Fresh Corn Salad

Sweet summer corn, crisp cucumbers, and ripe, juicy garden tomatoes are all mixed together in a light and easy vinaigrette!

 New  Healthy Vegetarian prep15 mins cook15 mins total time30 mins servings8 addedOctober 2025

• 3 cups fresh corn kernels about 4 cobs of corn
• 1 cup cherry tomatoes quartered
• 1 cup sliced cucumber
• ¼ cup finely diced red onion
• 3 tablespoons olive oil
• 3 tablespoons apple cider vinegar or rice vinegar
• ½ teaspoon kosher salt more to taste
• ¼ teaspoon black pepper
• 1 tablespoon chopped fresh parsley cilantro, basil, or dill
• (optional) Feta cheese

1. Bring a large pot of salted water to a boil. Add the corn and cook for 3 to 4 minutes or until the kernels turn bright yellow (alternately, the corn can be grilled).
2. Drain the corn and cool completely. Use a sharp knife to remove the kernels from the corn cob.
3. In a large bowl, combine the corn kernels, cherry tomatoes, diced cucumbers, and red onion.
4. Drizzle the olive oil and apple cider vinegar over the salad.
5. Season generously with salt & pepper to taste and toss well to combine.
6. Just before serving, sprinkle with fresh herbs toss to combine.

Tips

• If you have a grill or gas stove, you can grill the corn cobs to get a nice char on them.