Corn Salad

Corn Salad: The Brightest Dish You Didn’t Know You Needed

Ever find yourself staring into your fridge and thinking, “What the heck am I gonna make?” and then BAM! This corn salad pops into your mind and suddenly your day isn’t so blah anymore? 🍽️

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Alright, so picture this: a big ol’ bowl of sunshine, fresh veggies, and like, the perfect crunch. Yeah, that’s what we’re making here.

Okay, Let’s Talk Ingredients

Okay, so let’s hit the grocery store together—grab your bags! First up, olive oil. You’ll need 3 tablespoons (two for the dressing, one for the skillet). Next, lime juice. Just one tablespoon, but it brings ALL the flavor. Then, salt—just a pinch of ¼ teaspoon to get things poppin’.

Now for the star of the show: corn! 1½ cups of it! Fresh is A+ but frozen works too (just thaw that stuff out). Then, grab a pint of cherry tomatoes—‘cause halved tomatoes are like little bites of summer. Don’t forget a cucumber, finely chopped, for that fresh crunch.

Oh! And some basil—2 tablespoons minced. It’s not a salad without some freshness, am I right? And last but not least, crumbled feta cheese. You’ll want about ⅓ cup, but be generous—feta makes everything better.

Optional (but why not?): Italian dressing. I mean, live your best life. 😉

So Here’s Why I Make This Constantly

Okay, story time! So, I made this corn salad for the first time last summer, and it was one of those epic backyard BBQs. You know, the type where everyone brings their best dish? I was trying to impress, but also just wanted something easy.

I whip this up, and my friends were like “OMG, what is this magic?!” and I was just standing there like, “This? It’s just corn and veggies!” But the flavors together, the freshness—it was like a flavor explosion!

Now every time I make it, I think of those hot summer days, laughter, and my friend Sarah literally dancing with her plate. 😂 So yeah, it’s become a staple around here!

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The One Trick That Changes Everything

Listen up—this is the secret sauce (well, not literally) to this whole salad: let the corn cool slightly after cooking. If you dump everything in hot corn, you’re just melting the feta and wilting the basil, which is a BIG no-no. You want that freshness to shine. So cool it off even just for a couple minutes, trust me!

Don’t Mess This Up (My Top Tips)

1. Check your corn! If you’re using frozen, make sure it’s thawed and drained. Nobody wants a soggy salad, right?

2. Tomatoes should be halved—but not too small! You want those juicy bites to be a surprise in each forkful.

3. Basil! Don’t chop it too fine; you want those lovely little flecks in there, not basil dust.

4. If you’re feeling fancy, add some avocado. Just saying.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, if you *somehow* have leftovers (this salad is like a vortex, it just disappears), you can pop it in the fridge in an airtight container. But let’s be real, it’s best fresh! Eat it within a day or two—after that, the basil starts to get sad, and nobody likes sad basil. 🤷‍♀️

If You Liked This, You’ll Probably Like These Too

So if you’re into this corn salad vibe, you’d probably love my Caprese Salad—it’s like summer on a plate! Or maybe try my Zucchini Noodles if you’re feeling healthy. Also, my Pasta Primavera is a veggie explosion too—super colorful, just like this salad!

So, what’s your go-to salad for summer? Share it with me! I’m always hunting for new recipes to try!