Dutch Corn Salad recipe is my favorite shortcut when the weather’s hot, the fridge is full of herbs, and I want something fresh without turning on the stove. I first made it on a lazy Sunday with leftover corn and tomatoes, and it instantly became a summer ritual. Sweet, crunchy, juicy, and no cooking required.
It’s one of those recipes that looks fancy but comes together in minutes. Perfect for brunch, picnics, or a quick vegetarian salad, it brings bright flavor with zero effort.
Just look at this colorful bowl of freshness, ready to serve and steal the spotlight.
About this Dutch Corn Salad
This Dutch Corn Salad recipe is all about seasonal simplicity: no cooking, no fuss, just raw ingredients that shine naturally in summer. It’s a dish that celebrates freshness with every bite.
Not a Dutch classic, but a seasonal favorite
Despite the name, this isn’t a traditional Dutch recipe. Instead, it takes inspiration from the Northern European love of clean, raw produce. Think of it as a Quick Raw Corn Salad that fits perfectly into any warm-weather menu. Crisp corn, sweet tomatoes, and briny feta create contrast and balance without mayonnaise or heavy dressing.
I first made this Dutch Corn Salad recipe when I needed a quick side for a picnic. It came together in minutes and disappeared even faster. Since then, I’ve brought it to countless gatherings, where it always competes with richer dishes, and wins. It’s especially great when you want a healthy summer corn salad that’s fresh, colorful, and unexpected.
Why raw corn works so well
Raw corn might surprise you, but when it’s fresh, it’s incredibly sweet and juicy. No cooking needed. According to the FDA’s produce safety guidelines, raw vegetables like corn are perfectly safe when properly rinsed and handled.
This Dutch Corn Salad recipe relies on that crisp, raw bite. Tossed with tomatoes and feta, it becomes something unique, refreshing, not soggy. And if you’re curious how it compares to creamier versions, try our Paula Deen’s creamy corn salad for a richer take on the same idea.
Fresh Ingredients You’ll Need
This Dutch Corn Salad recipe uses just a few ingredients, but each one plays an essential role. Together, they create a Corn Tomato Feta Salad that’s fresh, colorful, and full of contrast.
The base: corn, tomatoes, and feta
Sweet corn is the star here. Raw and freshly sliced, it brings crunch and natural sweetness. Halved cherry tomatoes add juiciness and acidity, while the crumbled feta brings creamy saltiness. According to BBC Good Food, feta also provides calcium and probiotics, making it both delicious and nourishing.
I recommend using block feta and crumbling it yourself. It blends better and gives the salad those little bursts of creaminess. If you enjoy feta cheese in salads, you’ll also love our grilled corn and avocado salad with feta dressing.
Bright herbs and balanced dressing
Fresh basil or mint add a fragrant, herbal lift. Don’t skip this, herbs make the difference between flat and vibrant. As for the dressing, it’s intentionally light. A quick splash of lime juice and a drizzle of olive oil tie everything together without overpowering the freshness. This lime juice salad dressing enhances the raw ingredients and makes this Dutch Corn Salad recipe especially satisfying on warm days.
Here’s what all the ingredients look like before mixing, a clean and vibrant palette for a fresh herbs for salad base. You’ll see how beautifully this Dutch Corn Salad recipe comes together when raw ingredients are treated right.
Step-by-Step: How to Make Dutch Corn Salad
This Dutch Corn Salad recipe takes just 15 minutes and no cooking at all. With fresh ingredients and a bit of care, you’ll have a refreshing salad perfect for any occasion.
Start with prepping the raw ingredients
The first step in how to make Dutch Corn Salad is slicing the raw corn kernels straight off the cob. There’s no need to cook them, they’re sweet, juicy, and crisp just as they are. Place the kernels in a large mixing bowl.
Next, halve the cherry tomatoes and crumble your feta. If you like more texture, dice the cheese instead. Roughly chop your herbs just before combining, basil and mint lose their aroma quickly if left out.
Assemble, toss, and finish
Add the tomatoes, feta, and herbs to the corn. Drizzle with lime juice and olive oil, then season lightly with sea salt and cracked pepper. Using clean hands or a wooden spoon, toss gently until everything is evenly coated and colorful.
