There’s a certain satisfaction that comes from watching the bowl you brought get scraped clean at the cookout. Whether someone asks for the recipe or simply goes back for seconds, it’s always nice to know your dish was a hit.
When I found myself deciding what to bring to a recent gathering, I considered spending hours making an elaborate dessert or marinating meat. Instead, I went with this delicious Corn Salad with Tomatoes & Feta—a simple, summery, side that delivers plenty of flavor without taking up all my time and energy.
If you’re headed to a cookout before the summer ends (or any gathering throughout the year!) add this recipe to your MyRecipes account so you can reference, organize and share it whenever you want.
How To Make It
This recipe begins with a super-simple vinaigrette. Whisk together the olive oil, vinegar, salt and pepper right in the bottom of your serving bowl—that’s it! Mixing the dressing in the same bowl you’ll use to serve the salad not only saves you an extra dish to clean, but helps ensure every bit of your tasty dressing ends up coating the salad.
If you’re using fresh corn—which, if it’s in season, you absolutely should!—carefully cut the kernels from the cobs and add them to the bowl. Frozen corn works just as well; just make sure it’s fully thawed first. Add the cherry tomatoes, onion, basil, and mint to the bowl, then gently toss everything to coat.
Finally, carefully fold in the feta and let the salad sit on your countertop for at least 10 minutes. This gives the onions time to soften slightly and allows the flavors to come together. Right before serving, give the salad one last toss and garnish with a little extra mint or basil if you’d like.
Why I Love It
While I probably could have spent hours making a more elaborate, show-stopping dish to bring to the table, this corn salad proves that simple recipes can be just as memorable. Not only does it showcase sweet summer corn fresh and juicy cherry tomatoes at their peak but it pairs them with some of my favorite flavors.
The tangy feta and red-wine vinegar add brightness that balances the sweetness of the vegetables, while the basil and mint bring fresh flavor and a pop of color that makes your dish look and taste like summer.
Best of all, the salad tastes just as good a day or two later, making it a great option for meal prep and leftovers. As it sits, the tomato juices mingle with the dressing and soak into the corn, so the flavors become more pronounced. Just give it a quick stir to redistribute the dressing before you dive in.
The Bottom Line:
As predicted, this simple side was a smash hit on the buffet line. Not only did it pair perfectly with the grilled proteins and creamy pasta salads it accompanied on my plate, but it also took just 15 minutes of active time to make. Bursting with summery freshness in every bite, this corn salad is sure to become my new go-to for potlucks or cookouts all season long. So, next time you find yourself looking for the perfect side, skip the endless search and add our Corn Salad with Tomatoes & Feta to your MyRecipes account. You can thank me later!