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A light gray bowl of pottery filled with Corn Salad With Tomatoes on a blue and white towel with wooden salad server fork and spoon.

Corn Salad With Tomatoes

  • Author: Louisiana Woman
  • Total Time: 15 minutes
  • Yield: 5 1/2 cups 1x


An easy salad with corn, tomatoes, and feta cheese tossed with a lightly sweetened apple cider vinaigrette balanced with a bite from red pepper flakes.




2 tablespoons apple cider vinegar

2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon red pepper flakes, or more

1 clove garlic, pressed

3 tablespoons extra virgin olive oil


4 cups frozen whole kernel corn, rinsed and drained

1 pint or 12 ounces grape tomatoes cut in half, red or multi-colored

1/4 cup green onions, sliced

1/2 cup feta cheese crumbles


Make the dressing by adding all of the ingredients into a small mason jar, screw the lid on tightly, and shake until ingredients are thoroughly combined.

In a large bowl add all of the salad ingredients together, pour the dressing over the salad then toss until the veggies and cheese are coated well with the dressing.

Serve right away or refrigerate to serve the salad cold.


Garnish with more feta cheese and/or sliced green onions.

The salad keeps well in the refrigerator for a day or two but looks fresher when served soon after it’s tossed with the dressing.

  • Prep Time: 15 minutes
  • Category: Salads

Keywords: Corn salad

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