Gouda and Corn Salad

Easy salad recipes don’t get much better than this simple Gouda and Corn Salad! It’s perfect for a quick lunch, or even to bring to a potluck or get together!

overhead of gouda and corn salad in a serving bowl


When the weather is nice and fresh produce is readily available, I find myself drawn to salads. Whether that be pasta salad, a leafy green salad or even a mix of vegetables. Some of my favorites are:

Most salads don’t require any real “cooking” unless you’re adding some sort of protein like chicken or salmon. And the prep work is usually kept to a minimum.

angle view of corn salad in a clear mixing bowl

PRO TIP: Dry herbs are much easier to chop than wet or recently washed herbs. Dry your parsley well and use a sharp knife and wood cutting board.

So when you’re outside playing with the kids or soaking up the warm rays, an easy dish is what you need!

Gouda and Corn Salad Ingredients

I originally thought of this as a summer salad, what with the corn and tomatoes. But you can find either of those items all year round, making it perfect for any occasion! The ingredients are pretty simple:

gouda and corn salad ingredients in a mixing bowl
  • cooked corn
  • grape tomatoes
  • scallions
  • smoked gouda cheese
  • parsley
  • italian dressing
  • salt
  • pepper

PRO TIP: Flat parsley, also known as Italian parsley or plain parsley, is best for cooking, while curly parsley is better for garnish.

corn salad in a red serving bowl with handle

Can I make Gouda and Corn Salad ahead of time?

Yes! This salad keeps well for up to five days if stored properly. The mixture may get a little watery from the vegetables losing water, but that’s okay. Simply use a slotted spoon when serving to avoid the extra water.

close up of corn salad being spooned

Alternatively, you can prep all of the ingredients, and just wait them to add them all together until you’re ready to serve it. That way you can avoid the water issue altogether.

Do I have to use grape tomatoes?

You don’t, but I prefer them because there isn’t as much pulp and then the salad doesn’t get overly watery. Even when you cut them in half, the pulp doesn’t seem to seep out as much.

3 types of cherry tomatoes

If you do choose to use larger tomatoes, just make sure you wait to add them to the easy Gouda and Corn Salad until you are ready to serve it. This way the salad won’t get too soggy.

Can I use frozen corn or canned corn instead?

You sure can! In fact, you can make this recipe year round using either of those options.

close up fo ears of corn

I suppose you could also get fresh corn year round, but it never tastes as good and is more expensive. Frozen corn (thawed first) works just fine and so will canned corn.

You can even make this into an easy pasta salad.

gouda and corn salad for pinterest

More recipes that use corn:

sweet potato pancakes with scallions on a blue plate

Southwestern Sweet Potato Pancakes

4.67 from 9 votes
Southwestern Sweet Potato Pancakes are made with mashed sweet potatoes, green chile, corn and southwest spices making then sweet and smoky. Served with a cool, avocado dipping sauce. 
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close up of oven roasted corn with chive butter

Oven Roasted Corn

4.41 from 15 votes
This EASY Oven Roasted Corn with chive butter sauce is a quick way to serve a classic side dish all year long. Ready in only 30 minutes!
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Cheesy Chile Cornbread Casserole Recipe

4.75 from 43 votes
Cheesy Chile Cornbread Casserole pairs the sweetness of cornbread with the subtle heat of hatch chiles and chile powder for an incredible side dish. 
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close up of corn and gouda salad for pinterest
bowl of smoked gouda and corn salad

Gouda and Corn Salad

4.70 from 10 votes
Easy salad recipes don't get much better than this simple Gouda and Corn Salad! It's perfect for a quick lunch, or even to bring to a potluck! #goudaandcornsalad #cornsalad #easysaladrecipes www.savoryexperiments.com
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6



  • Cut corn off of ears, transfer to a large mixing bowl.
  • Add tomatoes, scallions, smoked gouda, Italian dressing, Kosher salt and ground pepper. Toss to combine.
  • Cover and chill at least 1 hour before serving.
  • Toss before serving.
  • If you’ve tried this recipe, come back and let us know how it was!


Calories: 209 kcal, Carbohydrates: 14 g, Protein: 12 g, Fat: 13 g, Saturated Fat: 7 g, Cholesterol: 45 mg, Sodium: 769 mg, Potassium: 278 mg, Fiber: 2 g, Sugar: 6 g, Vitamin A: 661 IU, Vitamin C: 10 mg, Calcium: 284 mg, Iron: 1 mg
Author: Jessica Formicola
Calories: 209
Course: Side Dish
Cuisine: American
Keyword: corn salad, corn side dish
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
easy corn salad recipe
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating

Questions and Reviews

  1. 5 stars
    I love that this tasty and quick salad can be made ahead – that way the flavors infuse even better! So good!

  2. 5 stars
    This totally has me craving summer corn. And I agree, cherry tomatoes are best in these kinds of salads!

  3. 5 stars
    This looks so fresh! The perfect summer side dish. Bookmarked for when I can finally find corn in my local grocery stores!!