Garden Fresh Corn Salad

There’s something special about summer produce—especially when corn is at its peak. Whether you’re picking it up at a roadside stand or bringing it in from your own backyard, nothing beats the taste of just-picked sweet corn. Our Garden Fresh Corn Salad is a bright and crunchy way to put those golden kernels to good use, and it’s bursting with all the seasonal goodness summer has to offer.

This recipe was created in our Test Kitchen with one goal in mind: to highlight fresh flavor. 

It’s a salad that’s as easy to make as it is to love, with just the right balance of tang, salt, and crunch. A few thin slices of jalapeño bring a subtle kick (feel free to skip it if you prefer mild), and the feta ties it all together with a creamy, savory touch.

🌞 Looking for the perfect side for a backyard barbecue or summer picnic? This one fits the bill. It pairs well with anything off the grill, makes use of in-season produce, and keeps beautifully for a few days in the fridge—making it ideal for prepping ahead or enjoying as leftovers.

Pick up fresh ingredients while local corn is still in season, and give this salad a try. It’s colorful, crowd-pleasing, and full of summer spirit.

🛒 Most ingredients are available at Walnut Creek Cheese & Market—shop in-store or online!

Garden Fresh Corn Salad

Test Kitchen
This fresh and flavorful corn salad bursts with garden veggies, herbs, and feta—perfect for summer cookouts and BBQs. 

Ingredients

  • 3 c. Fresh corn kernels (about 4 cobbs) (Cook corn in boiling water for 3-4 mins.)
  • 1 med. Tomato, chopped (about 1/2 c.)
  • 3/4 c. Chopped green onion
  • 1 c. Quartered and thinly sliced cucumber (preferably English cucumber)
  • 1/2 c. Chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
  • 1/2 c. Chopped radishes
  • 1 med. Jalapeño, very thinly sliced (omit if too spicy)
  • 1/4 c. Extra-virgin olive oil
  • 1 T. Red wine vinegar or white wine vinegar, to taste
  • 2 med. cloves Garlic, pressed or minced
  • 1/2 tsp. Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/3 c. Crumbled feta cheese

Directions

  1. In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.
  2. In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad.
  3. Toss to combine. Add most of the feta (reserve some for garnish), and gently toss.
  4. Taste, and add more vinegar for more tang.
  5. Garnish with the remaining feta or avocado. Serve promptly or chill for later.
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