Fresh Corn Salad

Fresh Corn Salad is a vibrant, refreshing dish made with sweet corn kernels, crisp vegetables, and a zesty dressing. It celebrates summer flavors in every bite and is perfect for picnics, barbecues, and light lunches. With its colorful appearance and satisfying crunch, it’s as pleasing to the eye as it is to the palate.

Why You’ll Love This Recipe

This corn salad is simple, wholesome, and full of flavor. It’s naturally gluten-free and vegetarian, and it can be easily customized to suit your taste. The combination of sweet, tangy, and savory ingredients makes it versatile enough to serve as a side dish, a light main, or even a topping for grilled meats or tacos. Best of all, it comes together quickly with minimal cooking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh corn (on the cob or frozen kernels)
• Cherry tomatoes
• Red onion
• Cucumber
• Red or green bell pepper
• Fresh cilantro or parsley
• Olive oil
• Lime or lemon juice
• Salt and pepper
• Optional: avocado, feta cheese, jalapeño, or black beans

Directions

1. If using fresh corn, cook the ears in boiling water for 3–4 minutes, then let cool. Cut the kernels off the cob. If using frozen corn, thaw and pat dry.
2. In a large bowl, combine the corn, diced cherry tomatoes, chopped cucumber, finely chopped red onion, and bell pepper.
3. Add chopped cilantro or parsley and any optional ingredients like diced avocado or crumbled feta.
4. In a small bowl, whisk together olive oil, lime or lemon juice, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
7. Serve cold or at room temperature.

Servings and timing

This recipe serves 4–6 people as a side dish.
Preparation time: 15 minutes
Cooking time (if using fresh corn): 5 minutes
Total time: 20 minutes

Variations

• Add grilled corn for a smoky flavor.
• Swap lime juice for vinegar (such as apple cider or white wine vinegar).
• Use green onions instead of red onions for a milder taste.
• Incorporate cooked quinoa to make it a complete meal.

storage/reheating

Store the salad in an airtight container in the refrigerator for up to 3 days.
If using avocado, consider adding it just before serving to prevent browning.
This salad is served cold and does not require reheating.

FAQs

Can I use canned corn?

Yes, canned corn can be used. Drain and rinse it before adding to the salad.

Is it better to use fresh or frozen corn?

Fresh corn offers the best flavor and texture, but frozen corn is a convenient and still tasty option.

How do I grill the corn for this salad?

Brush corn with oil and grill over medium-high heat, turning occasionally, until lightly charred. Cool and cut off the kernels.

Can I make this salad ahead of time?

Yes, it can be made a day in advance. Add delicate ingredients like avocado just before serving.

What other herbs can I use besides cilantro?

Parsley, basil, or dill work well, depending on your preference.

Is this salad vegan?

Yes, unless you add cheese. For a vegan version, skip or substitute the cheese with a dairy-free alternative.

How can I add protein?

Add black beans, chickpeas, grilled chicken, or cooked quinoa for extra protein.

Can I use bottled dressing?

Homemade dressing is recommended, but you can use a light vinaigrette or citrus-based bottled dressing in a pinch.

What’s the best way to cut corn off the cob?

Stand the cob upright on a cutting board and carefully slice downward with a sharp knife.

Does this salad get soggy?

It can become watery if stored too long. For best texture, enjoy it within a couple of days and drain any excess liquid before serving.

Conclusion

Fresh Corn Salad is a bright, nutritious dish that highlights the natural sweetness of corn and the freshness of seasonal vegetables. It’s easy to prepare, endlessly customizable, and ideal for warm-weather meals. Whether served at a summer picnic or as a side to your favorite grilled dish, this salad is a guaranteed favorite.

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