I love making this fresh and vibrant Corn Feta Salad, especially during the summer when sweet corn is at its best. It combines sweet corn kernels, tangy feta cheese, and crisp vegetables, all tossed in a light lemon vinaigrette. It’s perfect for a quick lunch or as a colorful side dish to any meal.
Ingredients
3 cups fresh or frozen corn kernels (if frozen, thawed)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh cilantro or parsley, chopped
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, I combine the corn, cherry tomatoes, cucumber, red onion, and feta cheese.
In a small bowl, I whisk together the lemon juice, olive oil, salt, and pepper until everything is well combined.
I pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Finally, I garnish the salad with chopped cilantro or parsley before serving.
This salad can be served chilled or at room temperature, depending on my preference.
Servings and timing
This recipe makes about 4 servings. It takes roughly 10 minutes to prepare, with no cooking time involved. It’s perfect for when I need something quick but satisfying.
Variations
I sometimes add diced avocado for creaminess or swap out the cilantro for fresh mint to give the salad a different flavor profile. For a bit more protein, grilled chicken or chickpeas work great. If I want extra crunch, toasted pumpkin seeds or walnuts make a nice addition. For a dairy-free version, I simply omit the feta or substitute it with a vegan cheese alternative.
Storage/Reheating
I store this salad in an airtight container in the fridge for up to 2 days. Because the ingredients are fresh and mostly raw, I don’t recommend freezing it. I usually eat it cold or let it sit out for about 10 minutes to take the chill off before serving. The flavors actually deepen nicely after resting in the fridge for a few hours.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, canned corn can be used in a pinch. Just make sure to drain and rinse it well to reduce any excess salt or syrup.
How long will this salad stay fresh?
Stored properly in the refrigerator, it stays fresh for up to 2 days. The vegetables might release some water, so give it a quick toss before serving.
Can I prepare this salad ahead of time?
Absolutely! It actually tastes better after the flavors have had time to meld. I recommend making it a few hours in advance and storing it in the fridge.
Is this salad gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.
Can I make this salad vegan?
Yes, just skip the feta cheese or replace it with a plant-based cheese alternative to keep it vegan-friendly.
Conclusion
This Corn Feta Salad is one of my go-to recipes when I want something fresh, light, and flavorful with minimal effort. The combination of sweet corn, tangy feta, and crisp veggies dressed in a lemon vinaigrette hits all the right notes for a satisfying dish. Whether I serve it as a quick lunch, a side, or part of a picnic spread, it never disappoints. I hope you enjoy making and eating this as much as I do!
Recipe:
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Corn Feta Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A fresh and vibrant Corn Feta Salad combining sweet corn, tangy feta, and crisp vegetables tossed in a light lemon vinaigrette. Perfect as a quick lunch or colorful side dish.
Ingredients
3 cups fresh or frozen corn kernels (if frozen, thawed)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh cilantro or parsley, chopped
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
Instructions
- In a large bowl, combine the corn, cherry tomatoes, cucumber, red onion, and feta cheese.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Garnish with chopped cilantro or parsley before serving.
- Serve chilled or at room temperature as preferred.
Notes
Can add diced avocado for creaminess or fresh mint for a different flavor.
Grilled chicken or chickpeas can add more protein.
Toasted pumpkin seeds or walnuts add extra crunch.
For dairy-free, omit feta or substitute with vegan cheese alternative.
Store in airtight container in fridge up to 2 days; do not freeze.
Flavors deepen after chilling for a few hours.
Use canned corn if needed, but rinse and drain well.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
