Summer Corn Salad — One Salad, Two Ways (Creamy or Tangy)

From My Kitchen

There’s nothing quite like a fresh salad in the middle of summer. When it’s hot outside and the last thing you want to do is turn on the oven, a good corn salad is exactly what hits the spot. This one is loaded with sweet corn, crisp cucumber, juicy cherry tomatoes, a little red onion, bell pepper, fresh herbs, and feta — and it is just so pretty. I love all the colors in it. You just know it’s going to be fresh and good.

Now, I’ll be honest with you — I tried something new this time. I saw a different way to cut corn off the cob, where instead of standing the ear up and cutting down (and sending kernels flying all over your counter), you just lay it flat, slice down one side, then flip it onto that flat, stable side and keep going. I gave it a try right there on camera, and it worked so well. It’s little tricks like that that make a recipe easier, and I always love passing them along to you.

The thing I really wanted to show you here is that you don’t have to pick just one dressing. I’ve seen this salad done two completely different ways, and they’re both delicious. The tangy oil-and-vinegar dressing is bright and fresh with just a touch of honey to round it out. The creamy ranch is cool and rich and turns the very same vegetables into what tastes like a whole different dish. If your menu already has a lot of creamy things going on, go tangy. If you want something cool and comforting, go creamy. And if you can’t decide — well, that’s the beauty of it. You can dress half one way and half the other, and let everybody at the table choose their favorite.

I’ll tell you the truth about the feta, too: my husband loves it, and I think it goes beautifully in this salad even though it’s not my very favorite cheese. So if you’re on the fence, give it a try — but you can absolutely leave it out and this salad is still wonderful. That’s the kind of dish this is. It’s forgiving, it’s flexible, and it’s made for summer. (And if you catch me breaking into an old TV theme song while I’m chopping the parsley in the video — well, you’ll just have to watch to see that one.)

The Recipe

Prep time: about 20 minutes · Cook time: none · Serves: 6–8 as a side

This makes one full salad. The tangy dressing recipe below is enough to dress the whole thing. The creamy ranch is written to dress the whole salad too — just know I eyeball mine in the video, so treat those amounts as a starting point and adjust to taste.

Ingredients

For the salad:

• 4 cups fresh corn (about 4 ears — canned or frozen works too)
• 1/3 cup red onion, finely diced
• 1/2 bell pepper, diced (about 1/3 cup)
• 1 cup cherry tomatoes, quartered
• 1 cup English cucumber, diced (about half a cucumber)
• 2–3 tablespoons fresh parsley, chopped
• 1–2 tablespoons fresh basil, chopped
• 2/3 cup feta cheese, crumbled

For the tangy oil & vinegar dressing (dresses the whole salad):

• 1/4 cup olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon fresh minced garlic
• 1 1/2 teaspoons honey

For the creamy ranch dressing (2 parts mayo to 1 part sour cream):

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1–2 tablespoons milk, to thin

Instructions

1. Cut the corn. Lay an ear of corn flat on your cutting board and slice down one side to remove the kernels. Then flip the ear onto that flat side — it’ll sit nice and stable — and keep turning and cutting until all the kernels are off. Repeat with the rest. We’re using the corn raw here, which is perfectly fine. If you’d rather it cooked, blanch the ears 2–3 minutes first, then cut. (No fresh corn? Use about 4 cups canned or frozen instead.)
2. Chop the vegetables. Dice the red onion small — a third of a cup is plenty. It has a great flavor, but too much will overpower everything else. Dice the cucumber and bell pepper into little bite-sized pieces about the size of the corn kernels, and quarter the cherry tomatoes so they match. Your measurements don’t have to be exact here; you just want all these flavors in there without one taking over.
3. Add the herbs. Pull the parsley leaves off the big stems, gather them up, and give them a rough chop — about 2–3 tablespoons. Roll the basil leaves together and slice through them for 1–2 tablespoons. Sprinkle both right in. No fresh herbs on hand? A little of the dried ones from your spice rack will work too — just add to taste.
4. Add the feta and mix. Crumble in about 2/3 cup of feta, then give everything a good stir to break up the corn and get it all mixed throughout. Look how pretty that is — you just know it’s going to be good.
5. Make the tangy dressing (if using). Whisk together the olive oil, red wine vinegar, lemon juice, black pepper, salt, minced garlic, and honey. That’s the whole thing. The honey is just there to cut through the vinegar with a little sweetness. (If your honey has gotten hard, pop it in the microwave for a few seconds to loosen it up. And if you don’t have red wine vinegar, rice vinegar or balsamic will work — you’ll just get a slightly different flavor.)
6. Make the creamy ranch (if using). Stir together 2 parts mayonnaise to 1 part sour cream — that ratio is the whole trick, so it’s easy to remember and easy to scale. Season with equal parts salt, pepper, and garlic powder, starting small (about 1/8 teaspoon each) and tasting as you go. It’ll be thick, so add a splash of milk to thin it to a dressing consistency that’ll coat the salad. Bottled ranch works too if you’re short on time.
7. Dress and serve. Pour your chosen dressing over the salad and toss until everything is coated. If you want to serve it both ways, divide the salad in half and dress each half separately. One tip: oil-and-vinegar dressings separate as they sit, so if you’re not serving right away, keep the dressing and salad separate and toss just before eating. Taste, adjust, and enjoy!

Frequently Asked Questions

Can I use canned or frozen corn instead of fresh? Absolutely. You’ll want about 4 cups total. Fresh is lovely in the summer, but canned (drained) or thawed frozen corn both work great and make this a year-round salad.

Do I have to cook the corn? No. I use it raw and it’s sweet and crisp just like that. If you prefer it cooked, blanch the ears in boiling water for 2–3 minutes, then cut the kernels off. Canned corn will naturally give you that cooked texture.

Which dressing is better — tangy or creamy? Honestly, whichever one you make, people are going to love it. Go tangy (oil and vinegar) if the rest of your menu is already creamy, and go creamy (ranch) if you want something cool and rich. When in doubt, dress half each way and let everyone choose.

Can I make this ahead of time? You can chop the salad ahead and keep it in the fridge. For the best texture, hold off on adding the dressing until close to serving — especially the oil-and-vinegar version, which separates as it sits. Just toss it right before it goes on the table.

How long does corn salad keep in the fridge? Undressed, the chopped salad keeps well for a couple of days. Once it’s dressed, it’s best within a day, as the vegetables will start to soften and release liquid.

Can I leave out the feta? Yes. The feta adds a nice salty bite, but the salad is delicious without it. Leave it out or swap in a cheese you like better.

What if I don’t have red wine vinegar? Rice vinegar or balsamic vinegar will both stand in — just know each brings its own flavor, so the dressing will taste a little different (balsamic especially).

Is this good for a cookout or potluck? It’s made for it. It’s a no-cook side that travels well, feeds a crowd, and pairs with just about any barbecue. Bring the dressing separate and toss on-site so it stays fresh.