Summer Infused Corn Salad

Summer infused corn salad with fresh corn, cherry tomatoes, feta cheese, and herbs in a white bowl, ideal for picnics and BBQs.

(with Feta Cheese + Fritos to dip)

Summer calls for an infused sweet corn salad: tossed fresh for picnics & BBQs, elevated with bold flavor that turns a classic into a vibe.

Yield: 6 servings (double the recipe for a party of people)

Prep Time: 10-15 minutes

Calories: under 200 per serving with the Fritos

THC mg per serving: <5 mgs

During the summer months, I take every chance I can get to enjoy sweet corn at all my picnics, potlucks, and BBQs. While I love celebrating the versatile ingredient in all its forms, a fresh corn salad has to be one of our favorite ways to enjoy sweet summer corn. Not only is it completely adaptable to what you have on hand, it’s so easy to prepare—simply toss to combine, season to taste, and serve! If you’re looking for the most refreshing addition to your meal, read on for all my top tips on how to prepare this summer dish.

How To Make Corn Salad

INGREDIENTS

  • Corn: You can use either fresh or frozen corn in this recipe! During the summer months I love taking advantage of fresh corn, but if you’re making this in the off-season, you can use frozen corn. If using fresh, you can steam, boil or grill it (if you want a smoky flavor). If using frozen, defrost, rinse, and drain before using.
  • Tomatoes: Cherry tomatoes add that fresh and juicy summer flavor that makes this salad so refreshing.
  • Feta: Feta adds a sharp, salty flavor to this salad. If you’re not a fan, you can swap it out for crumbled cotija or cubed avocado to switch up the creamy component.
  • Red Onion: Make sure to finely chop your red onion so that the flavor isn’t too overpowering. If raw red onion has too much of a sharp bite, try soaking them in cold water for around 10 minutes before using. Looking for a different kind of crunch? Toasted nuts or seeds would add a great textural contrast.
  • Basil: Fresh herbs are always a welcome addition to a summer salad in my book, but fresh basil truly adds the perfect finishing touch here. If you’re not feeling basil, cilantro would also be great.
  • Dressing: Combine extra-virgin cold-pressed infused olive oil (or regular olive oil, vegetable oil, soy oil, or coconut oil), fresh lime juice, kosher salt, and pepper to create a simple dressing. 
  • A large bag of your fav tortilla chips, my fav is Fritos
  • Half-filled paper bowls with chips and spoon the salad on top

STEP-BY-STEP INSTRUCTIONS

The best thing about this salad? It couldn’t be easier to create. Combine all of your ingredients in the bowl, add your dressing, then toss everything to combine.

Give it a taste, then adjust with any more seasonings or additions as needed. From salt and pepper to more lime juice or feta, feel free to taste and adjust based on your personal preferences! One of my favs for a little kick is Slap Ya Mama seasoning. 

Make It a Day Ahead

This salad is a great make-ahead dish to get ahead of your summer party. Make it the day before, refrigerate it in an airtight container, and let the flavors meld with each other while it sits. Hold off adding the feta until ready to serve, though!

Storage

Once tossed with the feta, this dish is best served fresh, but if you have any leftovers, store them in an airtight container in the refrigerator for 2-3 days.

Ingredients + double it (if you’re bringing to a party!)

  • 1/4 red onion, finely chopped
  • 4 cups fresh corn, rinsed and drained if frozen, or steamed, boiled, or grilled if fresh
  • 1 cup cherry tomatoes, halved
  • 1/3 cup crumbled feta
  • 1/4 cup fresh basil, thinly sliced
  • 1/4 cup freshly sliced cannabis leaves (if you have them)
  • 3 Tbsp. Extra-virgin cold-pressed infused olive oil 
  • Juice of 1 lime
  • Kosher or sea salt
  • Freshly ground black pepper
  • Other fun and interesting seasonings of your choice 
  • Crunchy seeds – sesame seeds or sunflower seed

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