Garden-Fresh Corn Salad

4.9 from 57 reviews

This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato and more! It’s the perfect summertime salad. Recipe yields 4 to 6 salads.

corn salad recipe



  1. In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.
  2. In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
  3. Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
  4. Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.


Make it dairy free/vegan: Use avocado instead of feta. If you’re missing feta’s salty punch, you could add some thinly sliced Kalamata olives.

Corn options: I love raw sweet corn here, but you could also use frozen corn, defrosted and drained. Want more smoky flavor? Grill your corn before making this salad!

▸ Nutrition Information

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