5 from 32 votes
Corn Salad Recipe
This corn salad features grilled corn kernels mixed with crispy bacon, cherry tomatoes, cucumber, red onion, and crumbled feta or goat cheese, tossed in a fresh herb dressing. The dressing combines olive oil, lemon juice, garlic, water, fresh herbs, salt, and cracked pepper, creating a bright and textured salad. It can be made ahead and keeps well refrigerated without dressing until served.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
6
servings
Calories:
290 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 6 corn on the cob husks removed
- 4-6 Bacon cooked til crisp, chopped, sliced
- 1 cup cherry tomato halved or quartered
- ½ cucumber peeled and chopped
- ¼ red onion diced
- ⅔ cup feta cheese or goat cheese, crumbled
Corn Salad Dressing
- ⅓ cup olive oil
- 4 tablespoons water
- 1 tablespoon lemon juice fresh
- 1 teaspoon garlic minced
- 3 tablespoons fresh herbs see note, chopped
- ½ teaspoon salt
- black pepper to taste, cracked
Instructions
- Rub the corn with a little bit of olive oil, then grill over medium heat for 10-12 minutes, turning every 2-3 minutes, until kernels begin to char. Allow to cool slightly before using a sharp knife to slice the kernels off of the cobb.
- In a large bowl combine corn, crumbled bacon, tomatoes, cucumbers, onions, and cheese.
- In a food processor or blender, combine all dressing ingredients. Pulse for 20-30 seconds until smooth. (Alternately, you can combine in a jar and shake vigorously).
- Pour dressing over salad and toss to combine, then serve. If making ahead, cover tightly and keep in fridge until ready to serve - leave dressing off until just before serving.
Cup of Yum
Notes
- Use fresh herbs you have on hand such as basil, dill, parsley, or substitute with 2 teaspoons dried herbs like Italian seasoning.
- Feel free to add or swap summer vegetables like zucchini or yellow squash.
- Grilling the corn adds smoky flavor, but it can also be broiled or boiled if preferred.
- When making ahead, mix all ingredients except the dressing and refrigerate; add dressing just before serving.
Nutrition Information
Calories
290kcal
(15%)
Carbohydrates
20g
(7%)
Protein
9g
(18%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
19mg
(6%)
Sodium
457mg
(19%)
Potassium
369mg
(8%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
313IU
(6%)
Vitamin C
13mg
(14%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 290
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 457mg | 19% |
| Potassium | 369mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.