Best Corn Feta Salad – Easy and Refreshing Recipe

The Best Corn Feta Salad: A Little Sunshine on Your Plate

There’s something about summer that makes me crave fresh, vibrant flavors—the kind that burst in your mouth and leave you feeling light and satisfied. One sweltering afternoon last week, I found myself staring into the fridge, willing inspiration to strike. A few ears of sweet corn, a block of feta, and a handful of herbs later, this salad was born. It’s the kind of dish that feels like a celebration—simple, colorful, and utterly refreshing. Whether you’re packing it for a picnic, serving it at a barbecue, or just treating yourself to a little midday joy, this corn feta salad is about to become your new warm-weather staple.

Ingredients You’ll Need

4 ears of fresh corn – Nothing beats the sweetness of summer corn. If fresh isn’t available, frozen kernels (thawed) work in a pinch.
1 cup crumbled feta cheese – Creamy, tangy, and just salty enough to balance the corn’s sweetness. I love using Greek feta for its rich flavor.

1/2 red onion, finely diced – Soaking the onion in cold water for 5 minutes tames its sharpness while keeping that lovely crunch.
1/4 cup fresh cilantro or parsley – Whichever you prefer! I adore cilantro’s bright, citrusy notes here, but parsley works beautifully too.
1 jalapeño, seeded and minced – Optional, but a little heat makes this salad sing. For a milder kick, remove the seeds and ribs.

2 tablespoons olive oil – A good, fruity extra-virgin olive oil ties everything together.
Juice of 1 lime – Fresh lime juice is non-negotiable—it brightens every bite.
Salt & freshly cracked black pepper – To taste. Don’t be shy with the pepper—it brings out the corn’s natural sweetness.

Let’s Make It Together

This salad comes together in minutes, but every step is worth savoring. Here’s how I like to do it:

Prep the corn. Bring a large pot of water to boil and add the corn. Cook for just 3-4 minutes—you want it crisp-tender. Drain and let it cool slightly before slicing the kernels off the cob. (Pro tip: Place the cob upright in a bowl and use a sharp knife to cut downward—it keeps kernels from flying everywhere!)
Soak the onions. While the corn cooks, toss the diced red onion in a bowl of ice water. This quick soak mellows their bite while keeping them delightfully crunchy. Drain and pat dry before adding to the salad.

Mix it up. In a large bowl, combine the corn, drained onions, crumbled feta, herbs, and jalapeño (if using). Drizzle with olive oil and lime juice, then gently toss. Season with salt and pepper to taste—I usually start with 1/2 teaspoon of salt and adjust from there.

At this point, I always sneak a bite (quality control, of course). The flavors are already wonderful, but if you can resist diving in right away, letting the salad sit for 15 minutes lets everything meld beautifully.

Pro Tips, Variations, and Substitutions

This corn feta salad is wonderfully versatile, so don’t be afraid to make it your own! Here are some ideas to customize it:

Grill the corn: For a smoky flavor, grill the corn instead of boiling it. Just brush the ears with a little olive oil and cook over medium heat until charred in spots.
Swap the cheese: If feta isn’t your favorite, try crumbled goat cheese, queso fresco, or even shredded Parmesan for a different twist.

Add protein: Turn this into a heartier meal by tossing in grilled chicken, shrimp, or chickpeas.
Spice it up: A pinch of chili flakes or a dash of hot sauce can add a nice kick if you like a little heat.
Fresh herbs: While cilantro is delicious, fresh basil, parsley, or mint would also work beautifully.

What to Serve With Corn Feta Salad

This salad is a star on its own, but it also pairs wonderfully with so many dishes! Here are a few of my favorite ways to serve it:

Alongside grilled meats like steak, chicken, or fish.
As a topping for tacos or nachos—trust me, it’s amazing!

With a simple pasta dish or a bowl of soup for a light lunch.
As part of a summer picnic spread with crusty bread and cold drinks.

Storage and Reheating Tips

This salad is best enjoyed fresh, but if you have leftovers, here’s how to keep them tasting great:

Storage: Place any leftovers in an airtight container and refrigerate for up to 2 days. The flavors will meld, but the texture of the veggies may soften slightly.
Reheating: I don’t recommend reheating this salad—it’s meant to be served cold or at room temperature. If you’d like to refresh it, a squeeze of lime or lemon juice can help brighten the flavors.

Frequently Asked Questions

Can I use frozen corn instead of fresh?
Absolutely! Just thaw and drain the corn well before using. You can also give it a quick sauté in a pan for extra flavor.

Is there a dairy-free substitute for feta?
Yes! Try crumbled tofu or a dairy-free feta alternative. A sprinkle of nutritional yeast can also add a cheesy flavor.

Can I make this salad ahead of time?
You can prep the ingredients ahead, but I recommend mixing everything together just before serving to keep the textures fresh.

What if I don’t have lime juice?
Lemon juice or even a splash of white wine vinegar will work just as well in a pinch.

Final Thoughts

There’s something so satisfying about a dish that’s both simple and bursting with flavor, and this corn feta salad is exactly that. Whether you’re serving it at a summer barbecue, packing it for a picnic, or just enjoying it as a quick weeknight side, it’s sure to become a favorite. I hope you love it as much as I do—happy cooking!

Corn Feta Salad

Author: Trusted Blog

Print Recipe

Description

A refreshing and tangy salad with sweet corn, creamy feta, and fresh herbs.

Ingredients

Scale

For the Crust:

3 cups fresh or frozen corn kernels
1 cup crumbled feta cheese
1/4 cup chopped red onion

1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon lime juice

1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

1. Prepare the Crust:

If using fresh corn, boil or grill the corn until tender. Let cool and cut kernels off the cob.

In a large bowl, combine corn, feta cheese, red onion, and cilantro.
In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.

Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

You can customize the seasonings to taste.