I like to chill the bowl for 10 minutes before serving. It helps the flavors meld while keeping the texture crisp. This is one of my go-to vegetarian picnic recipes, fast, flavorful, and always a crowd-pleaser.
For more no-cook summer ideas, explore our cucumber, chickpea and feta salad, another herb-forward dish that pairs beautifully with grilled mains.
Here’s what this Dutch Corn Salad recipe looks like after tossing, juicy, fresh, and ready to serve.
My Personal Tips & What to Avoid
After testing this Dutch Corn Salad recipe multiple times for family events, picnics, and hot evenings, I’ve gathered a few key lessons. These tips save time and avoid the most common salad mistakes.
Chop herbs at the last moment
In any basil mint corn salad, the herbs matter just as much as the main ingredients. I always chop basil or mint at the very last minute, otherwise they bruise, darken, and lose their fresh aroma. If you’re preparing the salad in advance, keep the herbs wrapped in a damp towel in the fridge until serving time.
Also, rinse your corn well. It’s raw, so cleanliness is key. The FDA’s produce safety guidelines confirm that fresh, raw vegetables are perfectly safe if properly cleaned and handled, especially in a Dutch Corn Salad recipe like this one.
Keep it cold, and always dress last
This cold corn salad bowl tastes best when served slightly chilled. I often make it an hour ahead, store the dry mix in the fridge, and only add the lime juice and oil at the last minute. Dressing early softens the herbs and tomatoes, making everything a bit soggy by the time you serve.
Learned that the hard way during a summer brunch, my first attempt sat dressed for too long, and the salad was dull. Now, this dish has become one of my most trusted easy summer side dishes. And if you enjoy bright, herb-forward salads, try our Avocado Japanese Salad with Sesame Dressing, light, elegant, and packed with umami.
Nutrition & Health Benefits
Fresh, raw, and simple, this Dutch Corn Salad recipe delivers more than great taste. It also offers impressive nutritional value that supports a balanced, plant-forward diet.
Raw corn is healthy and fiber-rich
If you’re wondering, is raw corn healthy? the answer is yes, especially when it’s fresh and properly cleaned. Raw corn is packed with fiber, B vitamins, and antioxidants like lutein and zeaxanthin. These support digestion and eye health.
Combined with cherry tomatoes and herbs, this salad becomes one of those fiber-rich summer salads that actually satisfies. The olive oil helps absorb fat-soluble nutrients, while feta adds a bit of calcium and protein without weighing it down.
For more refreshing fruit-forward combinations, check out our Strawberry Banana Cheesecake Salad recipe , a naturally sweet side that balances out any savory meal.
Plant-based and naturally energizing
This Dutch Corn Salad recipe is entirely vegetarian and naturally gluten-free. It provides slow-digesting carbs from the corn, hydrating elements from the tomatoes, and a gentle boost of healthy fats from olive oil.
What I love about this Dutch Corn Salad recipe is how energizing yet light it feels. It fits beautifully into a collection of vegetarian corn recipes that feel fresh but still fill you up, perfect for warm weather, picnics, or clean lunches.
According to Harvard’s School of Public Health, increasing your daily intake of fruits and vegetables is one of the most effective ways to reduce chronic disease risk. This salad makes that choice both easy and enjoyable. This salad makes it effortless, and delicious.
Creative Variations to Try
This Dutch Corn Salad recipe is delicious as-is, but it’s also a fantastic canvas for seasonal twists. Whether you’re going dairy-free or just adding a new layer of flavor, here’s how to make it your own.
Make it vegan or extra creamy
Want a vegan corn salad? Just swap out the feta for a dairy-free alternative like marinated tofu or vegan feta crumbles. I’ve tried this with cashew cheese, and it worked beautifully, especially when adding a few crushed walnuts for richness.
On the flip side, if you prefer something creamier, consider blending a spoonful of Greek yogurt into the lime juice. It transforms the dressing into something smooth but still bright, part of my favorite feta salad variations for summer picnics.
