Mediterranean Corn Salad with Feta and Tomatoes

It’s sweet corn season in the Midwest, and that means it’s time to make all the corn recipes. First up is this Simple Mediterranean Corn Salad — a bright, colorful dish that combines sweet, caramelized corn with crisp cucumbers, juicy cherry tomatoes, salty feta, and fresh herbs. A straightforward homemade vinaigrette ties everything together. This salad is easy to prepare, stores well, and makes a vibrant addition to any summer meal.

This version of Mediterranean corn salad draws its flavor inspiration from a popular Mediterranean grilled street corn recipe, but it’s assembled as a salad so it’s easier to share. It’s ideal for backyard barbecues, potlucks, or a light weeknight dinner side.

Recipe highlights

• Easy to make and great for leftovers.
• A refreshing summer salad with bold Mediterranean flavors and lots of seasonal color.
• A perfect way to use fresh sweet corn when it’s at its peak.

Key Ingredients

• Sweet corn: Fresh corn cut from the cob yields the best flavor and texture. If you need to substitute, thawed frozen corn works — be sure to drain and pat it dry first. Caramelizing the corn in a hot skillet adds a touch of char and sweetness.
• Cucumbers: Crisp cucumber provides a refreshing crunch. Slice larger cucumbers into half-moons; mini cucumbers can be sliced as-is.
• Feta cheese: Crumbled feta adds salty, tangy creaminess. Cotija or crumbled goat cheese can be used if preferred.
• Kalamata olives: Chopped kalamata olives contribute briny depth. If you skip olives, taste the salad and add a pinch more salt, since the olives normally add a lot of savory flavor.
• Sun-dried tomatoes: Chopped sun-dried tomatoes in oil give a concentrated tomato flavor and chewy texture that complements the fresh cherry tomatoes.
• Fresh herbs: A combination of mint and basil brightens the salad. Use other fresh herbs if you prefer, but keep them light so the corn remains the star.

Serving Suggestions

This Mediterranean corn salad pairs beautifully with grilled or roasted proteins and works well on a summer buffet. Try it alongside Mediterranean-style burgers, roasted or spatchcocked chicken, or simply serve it as a centerpiece alongside crusty bread and a simple grain or bean salad. It’s flexible — spoon it over greens for a composed salad, or serve it cold as a colorful side.

Tips for Storing Leftovers

Store the salad in an airtight container in the refrigerator for up to 5 days. The flavors meld over time, so leftovers often taste even better the next day. Before serving leftovers, add a little extra crumbled feta and a handful of fresh herbs to refresh the texture and brightness.

More Favorite Salads

• Chicken Caesar Salad (a hearty classic)
• Fresh Zucchini Salad (light and crisp)
• Fresh Summer Salad with Honey Roasted Pistachios (sweet and crunchy)
• Easy Greek Salad (a Mediterranean staple)
• Mediterranean Couscous Salad (great make-ahead option)

Recipe Details

Name: Simple Mediterranean Corn Salad

Author: Emily Richter

Prep: 25 mins • Cook: 9 mins • Total: 34 mins • Servings: 8

Ingredients

Salad

• 1.5 tablespoons avocado oil
• 20 oz. frozen corn, thawed (or fresh corn cut from the cob)
• ¾ teaspoon sea salt, divided
• 4 mini cucumbers, sliced into half-moons (about 1½ cups)
• ½ medium red onion, diced
• ⅓ cup chopped sun-dried tomatoes in oil
• 1 cup chopped cherry tomatoes
• ½ cup chopped kalamata olives, pitted
• 4 oz. crumbled feta
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh basil

Dressing

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• ½ tablespoon fresh lemon juice

Instructions

1. Heat the avocado oil in a large skillet over medium-high heat. Add the corn and ¼ teaspoon of salt. Sauté the corn for 6–9 minutes, stirring occasionally, until the corn begins to caramelize and some kernels develop light brown spots. Remove from heat and allow to cool slightly.
2. In a large salad bowl, combine the sliced cucumber, diced red onion, chopped sun-dried tomatoes, chopped cherry tomatoes, crumbled feta, olive oil, red wine vinegar, lemon juice, and the remaining salt. Stir gently to combine.
3. When the corn has cooled to near room temperature, add it to the salad bowl and toss everything together. Fold in the chopped fresh mint and basil just before serving.
4. Serve immediately, or refrigerate for a couple of hours to let flavors meld. If chilling, add a final toss and an extra sprinkle of fresh herbs or feta before serving.

Tips & Notes

• Corn: Fresh corn on the cob can be used instead of frozen; shuck and cook according to your preferred method (boiling or sautéing) before caramelizing in the skillet.
• Cucumbers: Use any variety you like. Slice larger cucumbers into half-moons so the texture matches the other salad components.
• Seasoning: Taste before serving. If you omit olives, you may want to add a touch more salt or a squeeze more lemon to balance flavors.

Nutrition (per serving, approximate)

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

Nutrition information is an approximation and should be used as a general guideline.