Corn Salad with Feta (Easy!)

Ingredients

• 4ears fresh corn
• 150–225 g (1–1½ cups)grape tomatoes, halved
• 75 g (½ cup)feta cheese
• 3 tablespoonsred onion, finely minced
• 15 g (¼ cup)flat-leaf parsley, minced
• 45 ml (3 tablespoons)apple cider vinegar
• 45 ml (3 tablespoons)olive oil
• ½–¾ teaspoonsalt
• ½ teaspoonpepper

Instructions

1. 1

   Boil the corn

   Bring a large pot of water to the boil. Shuck the corn and cook it in the boiling water for 3 minutes. Rinse with cool water and pat dry, then slice the kernels from the cobs into a bowl.

2. 2

   Mix the salad

   Add the remaining ingredients and toss everything together. Refrigerate until ready to serve; you can prepare the salad up to 4 hours ahead.

What is corn salad with feta?

This American-style summer salad pairs corn with tomatoes, feta and a vinegar-and-oil dressing. It draws on familiar fresh-produce salad ingredients rather than one fixed regional tradition.

Here, briefly boiled corn keeps its sweetness while feta brings a salty contrast. Parsley and red onion add freshness and a little bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 238 calories, 6g protein, 21g carbs, 15g fat.

Corn and tomatoes provide most of the carbohydrates, while olive oil supplies much of the fat and feta contributes some protein and fat. For a more filling, balanced plate, serve a portion with a protein-rich main such as grilled chicken or beans.

Choosing the corn

Fresh ears: Look for plump kernels and use the corn soon after buying for the sweetest flavour. The short boil softens it without making it mushy.

Tomatoes: Halve the grape tomatoes so they sit easily among the kernels and release some juice into the dressing.

Getting the texture right

Cool and dry: Rinse the corn after boiling, then pat it dry before cutting off the kernels. This stops residual heat from softening the other ingredients and keeps excess water out of the salad.

Even kernels: Stand each cob upright in a stable bowl while slicing, and cut down its sides. Take care with the knife, as loose kernels can scatter.

Balancing the dressing

Vinegar and oil: Apple cider vinegar gives the salad a lively tang, while olive oil rounds it out. Toss thoroughly so the dressing coats the corn and tomatoes.

Salt and feta: Feta already contributes saltiness, so start with the lower amount of salt and adjust to taste after mixing.

Making it ahead

Short chill: The salad can be assembled and refrigerated for up to 4 hours before serving. Keep it covered so it stays fresh and does not pick up other fridge aromas.

Final toss: Give it another gentle toss before serving, as dressing can collect at the bottom while it rests.

What to serve with it

Summer plates: Serve it alongside grilled chicken, fish or vegetables for a simple warm-weather meal. It also works as a side at a picnic or barbecue.

More to eat: Pair it with beans or a grain such as quinoa if you want a more substantial plate. These additions are best served separately or mixed in just before eating.

Recipe notes & tips

• Set a timer so the corn cooks for exactly 3 minutes.
• Use a large bowl to make tossing the salad easier.
• Add salt gradually because feta can be quite salty.
• Pat the rinsed corn dry before slicing it from the cobs.
• Taste the salad after chilling and adjust the seasoning if needed.

Variations

• Add cucumber: Dice it for extra crunch and a fresh flavour.
• Use basil: Swap the parsley for chopped basil for a different herbal note.
• Add chilli: Stir in a little finely chopped fresh chilli for gentle heat.
• Try lime: Replace the apple cider vinegar with lime juice for a citrusy dressing.
• Make it heartier: Fold in drained beans just before serving.

Common mistakes to avoid

• Overcooking the corn: It can lose its crisp bite; keep it to 3 minutes in boiling water.
• Skipping the drying step: Water can dilute the dressing; pat the corn dry after rinsing.
• Adding too much salt: Feta is already salty; season gradually and taste as you go.
• Cutting on an unstable surface: The cob can roll; steady it in a bowl while slicing.
• Leaving it uncovered: The salad can absorb fridge odours; cover it while chilling.

How to store

Cover and refrigerate leftovers promptly, and use them within 2 days for the best texture. Serve chilled; toss gently before eating, as the dressing may settle.

Frequently asked questions