Fresh Sweet Corn Salad Recipe (tomato, Cucumber & Feta)

A zesty 15-minute summer side bursting with juicy tomatoes, crisp cucumber, sweet corn, and tangy feta—perfect for cookouts.

This is the salad that vanishes first. It hits all the buttons: sweet corn pop, cucumber crunch, tomato juice, and a salty feta mic drop. No stove drama, no fancy gear, just fast flavor and big texture. Make it once and your friends will “just swing by” with suspicious regularity. You’ll look like you planned ahead, even when you didn’t—because we love an effortless win.

Why This Recipe Works

• Sweet + salty + tangy balance: Sweet summer corn meets briny feta and a bright lemon-vinegar dressing for that addictive “take another bite” effect.
• Crunch that lasts: Cucumber and corn keep their snap, even after a few hours. Tomatoes add juice without turning everything soggy when you treat them right.
• Make-ahead friendly: Dress it lightly or keep components separate, and it holds well for picnics, BBQs, and “I forgot the side” moments.
• Flexible on the corn: Raw kernels taste milky-sweet and crisp. Grilled or charred corn adds smoky depth. Frozen corn? Totally works in a pinch.
• Minimal prep, maximum payoff: We’re talking 15 minutes and a cutting board. That’s it. No culinary gymnastics required.

Shopping List – Ingredients

For the salad

• 4 ears fresh sweet corn (about 3 cups kernels), raw or lightly cooked
• 1 English cucumber (or 2 Persian cucumbers), diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 small red onion, very thinly sliced or minced
• 1/2 cup feta cheese, crumbled (more if you love it)
• 1/2 cup fresh herbs, chopped (basil + parsley, or cilantro + mint)
• 1 small jalapeño or serrano, minced (optional, for heat)
• 1 ripe avocado, diced (optional, add just before serving)
• Kosher salt & freshly ground black pepper, to taste

For the lemony dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (just enough to balance)
• 1 small garlic clove, grated or pressed
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4–1/2 teaspoon kosher salt, to taste

How to Make It – Instructions

1. Prep the corn: Shuck. Stand each ear in a large bowl and slice downward to release kernels. FYI, a bundt pan catches stray kernels like a champ.
2. Choose your corn style: Raw is sweet and crisp. For a smoky vibe, char kernels in a hot skillet with a drizzle of oil for 2–3 minutes until lightly golden. Cool briefly.
3. Chop the veg: Dice cucumber, halve tomatoes, thinly slice red onion, and mince jalapeño if using. Keep pieces bite-size and similar for even bites.
4. Mix the dressing: In a jar, shake olive oil, lemon juice, red wine vinegar, Dijon, honey, garlic, red pepper flakes, and salt until emulsified.
5. Salt the tomatoes first: Toss halved tomatoes with a pinch of salt and let stand 5 minutes. This draws out extra water so your salad doesn’t get watery later.
6. Combine: In a large bowl, add corn, cucumber, tomatoes (drained if they released liquid), onion, and jalapeño. Drizzle on about 2/3 of the dressing.
7. Toss gently: Add herbs and feta. Toss again. Taste and adjust with more dressing, lemon, salt, or pepper. IMO, a little extra lemon makes it sing.
8. Finish: If using avocado, fold it in right before serving. Sprinkle with extra herbs and a few feta crumbles for that “looks fancy” moment.
9. Serve: Chill 10–20 minutes if you can. Or serve immediately because patience is overrated when salad smells this good.

Preservation Guide

This salad handles the fridge like a pro when you treat it smartly. The main enemy is excess moisture, so manage water upfront and you’ll keep the crunch. Here’s how to keep it fresh and snappy.

• Fridge life: 2–3 days dressed, 3–4 days undressed. Keep in an airtight container.
• Smart make-ahead: Store corn, cucumber, tomatoes, and onion separately. Add herbs and feta right before serving. Dress right before eating.
• Tomato moisture hack: Salt and drain tomatoes for 5–10 minutes. It’s a tiny step, but it keeps the salad bright instead of soupy.
• Avocado protocol: Add at the last minute. If storing leftovers, coat avocado with lemon and tuck it under the salad to limit browning.
• Can you freeze it? Not the assembled salad. But you can blanch and freeze corn kernels for later: 2 minutes in boiling water, ice bath, dry, then freeze in a single layer.
• Revive leftovers: Add a squeeze of lemon, a drizzle of olive oil, fresh herbs, and a pinch of salt. It wakes everything back up.

