This corn and goat cheese salad is a vibrant summer side dish that pairs sweet, juicy corn with tangy, creamy goat cheese, fresh herbs, and a bright lime dressing. It works because the contrasting textures and flavors—crisp corn, soft cheese, peppery arugula, and zesty dressing—come together in minutes with no cooking required if you use pre-cooked corn. Perfect for picnics, barbecues, or a light lunch, this salad is as versatile as it is delicious.
Ingredients
- 4 ears fresh corn (about 4 cups / 600 g kernels) or 4 cups (600 g) frozen corn, thawed
- 4 oz (115 g) fresh goat cheese, crumbled
- 4 cups (80 g) baby arugula or mixed greens
- 1/2 small red onion, thinly sliced (about 1/2 cup / 60 g)
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 1 tsp (5 ml) honey or maple syrup
- 1/2 tsp (2.5 g) ground cumin
- 1/4 tsp (1.5 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper, plus more to taste
- 1/4 cup (10 g) fresh cilantro or basil, chopped (optional)
Instructions
- If using fresh corn, shuck the ears and remove all silk. Bring a large pot of salted water to a boil. Add the corn and cook for 2 minutes, then drain and rinse with cold water to stop cooking. When cool enough to handle, stand each ear upright in a wide bowl and slice downward with a sharp knife to cut off the kernels. (Alternatively, use thawed frozen corn—no cooking needed.)
- In a small bowl or jar, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper until well combined. Taste and adjust seasoning if desired.
- In a large serving bowl, combine the corn kernels, arugula, red onion, and half of the crumbled goat cheese. Pour the dressing over the salad and toss gently to coat everything evenly.
- Sprinkle the remaining goat cheese and the chopped cilantro or basil over the top. Serve immediately, or let it sit for 10 minutes to allow flavors to meld.
Tips
- Substitutions: If you don’t have fresh lime, use lemon juice or white wine vinegar. For a dairy-free version, omit the goat cheese and add diced avocado or toasted nuts for creaminess. Arugula can be replaced with spinach or a mix of baby greens.
- Storage: This salad is best eaten the day it’s made, as the greens will wilt. If you must store it, keep the dressing separate and add it just before serving.
- Common mistake: Overdressing—start with half the dressing and add more as needed. You can always add, but you can’t take away.
- Make ahead: You can prep the corn and dressing up to 2 days ahead. Store them separately in the fridge, then toss everything together right before serving.
Serving Suggestions
This salad is a fantastic side dish for grilled chicken, steak, or fish. It also works well as a light main course for lunch, especially when served with crusty bread or over a bed of extra greens. For a heartier meal, add black beans, quinoa, or grilled shrimp.
Variations
- Spicy: Add a finely diced jalapeño or a pinch of cayenne pepper to the dressing for heat.
- Herbed: Swap the cilantro for fresh dill, chives, or mint—each gives a different flavor profile.
- Roasted: Instead of boiling, roast the corn in a 400°F (200°C) oven for 15–20 minutes until lightly charred, then cut off the kernels for a smoky taste.
- Crunchy: Add 1/2 cup (60 g) of toasted pepitas or sunflower seeds for extra texture.
Storage and Reheating
Leftover salad (without dressing) can be stored in an airtight container in the refrigerator for up to 2 days. If already dressed, it’s best to consume within a few hours. This salad is meant to be served cold or at room temperature, so no reheating is needed. If you have leftover corn kernels, they can be refrigerated for up to 4 days and used in soups, salsas, or other salads.
Frequently Asked Questions
Can I use canned corn? Yes, canned corn works in a pinch. Drain and rinse it well, then pat dry with a paper towel to remove excess moisture before using.
Do I need to cook the corn? No, if you use frozen corn that has been thawed, or canned corn, it’s already cooked. Fresh corn can be eaten raw, but a quick blanch (2 minutes) makes it more tender and slightly sweeter.
How do I keep the salad from getting watery? Make sure your corn is thoroughly drained and patted dry before adding the dressing. Also, avoid over-salting the greens; toss the dressing in just before serving.
Can I make this salad ahead of time? You can prep the components (corn, dressing, onion) up to 2 days ahead, but combine the greens and dressing only when ready to serve to prevent wilting.
What if I don’t like goat cheese? Substitute feta, ricotta salata, or even shredded Parmesan. For a vegan option, use a plant-based feta or omit the cheese and add a handful of toasted almonds.
Is this salad gluten-free? Yes, all the ingredients are naturally gluten-free. Just ensure your goat cheese and any add-ins are certified gluten-free if you have celiac disease.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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