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 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

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.

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.

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

• House salad
• Pea salad
• Seven layer salad
• Broccoli salad