Fresh Corn Salad

Corn salad is delicious, fresh, and packed with summer flavor.

In this salad recipe, corn, crisp cucumbers, and cherry tomatoes are tossed in a simple dressing for the perfect blend of summer goodness.

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It’s a great way to enjoy fresh corn, tomatoes, and cucumbers when they’re at their peak!
It’s super easy to make, and everyone loves it.
It’s great for potlucks or BBQs because it can be made ahead of time, and it holds up well for a few days.
This recipe uses few ingredients yet packs lots of fresh flavor.

What You’ll Need For Corn Salad

Corn: Fresh sweet corn on the cob makes the best corn salad. You can also use frozen corn.
Veggies: I love tomatoes for tang, cucumber for crunch, and red onion for a little kick.
Dressing: I make the dressing with a simple mixture of olive oil, apple cider vinegar, a generous sprinkle of coarse salt, and pepper to taste, it adds a tangy and flavorful kick.

Variations

Try adding a sprinkle of feta or cotija cheese.
Replace the red onion with thinly sliced green onion.
If you have time, grill the corn then cut it off the cob.
Swap the vinegar for lemon or lime juice.

fresh corn salad with cucumbers and tomatoes

How to Make Fresh Corn Salad

Prepare the corn: Boil the corn, drain, and remove the kernels with a knife.
Add other veggies: Combine corn kernels, tomatoes, cucumbers, and onion (recipe below).
Add dressing & chill: Drizzle with olive oil, cider vinegar, and seasoning. Stir in fresh herbs if desired.

Holly’s Tips

The measurements for the vegetables don’t need to be exact. If you have extra tomatoes, add them; if you’re short on cucumbers, it will still be delicious.
If you have herbs like fresh basil or dill, they are the perfect addition to this corn salad recipe.
Summer corn salad lasts up to 4 days in the fridge. Store it in an airtight container to keep it fresh.

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Did you make this Fresh Corn Salad? Leave us a rating and a comment below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 301 votes

Author Holly Nilsson

Fresh Corn Salad

Author Holly Nilsson

Servings 8 servings

Sweet summer corn, crisp cucumbers, and ripe, juicy garden tomatoes are all mixed together in a light and easy vinaigrette!

Save Rate Print

Servings 8 servings

Prep Time 15

Cook Time 15

Total Time 30

Equipment

Ingredients

▢ 3 cups corn kernels about 4 cobs of corn
▢ 1 cup cherry tomatoes quartered
▢ 1 cup sliced cucumber
▢ ¼ cup finely diced red onion
▢ 3 tablespoons olive oil
▢ 3 tablespoons apple cider vinegar or rice vinegar
▢ ½ teaspoon kosher salt more to taste
▢ ¼ teaspoon black pepper
▢ 1 tablespoon chopped fresh parsley cilantro, basil, or dill

Instructions

Bring a large pot of salted water to a boil. Add the corn and 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

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.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

5 from 301 votes

Nutrition Information

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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