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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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.
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.
This looks great! Would it work if I replaced apple cider vinegar with lime juice and added a dash of chili powder?
That sounds delicious Janine! And while I haven’t tried it I think it’ll be great. If you try it I would love to hear how it turns out.