There’s something incredibly satisfying about tossing together fresh, crunchy vegetables with a tangy dressing and calling it a meal. Every summer, I find myself coming back to this Feta Corn Salad—especially on those days when I need something light, quick, and packed with flavor. I remember the first time I made it: the microwave had just finished cooking the corn, and as I sliced off the warm kernels, the kitchen filled with that sweet, earthy aroma. Mixing everything together, I knew it was going to be one of those go-to recipes. And now, it truly is.
Why You’ll Love This Recipe
You’ll love this salad because it’s simple, fresh, and vibrant. It comes together in minutes and has that perfect balance—sweet corn, salty feta, crunchy cucumbers, and a tangy homemade dressing. There’s no stove to fire up, no fancy tools needed. It’s the kind of recipe that gives maximum flavor with minimum effort.
Versatile
This salad is as flexible as you need it to be. Don’t have spring onions? Use chives or red onions. Prefer mint over parsley? Go for it. You can swap in whatever crunchy veggies you love most. Serve it as a side, pile it on toast, or enjoy it solo—there are endless ways to enjoy it.
Budget-Friendly
Most of the ingredients are pantry staples or seasonal produce, so it’s not only delicious—it’s affordable too. Sweetcorn and cucumbers are usually inexpensive during warmer months, making this a great way to stretch your grocery budget without sacrificing taste or nutrition.
Ingredients for Recipe
Here’s everything you’ll need to make this vibrant spoon salad:
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2 corn on the cob (with husk)
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1 cucumber, deseeded and diced
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1 tomato, deseeded and diced
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½ red bell pepper (large), deseeded and diced
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¼ cup chopped parsley (packed)
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1/3 cup crumbled feta
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2 spring onions, sliced (green only)
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1 tablespoon apple vinegar (instead of red wine vinegar)
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1 teaspoon balsamic vinegar
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2 tablespoons olive oil
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2 garlic cloves, minced
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¼ teaspoon flaky salt
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Pinch of crushed black pepper
How to Make This Recipe
Making this salad is as simple as it gets. What makes it even better is that you don’t need to turn on the stove. Just a microwave, a knife, and a few minutes of your time—and you’ll have a fresh, colorful dish ready to serve.
Step-by-Step Instructions for Making
First, let’s cook the corn. Place each cob, still in its husk, directly into the microwave. Cook on high for 3 minutes. This method steams the corn inside the husk, making it incredibly tender and easy to shuck.
After microwaving, remove the cobs and let them cool for about 5 minutes. Once they’re cool enough to handle, pull off the husk completely. To cut the kernels off neatly, slice the base of the cob so it has a flat end. Stand it upright on a cutting board, then use a sharp knife to slice downward, removing all the kernels. These will fall away easily and stay juicy.
Next, prep the vegetables. Dice the cucumber and tomato after removing the seeds—this keeps the salad from getting soggy. Then dice the red bell pepper and finely chop the parsley. Slice only the green parts of the spring onions.
Now combine everything. Place the cooked corn kernels, diced cucumber, tomato, red bell pepper, parsley, feta, and sliced spring onions into a large mixing bowl. Use a spoon or spatula to gently mix everything together so the ingredients remain intact.
Now for the dressing. In a small bowl, whisk together the apple vinegar, balsamic vinegar, olive oil, and minced garlic. Add the flaky salt and a pinch of crushed black pepper. Whisk again until everything is well emulsified.
Pour the dressing over the salad mixture. Stir gently until the salad is evenly coated with the dressing. This step brings the whole dish together, making sure every bite is tangy, creamy, and fresh.
Quick and Easy
The whole process—from cooking the corn to serving the salad—takes less than 15 minutes. That’s what makes it perfect for busy lunches or last-minute dinners. You can even prep the veggies and dressing in advance.
Customizable
One of the best things about this salad is how adaptable it is. You can add avocado for creaminess, toss in chickpeas for extra protein, or swap the feta for a dairy-free version if needed. Want a spicier kick? Add chopped jalapeños or a sprinkle of chili flakes.
Crowd-Pleasing
Whether it’s a picnic, potluck, or family dinner, this salad always disappears quickly. Its vibrant colors make it stand out on any table, and the flavor is universally loved—bright, savory, and refreshing with every bite. It’s vegetarian, gluten-free, and fits into most dietary needs, which means everyone can dig in without worry.
FAQs
Can I use canned or frozen corn instead of fresh corn on the cob?
Yes, absolutely. If you’re short on time or fresh corn isn’t available, you can use canned (drained) or frozen (steamed) corn. However, freshly cooked corn gives the best texture and sweetness.How far in advance can I prepare this salad?
You can prep the vegetables and dressing separately up to 3–4 days in advance. Once assembled, the salad is best eaten within 24 hours for maximum crunch and freshness.Can I make this salad dairy-free?
Yes. Just replace the feta cheese with a dairy-free alternative. There are several plant-based feta-style cheeses available that work perfectly in this recipe.What if I don’t have balsamic vinegar or apple vinegar?
You can use lemon juice or white vinegar instead. Just adjust the quantity slightly to taste, as some vinegars are stronger than others.Is this recipe suitable for meal prep?
It is! Keep the chopped veggies and dressing stored separately in airtight containers in the fridge. Mix them together only when you’re ready to eat. This keeps the vegetables crisp and fresh.Can I double the recipe for a larger group?
Definitely. Just multiply the ingredients as needed. It scales well and is ideal for parties, BBQs, or potlucks.How do I keep leftovers fresh?
Store leftovers in an airtight container in the fridge. The salad will stay good for about a day after assembling. After that, it may start to lose its crunch but still tastes good.Is there a substitute for parsley?
Yes, you can use fresh coriander (cilantro), basil, or mint depending on your preference. Each one adds a different flavor note to the salad.
Feta Corn Salad
This easy and vibrant Feta Corn Salad is packed with sweet corn, crunchy vegetables, and a zesty homemade dressing. It’s the perfect summer salad that comes together in minutes, making it ideal for quick lunches, light dinners, or as a colorful side dish at gatherings. Fresh, flavorful, and simple—this dish delivers big taste with minimal effort.
- Total Time: 13 minutes
- Yield: 4 servings 1x
Ingredients
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2 corn on the cob (with husk)
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1 cucumber, deseeded and diced
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1 tomato, deseeded and diced
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½ large red bell pepper, deseeded and diced
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¼ cup chopped parsley (packed)
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1/3 cup crumbled feta
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2 spring onions (green only), sliced
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1 tablespoon apple vinegar
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1 teaspoon balsamic vinegar
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2 tablespoons olive oil
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2 garlic cloves, minced
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¼ teaspoon flaky salt
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Pinch of crushed black pepper
Instructions
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Place each corn cob (with husk) in the microwave and cook on high for 3 minutes.
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Remove and let cool for 5 minutes. Then peel off the husk.
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Slice off the base of each cob to create a flat surface. Stand each cob upright and cut off the kernels using a sharp knife.
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In a large bowl, combine corn kernels, cucumber, tomato, red bell pepper, parsley, feta, and spring onions.
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In a small bowl, whisk together apple vinegar, balsamic vinegar, olive oil, garlic, salt, and black pepper to make the dressing.
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Pour the dressing over the salad and toss gently to combine.
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Serve immediately or refrigerate. For best texture, store the salad and dressing separately if preparing ahead.
Notes
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To save time, you may use frozen or canned corn.
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Swap parsley for cilantro, mint, or basil based on preference.
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For extra protein, add chickpeas or grilled chicken.
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Store prepped ingredients and dressing separately to keep fresh for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 3 minutes