Fresh Corn Salad with Tomato, Basil, and Feta

Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
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published May 14, 2019
summer
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Corn Salad

This fresh corn salad is mixed with juicy tomatoes, sweet basil, and salty feta for a simple, refreshing salad that tastes like summer.

Serves4 to 6

Prep10 minutes to 15 minutes

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

Every time I taste this salad, I think, this is what summer tastes like. Between the crisp corn kernels, the juicy tomatoes, and the sweet, spicy basil, I’m instantly reminded that this is the salad I want to eat all season long. And as all good summer recipes should be, it’s simple, bursting with bright, fresh flavors, and ready to be served with anything you’re grilling.

Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

The Best Corn Salad Starts with Fresh Corn on the Cob

While a bag of frozen corn can almost always be swapped for fresh, this salad is one time that it’s absolutely worth sticking with the fresh stuff. Fresh kernels have a crisp, toothsome bite you just don’t get from frozen, and I’d argue that even before peak corn season arrives, there’s no more refreshing way to eat those sweet kernels than when they’re cut straight from the cob.

Rather than cutting the corn kernels from the cob directly onto a cutting board (where the kernels have a tendency to scatter in all directions), stand an ear of corn upright in a large bowl, then slice the kernels from the cob directly into the bowl.

Try it: 3 Mess-Free Ways to Cut Corn off the Cob

Comments

Corn Salad

This fresh corn salad is mixed with juicy tomatoes, sweet basil, and salty feta for a simple, refreshing salad that tastes like summer.

Prep time 10 minutes to 15 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 4

    ears fresh corn, husks removed

  • 4

    medium Roma or plum tomatoes, diced

  • 1/2

    small red onion, diced

  • 2 ounces

    feta cheese (about 1/2 cup), crumbled

  • 1/4 cup

    torn fresh basil leaves

  • 3 tablespoons

    apple cider vinegar

  • 2 tablespoons

    olive oil

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

Instructions

  1. Cut the kernels off the cobs into a large bowl. You should have about 3 cups kernels. Add the tomatoes, onion, feta, basil, vinegar, oil, salt, and pepper, and stir to combine. Cover and refrigerate for 30 minutes before serving.

Recipe Notes

Storage: Leftovers will keep in a covered container in the refrigerator for up to 3 days.

Filed in:
Cheese
easy
Gluten-Free
herbs
Ingredient
Salad