Boost with seasonal extras
Try adding avocado for a buttery contrast. I like to add avocado to corn salad when serving it with spicy grilled mains, it softens the bite and adds healthy fats. Grilled zucchini, diced cucumber, or even red pepper can make it heartier without overwhelming the freshness.
One of the things I love about this Dutch Corn Salad recipe is how easily it welcomes change. A handful of arugula or a dash of chili oil can shift the whole vibe, and that’s what makes it so versatile in any kitchen.
For a bolder, root-forward pairing, explore our Haitian Red Beet Salad, earthy, vibrant, and completely different in tone, yet a great match on any colorful summer table.
Here’s one variation I love in late summer, using extra basil and a squeeze of orange juice in the dressing.
Enjoyed this Dutch Corn Salad Recipe?
We hope this Dutch Corn Salad recipe brings as much color and freshness to your table as it does to ours. Whether you tried the classic version or added your own twist, we’d love to hear how it turned out!
Looking for more salad inspiration or just curious about our favorite seasonal combos? You can:
- Visit the hookedtocook blog for new ideas every week
- Join the conversation on Facebook and share your version
- Get inspired on Pinterest with fresh, colorful recipes
Thanks for cooking with us, and remember: even the simplest ingredients can create something memorable.
FAQs Dutch Corn Salad recipe
If you’re trying this Dutch Corn Salad recipe for the first time, you’re not alone. Here are the most common questions I’ve received over time, plus a few tips from experience.
Can I use frozen corn instead of raw corn?
Yes, but it changes the texture. One of the best things about this Dutch Corn Salad recipe is the crunch from raw corn kernels. If using frozen corn, thaw and pat dry thoroughly, don’t cook it. Just keep in mind: the salad will be softer and slightly sweeter.
Can I prepare it ahead of time?
Yes, but with one rule, don’t dress it until the last moment. You can prep the veggies and feta a few hours ahead and refrigerate the mix. This way, your make-ahead corn salad stays fresh and crisp when it’s time to serve.
How long can leftovers be refrigerated?
I recommend keeping leftovers in an airtight container for no more than 24 hours. While it’s safe beyond that, the texture of tomatoes and herbs tends to wilt. This Dutch Corn Salad recipe is best enjoyed the day it's made or just slightly chilled.
Is this salad safe for kids or pregnant women?
Absolutely, as long as the corn and produce are well washed. The ingredients are raw but low-risk when fresh and clean. If concerned, briefly blanch the corn for 1 minute and cool it quickly, though it’s not necessary in most cases.
Dutch Corn Salad Recipe Fresh, Crunchy and Ready in 15 Min
A colorful, raw Dutch Corn Salad made with sweet corn, cherry tomatoes, creamy feta, fresh basil or mint, and a simple lime-olive oil dressing. A no-cook, crunchy summer salad perfect for picnics, brunch, or clean vegetarian meals.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
3 ears fresh sweet corn, kernels sliced off raw
1 cup cherry tomatoes, halved
1/2 cup feta cheese, crumbled (or diced for more texture)
2 tablespoons fresh basil or mint, chopped
1 tablespoon lime juice (freshly squeezed)
1 tablespoon extra virgin olive oil
Sea salt, to taste
Cracked black pepper, to taste
Instructions
Prepare the ingredients: Slice raw corn kernels off the cobs. Halve the cherry tomatoes, crumble (or dice) the feta, and chop herbs just before use.
Assemble the salad: In a large bowl, combine the corn, tomatoes, feta, and herbs. Drizzle with lime juice and olive oil, then season with sea salt and cracked pepper.
Toss and chill: Gently toss to coat all ingredients evenly, then refrigerate for 10 minutes before serving.
Notes
• Chop herbs (basil or mint) at the last moment to preserve their aroma and color.
• Rinse corn thoroughly as it’s served raw.
• If preparing in advance, mix ingredients dry and add dressing just before serving.
• Optional: swap feta with vegan cheese for a dairy-free version.
• Great add-ins: avocado, grilled zucchini, red pepper, cucumber.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: European
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 5g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 12mg
No comment yet, add your voice below!