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

Corn and Tomato Salad with Basil and Feta

This easy summer corn salad recipe is the perfect side dish ready in less than 15 minutes.
Course Salad, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 servings
Calories 145kcal
Author Ashley C.


  • 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