Corn Quinoa Salad With Tomatoes & Feta

This corn quinoa salad with cherry tomatoes and feta is a vibrant mix of fresh, healthy ingredients that’s as delicious as it is easy to make. With a burst of fresh, tangy, and subtly sweet flavours and crunchy texture, this corn salad screams summer and is perfect for BBQs and picnics. Having said that, I do make it all year round for light dinners or lunch meal prep!

Corn Quinoa Salad With Cherry Tomatoes & Feta
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Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Quinoa Recipes To Try

I love making this salad whenever fresh corn is in abundance as it’s extra sweet. However, I have also made it successfully using frozen corn (make sure to get sweet corn!). It combines vibrant ingredients that are healthy but also delicious.

It has a fun and varied texture of crunchy corn, fluffy quinoa, juicy tomatoes, and creamy feta. Plus, those fresh, tangy, subtly sweet, and aromatic flavours that balance so well. It’s vegetarian, gluten-free, and packed with nutrients so it’s a bit of a crowd-pleaser.

Perfect for BBQs, easy to prepare, great for meal prep, and can be made ahead. You can serve it as a side dish or add chicken/chickpeas for a main meal.

👩‍🍳 If you like this recipe, check out my Mexican corn and black bean salad, pea corn & halloumi Fritters, or these kale and corn fritters.

Corn Quinoa Salad With Cherry Tomatoes & Feta
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What You’ll Need

Here is what you’ll need for this corn and quinoa salad recipe. Find the full measurements in the recipe card below.

  • Quinoa: It adds a nutty flavour and fluffy texture to the salad; I use uncooked white quinoa but you could get 3 cups of pre-cooked quinoa for a speedier version. Not a fan of quinoa, couscous or brown rice is a good alternative.
  • Corn: Fresh sweet corn on the cob or frozen, gives a sweet crunch. Canned is okay but it’s not as juicy.
  • Also for the salad: juicy and tangy cherry tomatoes (can be swapped with diced larger tomatoes), red onion for a sharp and pungent kick, and fresh and aromatic coriander/cilantro. Not a fan of this herb, replace with basil or parsley.
  • Feta: Creamy and salty, use smooth Danish feta for the best results.
  • Dressing: Olive oil, honey, lemon zest and juice, garlic, salt, and pepper for a tangy and sweet finish.
Ingredients for corn quinoa salad
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How To Make Corn Quinoa Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos.

  • Prepare veggies: Clean and cut the corn, halve cherry tomatoes, finely dice red onion, and chop coriander/cilantro.
how to make salad with corn on the cob
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  • Prepare corn: Boil fresh corn cobs for 5-7 mins or use frozen corn.
  • Cook quinoa: Boil quinoa with water and salt, simmer for 15 mins, let sit covered for 10 mins, then fluff and cool.
  • Make dressing: Whisk olive oil, honey, salt, pepper, garlic, lemon zest, and juice until smooth.
  • Assemble salad: Mix cooked quinoa, corn kernels, cherry tomatoes, onions, and coriander in a large bowl. Toss with dressing and top with crumbled feta.
how to make corn salad with quinoa
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Watch The Video

Recipe Tips

  • Use pre-cooked quinoa if in a hurry (about 3 cups).
  • Frozen or canned corn works too; just boil for 1 minute if using frozen. Frozen is better, pick sweet corn!
  • Add diced cooked chicken or chickpeas to make it a main dish and for extra protein.
Corn quinoa salad with cherry tomatoes and feta
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Serving Suggestions

This corn and quinoa salad is perfect as a side dish for BBQs or picnics. Serve it with grilled chicken or fish for a complete meal or add some chickpeas. Try it with some pork and veggies skewers or some chicken rissoles.

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Corn quinoa Salad With Cherry Tomatoes & Feta
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Corn Quinoa Salad With Cherry Tomatoes & Feta

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Irena Macri
Servings: 4 servings (or 6 as a side dish)
Course: Salad
Cuisine: European, CuisineHealthy, CuisineMediterranean
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No ratings yet
Calories: 375kcal
This vibrant corn quinoa salad with cherry tomatoes and feta is your go-to for a burst of fresh, tangy, and subtly sweet flavours and crunchy texture. It screams summer and is perfect for BBQs and picnics but I do make it all year round for light dinners or lunch meal prep!


For quinoa:

  • 1 cup uncooked quinoa white
  • 1 3/4 cup water
  • 1/2 tsp salt

For the salad:

  • 3 fresh corn on the cob or 1-1.5 cups corn kernels
  • 1/2 red onion Spanish, finely diced
  • 200 grams cherry tomatoes 7 oz, halved
  • 100 grams feta 3.5 oz, crumbled, I used Danish smooth feta
  • A handful of fresh coriander/cilantro leaves chopped, about 8 grams

For the dressing:

  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 garlic clove grated or minced
  • Zest of 1/2 lemon
  • Juice of 1/2 lemon


  • Add 1 cup of quinoa and 1.75 cups of water to a medium pot and season with salt. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork. Allow to cool.
  • Cut the corn in halves and add to a large bowl. Add just enough water to cover the corn. Bring to a boil and cook for 5-7 minutes. Strain and allow to cool.
  • While the quinoa and corn are cooking, chop the remaining salad ingredients and prepare the dressing.
  • Combine dressing ingredients in a bowl and whisk with a fork until smooth and thick. Set aside. Once the corn is cool enough to handle, slice the kernels off the cobs.
  • Combine cooked quinoa, corn, cherry tomatoes, onions, and coriander/cilantro in a large bowl. Add the dressing and toss through. Top with crumbled feta and extra herbs. Serve!



  • If using pre-cooked quinoa, you will need about 3 cups. I prefer white quinoa in this salad but you can use red or mixed colours.
  • Frozen or canned sweet corn can be used. I prefer frozen over canned as it tastes fresher. Simply add to some boiling water and let cook for 1 minute, then strain and cool.
  • For extra protein, add diced cooked chicken or chickpeas.
  • Store leftovers in an airtight container in the fridge for up to 3 days. It will keep fresher without the added dressing.


Calories: 375kcal | Carbohydrates: 49g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 885mg | Potassium: 575mg | Fiber: 5g | Sugar: 10g | Vitamin A: 497IU | Vitamin C: 17mg | Calcium: 156mg | Iron: 3mg
Keywords: Corn Recipes, Corn Salad, Quinoa, Quinoa Salad, Summer Salad
Tried this recipe?Mention @cookedandloved or tag #cookedandloved

More Quinoa Recipes To Try

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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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