Looking for a delicious salad packed with summer flavor? This Corn Salad recipe is just what you need!
Juicy corn kernels, crisp cucumbers, tangy cherry tomatoes, and a very simple dressing, this salad is a perfect blend of summer goodness.
Whether you’re hosting a barbecue, planning a picnic, or simply craving a refreshing side dish, this corn salad is a must-try!
A Summer Favorite
Corn Salad is such a great summer salad and the perfect way to enjoy summer veggies from the garden or the farmer’s market.
- It’s packed with fresh summer flavor and tastes incredibly fresh.
- Simple and easy: With just a few fresh ingredients, this salad is easy to make for quick summer side.
- It’s incredibly versatile and needs just a handful of ingredients. Add in fresh vegetables form your garden.
How to Make Corn Salad
CORN: This Corn Salad recipe starts with a base fresh sweet corn but frozen corn will work just fine in this recipe. If you have time grill the corn first and then cut it off the cob.
DRESSING: Skip the mayonnaise, this dressing is light and fresh. Add a generous sprinkle f coarse salt and some fresh pepper.
VEGGIES: We love to add tomatoes, English cucumber red onion, but try radishes or chopped green or red bell peppers if you’d like!
Quick Tips
- Measurements of the vegetables in this summer corn salad don’t have to be exact, if you have extra tomatoes add extra; a little short on cucumbers, this will turn out delicious!
- Use thawed frozen corn in place of fresh corn if it’s all you have.
- Add a kick of heat by tossing in some diced jalapeños or a sprinkle of chili flakes.
- Replace the cider vinegar with lemon or lime juice if desired.
- Try adding a sprinkle of feta or blue cheese.
Fresh Corn Salad
Ingredients
- 3 cups corn kernels about 4 cobs of corn
- 1 cup cherry tomatoes quartered
- 1 cup cucumbers diced
- ¼ cup red onion diced
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar or rice vinegar
- a generous sprinkle of course salt
- pepper to taste
- 1 tablespoon fresh parsley
- fresh basil or dill chopped, optional
Instructions
- Bring a large pot of salted water to a boil and add the corn. Cook for 3 to 4 minutes or until the kernels turn bright yellow (alternately, the corn can be grilled).
- Drain the corn and cool completely. Use a sharp knife to remove the kernels from the corn cob.
- In a large bowl, combine the corn kernels, cherry tomatoes, diced cucumbers, and red onion.
- Drizzle the olive oil and apple cider vinegar over the salad.
- Season generously with salt & pepper to taste and toss well to combine.
- Just before serving, sprinkle with fresh herbs toss to combine.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
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More Summer Salads You’ll Love
- Cucumber Avocado Salad features crisp cucumbers and creamy avocados tossed with dill and lemon for the perfect summer side!
- Green Bean, Tomato, Onion, and Basil Summer Salad Naturally low carb and delicious, the name pretty much says it all.
- Chickpea Salad is loaded with all of the best flavors in a protein packed summer salad and best of all, it lasts days in the fridge!
- Watermelon Avocado Spinach Salad is loaded with juicy watermelon and creamy avocado in a delicious poppy seed dressing.
- Creamy Cucumber Tomato Salad is a simple recipe featuring all of my fresh garden herbs, juicy tomatoes and of course crisp cucumbers.
it was great I say was because it’s gone .
Light, fresh and delicious summer salad
Love it! Simple and delicious. Can’t stop eating. Will add avocado next time.
Love love this salad!! So fresh and summery!! This evening we’re doing this with firecracker brats and melon for dessert. Can’t get much better than that!
Your corn salad recipe is WAY underrated! It is absolutely delicious!
Excellent as always!
This Salad was amazing. Next time I will grill the corn it can only add to the awesomeness…
This turned out amazing! I had left over grilled corn and used it to make this salad. I used parsley, dill, and basil from the garden. Thank you!
Holly, I love every recipe of yours that I have made. You do not disappoint with this recipe! It is SO good!!! We used fresh picked super sweet corn. AMAZING!!!
Bought fresh corn at farmers market this week (peaches and cream). Just made a 2nd batch of this salad. So yummy! I did steam the corn, cool then cut off cob. Delicious!!
If I decide to use frozen corn instead of fresh corn, should I boil it first, or add it as is thawed?
Thanks for the help!!!
I recommend boiling and cooling. Enjoy Rosemary!
Delicious recipe. I didn’t have apple ciser vinegar, so I substituted with balsamic. oh. my. goodness. SO good!
Can canned corn be substituted for fresh corn?
Sure it would work just fine! Canned corn usually has salt already so you may need to add a bit less. Enjoy!
Delicious, refreshing salad. Even my husband,who is usually opposed to anything he thinks may be too “healthy”, loved it. Roasting the corn first was an added bonus of flavor. Definitely adding to my recipe collection.
Do you need to cook the corn? Fresh local summer corn is so sweet, moist & tender right off the cob. Has anyone tried this recipes using the fresh corn both ways [cooked and uncooked]? I’m wondering which way is more delicious! :) I’m trying this for the first time.
You do not need to cook the corn, it can be served right off the cob as well! It’ll have a bit more crunch and it’ll be delicious!
This looks yummy! Can I make this a few days ahead of an event or should it be assembled day of? Thanks!
It should last a few days in the fridge Mary, so it should be fine to prepare in advance.
This was absolutely delicious. Surprised at how flavorful it was. Very fresh and crisp for a hot summer day. I just sent it on to my daughter in law to try. Having a BBQ in a couple of days and am planning on serving this as a side with ribs. I used Persian cucumbers and added fresh basil from my plants. Wouldn’t change a thing except maybe double the recipe.
Excellent corn salad, very favorable. Followed the recipe, but roasted the corn on the grill and added feta cheese and it was outstanding. No left over.