Benefits of This Recipe

• Peak-season flavor: Uses summer produce at its best: sweet corn, juicy tomatoes, crisp cucumber, fragrant herbs.
• No-cook (or minimal cook): Go raw or a quick skillet char—your kitchen stays cool.
• Fast and scalable: Ready in about 15 minutes. Double it for a crowd without breaking a sweat.
• Nutrient-dense: Fiber, hydration, and antioxidants from vegetables; protein and calcium from feta; healthy fats from olive oil.
• Diet-friendly: Naturally gluten-free and vegetarian. Easy to make dairy-free with vegan feta.
• Budget-wise: Seasonal produce keeps costs low. Corn and cucumbers stretch far and feed many.
• Good with everything: Pairs with grilled meats, seafood, burgers, tacos, and picnic spreads. It’s the utility player on your roster.

Common Mistakes to Avoid

• Overcooking corn: You want crisp kernels. If cooking, keep it short—2–3 minutes in a hot skillet or 2 minutes in boiling water.
• Overdressing: Start with less dressing and add to taste. Soggy salad is a crime we can prevent.
• Skipping the tomato salt step: That quick salt-draw prevents watery salad later. Don’t skip it unless you love soup.
• Cutting pieces too big: Keep everything bite-size for forkable bites and even flavor distribution.
• Adding herbs too early: Fresh herbs bruise and dull. Fold them in at the end for best aroma and color.
• Using crumbly, dry feta only: A creamy, briny feta (often in brine) melts into the dressing and tastes better. Choose quality.
• Forgetting acid and salt: Corn and cucumber need seasoning to pop. Taste and adjust at the end.
• Avocado too soon: It browns and mushes. Add right before serving.

Mix It Up

• Street Corn Twist: Swap feta for cotija, add lime juice, chili powder, and a spoon of mayo or Greek yogurt. Boom—elote energy.
• Greek Vibes: Keep feta, add Kalamata olives, oregano, and a splash more red wine vinegar. Maybe a few pepperoncini, because why not?
• Southwest Black Bean Boost: Add 1 can drained black beans, cilantro, cumin, and lime. Top with pepitas for crunch.
• Mediterranean Chickpea Power: Toss in a can of chickpeas, chopped roasted red peppers, and parsley. Oregano loves this combo.
• Grain Bowl Meal Prep: Add cooked quinoa, farro, or couscous. You’ve got a sturdy lunch that holds for 3–4 days.
• All the Herbs: Basil + mint is fresh; dill + parsley feels garden-bright. Mix what you have—herb freedom is real.
• Spice Route: Sprinkle sumac for lemony tang, smoked paprika for depth, or Aleppo pepper for gentle heat.
• Protein Upgrade: Add grilled shrimp, salmon, or chicken. Or toss in flaked tuna for a speedy high-protein lunch.
• Vegan Swap: Use vegan feta or diced avocado + capers for salty contrast.

FAQ

Can I use frozen or canned corn instead of fresh?

Yes. For frozen, thaw and pat dry, then char in a hot skillet 2–3 minutes. For canned, drain and rinse well, then pat dry and char briefly to boost flavor. Fresh still wins on crunch, but the others work great in a pinch.

Should I cook the corn or leave it raw?

Both work. Raw kernels taste milky-sweet and extra crisp. Lightly charring adds smoky depth and concentrates sweetness. Choose your own adventure—there’s no wrong move here.

How far in advance can I make this?

Assemble components up to 24 hours ahead and store separately. Dress up to an hour before serving, or dress lightly and refresh with lemon and herbs right before serving. Add avocado at the very end.

What goes well with this salad?

Grilled chicken, steak, shrimp, or salmon love this salad. It also pairs well with burgers, sausages, fish tacos, or a simple picnic spread. It even doubles as a taco topper—versatility for the win.

How do I make it dairy-free?

Use vegan feta or skip cheese and add diced avocado plus a spoon of capers or chopped olives for salty contrast. You’ll keep the creaminess and the punch without the dairy.

How do I tame sharp red onion flavor?

Slice it thin, then soak in cold water with a splash of vinegar for 10 minutes. Drain and pat dry. You’ll get the onion crunch without the aggressive bite. TBH, this step changes everything.

Can I scale this for a crowd?

Absolutely. Double or triple it. Keep the ratio of dressing to salad the same, and season to taste at the end. Bigger bowl, bigger applause.

Is this low-carb or gluten-free?

It’s naturally gluten-free. It isn’t low-carb because corn contributes carbs, but you can lower the load by adding more cucumber and tomato and using less corn. FYI, it still tastes great.

In Conclusion

This corn salad brings sweet crunch, bright acid, and creamy feta together in one ridiculously simple bowl. It’s fast, flexible, and built to impress without stealing your afternoon. Keep it classic, or remix it with beans, grains, or spice—either way, you’ll turn basic produce into a party trick. Make it once, then keep the ingredients on standby; your future self will say thanks.