Summer Corn Salad Recipe

Have you at any point been welcome to a BBQ or get together and were approached to carry a side plate of mixed greens to share?? This has transpired on endless events, and for reasons unknown I generally get baffled with respect to which formula to bring.

I love standard green plates of mixed greens yet feel like they get wet quick, so I as of late went on the quest for another formula that could be my go-to side dish serving of mixed greens.

I think I found that formula in this Summer Corn Salad. Presently, don’t let the name fool you – it shouldn’t be summer to make it yet it’s particularly ideal for mid year. It’s light, tasty and delightful!!

Summer Corn Salad

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Recipe by Lilluna Course: SaladsCuisine: AmericanDifficulty: Easy


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A rainbow of fresh vegetables come together in a crisp, sweet and simple Summer Corn Salad. This healthy and delicious side dish is the perfect addition to your next family dinner, potluck, or cookout with friends!


  • 3 tbsp olive oil divided

  • 1 tbsp lime juice

  • 1/4 tsp salt

  • 1 1/2 cups corn fresh or thawed frozen corn

  • 1 1/2 cups cherry tomatoes halved

  • 1/2 cup cucumber finely chopped

  • 2 tbsp fresh basil minced

  • 1/3 cups crumbled feta cheese

  • 2 tbsp Italian dressing (optional)


  • Whisk together 2 tablespoons of oil, lime juice, and salt in a small bowl and set aside.
  • Cooking corn in a skillet with remaining oil until tender.
  • Pour corn into a large bowl, cool slightly and add tomatoes, cucumber, and basil. Refrigerate until ready to serve.
  • Right before serving, drizzle with dressing, feta cheese and Italian dressing (if desired). ENJOY!


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