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
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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.
Excellent corn salad, very favorable. Followed the recipe, but roasted the corn on the grill and added feta cheese and it was outstanding. No left over.
Summer Salad Perfection!
This Corn Salad is packed with flavor and pairs perfectly with EVERYTHING. I served it to company along with grilled salmon and chicken. Rave reviews and no leftovers!!!
I followed the recipe as is and perhaps will try grilling the corn next time. Fresh parsley and basil from my garden added that extra burst of goodness. Once again Holly, thank you for a perfect go to recipe.
You also suggested thawed frozen corn. Have you tried a good quality fresh packed canned corn?
So glad your guests loved it! This is great with fresh corn as well, if time allows I sometimes grill it first too.
I made this last night and my only change was to dice and toss is some avocado, and didn’t have feta, so topped the salad with Member’s Mark Hatch Green Chile Cheese. OMG so good! Next time, I’ll grill the corn, but I was too hungry to wait to grill it. I have leftovers, and just might have this again tonight for supper. :)
I make a lot of your recipes, Holly, and love them all! Thank you!
I am so glad you are enjoying the recipes Susie!
Easy and fresh recipe! I used fresh sweet corn right off the cob (without cooking) and it was superb! Everyone loved it and there were no leftovers!
I have not found 1 recipe yet from this website that wasn’t absolutely delicious, including this one for Corn Salad.
This made my day Brenda! I am so glad you are enjoying the recipes!
How far in advance can u make this ? Thanks
You can make it the day before, I might cut the tomatoes on the day of serving so they’re nice and fresh. The dressing should be fine added to the salad the day before.
I love your recipes have tried several and they are delicious!!!!
I was wondering if you have ever tried adding a little mayo to this recipe? I have a similar recipe but it includes some mayo. I want to use this one because I have lots of corn. BTW, enjoy all your recipes. My go-to when I want to make something.
I have only tried this recipe as written Sabina
I am so glad you are enjoying the recipes!
Delicious summer in a bowl!
This salad was absolutely delicious. I substituted the radishes with jicama, just because I didn´t have any radishes at home. I also used frozen corn, defrosted and roasted it. I will definitely make it again and check some more of your recipes.
Hi Penny, love your recipe’s. Besides the corn in your corn salad, do you cook any other vegetables.
I add the rest of the vegetables fresh Jeffrey. I am so glad you are enjoying the recipes!
If I use frozen corn, should I cook it first? Or fry it a little?
Yes you will want to cook it first. Enjoy!
Just wondering if you could remove the corn first and then boil.
Sure you can!
can you use frozen corn?
Absolutely!
So yummy going to make again and again.
Great flavor! We added chili pepper flakes for an added kick. Great recipe, thank you.
This recipe is perfect for a hot summer night. Our family enjoyed this Corn Salad so much, I was asked to make it again in the same week. It is fresh and delicious. Only change I made was adding a jalapeño pepper for a little kick. This salad is a new family favorite.
Oooo, great addition Lanette! That would be yummy.
This corn salad is delicious and fresh. I added a jalapeño to give it a kick. It’s my new go to family favorite summer salad.
Delicious and quick, easy to make. Especially tasty if corn is grilled
How many days in advance can I make this? And would I leave off the dressing until ready to serve?
You can make it the day before, I might cut the tomatoes on the day of serving so they’re nice and fresh. The dressing should be fine added to the salad the day before.