Mexican Corn Salad with Mediterranean Feta and Asian Ginger Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet Mexican corn meets tangy feta and a spicy ginger dressing for a Mediterranean-Asian twist. This mexican-inspired salads (vegetarian) ready in about 15 minutes pairs corn kernels, feta cheese, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (11 ratings) Prep: 15 min Serves 4 Mexican cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Dice the 1/4 cup red onion into 1/4-inch slices. In a large mixing bowl, combine 2 cups corn kernels, 1/2 cup crumbled feta cheese, and the diced red onion. Tip: Crumbling the feta ensures even distribution and prevents clumping.
  2. Step 2: In a small bowl, whisk together 1 tbsp grated ginger, 1 tbsp rice vinegar, 1 tbsp soy sauce, and 1-2 tbsp olive oil (adjust to desired consistency). Tip: Use a fork or whisk to fully incorporate the ginger for a smooth emulsion.
  3. Step 3: Pour the dressing over the salad mixture. Toss gently with a spatula until the ingredients are evenly coated and the dressing clings to the corn and feta. Tip: If the salad seems dry, add an additional 1/2 tbsp olive oil to enhance the dressing’s cling.
  4. Step 4: Let the salad rest at room temperature for 10 minutes, stirring occasionally, until the flavors meld and the feta softens slightly. Tip: For a more vibrant flavor, let the salad rest for 10 minutes before serving to allow the dressing to meld with the ingredients.

Frequently asked questions

How long does Mexican Corn Salad with Mediterranean Feta and Asian Ginger Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mexican Corn Salad with Mediterranean Feta and Asian Ginger Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn kernels from drying out.

Can I substitute ingredients in Mexican Corn Salad with Mediterranean Feta and Asian Ginger Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mexican Corn Salad with Mediterranean Feta and Asian Ginger Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mexican Corn Salad with Mediterranean Feta and Asian Ginger Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes