Description

Have you ever tasted a dish that feels like a sunny day in every bite? Imagine sweet, juicy corn, ripe tomatoes, and creamy feta cheese all tossed together in a zesty dressing. This Corn, Tomato, and Feta Salad is your ticket to a fresh, vibrant side dish that’s perfect for barbecues, picnics, or even a quick lunch.

Ingredients

Here’s what you need to make this bright and tasty Corn, Tomato, and Feta Salad. Each ingredient adds its own magic to create a perfect balance of flavors and textures.

Fresh Corn Kernels (4 cups): Sweet and crunchy, fresh corn is the star of this salad. Use corn cut straight from the cob for the best flavor.
Grape Tomatoes (2 cups, halved): These add juicy sweetness and a pop of color. Cherry tomatoes work too!
Green Onions (1/3 cup, sliced): Bring a mild, fresh onion flavor and a bit of crunch.
Fresh Lemon Juice (1/4 cup): Adds a bright, tangy zing that ties everything together.
Olive Oil (1/4 cup): Creates a smooth, light dressing with a rich taste.
Crumbled Feta Cheese (1/2 cup, or more to taste): Adds creamy, salty goodness that pairs perfectly with the sweet corn and tomatoes.
Salt and Pepper (to taste): Enhances all the flavors and lets you adjust to your liking.

Substitutions and Variations

Corn: Use frozen corn (thawed) or canned corn (drained) if fresh isn’t available. Grilled corn adds a smoky twist.
Tomatoes: Swap grape tomatoes for diced Roma or heirloom tomatoes for a different look.
Green Onions: Try red onion or chives for a similar flavor with a different vibe.
Lemon Juice: Lime juice or white wine vinegar can replace lemon juice for a slightly different tang.
Feta: Use goat cheese, queso fresco, or vegan feta for a dairy-free option.
Olive Oil: Avocado oil or a mild vegetable oil works in a pinch.

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Instructions

Step 1: Prep the Ingredients

If using fresh corn, cut the kernels off 4–5 cobs (to make 4 cups). No need to cook—fresh corn is sweet and crunchy raw!
Halve 2 cups of grape tomatoes.
Slice 1/3 cup of green onions thinly.
Juice fresh lemons to get 1/4 cup of juice (about 1–2 lemons).

Tip: To cut corn off the cob, stand the cob upright in a wide bowl and use a sharp knife to slice downward. This keeps the kernels from flying everywhere!

Step 2: Mix the Salad

In a medium bowl, combine the corn kernels, halved grape tomatoes, and sliced green onions.
Pour in 1/4 cup lemon juice and 1/4 cup olive oil.
Gently stir everything together until well mixed.

Tip: Use a big spoon to mix so you don’t crush the tomatoes.

Step 3: Add the Feta

Sprinkle 1/2 cup crumbled feta cheese over the salad (add more if you love feta!).
Gently fold the feta into the salad to keep it crumbly and evenly distributed.
Add salt and pepper to taste—start with a pinch of each and adjust as needed.

Tip: Taste as you go to get the salt and pepper just right for you.

Step 4: Serve

Serve immediately for the freshest flavor, or chill in the fridge for up to 2 hours to let the flavors meld.
Give it a quick stir before serving if it’s been chilled.