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sautéed corn with tomatoes, basil and feta cheese on a plate

Corn and Tomato Salad with Basil and Feta

Yield: 5 servings
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
This easy summer corn salad recipe is the perfect side dish ready in less than 15 minutes.
5 from 2 votes


  • 2 tablespoons olive oil
  • 4 ears of corn, kernels cut from cobs (about 4 cups) or frozen corn, thawed
  • 1/4 teaspoon salt
  • 6 ounces cherry tomatoes, halved
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup fresh basil, sliced into small pieces
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper


  • In a large nonstick skillet over medium heat, heat oil until it starts to shimmer. Add corn and salt. Cook, without stirring, until corn begins to brown on bottom, about 3 minutes. Stir and continue to cook, stirring once or twice until corn is slightly spotty brown all over, 2 to 3 minutes longer. Transfer corn to a large bowl. Stir in tomatoes, feta, basil, lemon juice and pepper. Serve immediately or refrigerate until ready to serve cold.


  • You can use frozen corn kernels instead of fresh corn.
  • Omit the cheese to make this dairy free.


Serving: 0g, Calories: 145kcal, Carbohydrates: 15g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 242mg, Potassium: 268mg, Fiber: 1g, Sugar: 5g, Vitamin A: 405IU, Vitamin C: 14mg, Calcium: 55mg, Iron: 0.7mg
Course: Salad, Side Dish
Cuisine: American
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