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.
I’m looking to make this salad for dinner tonight. Is this supposed to be served slightly warm or chilled? Also I’m using canned corned because it is not yet corn on the cob season in south jersey. I plan to roast it on the skillet to impart some of that “grilled” flavor. This looks delicious. Thanks
I usually serve chilled (or at room temperature if I make it right before serving).
Hi Holly, can you make this ahead, overnight?
It should last a few days in the fridge Lesley, so you could definitely make it the night before.
I was disappointed that it was too late in the season to buy corn on the cob. But I was committed to making this salad because I had company coming and was running out of time to find an alternate salad. I used frozen corn (the peaches and cream variety), and the salad was delicious. I look forward to making it next summer using fresh corn on the cob. Easy and yummy!
Ok, this is an amazing salad. I didn’t buy enough fresh corn so I added a can and it was super good. I just boiled it rather than grill, it was so good. Perfect amount of oil and vinegar.
So happy to hear that canned corn worked well for you! Thanks for sharing, Mike.
wonderful fresh salad! I added shrimp and avacado
Great additions Mildred. That sounds delicious.
I forgot to go outside and get the herbs to put in but this was great without. Will probably add herbs to the leftovers tomorrow though.
Boiled the corn for 3 minutes and it was perfect. In the future, I may add spice with a jalapeño
SO simple and SO GOOD! Made recipe exactly as written. This is also a recipe I keep referring back to and that I make on repeat!
hi! is it possible to use a bag of frozen corn? thanks so much.
Frozen corn won’t have quite the same crunch to it Teresa, but if you try it please let us know how it turns out!
Used fresh corn that I boiled as I was too lazy to grill on a hot day, didn’t have parsley so added cilantro….wonderful recipe!
I was searching for something to use corn I had languishing in the fridge and this hit the mark. Easy to make and I don’t think I can have boiled corn anymore, the flavor from the grill ❤️ Very fresh and super yummy! Thank you
You’re welcome Karen! So happy that you love the corn salad!
So simple, yet so flavorful. It’s easy to make and a great crowd pleaser!
Sounds great!
Yummy!!
Second time making this and it’s delicious! In fact, every recipe I have made of yours has been amazing. You are my go-to site for any recipe.
Thank you so much Michele! You made my day!
Oh my goodness. This is such an amazing salad. My hubby said to me he wanted to try corn salad. I had never heard of it. He googled it and showed me. He said tell me that doesn’t look delicious. This recipe did not disappoint. I did add fresh dill, parsley and the feta. Thank you so much. This is so easy to throw together I will be making it often.
Easy to put together and affordable when purchasing in-season produce or growing your own.
Fantastic and colorful and light! Perfect for a warm evening.
How long do you boil the corn?
Find out more about how to boil corn here Diana!
This salad looks soooo good! It is not corn season here yet. But there are some very good canned corn products. Some are very crispy and juicy. Good thing is I don’t even have to cook it – just spill it into a strainer and drain!. I will follow up with how it tastes with canned corn! Thank you so much for your wonderful recipes!
You’re welcome Dee Ann! Enjoy the salad. Look forward to hearing about it!
This salad was delicious! I received many compliments when I brought it to a bbq dinner! I will definitely make this my summer go-to when I want to grill or attend parties.
Usually when refrigerated, tomatoes change in texture & taste & not for the better. Is this the case with your recipe? I guess I could leave them out but would prefer not to do so. It looks so attractive with the tomatoes adding great color. Thank you.
I find that cherry or grape tomatoes hold up well to refrigeration.
Looks like it would be delicious