Fresh Corn Salad

Published on
September 22, 2023
Light, sweet, briny, tart, and crunchy - this corn salad screams summer. Brunch, lunch or dinner, this salad disappears.
Picnic perfect summer corn salad.
Prep Time:
15 Minutes
Cook Time:
3 Minutes
Difficulty Level:

5 tablespoons olive oil, divided

2 tablespoons lime juice

2 tablespoons No Salt Lemon Pepper Seasoning

Lemon Pepper Corn Salad Seasoning

4 ears of corn, kernels cut off or 2 cups of frozen corn, thawed

2 cups grape or cherry tomatoes, halved

1/2 cucumber, seeded, peeled and diced

1/2 small red onion, thinly diced

1/2 cup feta cheese, crumbled


1. In a small bowl whisk the 3 tablespoons of olive oil, the lime juice and 1 tablespoon No Salt Lemon Pepper (or Lemon Pepper Corn Salad Seasoning). Set aside.

2. In a large sauté pan over medium heat, add the 2 tablespoons of remaining olive oil, the remaining 2 tablespoons of No Salt Lemon Pepper and the corn. Cook for 3 minutes or until the corn is heated through. Transfer to a large bowl and cool to room temperature, about 30 minutes.

3. Once the corn has cooled stir in the dressing, tomatoes, cucumber, onion, and feta cheese. Toss well to combine. Refrigerate until ready to serve.

Recipe Tip:
I prefer to cut a block feta into chunks but crumbled works just as well.
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