Corn Salad is a summertime classic. Made with fresh corn off the cob, herbs, vegetables and a light dressing. Great as a side dish or even as a topper for hot dogs.
Corn salad is one of my favorite things to make after a trip to the farmer’s market. It is the perfect way to use the fresh corn, veggies and herbs I pick up on my Saturday morning trip.
This corn salad recipe is super easy to make with a light and simple dressing. I don’t like to add too much to the dressing so the fresh vegetables really shine. I love serving it with Grilled Chicken Bacon Melt, Instant Pot BBQ chicken and Baked Brown Sugar Chicken Wings to name a few.
How to make corn salad
- Start by cutting the corn off the cob. To do this, I place a small bowl upside down in the center of a larger bowl. Place the bottom of the ear of corn on the upside down bowl for stability and take a sharp knife and cut the kernels down the cob. Now, if it’s not corn season, frozen corn will work fine too. Just make sure to thaw it out before you make the salad.
- Stir together the remaining salad ingredients with the corn.
- Next, whisk together extra virgin olive oil, lemon juice, salt and pepper in a small bowl or jar. Pour over the salad and toss to coat.
Serve this salad with your favorite summer meal. I even like topping hot dogs with it or putting it in a fish taco. Let me know your favorite way to eat easy corn salad.
Corn Salad
Ingredients
- 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
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- 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.
Terry
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!
heather
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!
Deb U
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!
Bsrb
Do u cook the corn first?
heather
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.
Maureen
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?
Janelle
This salad is so fresh and delicious! I’ll definitely be making it again! It’s my new favorite summer salad!
heather
So happy you enjoyed it Janelle!