This post may contain affiliate links. Please read our disclosure policy.
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.
Corn Salad Is A Summer Staple Because…
- 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.
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.
Our Favorite Summer Salads
Did you make this Fresh Corn Salad? Leave us a rating and a comment below.
Fresh Corn Salad
Sweet summer corn, crisp cucumbers, and ripe, juicy garden tomatoes are all mixed together in a light and easy vinaigrette!
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.
Nutrition Information
Calories: 103 | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Sodium: 117mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 6.8mg | Calcium: 7mg | Iron: 0.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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 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