What goes well with corn salad with feta?

Corn salad with feta pairs wonderfully with grilled meats like chicken, steak, or pork. It’s also delicious alongside veggie skewers, burgers, fish tacos, or served with Mediterranean favorites like hummus and pita. For a fresh lunch, enjoy it on its own or spooned over mixed greens.

Can I make corn salad with feta ahead of time?

Yes! You can prep corn salad with feta several hours in advance. For the best results, add the feta and fresh herbs just before serving to keep everything crisp and vibrant.

How long does corn salad with feta last in the fridge?

Stored in an airtight container, corn salad with feta stays fresh for up to three days in the refrigerator. Give it a quick toss before serving to redistribute the dressing and flavors.

What can I substitute for feta in corn salad?

If you want to change things up, try using goat cheese or cotija for a different tangy flavor. For a dairy-free or vegan option, use a plant-based feta or skip the cheese and add creamy avocado.

5-Minute Corn Salad with Feta – Easy Summer Side Dish

Name: Corn Salad with Feta: Fresh, Vibrant, and Irresistible Summer Flavor
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 4 cups fresh or frozen corn kernels (about 5–6 ears of corn); 1 cup feta cheese, crumbled; 1 cup cherry tomatoes, halved; 1/4 cup red onion, finely diced; 1/2 cup bell pepper, diced (any color); 2–3 tablespoons fresh herbs (cilantro or parsley), chopped; 2 tablespoons fresh lime juice; 1 tablespoon olive oil; Salt and pepper, to taste

Description

A vibrant, refreshing corn salad with feta, bursting with summer flavor, crisp veggies, and zesty lime. Perfect for backyard barbecues, family dinners, or a light lunch.

Ingredients

Scale

4 cups fresh or frozen corn kernels (about 5–6 ears of corn)
1 cup feta cheese, crumbled
1 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/2 cup bell pepper, diced (any color)
2–3 tablespoons fresh herbs (cilantro or parsley), chopped
2 tablespoons fresh lime juice
1 tablespoon olive oil
Salt and pepper, to taste

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Instructions

Cook the corn: Boil, grill, or steam the corn cobs, then let cool and cut off the kernels. If using frozen corn, cook briefly and cool.
Combine in a large bowl: Add corn, cherry tomatoes, red onion, bell pepper, and chopped herbs.
Dress the salad: Drizzle with olive oil and squeeze in fresh lime juice. Toss until well coated.
Add feta: Gently crumble feta cheese over the salad and toss lightly to combine.
Season: Taste and add more lime juice, herbs, or salt as desired.
Rest: Let the salad sit for 10 minutes before serving to let flavors meld.

Notes

• For a smoky flavor, grill the corn before cutting off the kernels.
• Add diced avocado, sliced radishes, or jalapeño for extra color and kick.
• Swap feta for goat cheese or cotija, or use plant-based feta for a vegan version.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Wait to add feta and herbs if making ahead for best texture and flavor.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 170
Sugar: 4g
Sodium: 360mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 5g
Cholesterol: 17mg