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Corn Salad

Corn salad is a bright summer side made with golden charred corn kernels tossed in a lime and herb dressing. It’s finished with red onion, cherry tomatoes, fresh basil, and crumbled feta for a sweet, tangy, potluck-ready salad.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

corn salad
  • 4 cup corn kernels fresh or frozen
  • 1 tbsp butter for charring
  • 1 cup cherry tomatoes halved
  • 0.5 red onion finely diced
  • 0.25 cup fresh basil or cilantro torn
  • 0.25 cup feta cheese crumbled
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 tsp honey
  • salt to taste
  • cracked black pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Melt butter in a cast iron skillet over high heat; add corn and cook undisturbed for 3-4 minutes until charred, watching for deep golden spots.
  2. Stir the corn and cook another 2 minutes until evenly browned; cool slightly so it won’t melt the dressing.
Make the lime herb dressing
  1. Whisk together fresh lime juice, olive oil, honey, salt, and cracked black pepper until smooth and fully combined.
Assemble and dress
  1. Combine charred corn, cherry tomatoes, red onion, and basil (or cilantro) in a serving bowl.
  2. Pour the dressing over the salad and toss to coat so the corn and tomatoes are evenly glossy.
  3. Top with crumbled feta and gently toss once more to distribute.
  4. Taste and adjust lime juice or salt; serve at room temperature or slightly chilled.

Notes

For the cleanest char, use a very hot cast iron skillet and avoid stirring during the first 3-4 minutes. Store covered in the refrigerator up to 3 days; for best texture, keep dressing separate if making ahead. Freezing is not recommended. If you want a dairy-free option, swap feta with toasted pepitas or a sprinkle of dairy-free cheese for similar salty flavor.