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
Large Pot
Chef Knife
Large Bowl
Ingredients
- 3 cups corn kernels about 4 cobs of corn
- 1 cup cherry tomatoes quartered
- 1 cup English cucumber diced
- ¼ cup red onion finely diced
- 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 fresh parsley, cilantro, basil, or dill chopped
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.
Easy and delicious! I added some orange bell pepper and avocado but the salad tasted great without them too. Will definitely be making it again!
Delicious, so fresh. Great way to enjoy my late summer vegetables!!
it was great I say was because it’s gone .
Light, fresh and delicious summer salad
Love it! Simple and delicious. Can’t stop eating. Will add avocado next time.
Love love this salad!! So fresh and summery!! This evening we’re doing this with firecracker brats and melon for dessert. Can’t get much better than that!
Your corn salad recipe is WAY underrated! It is absolutely delicious!
Excellent as always!
This Salad was amazing. Next time I will grill the corn it can only add to the awesomeness…
This turned out amazing! I had left over grilled corn and used it to make this salad. I used parsley, dill, and basil from the garden. Thank you!
Holly, I love every recipe of yours that I have made. You do not disappoint with this recipe! It is SO good!!! We used fresh picked super sweet corn. AMAZING!!!
Bought fresh corn at farmers market this week (peaches and cream). Just made a 2nd batch of this salad. So yummy! I did steam the corn, cool then cut off cob. Delicious!!
If I decide to use frozen corn instead of fresh corn, should I boil it first, or add it as is thawed?
Thanks for the help!!!
I recommend boiling and cooling. Enjoy Rosemary!
Delicious recipe. I didn’t have apple ciser vinegar, so I substituted with balsamic. oh. my. goodness. SO good!
Can canned corn be substituted for fresh corn?
Sure it would work just fine! Canned corn usually has salt already so you may need to add a bit less. Enjoy!
Delicious, refreshing salad. Even my husband,who is usually opposed to anything he thinks may be too “healthy”, loved it. Roasting the corn first was an added bonus of flavor. Definitely adding to my recipe collection.
Do you need to cook the corn? Fresh local summer corn is so sweet, moist & tender right off the cob. Has anyone tried this recipes using the fresh corn both ways [cooked and uncooked]? I’m wondering which way is more delicious! :) I’m trying this for the first time.
You do not need to cook the corn, it can be served right off the cob as well! It’ll have a bit more crunch and it’ll be delicious!
This looks yummy! Can I make this a few days ahead of an event or should it be assembled day of? Thanks!
It should last a few days in the fridge Mary, so it should be fine to prepare in advance.
This was absolutely delicious. Surprised at how flavorful it was. Very fresh and crisp for a hot summer day. I just sent it on to my daughter in law to try. Having a BBQ in a couple of days and am planning on serving this as a side with ribs. I used Persian cucumbers and added fresh basil from my plants. Wouldn’t change a thing except maybe double the recipe.
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.