Summertime Fresh Corn Salad

Fresh corn on the cob takes center stage in this savory chilled  picnic salad.

Summertime Fresh Corn Salad

Summertime Fresh Corn Salad
by Sue Lau | Palatable Pastime

This is an updated version of my summertime fresh corn salad, published in 2013.

On this recipe, photography is new and ingredients have been fine tuned, also with a couple very small changes. But it’s a classic.

Fresh crunchy and deliciously different way to have corn in warm weather. Did you know balsamic vinegar helps reduce spikes in blood sugar levels? If you are looking to keep your glycemic index at an even keel, that may be of some interest to you.

This was simple and easy for me to put together with a few staples from the fridge and a couple of items from my local farmer’s market. Last time I made this with cotija, which is a Mexican cheese not dissimilar to feta in flavor.  You can use either.
Summertime Fresh Corn Salad
I hadn’t used zucchini before but it was in my vegetable bin for tossed salads so I added it. I like it. You can leave it out or add other things you have on hand as salads are very forgiving.

If you are chilling this for a long time, or overnight, you might want to stir in the  cheese just before serving so it doesn’t give the salad a milky look.

Enjoy! And join me tomorrow for Peach Crumble Bars.
Summertime Fresh Corn Salad

Summertime Fresh Corn Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

Summertime Fresh Corn Salad

  • 2 fresh ears corn, shucked
  • 1 medium carrot
  • 1/2 bell pepper, diced  (mixed colors)
  • 1/2 cup sliced cherry tomatoes
  • 1/2 cup diced zucchini
  • 1/2 cup chopped scallions
  • 4-5 ounces crumbled feta cheese or cotija cheese
  • 1/4 cup sliced pitted black olives
  • 1-2 tablespoons minced fresh jalapeno
  • 1 tablespoon chopped cilantro or Italian parsley
  • 1 clove minced garlic
  • 1/2 teaspoon dried oregano
  • salt and black  pepper (to taste)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar


  1. Bring a pan of water to a boil and drop in shucked ears of corn and  pared carrot. Blanch 2 minutes then run under cold water.
  2. Slice corn kernels from the cob with a sharp knife (discard cobs) and finely dice carrot.
  3. Mix with remaining ingredients and chill.

From the kitchen of

Summertime Fresh Corn Salad

2 responses

  1. What perfect timing! I have everything needed except the jalapeno pepper but have a few other hottish peppers I can use in it’s place. I’m making this for tonight. Once again, thank you for all the delicious recipes!

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