It’s sweet corn season here in the midwest, which means it’s time to make alllllll the corn recipes. First up! This Mediterranean corn salad that features sweet and juicy caramelized corn, crisp cucumbers, juicy tomatoes, crumbled feta, and fresh herbs, all tossed in a simple homemade vinaigrette. I can’t wait for you to try it .

This Mediterranean corn salad was born out of my love for this super popular Mediterranean grilled street corn recipe that Linley created a few years ago. It’s all the flavors you love from that recipe, but tossed together in a yummy salad that’s perfect for serving at literally any summer get-together.

Key Ingredients

• Sweet corn: I highly recommend using fresh sweet corn cut off the cob (the flavor and texture just can’t be beat!), but if you are in a pinch you can use frozen corn. Just be sure that you thaw the frozen corn and remove any excess moisture from the corn before using it. PS: don’t sleep on my foolproof tutorial for perfectly boiled corn on the cob
• Cucumbers: The fresh, crisp CRUNCH of sliced cucumbers are integral to the Mediterranean flavors of this salad. Any variety of cucumber will work, just make sure you slice them into half moons.
• Feta crumbles: The salty, crumbly goodness of feta is also crucial to the flavor of this salad. You can use cotija or crumbled goat cheese if that’s all have on hand.
• Kalamata olives: I’m on team olives! I know not everyone is, so feel free to skip these if olives aren’t your jam. You may need a pinch or two of salt if you don’t use olives since they add such great salty flavor to the salad.

Find the full list of ingredients in the recipe card below.

Serving Suggestions

Pair this corn salad with any of my delicious summer recipes for an easy spread for any backyard BBQ. Don’t forget to check out other salad recipes, too! You’ll often find me serving this salad with one of these 3 recipes:

Mediterranean Burger with Tzatziki: the flavors of this burger obviously pair well with this corn salad — I’ve even topped these burgers with the salad itself YUM!

Spatchcock Chicken: this spatchcock chicken is flavorful, easy to pop in the oven, and served alongside this delicious summer corn salad.

Air Fryer Chicken Thighs: keep the oven off and pop these air fryer chicken thighs into the air fryer for minutes. It is a great protein option to serve with this Mediterranean corn salad.

Tips for Storing Leftovers

This Mediterranean corn salad will keep in the refrigerator for up to 5 days if it is stored in an airtight container. Add additional crumbled feta and fresh herbs and toss to combine to brighten the salad up a bit before serving leftovers.

More of My Favorite Salads

Heat oven: To 375°F.

Prepare leeks: Trim off the root ends of the leeks and split each leek lengthwise. Slice white and light green parts 1/4-inch-thick. Place sliced leeks in a bowl of cold water and swish the leeks around, separating layers, and letting any sand/dirt fall to the bottom. Scoop the leeks out (leaving the grit at the bottom) and drop into a colander to shake them off. It’s fine if they’re still damp.

Prepare potatoes: Peel potatoes and place potato peels in a bowl of cold water, so they don’t discolor while you make the soup. Slice potatoes 1/4-inch-thick.

Make the soup: Heat a medium-sized soup pot over medium-high heat and add butter. Once melted, add drained leeks, garlic, 1 teaspoon kosher salt, and many grinds of black pepper. Cook leeks, stirring occasionally, until softened but not browned, about 7 to 10 minutes.

Add the broth, sliced potatoes, and bay leaf and bring to a simmer. Cover the pot and simmer over medium-low heat until the potatoes are tender, about 15 minutes. You should easily be able to break the potatoes up with a spoon.

Make the crispy skins: While the soup simmers, drain potato peels and pat them dry. Line a baking sheet with parchment paper. Place peels on parchment and drizzle with olive oil, then sprinkle with salt. Toss to evenly coat then spread them out in a single layer. Bake peels for 10 to 15 minutes, until dry and crisp. Check in at the 10-minute mark and add more time only as needed. Once crisp, remove from the oven and set aside.

Finish the soup: Once potatoes are tender, remove and discard bay leaf, and use an immersion blender or transfer the soup to an upright blender and blend to desired consistency. My family doesn’t like fully pureed soups (they’re wrong, but…) so I only half-blend mine. Taste and add more seasoning as needed; I usually need at least another teaspoon of salt and much more pepper.

To serve: Ladle soup into bowls. Squeeze lemon juice over each, then dollop generously with sour cream, swirling it in. Shower each soup with chives, and sprinkle the top with some crispy skins, serving the rest on the side. Eat right away.

Do ahead: I keep the toppings separate when I store the leftover soup. It keeps in the fridge for up to 5 days.

Note:

Let’s talk about shopping for leeks: I find that at grocery stores and markets, leeks range tremendously in size and in what percentage is usable. Illogically, I find that the very thick ones often have the smallest amount of pale green/white parts vs. the thinner ones. What does this mean for you when shopping? Don’t worry, I’ve kept this recipe flexible enough that it works with a lower or higher yield of leeks. But, if you’re shopping and all you see are thick ones with smaller usable segments, feel free to grab and use extra.

This Cottage Cheese Roasted Red Pepper Pasta Salad recipe is a summer smash! Bursting with fresh veggies and smothered in a luscious homemade roasted red pepper dressing that’s equal parts smoky, sweet, and creamy. It’s the perfect addition to literally any backyard grill out.

I love finding new ways to get creative with pasta salad. It’s basically my summer love language. Whether I’m whipping up my zesty Dilly Tuna Pasta Salad for beach days or my smoky Street Corn Pasta Salad for backyard BBQs, each version feels like a delicious little rebellion against sad, soggy side dishes. This roasted red pepper beauty? Consider it my latest edible summer fling.

No boring salads here! Just toss, drizzle, and devour for the ultimate no-fuss dish that’s as vibrant as a sunny picnic. You’re going to fall in loOove.

The Main Ingredients

• Fusilli: We went with fusilli because it grabs onto the sauce so well, but feel free to use any small pasta you like that will pick up the sauce well.
• Cottage cheese: The creamy base of our dressing. It adds protein-packed silkiness without overpowering.
• Roasted red peppers from a jar: This provides instant smoky sweetness without the fuss of roasting yourself.
• Feta cheese: Salty, crumbly magic that makes every bite pop with Mediterranean vibes.
• Veggies: Crisp asparagus, zesty red onion, and sweet peas team up to throw a flavor-packed dance party.
• Cherry tomatoes: Juicy little flavor bombs that burst with summer in every bite.
• Fresh herbs: Dill brings freshness, and basil adds sweet sophistication.
• Garlic: This is sautéed and added to the salad at the end. It adds such a rich flavor, I don’t recommend skipping the sautéing.

Find the list of full ingredients in the recipe card below.

Mix up the veggies however you like! Zucchini, bell peppers, eggplant, or even roasted carrots would be awesome options. You can also add some leafy greens, such as spinach or arugula, for a little extra flavor and a nutrient boost.

If you have any leftovers, store them in an airtight container and refrigerate for up to 3 days. Toss with additional fresh herbs to freshen things up before serving .

Recipe Pairings to Make this a Whole Meal

This vibrant pasta salad is the ultimate summer sidekick, ready to jazz up everything from backyard BBQs to easy weeknight dinners. Pair it with Grilled California Chicken for a similar flavor profile, or step up your burger game with tasty options like the hearty Mushroom Swiss Burger or Quinoa Sweet Potato Burgers. The creamy salad is the perfect match for those savory, earthy flavors!

If you’re firing up the grill, Juicy Grilled Pork Chops love the salad’s zesty kick, while No-Fail Baby Back Ribs (made in the oven or on the grill) turn the combo into a finger-licking summer spread.