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!

fresh corn salad in a serving bowl

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!

fresh corn salad with cucumbers and tomatoes

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 in a serving bowl
5 from 194 votes↑ Click stars to rate now!
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Fresh Corn Salad

Sweet summer corn, crisp cucumbers, and ripe juicy garden tomatoes are all combined in a light and easy vinaigrette!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings


  • 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


  • 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.


If time allows, grill your corn for maximum flavor.
Preheat grill to medium high heat. Remove silk and husk from corn.  Brush with olive oil and generously season.  Grill 2-3 minutes per side or until slightly charred. Cool before using.
5 from 194 votes

Nutrition Information

Calories: 103 | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Sodium: 117mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 6.8mg | Calcium: 7mg | Iron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I made this last night and my only change was to dice and toss is some avocado, and didn’t have feta, so topped the salad with Member’s Mark Hatch Green Chile Cheese. OMG so good! Next time, I’ll grill the corn, but I was too hungry to wait to grill it. I have leftovers, and just might have this again tonight for supper. :)

    I make a lot of your recipes, Holly, and love them all! Thank you!5 stars

  2. Easy and fresh recipe! I used fresh sweet corn right off the cob (without cooking) and it was superb! Everyone loved it and there were no leftovers!5 stars

  3. I have not found 1 recipe yet from this website that wasn’t absolutely delicious, including this one for Corn Salad.5 stars

    1. You can make it the day before, I might cut the tomatoes on the day of serving so they’re nice and fresh. The dressing should be fine added to the salad the day before.

  4. I was wondering if you have ever tried adding a little mayo to this recipe? I have a similar recipe but it includes some mayo. I want to use this one because I have lots of corn. BTW, enjoy all your recipes. My go-to when I want to make something.

    1. I have only tried this recipe as written Sabina

      I am so glad you are enjoying the recipes!

  5. This salad was absolutely delicious. I substituted the radishes with jicama, just because I didn´t have any radishes at home. I also used frozen corn, defrosted and roasted it. I will definitely make it again and check some more of your recipes.5 stars

  6. Hi Penny, love your recipe’s. Besides the corn in your corn salad, do you cook any other vegetables.

    1. I add the rest of the vegetables fresh Jeffrey. I am so glad you are enjoying the recipes!

  7. This recipe is perfect for a hot summer night. Our family enjoyed this Corn Salad so much, I was asked to make it again in the same week. It is fresh and delicious. Only change I made was adding a jalapeño pepper for a little kick. This salad is a new family favorite.5 stars

  8. This Corn Salad is fresh and Delicious! It’s the perfect salad for a hot summer day. I added a jalapeño to give this salad a kick. My family has made this there new favorite summer salad.5 stars

  9. This corn salad is delicious and fresh. I added a jalapeño to give it a kick. It’s my new go to family favorite summer salad.5 stars

  10. How many days in advance can I make this? And would I leave off the dressing until ready to serve?

    1. You can make it the day before, I might cut the tomatoes on the day of serving so they’re nice and fresh. The dressing should be fine added to the salad the day before.