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Summer Corn Salad (Two Ways)

A fresh, no-cook summer corn salad loaded with sweet corn, cucumber, tomatoes, red onion, herbs, and feta — dressed two ways: a bright oil-and-vinegar or a creamy homemade ranch. Perfect for cookouts and potlucks.
Prep Time 20 minutes
Serving Size 8 servings

Ingredients

Salad:

  • 4 cups fresh corn about 4 ears; canned or frozen also work
  • 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

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

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

  • Cut the corn: Lay each ear flat on a cutting board and slice down one side to remove the kernels. Flip onto the flat, stable side and continue cutting until all kernels are off. (Corn is used raw. To cook it, blanch ears 2-3 minutes first, then cut.)
  • Chop the vegetables: Finely dice the red onion. Dice the cucumber and bell pepper into bite-sized pieces about the size of the corn kernels. Quarter the cherry tomatoes to match.
  • Add the herbs: Roughly chop the parsley and basil and sprinkle in. (Dried herbs can be used to taste if fresh aren't available.)
  • Add feta and mix: Crumble in the feta and stir well to break up the corn and combine everything evenly.
  • Tangy dressing: Whisk together olive oil, red wine vinegar, lemon juice, black pepper, salt, minced garlic, and honey. (Rice or balsamic vinegar can substitute for red wine vinegar.)
  • Creamy ranch: Stir together mayonnaise and sour cream (2:1 ratio). Season with equal parts salt, pepper, and garlic powder, starting small and tasting as you go. Add a splash of milk to thin to a dressing consistency. (Bottled ranch may be substituted.)
  • Dress and serve: Toss the salad with your chosen dressing. To serve both ways, divide the salad and dress each half separately. For oil-and-vinegar, dress just before serving, as it separates on standing.

Video

Notes

  • The creamy ranch amounts are approximate — Mary Katherine eyeballs hers in the video (2 parts mayo to 1 part sour cream, equal parts salt/pepper/garlic powder).
  • Adjust to taste and to the amount of salad you're dressing.
  • Undressed salad keeps 1-2 days refrigerated; dress close to serving for the best texture.