Cheese & Corn Salad

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Who doesn’t love cheese and corn? I know I could eat both every day and be totally happy. So I decided to dress it up a little and make nice summer salad side dish with it. My recipe for Cheese & Corn Salad is so easy to make but so flavorful. A simple vinaigrette brings it all together with just a hint of tang. This salad would go great with just about anything from a sandwich to a burger to grilled chicken to ribs – very versatile.

Cheese & Corn Salad

I do not normally insist that fresh herbs are used but for this particular recipe the fresh parsley is a must, as it’s more of an additional vegetable then just another seasoning. If you are able to find it, I would suggest that use Italian Flat Leaf Parsley. I know that all grocers have it available but it does work better in a preparation like this. The curly parsley doesn’t actually add much to the flavor of the salad as a whole, and it’s not particularly pleasant to eat, texture-wise.

Cheese & Corn Salad

This recipe does use canned corn. If you want to use fresh corn, you will need to boil it first and then let it cool before cutting off the cob. If you go for the canned corn, I suggest the no salt added Sweet corn variety. I find it to be crisper in the salad. As I mentioned above you can serve this easy salad alongside so many different dishes. It’s also great for a picnic or potluck.

Cheese & Corn Salad

Now Let’s Get Cookin’!


Cheese & Corn Salad

A simple colorful and flavorful summer side salad with cheese and corn in a vinaigrette
Course Side Dish
Cuisine American
Keyword cheese, corn, Corn Salad, Salad, Side Dish, side salads, summer salad
Prep Time 15 minutes
Servings 6


  • 2 15oz cans Sweet Corn drained
  • 6 Green Onions chopped
  • ½ Medium Red Onion diced
  • 12 slices Sharp Cheddar Cheese cut into ½inch pieces
  • ½ cup Fresh Parsley chopped
  • ½ cup Oil
  • ¼ cup Apple Cider Vinegar
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Pepper


  • Combine the oil, vinegar, salt, garlic powder and pepper in a small bowl.
  • Combine remaining ingredients in a larger bowl. Make an effort to break up the cheese some but not entirely. Pour vinaigrette over the top and toss to combine. Serve right away or cover with airtight lid and store in refrigerator for up to three days.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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