Looking for a delicious salad packed with summer flavor? This Corn Salad recipe is just what you need!
Juicy corn kernels, crisp cucumbers, tangy cherry tomatoes, and a very simple dressing, this salad is a perfect blend of summer goodness.
Whether you’re hosting a barbecue, planning a picnic, or simply craving a refreshing side dish, this corn salad is a must-try!
A Summer Favorite
Corn Salad is such a great summer salad and the perfect way to enjoy summer veggies from the garden or the farmer’s market.
- It’s packed with fresh summer flavor and tastes incredibly fresh.
- Simple and easy: With just a few fresh ingredients, this salad is easy to make for quick summer side.
- It’s incredibly versatile and needs just a handful of ingredients. Add in fresh vegetables form your garden.
How to Make Corn Salad
CORN: This Corn Salad recipe starts with a base fresh sweet corn but frozen corn will work just fine in this recipe. If you have time grill the corn first and then cut it off the cob.
DRESSING: Skip the mayonnaise, this dressing is light and fresh. Add a generous sprinkle f coarse salt and some fresh pepper.
VEGGIES: We love to add tomatoes, English cucumber red onion, but try radishes or chopped green or red bell peppers if you’d like!
Quick Tips
- Measurements of the vegetables in this summer corn salad don’t have to be exact, if you have extra tomatoes add extra; a little short on cucumbers, this will turn out delicious!
- Use thawed frozen corn in place of fresh corn if it’s all you have.
- Add a kick of heat by tossing in some diced jalapeños or a sprinkle of chili flakes.
- Replace the cider vinegar with lemon or lime juice if desired.
- Try adding a sprinkle of feta or blue cheese.
Fresh Corn Salad
Sweet summer corn, crisp cucumbers, and ripe juicy garden tomatoes are all combined in a light and easy vinaigrette!
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Bring a large pot of salted water to a boil and add the corn. Cook for 3 to 4 minutes or until the kernels turn bright yellow (alternately, the corn can be grilled).
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Drain the corn and cool completely. Use a sharp knife to remove the kernels from the corn cob.
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In a large bowl, combine the corn kernels, cherry tomatoes, diced cucumbers, and red onion.
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Drizzle the olive oil and apple cider vinegar over the salad.
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Season generously with salt & pepper to taste and toss well to combine.
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Just before serving, sprinkle with fresh herbs toss to combine.
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.
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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