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Confetti Corn Salad

Summer Corn Salad Recipe: Fresh corn, cherry tomatoes, and feta cheese come together in a refreshing Confetti Corn Salad! Make ahead, refrigerate, and serve chilled. Try it tonight!

This Confetti Corn Salad is a vibrant and refreshing side dish that’s perfect for outdoor gatherings and summer potlucks.

With its colorful mix of corn, cherry tomatoes, cucumber, and red bell pepper, it’s a feast for the eyes as well as the taste buds.

Ready Time

20 mins


6 servings


  • 1 cup frozen corn kernels, thawed
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 red bell pepper, diced
  • 1 small red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)


In a large bowl, combine the corn kernels, cherry tomatoes, cucumber, red bell pepper, and red onion.

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.

Pour the dressing over the corn mixture and toss to combine.

Stir in the crumbled feta cheese until well coated.

Taste and adjust the seasoning as needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Just before serving, sprinkle with chopped fresh parsley if desired.

Serve chilled, dividing the salad among 6 plates or bowls.


Don’t over-thaw the corn kernels, you want them to still be slightly firm.

If using frozen corn, pat dry with paper towels before using to remove excess moisture.

If cherry tomatoes are not in season, you can substitute with grape tomatoes.

Make sure to seed the cucumber to remove excess water, you don’t want a soggy salad! Red bell pepper adds a sweet crunch, but you can also use yellow or orange bell peppers if you prefer.

Finely chop the red onion, you want it to distribute evenly throughout the salad.

Feta cheese can be substituted with goat cheese or ricotta salata for a different flavor profile.

If you don’t have apple cider vinegar, white wine vinegar or champagne vinegar works well too.

Taste the dressing before pouring it over the salad, adjust the seasoning to your liking.

Let the salad chill for at least 30 minutes to allow the flavors to meld together, trust me, it makes a difference! Chopped fresh parsley adds a bright freshness, but feel free to omit if you’re not a parsley fan.

Nutrional Value

  • Calories: 170
  • Total Fat: 9g
  • Saturated Fat: 2.5g
  • Cholesterol: 10mg
  • Sodium: 250mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 3g
  • Sugars: 6g
  • Protein: 5g
Confetti Corn Salad
Confetti Corn Salad

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