Simple Mediterranean Corn Salad

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It’s sweet corn season here in the midwest, which means it’s time to make alllllll the corn recipes. First up! This Mediterranean corn salad that features sweet and juicy caramelized corn, crisp cucumbers, juicy tomatoes, crumbled feta, and fresh herbs, all tossed in a simple homemade vinaigrette. I can’t wait for you to try it ❤️🌽.

This Mediterranean corn salad was born out of my love for this super popular Mediterranean grilled street corn recipe that Linley created a few years ago. It’s all the flavors you love from that recipe, but tossed together in a yummy salad that’s perfect for serving at literally any summer get-together.

A large bowl containing chopped red onion, sun-dried tomatoes, feta cheese, olives, basil, mint, corn, cherry tomatoes, and cucumber, with bowls of onions and cucumbers on the side.
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recipe highlights ⤵️

Super duper easy to make, and keeps well for leftovers!

A refreshing summer salad with allllll the colors of the season.

A great way to use fresh sweet corn when it’s in season🌽🌽

Key Ingredients

  • Sweet corn: I highly recommend using fresh sweet corn cut off the cob (the flavor and texture just can’t be beat!), but if you are in a pinch you can use frozen corn. Just be sure that you thaw the frozen corn and remove any excess moisture from the corn before using it. PS: don’t sleep on my foolproof tutorial for perfectly boiled corn on the cob 😋
  • Cucumbers: The fresh, crisp CRUNCH of sliced cucumbers are integral to the Mediterranean flavors of this salad. Any variety of cucumber will work, just make sure you slice them into half moons.
  • Feta crumbles: The salty, crumbly goodness of feta is also crucial to the flavor of this salad. You can use cotija or crumbled goat cheese if that’s all have on hand.
  • Kalamata olives: I’m on team olives! I know not everyone is, so feel free to skip these if olives aren’t your jam. You may need a pinch or two of salt if you don’t use olives since they add such great salty flavor to the salad.

Find the full list of ingredients in the recipe card below.

A step-by-step collage showing ingredients for a salad, sautéing corn, adding dressing, and mixing vegetables, cheese, and herbs in a large bowl.

Serving Suggestions

Pair this corn salad with any of my delicious summer recipes for an easy spread for any backyard BBQ. Don’t forget to check out other salad recipes, too! You’ll often find me serving this salad with one of these 3 recipes:

Mediterranean Burger with Tzatziki: the flavors of this burger obviously pair well with this corn salad — I’ve even topped these burgers with the salad itself YUM!

Spatchcock Chicken: this spatchcock chicken is flavorful, easy to pop in the oven, and served alongside this delicious summer corn salad.

Air Fryer Chicken Thighs: keep the oven off and pop these air fryer chicken thighs into the air fryer for minutes. It is a great protein option to serve with this Mediterranean corn salad.

Tips for Storing Leftovers

This Mediterranean corn salad will keep in the refrigerator for up to 5 days if it is stored in an airtight container. Add additional crumbled feta and fresh herbs and toss to combine to brighten the salad up a bit before serving leftovers.

A bowl of Mediterranean corn salad with cucumbers, red onions, cherry tomatoes, feta cheese, leafy greens, and two gold forks.

More of My Favorite Salads

Simple Mediterranean Corn Salad Recipe

My Mediterranean corn salad features caramelized sweet corn, crisp cucumbers, juicy tomatoes, crumbled feta, and fresh herbs, all tossed together in a simple homemade vinaigrette. It's the salad of the season!
Prep: 25 minutes
Cook: 9 minutes
Total: 34 minutes
Servings: 8
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Ingredients 

Salad

  • 1.5 tablespoons avocado oil
  • 20 oz. frozen corn, thawed*
  • ¾ teaspoon sea salt, separated
  • 4 mini cucumbers, sliced into moons (~1.5 cups)
  • ½ medium red onion, diced
  • cup chopped sun-dried tomatoes in oil
  • 1 cup chopped cherry tomatoes
  • ½ cup chopped kalamata olives, pitted
  • 4 oz. feta crumbles
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh basil

Dressing

Instructions 

  • Heat the avocado oil in a large skillet over medium/high heat. Add the corn and season with ¼ teaspoon of salt. Saute the corn for 6-9 minutes, stirring occasionally until the corn begins to carmelize and brown. Remove from the heat.
    A skillet filled with sautéed corn kernels, perfect for a fresh Mediterranean corn salad, and a wooden spatula on a light gray surface.
  • In a large salad bowl, mix together the cucumber, red onion, sun-dried tomatoes, cherry tomatoes, feta, olive oil, red wine vinegar, lemon juice and the remaining salt.
    A hand pours dressing from a glass bowl onto a vibrant Mediterranean corn salad featuring cucumber, red onion, tomatoes, olives, feta cheese, and greens in a large white bowl.
  • Once the corn has cooled, add it to the salad bowl and mix. Toss with fresh herbs and serve or transfer to the refrigerator to cool.
    A person prepares a mediterranean corn salad, mixing chopped cucumber, corn, red onion, olives, sun-dried tomatoes, greens, and feta cheese in a large bowl using two gold utensils.

Tips & Notes

  • Corn: You can also use fresh corn. I recommend shucking and cooking your corn following this tutorial on how to boil corn on the cob.
  • Any type of cucumber can be used in this recipe. Just be sure to slice them into half-moons if you’re using a larger variety.

Watch It

Nutrition

Calories: 213 kcal, Carbohydrates: 26 g, Protein: 6 g, Fat: 12 g, Fiber: 4 g, Sugar: 3 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography: photos taken in this post are by Erin from The Wooden Skillet.

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About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication and a passion for food. She is an incredible at-home cook, making her writing an important part of the content creation process.

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