Fresh Corn Salad Recipe

5 from 10 votes
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Fresh corn salad is a summertime favorite! Made with fresh corn off the cob, herbs, and vegetables that are tossed in a light dressing.

Corn Salad


Corn salad is one of my favorite things to make after a trip to the farmer’s market. It’s the perfect way to use the fresh corn and veggies that I pick up.

This corn salad recipe pairs well with a variety of dishes like grilled chicken, salmon, steak, pork, and more.

Summer salad

Fresh Summer corn salad is the perfect way to use your fresh vegetables.

  • It’s a colorful salad full of fresh flavor and color.
  • Fast and easy recipe that can be made in minutes.
  • Easily customizable. You can add your favorite veggies or dressing to this salad.

Ingredients needed

  • Fresh sweet corn – White or yellow corn works well for this recipe.
  • Cucumber – I recommend using an English cucumber or mini cucumbers because they don’t have many seeds.
  • Tomatoes – Cherry tomatoes add a pop of color and sweetness.
  • Red onion – Diced red onion is used.
  • Bell pepper – Diced bell pepper adds a nice crunch. Use a green, red, or yellow bell pepper.
  • Basil – Fresh basil adds wonderful, fresh flavor.
  • Dressing – Extra virgin olive oil, lemon juice, salt, and ground black pepper
corn salad recipe

How to make corn salad

  1. Start by cutting the corn off of the cob. To do this, I place a small bowl upside down in the middle of a large bowl. Place the bottom of the ear of corn on top of the small bowl for stability. Using a knife, cut the corn off of the cob. You can also use a cutting board to stabilize the ear of corn.
  2. Place the diced onion, peppers, cucumber, tomatoes, and basil in the bowl with the corn. Toss to combine.
  3. Make the dressing by whisking together the extra virgin olive oil, lemon juice, salt, and pepper.
  4. Pour the dressing over the salad and toss.

tomato corn salad

Recipe variations

  • Try grilling the corn before you make the salad for a delicious, smoky flavor.
  • Add protein to the salad like grilled chicken, shrimp, black beans, or chickpeas.
  • You can add in other delicious ingredients like diced avocado, feta cheese, jalapenos, or cotija cheese.
easy corn salad recipe

Tips for success

  • It’s best to use fresh corn for this salad. You can use frozen corn, just make sure to thaw the corn out first.
  • Make sure to dice everything into small, bite sized pieces.

How to serve corn salad

This is the perfect side dish for your favorite summer meal. I even like using it as a topping for hot dogs or fish tacos.

Storing leftovers

Keep any leftover salad in an airtight container in the refrigerator for up to 3 days.

More salad recipes to try

Two bowls of corn salad.
5 from 10 votes

Sweet Corn Salad

By Heather Seeley
This easy corn salad recipe makes a delicious side dish. Fresh corn, vegetables, and a light dressing.
Prep: 10 minutes
Total: 10 minutes
Servings: 4


  • 4 ears fresh sweet corn
  • 1/2 cup cherry tomatoes cut in half
  • 1/2 cup diced cucumber
  • 1 green bell pepper, diced
  • 1/4 cup diced red onion
  • 1/2 cup fresh basil, chopped


  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


  • Mix all of the salad ingredients together in a medium bowl. In a separate bowl or jar, whisk together dressing ingredients. Pour over salad and toss. 


Calories: 110kcal | Carbohydrates: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 138mg | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 30.7mg | Calcium: 8mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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Recipe Rating


  1. 5 stars
    I made this salad to serve friends and they loved it. I love it!! I make it and add some chicken to it for lunch!! SO GOOD!! Thank you for the recipe!

  2. I made this salad but you look like you have more corn in yours. I havent served this yet but mixed up the salad ingredients and then tasted it, and WOW that was way to much basil!!!! I had to pick a bunch out and Hope it’s not over powering when I serve it. Maybe the dressing will help cut it down a little?? We’ll see tonight!

    1. Hi Terry, you can definitely adjust the amount of ingredients according to your taste and how many people you are serving.We really love basil here 🙂 Hope you enjoy!

  3. Do you peel the cuc’s?

    Also – I used your suggestion for cutting the corn off the cob – – – OMG it worked great! Thanks for the easiest cuttin’ off the corn evah!

    This sounds like a 6 (outta 5). I’m serving it at my mom’s 95th birthday this weekend. THANK YOU!

    1. If you are using fresh corn you don’t need to cook it first but if you would like to add a little extra flavor you can grill the corn first. If you want your kernels to be a little softer you can boil the corn for 5-7 minutes before removing them from the cob.

      1. What if you don’t have the time or means to use fresh corn. Approx how many cups of frozen corn (that I roast with garlic) do you think I’d need?

  4. 5 stars
    This salad is so fresh and delicious! I’ll definitely be making it again! It’s my new favorite summer salad!