If you are searching for a vibrant, refreshing dish that bursts with sunshine on every bite, this Fresh Corn Salad with Feta, Tomatoes, Cucumber, and Herb Dressing Recipe is pure magic. It combines the natural sweetness of freshly cooked corn with juicy tomatoes, crisp cucumber, and tangy feta cheese, all tied together by a fragrant herb dressing. Perfect for warm days or whenever you crave a light yet satisfying salad, this recipe is easy to whip up and guaranteed to become a favorite side or light meal.
Ingredients You’ll Need
Getting the ingredients right is the key to unlocking those fresh, bold flavors in this salad. Each item plays an essential role, from the crunch of the cucumber to the creamy saltiness of feta, while the herbs and dressing bring it all beautifully together.
- Fresh small ears of corn (8): Using fresh corn adds natural sweetness and a satisfying pop of texture.
- Olive oil (¼ cup): Provides a rich, fruity base for the dressing that enhances every bite.
- Red wine vinegar (2 Tablespoons): Adds a gentle tang, balancing the sweetness of the corn and honey.
- Fresh lemon juice (1 Tablespoon): Brings brightness and lifts the flavors to a new level.
- Honey (1 ½ teaspoons): Just a touch to mellow the acidity and deepen the dressing’s complexity.
- Minced garlic (1 teaspoon): Adds a subtle savory note that complements the fresh vegetables.
- Salt (½ teaspoon): Essential to amplify all the natural flavors; adjust to taste.
- Ground black pepper (½ teaspoon): Adds a little heat and earthy balance.
- Grape tomatoes (1 pint, halved): Juicy bursts of acidity and sweetness paint the salad with lovely color.
- English cucumber (1, diced): Crisp and cooling, it offers a refreshing crunch.
- Diced red onion (¼ cup): Provides a sharp, sweet bite that contrasts beautifully with the other veggies.
- Crumbled feta cheese (2/3 cup): Adds creamy saltiness and a Mediterranean flair.
- Fresh parsley (3 Tablespoons, minced): Offers bright herbaceous notes and visual freshness.
- Fresh basil (2 Tablespoons, minced): Introduces a sweet, aromatic layer to the herb dressing.
- Additional salt, pepper, and vinegar (to taste): Adjust the seasoning for a perfectly balanced finish.
How to Make Fresh Corn Salad with Feta, Tomatoes, Cucumber, and Herb Dressing Recipe
Step 1: Prepare the Corn
Begin by fully husking the corn and removing all the silk. This is important to make sure each kernel is sweet and tender, without any pesky threads. Preparing the corn correctly sets the foundation for the entire salad.
Step 2: Cook the Corn
Place two moist paper towels on a plate and lay four ears of corn on top. Cover with two more moist towels and tuck in the sides so they stay damp. Microwave on high for 3 to 5 minutes until the kernels are just tender. Then immediately plunge the corn into ice water to stop the cooking and keep it crisp. Repeat this for the remaining four ears of corn. This quick method locks in freshness without boiling away any flavor.
Step 3: Make the Dressing
While the corn cools, whisk together the olive oil, red wine vinegar, fresh lemon juice, honey, minced garlic, salt, and black pepper in a small bowl until fully combined. This herb dressing delivers the perfect balance of acidity, sweetness, and savory depth that ties the salad together.
Step 4: Assemble the Salad
Cut the cooled corn kernels off the cobs and transfer them to a large salad bowl. Add the halved grape tomatoes, diced cucumber, diced red onion, crumbled feta, and minced parsley and basil. Pour the dressing over the ingredients and toss gently until everything is evenly coated in those fresh, zesty flavors.
Step 5: Final Seasoning
Taste the salad and add extra salt, black pepper, or vinegar if needed. This final step allows you to customize the salad to your exact flavor preference, making sure every bite sings.
How to Serve Fresh Corn Salad with Feta, Tomatoes, Cucumber, and Herb Dressing Recipe
Garnishes
To add an extra touch of visual and flavor appeal, sprinkle some freshly cracked black pepper on top, or scatter a few whole herb leaves like basil or parsley to emphasize the salad’s fresh, garden-picked vibe. A few shavings of lemon zest can brighten things up as well.
Side Dishes
This salad shines as a stand-alone dish during warmer months but also pairs impeccably with grilled chicken, fish, or even a juicy steak. For a vegetarian meal, serve alongside warm, crusty bread or a hearty grain bowl for a satisfying lunch or dinner.
Creative Ways to Present
Want to impress your guests? Serve individual portions of the salad in small clear jars or pretty glass bowls. You can also skirt the edges of a large serving bowl with colorful lettuce leaves for a lovely presentation. For picnics, pack the salad and dressing separately and toss right before eating to keep it fresh and crunchy.
