The Best Corn Salad
This is the most flavorful corn salad I’ve ever made! It’s incredibly simple to prepare yet tastes absolutely amazing. I love the sweet crunch of the corn with the tangy lime juice and briny feta cheese! I’ve fallen hard for this corn salad recipe. You’ll use fresh, raw corn to make it, which makes it quick and simple to prepare. Plus, the fresh corn stays crisp and sweet in the salad. It’s seriously delicious. I’ve served this salad to friends on a few occasions, and everyone is always amazed at how good it is. I also love this corn and black bean salad. This salad is pretty much the epitome of summer salads! It’s perfect for your next cookout and would be amazing served next to our super tender ribs, these mouthwatering carnitas, and even my favorite bean burgers! Key Ingredients Corn: When we originally shared this corn salad recipe, many of our readers didn’t know that you can eat raw corn. I’m here to tell you that you can and that it’s incredible! Try fresh corn in this recipe, and you’ll never look back. Bell pepper and green onion: Add color and fresh flavor. Tarragon: I use a little fresh tarragon in this salad, which is delicious with the lime juice. If you have a hard time finding it, leave it out (there isn’t really anything similar to the flavor of fresh tarragon). Feta cheese: I use crumbled feta cheese in this corn salad, which I love. However, you can try cotija cheese for more of a Mexican corn salad. Lime: Fresh lime juice is the base of our easy salad dressing. It’s zippy and wonderful with the sweet corn. Sour cream: Adds a little creaminess (I only use 1 tablespoon). You can substitute mayonnaise or plain yogurt. Corn: When we originally shared this corn salad recipe, many of our readers didn’t know that you can eat raw corn. I’m here to tell you that you can and that it’s incredible! Try fresh corn in this recipe, and you’ll never look back. Bell pepper and green onion: Add color and fresh flavor. Tarragon: I use a little fresh tarragon in this salad, which is delicious with the lime juice. If you have a hard time finding it, leave it out (there isn’t really anything similar to the flavor of fresh tarragon). Feta cheese: I use crumbled feta cheese in this corn salad, which I love. However, you can try cotija cheese for more of a Mexican corn salad. Lime: Fresh lime juice is the base of our easy salad dressing. It’s zippy and wonderful with the sweet corn. Sour cream: Adds a little creaminess (I only use 1 tablespoon). You can substitute mayonnaise or plain yogurt. I really cannot wait for you to try this easy salad! So many of our readers have written to us to tell us how much they love it. I especially love the raw corn, but if you aren’t sure, you can substitute with grilled corn instead (like in our recipe for grilled avocado guacamole) For more easy side salads, try our tomato salad, potato salad, bean salad, and cucumber salad. The Best Corn Salad PREP 20 mins TOTAL 20 mins PREP 20 mins TOTAL 20 mins This easy corn salad recipe is a family favorite. It’s truly one of the tastiest corn salad recipes I’ve tried. This salad is crunchy, sweet, tangy, and just a little bit creamy. We love it! Once you’ve made the salad, refrigerate until ready to eat. Letting this corn salad sit in the fridge for a bit gives the ingredients time to mingle, making it taste even better. Makes 3 cups Watch Us Make the Recipe You Will Need 3 medium ears corn, kernels cut off the cobs, 1 ½ cups Half large red bell pepper, finely chopped, 1/2 cup 3 green onions, thinly sliced, 1/2 cup 1 tablespoon chopped fresh tarragon 2 ounces (60g) crumbled feta cheese, 1/3 cup 1/4 cup (60ml) fresh lime juice, 2 medium limes 1 tablespoon sour cream 1 tablespoon olive oil 3/4 teaspoon fine sea salt 4 turns on a pepper grinder Directions 1In a large bowl, add the salad ingredients. Gently toss them together, being careful not to bruise the herbs or smash the corn. 2Once combined, let the salad sit for about an hour to marinate. The flavors will come together during this time, making the salad taste even better. 3When ready to serve, give the salad another gentle toss and enjoy. Keep the corn salad in an airtight container in the fridge for up to three days. 1In a large bowl, add the salad ingredients. Gently toss them together, being careful not to bruise the herbs or smash the corn. 2Once combined, let the salad sit for about an hour to marinate. The flavors will come together during this time, making the salad taste even better. 3When ready to serve, give the salad another gentle toss and enjoy. Keep the corn salad in an airtight container in the fridge for up to three days. Adam and Joanne's Tips Preparing the corn: Remove the outer green husks and the silk strands, then place the corn cob vertically on a cutting board, holding it firmly with one hand. With a sharp knife, carefully slice downward along the length of the cob, cutting off the corn kernels. Try to cut close to the cob to get the most kernels. Continue rotating the cob and cutting off the kernels until all the corn has been removed. Watch me do this in the video! Sour cream: One tablespoon of sour cream in the salad helps the dressing stick to the corn, resulting in a game-changing combination. If you don’t have sour cream, Greek yogurt or mayonnaise are possible substitutes. Storing: Fresh corn salad lasts up to 3 days when stored in an air-tight container in the fridge, making this a perfect summer make-ahead salad! I do not recommend freezing this salad. What to serve it with: Enjoy this easy corn salad as a side or topping (like salsa). It’s excellent added to tacos, rice bowls, and burritos. It’s also a perfect side dish and works well with grilled meats and veggies. I love it next to grilled steak and chicken. It’s also lovely with Cajun shrimp, baked salmon, and this grilled swordfish with coriander and lime. The nutrition facts provided below are estimates. Preparing the corn: Remove the outer green husks and the silk strands, then place the corn cob vertically on a cutting board, holding it firmly with one hand. With a sharp knife, carefully slice downward along the length of the cob, cutting off the corn kernels. Try to cut close to the cob to get the most kernels. Continue rotating the cob and cutting off the kernels until all the corn has been removed. Watch me do this in the video! Sour cream: One tablespoon of sour cream in the salad helps the dressing stick to the corn, resulting in a game-changing combination. If you don’t have sour cream, Greek yogurt or mayonnaise are possible substitutes. Storing: Fresh corn salad lasts up to 3 days when stored in an air-tight container in the fridge, making this a perfect summer make-ahead salad! I do not recommend freezing this salad. What to serve it with: Enjoy this easy corn salad as a side or topping (like salsa). It’s excellent added to tacos, rice bowls, and burritos. It’s also a perfect side dish and works well with grilled meats and veggies. I love it next to grilled steak and chicken. It’s also lovely with Cajun shrimp, baked salmon, and this grilled swordfish with coriander and lime. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe (about 3/4 cup) / Calories 144 / Total Fat 7.9g / Saturated Fat 3.1g / Cholesterol 13.7mg / Sodium 578.9mg / Carbohydrate 16.9g / Dietary Fiber 2.5g / Total Sugars 5.9g / Protein 4.8g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Perfect Baba Ganoush Next Post: Perfect Sauteed Kale