This corn salad has been one of my go-to dishes for sunny afternoons and potlucks ever since I first tossed it together on a last-minute summer picnic. I discovered this combination of sweet corn, crisp cucumber, juicy cherry tomatoes and tangy feta during a week when the farmers' market was overflowing with produce, and the result was so fresh and vibrant it immediately earned a permanent place in my recipe rotation. The texture is a simple pleasure: the snap of raw cucumber, the pop of halved cherry tomatoes and the sweet burst of corn kernels, all balanced by a bright herb and lime vinaigrette.

What makes this salad special is how the dressing marries sweetness with acidity and fresh herbs — honey and lime cut through the richness of the olive oil while red wine vinegar brings backbone. The feta adds a creamy, salty note that makes each bite layered and interesting. I love serving it chilled for backyard gatherings or spooned over greens for a more substantial side. It travels well, holds up for a day in the refrigerator, and consistently earns compliments from both vegetable lovers and picky eaters alike.

Ingredients

• Corn: 4 ears corn on the cob, shucked (or 3 1/2 cups frozen sweet corn, thawed) — choose sweet, plump kernels; if buying fresh, pick ears with moist silks and firm kernels when pressed.
• Cucumber: 1 English cucumber, chopped — English cucumbers have thinner skin and fewer seeds, giving a crisper texture and less watery dressing dilution.
• Tomatoes: 1 1/4 cups cherry tomatoes, quartered — grape or cherry tomatoes work best for sweetness and consistent bite; look for vibrant color and taut skins.
• Red onion: 1/4 cup finely diced plus 2 tablespoons extra for the dressing — use mild red onion and rinse in cold water if you want a lighter bite.
• Feta: 1/2 cup crumbled feta cheese — a tangy, salty sheep or sheep-goat blend complements the sweet corn; buy block feta and crumble it yourself for best texture.
• Olive oil: 4 tablespoons extra virgin olive oil — choose a fruity, medium-intensity oil to enhance herbs without overpowering them.
• Sweetener and acid: 3 tablespoons honey, 2 tablespoons red wine vinegar and 2 tablespoons fresh lime juice — the honey rounds acidity and helps the dressing cling to the veggies.
• Herbs: 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh dill — fresh herbs are essential; use more basil in summer or swap in cilantro for a different profile.
• Seasoning: 1/2 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper — adjust to taste, especially if your feta is particularly salty.

Instructions

Prep the Corn: Fill a 5- to 6-quart stockpot about two-thirds full with water and bring to a rolling boil over high heat. Carefully add 4 ears of shucked corn and boil for 5 minutes. Remove the pot from heat and transfer ears to a bowl of ice water or run under cold water until cool to stop cooking; this keeps kernels tender-crisp. If using thawed frozen corn, skip cooking and proceed with raw texture. Cut Kernels from the Cob: Once cool, stand each ear upright on a cutting board and slice downward with a sharp chef’s knife to remove kernels. Work slowly and keep the knife close to the cob to get clean kernels without ragged bits; aim for about 3 1/2 cups total. Combine Salad Ingredients: In a large mixing bowl, add the cut corn, 1 English cucumber (chopped), 1 1/4 cups quartered cherry tomatoes, and 1/4 cup finely diced red onion. Sprinkle in 1/2 cup crumbled feta and gently fold the components to combine without breaking the tomatoes. Whisk the Dressing: In a small bowl, whisk together 4 tablespoons extra virgin olive oil, 3 tablespoons honey, 2 tablespoons red wine vinegar, 2 tablespoons fresh lime juice, 2 tablespoons chopped parsley, 2 tablespoons chopped basil, 1 tablespoon chopped dill, 2 tablespoons finely diced red onion, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper. Whisk vigorously until the honey fully dissolves and the vinaigrette emulsifies. Toss and Serve: Pour the dressing over the salad and toss gently to coat all vegetables evenly. Taste and adjust seasoning — add a pinch more salt or a squeeze of lime if needed. Serve immediately chilled or at cool room temperature. Leftovers keep well refrigerated for up to 48 hours.

Storage Tips

Store leftovers in an airtight container in the refrigerator. If you’ve already dressed the salad, eat within 48 hours for best texture — corn holds up better than cucumber and tomato, which begin to soften after a day. To store components separately, keep dressed feta in a small jar, corn and tomatoes in another container, and chopped cucumber in a third; combine 20 to 30 minutes before serving to re-crisp the cucumber. Avoid freezing the assembled salad; frozen corn can be stored separately for several months, but refrigerated assembled salad will become watery and limp when thawed.

Ingredient Substitutions

For a dairy-free version, replace crumbled feta with toasted pine nuts or smashed avocado for creaminess; for a vegan sweetener swap, use maple syrup instead of honey. If English cucumber isn’t available, use half a regular cucumber, seeded and chopped to reduce excess moisture. Swap red wine vinegar for apple cider vinegar or white balsamic for a milder tang. If fresh herbs are unavailable, 1 teaspoon dried mixed Italian herbs can work — add while whisking the dressing to allow rehydration.

Serving Suggestions

Serve this salad chilled alongside grilled chicken, shrimp, or seared salmon for a balanced summer plate. Spoon onto a bed of baby arugula or mixed greens to convert it into a main-dish salad, or toss with 2 cups cooked quinoa or white beans to add protein and bulk. Garnish with extra chopped basil and a finishing squeeze of lime. For a party, serve atop toasted baguette rounds as a fresh bruschetta or alongside tortilla chips for a crunchy contrast.

Cultural Background

Corn salads and salsas have deep roots in American and Latin American cooking traditions, where sweet corn is celebrated in simple, fresh preparations. In the United States, corn is a summer staple often paired with tomatoes and fresh herbs; many regional variations add ingredients like black beans, avocado or bell pepper. This particular herb-forward vinaigrette has a Mediterranean influence thanks to the use of feta and olive oil, blending garden-fresh produce with a salty, creamy element for contrast.

Seasonal Adaptations

In summer, use the ripest tomatoes and the freshest corn you can find; late-summer corn is at its sweetest and makes the biggest difference. In autumn, swap basil for chopped chives or thyme and roast the corn briefly for a deeper, caramelized flavor. During cooler months, substitute thawed frozen corn and add roasted sweet potato cubes for heartiness. You can also swap lime for lemon in early spring when citrus is at its peak for a brighter, tangier vinaigrette.

Meal Prep Tips

To prep ahead, cook and cut corn, chop vegetables and crumble the cheese separately, then store each component in airtight containers in the refrigerator for up to 24 hours. Whisk the dressing and refrigerate in a sealed jar; shake well before using. Assemble just before serving for the best texture, or assemble up to 2 hours ahead if you prefer the flavors melded. For grab-and-go lunches, pack the salad and dressing in separate small containers and combine at lunchtime.

This corn salad is one of those reliably pleasing dishes that brings bright color and taste to any table. It’s easy to adapt, straightforward to prepare, and always worth the few extra minutes of chopping — give it a try at your next summer meal and make it your own with favorite herbs or add-ins.