta is not available, or not to your liking, mozzarella pearls are delicious too.
- Substitute Queso Fresco. Instead of feta cheese, you can use queso fresco which is also creamy.
- Add Avocado. Add 1 cup of diced avocado. To make a corn salad with avocado, gently toss the avocado with the lime vinaigrette before adding both to the salad.
- Use a Bottled Plain Vinaigrette. Just add a squeeze of lime juice to any plain vinaigrette to use up what you have on hand and/or to save time.
Variation - Make Mexican Corn Salad
For a Mexican corn salad (also called esquites), make these simple changes:
Add to the salad:
- Substitute Grilled Corn. Instead of blanched corn or frozen corn use grilled.
- Add ¼ Cup Cilantro. Roughly Chopped.
- Add 1 Tablespoon Jalapeño Pepper. Seeded and finely chopped.
- Substitute Cotija Cheese. Instead of feta use Cotija cheese or queso fresco.
Plus, add these ingredients to the dressing:
- 2 Tablespoons Mayonnaise
- Add Pinch of Chile Powder or Ground Cumin.
How to Make Corn Salad
- Step 1 - Blanch the Corn. Bring a large pot of water to a rapid boil. Add the ears of corn and cook for 6 minutes. Drain the ears and add them to cold water with ice to stop the cooking.
- Step 2 - Cut the Corn. Use a sharp knife and a cutting board to cut the kernels from the corn cobs. For the prettiest look, cut some kernels into wide strips and separate some.
- Step 3 - Prepare the Tomatoes and Onion. While the corn is cooking, cut the cherry tomatoes in half, and finely dice the red onion.
- Step 4 - Combine the Salad. In a large bowl add the corn kernels, halved cherry tomatoes, black beans, red onion, and feta cheese. Gently mix and fold with a silicone spatula and set aside.
- Step 5 - Mix the Lime Dressing. To a small jar add fresh lime juice, olive oil, honey, sea salt, and black pepper. Cover with a lid and shake the dressing vigorously.
- Step 6 - Dress the Salad. Pour the dressing over the salad ingredients and gently fold to evenly combine everything. Refrigerate the salad in a sealed container for at least 2 hours before serving.
- Step 7 - Garnish and Serve. Garnish the corn salad with fresh herbs. Serve and Enjoy!
My Top Tips
♡ Make the Salad in Advance. Although this corn salad is delicious, made just a couple of hours before serving, it is even better a day after making it.
♡ Make the Vinaigrette in Advance. You can also make the vinaigrette the day before mixing the corn salad.
What to Serve with Corn Salad
Corn salad pairs perfectly with grilled meats, Tex-Mex favorites, and classic summer BBQ dishes.
- Grilled or Baked Chicken
- Burgers
- Grilled or Oven Baked Ribs
- Tacos
- Chicken, Cheese, or Ground Beef Enchiladas
- BBQ spreads
More Easy Summer Salads!
Looking for more easy summer salads? Browse my full collection of summer salad recipes.
Corn Salad FAQs
For the best-tasting corn salad, you will need fresh sweet corn, ripe cherry tomatoes, savory red onion, hearty black beans, salty feta cheese, and a sweet and tangy lime vinaigrette dressing. With this combination of ingredients, you are hitting several flavor notes: sweet, savory, salty, and acidic, plus several textural qualities such as crisp and soft.
Four ears of corn, when blanched and the kernels are cut away, will yield about 3 cups of corn, or ¾ cup per ear. The number of cups yielded is dependent on the size of the ears and the size of the kernels of corn. For this recipe, I use 5 large ears of corn, and the yield is a little over 4 cups.
I like my corn crisp-tender for salad, so I blanch the ears of corn for 6 minutes before plunging them into ice water to stop the cooking
In a pinch, you can use canned corn for salad, but it will not taste as delicious as fresh. Frozen corn is a better choice over canned when fresh corn is not available.
Soft cheeses that are salty are a good pairing with in a sweet and crisp corn salad. Good choices are feta cheese and blue cheese. Other choices you can use are harder, but still salty cheeses, like Parmesan and Aged Gouda.
For the best flavor make this salad at least 2 hours before serving. If you choose to add avocado, be sure to add it just before serving to keep it bright and green.
Make-Ahead & Storage
- Make-Ahead: For the best flavor make this salad at least 2 hours before serving. If you choose to add avocado, be sure to add it just before serving to keep it bright and green.
- Storage: Store it in an airtight container for up to 5 days.
More Summer Salads You'll Love
If you love fresh summer side dishes like this tomato cucumber salad, try one of these easy favorites: fresh tomato cucumber salad, four bean summer salad, or classic potato salad -perfect for picnics and warm-weather meals.
♡ Did you love this Corn Salad Recipe? Please leave a star rating and a comment below. Thanks for visiting!
📖 Recipe
Corn Salad Recipe (Fresh Summer Corn Salad with Lime Dressing)
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Ingredients
Salad Ingredients:
- 5 Ears Corn, Shucked
- 1 Cup Cherry Tomatoes, Halved
- 1 Cup Black Beans, From a Can, Drained and Rinsed
- 1 Cup Feta Cheese, Crumbled
- ½ Cup Red Onion, Finely Diced
Lime Dressing Ingredients:
- 3 Tablespoons Fresh Lime Juice
- 3 Tablespoons Olive Oil
- 1 Teaspoon Honey
- ½ Teaspoon Fine Sea Salt
- ½ Teaspoon Freshly Ground Black Pepper
Garnish:
- ¼ Cup Fresh Herbs, Use Leaves of Basil, Cilantro, or Flat Parsley that are Torn or Whole
Instructions
- Blanch the Corn. Bring a large pot of water to a rapid boil. Add the ears of corn and cook for 6 minutes. Drain the ears and add them to cold water with ice to stop the cooking.5 Ears Corn
- Cut the Corn. Use a sharp knife and a cutting board to cut the kernels from the corn cobs. For the prettiest look, cut some kernels into wide strips and separate some.
- Prepare Tomatoes & Onion. While the corn is cooking, cut the cherry tomatoes in half, and finely dice the red onion.1 Cup Cherry Tomatoes, ½ Cup Red Onion
- Combine Salad Ingredients. In a large bowl add the corn kernels, halved cherry tomatoes, black beans, red onion, and feta cheese. Gently mix and fold with a silicone spatula and set aside.1 Cup Black Beans, 1 Cup Feta Cheese
- Make the Lime Dressing. To a small jar add fresh lime juice, olive oil, honey, sea salt, and black pepper. Cover with a lid and shake the dressing vigorously.3 Tablespoons Fresh Lime Juice, 3 Tablespoons Olive Oil, 1 Teaspoon Honey, ½ Teaspoon Fine Sea Salt, ½ Teaspoon Freshly Ground Black Pepper
- Dress the Salad. Pour the dressing over the salad ingredients and gently fold to evenly combine everything. Refrigerate the salad in a sealed container for at least 2 hours before serving.
- Garnish and Serve. Garnish the corn salad with fresh herbs. Serve and Enjoy!¼ Cup Fresh Herbs
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Kathy Brooks says
Wow!!!! You have outdone yourself with this killer delicious recipe!!!! I hate to share this dish it is so delicious!