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Fork lifting a bite of summer corn salad with charred sweet corn, feta cheese, cucumber, cherry tomatoes, basil, and lime dressing.
Nimble Chef

Summer Corn Salad

This fresh summer corn salad combines charred sweet corn, crisp cucumber, juicy cherry tomatoes, creamy feta, fresh basil and cilantro, and a bright lime dressing. It's an easy make-ahead side dish that gets even better after resting, making it perfect for cookouts, barbecues, picnics, and warm-weather dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American, Mediterranean
Calories: 218
Ingredients Equipment Method Notes

Ingredients
  

  • 5-6 ears fresh sweet corn
  • 1 large English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1 cup feta cheese, crumbled
  • 1 handful fresh basil, torn
  • 1 handful fresh cilantro, torn
  • 1 jalapeño, seeded and minced (optional)
  • 3 tbsp olive oil
  • 2 limes, juiced
  • 1 small clove garlic, grated
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Equipment

  • grill or cast-iron skillet
  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • jar with lid For shaking the dressing.

Method
 

  1. Shuck the corn and grill or cook in a dry cast-iron skillet over medium-high heat, turning every 2 to 3 minutes until deeply charred, about 10 minutes.
  2. Allow the corn to cool for 5 minutes. Stand each ear in a wide bowl and carefully slice the kernels from the cob.
  3. Halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and mince the jalapeño if using.
  4. Combine the olive oil, lime juice, grated garlic, honey, salt, and black pepper in a jar. Seal and shake vigorously until well combined.
  5. Add the corn and prepared vegetables to a large bowl. Pour over the dressing and toss gently. Let the salad rest for 15 to 30 minutes. Fold in the crumbled feta and torn herbs immediately before serving.

Notes

For the best flavor, char the corn instead of boiling it. Salt the tomatoes separately for 10 minutes to reduce excess moisture. Fold in the feta and fresh herbs just before serving to keep them fresh and vibrant. The salad can be prepared up to 24 hours ahead, but keep the dressing, herbs, and feta separate until about 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.