Do I have to use fresh corn?

For the best flavor and texture, fresh, in-season corn is highly recommended. However, you can absolutely make this salad with high-quality frozen (and thawed) corn kernels or even well-drained canned corn.

My salad seems watery. Why did that happen?

This can happen if your tomatoes are very juicy or if you didn't drain your canned corn well. The most common culprit, however, is salting the salad too far in advance. Salt draws moisture out of vegetables, so it's best to season your Corn and Tomato Salad just before serving.

What other cheeses can I use instead of feta?

If you're not a fan of feta, this salad would also be delicious with small, fresh mozzarella balls (bocconcini) or crumbled goat cheese for a different tangy, creamy texture.

Corn and Tomato Salad: The #1 Easiest 5-Minute 4th of July Recipe

The Ultimate 5-Minute Corn and Tomato Salad (Perfect for the 4th of July!)

A simple and refreshing no-cook salad, perfect for summer gatherings. This recipe combines fresh corn kernels, sweet grape tomatoes, and sliced green onions. The salad is tossed in a light and zesty dressing of fresh lemon juice and olive oil, and then finished with crumbled feta cheese, salt, and pepper.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 6-8 servings 1x
Category: Side Dish
Method: No-Cook, Mixing
Cuisine: Mediterranean-inspired
Diet: Gluten Free

Ingredients

Scale

4 cups fresh corn kernels
2 cups halved grape tomatoes
1/3 cup sliced green onions
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 cup crumbled feta cheese (plus more to taste)
Salt and pepper to taste

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Instructions

In a medium bowl, combine the corn kernels, halved grape tomatoes, sliced green onions, fresh lemon juice, and olive oil.
Stir the ingredients together to create the salad base and dressing.
Gently stir in the crumbled feta cheese.
Season with salt and pepper to your personal taste.
Serve immediately, or chill until ready to serve.

Notes

Stir in the feta cheese gently at the end to keep it from breaking apart too much.
For the best flavor, use fresh corn kernels cut from the cob, although canned or frozen (and thawed) can also be used.
The salad can be made ahead of time and chilled, but it’s best to add the feta just before serving.

Nutrition

Serving Size: 1 serving (approx. 1 cup)
Calories: 180-220
Sugar: 8-12 g
Sodium: 250-350 mg
Fat: 12-16 g
Saturated Fat: 3-5 g
Trans Fat: 0 g
Carbohydrates: 18-22 g
Fiber: 3-4 g
Protein: 4-6 g
Cholesterol: 10-15 mg

Find it online: https://cookupjoy.com/corn-and-tomato-salad/