The Best Corn Salad
- PREP 20min
- TOTAL 20min
This easy corn salad recipe is a family favorite. 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 salad sit in the fridge for a bit gives the ingredients time to mingle, making it taste even better.
You Will Need
3 medium ears corn, kernels cut off the cobs (about 1 ½ cups)
½ large red bell pepper, finely chopped (about ½ cup)
3 green onions, thinly sliced (about ½ cup)
1 tablespoon chopped fresh tarragon
2 ounces (60 g) crumbled feta cheese (about ⅓ cup)
¼ cup (60 ml) fresh lime juice (from 2 medium limes)
1 tablespoon sour cream
1 tablespoon extra-virgin olive oil
¾ 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.
Adam and Joanne's Tips
- 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.
- 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 good substitutes.
- The nutrition facts provided below are estimates.