This isn’t just a side salad. It’s the perfect, effortlessly delicious answer to your summer potluck prayers. We’re talking 10 to 15 minutes tops to assemble, and it laughs in the face of a sweltering, humid day, holding its own beautifully. Serve this corn salad warm, cold, or at room temperature. It simply doesn’t matter. And with this summer salad’s affordable ingredients and simple measurements, you can easily double, triple, or quadruple this recipe for a larger crowd or swap in fresh corn when it’s in season and available.
Summer means being lazy, along with last-minute cookouts, impromptu get-togethers, and huge family gatherings. This is the perfect, and I do mean perfect, side salad to take along with you wherever it is you’re going to be spending time in the sun. It will take you a whole 10 to 15 minutes to put together, and it can hold its own when put up against a hot, humid day. We totally devoured a big bowl of this vegetable medley last weekend, and I already have plans to make another bowl this weekend. It’s just that good. Warm, cold, room temperature; it doesn’t matter. Perfect.
Ingredients:
- 1 (16-oz.) Bag Frozen Roasted Corn or Frozen Corn
- 2 Tablespoons Olive Oil
- 5 Scallions, Finely Chopped
- 1/2 (4-oz.) Jar Diced Pimentos, Rinsed and Drained
- 1 Tablespoon Red Wine Vinegar
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 4-oz. Feta, Crumbled
Directions:
- Sauté the frozen corn with olive oil in a skillet over medium-high heat for 5 minutes, or until the corn is completely thawed.
- Allow the corn to cool slightly before adding it to the rest of the salad ingredients in a large bowl.
Suggestions:
- This salad is best when served at room temperature.
- This is the perfect side dish to make for an outside picnic, party, or cookout during the summer months.
- You can just as easily make this salad using fresh corn, but frozen corn or frozen roasted corn will save you a lot of time and effort.
- Trader Joe’s often carries frozen roasted corn in its stores.
- If you’re looking for a great feta cheese, try Pastures of Eden. It’s better than any other feta that I’ve tried. Their website allows you to search online to see which stores near you might carry it. In general, always steer clear of pre-crumbled feta. Its flavor and texture are not nearly as great as most brine-packed blocks of feta.
Improvements:
- When sautéing the corn, add a clove of finely crushed garlic.
- Add one finely diced jalapeño, or 1/4 teaspoon of ground chipotle chile.
- CLICK HERE to find more great salad recipes. Make sure to check out our many other listed “Corn Salad Recipes.”
Ingredients:
- 1 (16-oz.) Bag Frozen Roasted Corn or Frozen Corn
- 2 Tablespoons Olive Oil
- 5 Scallions, Finely Chopped
- 1/2 (4-oz.) Jar Diced Pimentos, Rinsed and Drained
- 1 Tablespoon Red Wine Vinegar
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 4-oz. Feta, Crumbled
Directions:
- Sauté the frozen corn with olive oil in a skillet over medium-high heat for 5 minutes, or until the corn is completely thawed.
- Allow the corn to cool slightly before adding it to the rest of the salad ingredients in a large bowl.
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There’s nothing quite like a vibrant, crunchy, and flavorful corn salad to brighten up any meal. Whether you’re enjoying the sweet, crisp kernels fresh off the cob during the peak of summer or opting for the convenience and affordability of frozen corn in the colder months, these corn salad recipes are perfect for any occasion. They’re bursting with flavor and texture, making them a fantastic side dish for potlucks, picnics, barbecues, or even just a simple weeknight dinner at home. With so many tasty options to choose from, take a moment to browse and discover the perfect corn salad to bring a little sunshine to your next meal. CLICK HERE for the recipes.
