summer corn salad with tomatoes and cucumbers
5 from 2 votes
Review Recipe

Easy Corn Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Author Holly Nilsson
Course Side Dish
Cuisine American
Sweet summer corn, crisp cucumbers and ripe juicy garden tomatoes all combined in a light and easy vinaigrette.
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  • 3 cups corn kernels about 4 cobs of corn
  • 1 cup cherry tomatoes quartered
  • 1 cup diced cucumbers
  • 1/4 cup diced red onion
  • 3 tablespoons olive oil
  • 3 tablespoons apple cider vinegar or rice vinegar
  • a generous sprinkle of course salt
  • pepper to taste
  • 1 tablespoon fresh parsley
  • fresh basil or dill optional

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  1. Either boil or grill corn. Once cooked, remove kernels from corn.
  2. Combine all ingredients in a large bowl and gently toss.
  3. Season with salt & pepper to taste.

Recipe 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, Fat: 5g, Sodium: 117mg, Potassium: 155mg, Carbohydrates: 12g, Fiber: 1g, Sugar: 2g, Protein: 1g, Vitamin A: 175%, Vitamin C: 6.8%, Calcium: 7%, Iron: 0.6%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword corn salad