Make Ahead and Storage
Storing Leftovers
You can store leftover Fresh Corn Salad with Feta, Tomatoes, Cucumber, and Herb Dressing Recipe in an airtight container in the refrigerator for up to 2 days. The salad tastes best fresh, so try to enjoy it soon after making to preserve its crispness and bright flavors.
Freezing
This salad is not suitable for freezing due to the fresh vegetables and the creamy feta, which may become watery and lose their texture upon thawing. It’s best enjoyed fresh or refrigerated for short periods.
Reheating
Since this is a cold salad, reheating is not recommended. If desired, you can let it sit at room temperature for 10 to 15 minutes before serving to soften the flavors slightly, but keeping it chilled preserves the delightful crunch and freshness.
FAQs
Can I use canned or frozen corn instead of fresh corn?
While fresh corn is best for its natural sweetness and crunch, you can use thawed frozen corn as a substitute in a pinch. Avoid canned corn if possible, as it is usually softer and less flavorful, which changes the salad’s texture and taste.
What if I don’t have red wine vinegar?
You can substitute red wine vinegar with white wine vinegar or apple cider vinegar. Each will slightly alter the flavor profile but still provide the necessary acidity to balance the salad.
Can I make this salad vegan?
Absolutely! Simply omit the feta cheese or use a plant-based feta alternative to keep the creamy, tangy element without dairy.
Is this salad suitable for meal prep?
Yes, but keep the dressing separate until you are ready to eat to maintain the freshest texture, especially of the cucumber and tomatoes. Toss just before serving.
How spicy is this salad?
This salad is mild and fresh with a gentle peppery kick from the black pepper. If you prefer a bit more heat, a small pinch of crushed red pepper flakes can be added to the dressing.
Final Thoughts
This Fresh Corn Salad with Feta, Tomatoes, Cucumber, and Herb Dressing Recipe is pure joy in a bowl and a celebration of simple, fresh ingredients coming together in harmony. It’s the kind of dish that convinces you to take just one more bite — and then another. Give it a try; I promise it will brighten your table and your day.
Print
Fresh Corn Salad with Feta, Tomatoes, Cucumber, and Herb Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Microwaving
- Cuisine: American
- Diet: Vegetarian
Description
This fresh and vibrant Corn Salad combines tender, microwaved corn with juicy grape tomatoes, crisp cucumber, red onion, and tangy feta cheese. Tossed in a zesty dressing of olive oil, red wine vinegar, lemon juice, honey, and garlic, and finished with fresh herbs, this salad is a perfect, easy-to-make side dish or light meal that highlights summer flavors.
Ingredients
Vegetables
- 8 small ears of corn (or 20 ounces of fresh corn)
- 1 pint of grape tomatoes, sliced in half
- 1 English cucumber, diced
- ¼ cup of diced red onion
Dressing
- ¼ cup of olive oil
- 2 tablespoons of red wine vinegar (or more to taste)
- 1 tablespoon of fresh lemon juice
- 1½ teaspoons of honey
- 1 teaspoon of minced or pressed garlic
- ½ teaspoon of salt (or more to taste)
- ½ teaspoon of ground black pepper (plus fresh cracked pepper for garnish)
Other
- 2/3 cup of crumbled feta cheese
- 3 tablespoons of minced fresh parsley
- 2 tablespoons of minced fresh basil
- Additional salt, pepper, and vinegar to taste (if needed)
Instructions
- Husk the Corn: Fully husk the corn and remove as much of the silk as possible to prepare it for cooking.
- Prepare Corn for Microwaving: Place two moist paper towels on a microwave-safe plate, lay 4 ears of corn on the towels, cover with two more moist paper towels, and tuck the sides in to keep moisture in.
- Microwave First Batch: Microwave the corn on high for 3-5 minutes until the kernels are slightly tender. Then immediately transfer the corn to ice water to cool it quickly.
- Repeat for Remaining Corn: Repeat the moist towel preparation and microwaving process for the remaining four ears of corn to cook them similarly.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and pepper until well combined.
- Cut Corn Kernels: Cut the cooled corn kernels off the cobs and place them into a large salad bowl.
- Add Vegetables and Cheese: Add the halved grape tomatoes, diced cucumber, diced red onion, crumbled feta cheese, minced parsley, and minced basil to the bowl.
- Toss Salad with Dressing: Pour the dressing over the salad ingredients and toss everything gently to combine all flavors evenly.
- Adjust Seasonings and Serve: Taste the salad and adjust salt, pepper, and vinegar if needed before serving. Garnish with fresh cracked black pepper as desired.
Notes
- Microwaving the corn retains its natural sweetness and reduces overall cooking time.
- For extra crunch, serve immediately after tossing or refrigerate for up to 2 hours before serving.
- If fresh herbs are not available, dried herbs can be used but fresh is recommended for best flavor.
- Can be served chilled or at room temperature.
- To make this salad vegan, omit the feta cheese or substitute with a plant-based alternative.
