Summer Fresh Corn Salad is a vibrant and refreshing dish that captures the very best of summer produce. Made with sweet corn, juicy tomatoes, crisp cucumbers, and fresh herbs, all tossed in a light citrus vinaigrette, this salad is the perfect side for warm-weather meals. It’s quick, colorful, and bursting with fresh flavor—ideal for cookouts, picnics, or a simple weeknight dinner.
Why You’ll Love This Recipe
This salad is the definition of summer simplicity. It’s easy to throw together, doesn’t require turning on the oven, and highlights peak-season vegetables. The sweet corn pairs beautifully with tangy vinaigrette and fresh herbs, creating a dish that’s both light and satisfying. Plus, it’s naturally gluten-free and vegetarian, making it perfect for a wide range of diets.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh corn on the cob (or frozen corn, thawed)
- Cherry tomatoes (halved)
- Cucumber (diced)
- Red onion (finely chopped)
- Fresh basil or parsley (chopped)
- Olive oil
- Fresh lime or lemon juice
- Salt
- Black pepper
- Feta cheese (optional, for topping)
directions
- Cook the Corn: Boil, grill, or steam the corn until tender (about 5–7 minutes). Let cool, then cut the kernels off the cob. If using frozen corn, thaw and drain well.
- Prepare the Veggies: While corn cools, chop the tomatoes, cucumber, and red onion.
- Mix the Dressing: In a small bowl, whisk together olive oil, lime or lemon juice, salt, and pepper.
- Assemble the Salad: In a large bowl, combine the corn, tomatoes, cucumber, and red onion. Add the chopped herbs and pour the dressing over the top. Toss to combine.
- Optional Garnish: Top with crumbled feta cheese for a creamy, tangy finish.
- Chill and Serve: Refrigerate for 20–30 minutes before serving, or enjoy immediately at room temperature.
Servings and timing
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Variations
- Add avocado: Cubed avocado adds creamy richness and complements the corn beautifully.
- Add beans: Mix in black beans or chickpeas for extra protein and fiber.
- Make it spicy: Add a diced jalapeño or a pinch of chili flakes for heat.
- Go dairy-free: Skip the feta or use a vegan cheese alternative.
- Use grilled corn: Grilling the corn adds a smoky layer of flavor that’s perfect for outdoor meals.
storage/reheating
Store leftover corn salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold or at room temperature. Avoid freezing, as the texture of the vegetables won’t hold up well. Reheating is not necessary—this salad is meant to be enjoyed fresh and cool.
FAQs
Can I use frozen corn?
Yes, just thaw and drain well before using. It works great when fresh corn isn’t available.
Can I make this salad ahead of time?
Yes, make it a few hours in advance and refrigerate. Add delicate ingredients like avocado or feta just before serving.
What herbs work best in this salad?
Fresh basil, parsley, cilantro, or a mix all work well depending on your flavor preference.
Is this salad vegan?
It can be! Just omit the feta or use a plant-based cheese.
Can I add protein to make it a full meal?
Absolutely. Try grilled chicken, shrimp, or chickpeas to make it more filling.
Do I need to cook the corn?
Cooking brings out the sweetness, but raw corn can also be used for extra crunch and freshness.
Can I use bottled lemon or lime juice?
Fresh is best for flavor, but bottled works in a pinch.
What should I serve with this salad?
It pairs well with grilled meats, burgers, tacos, or as part of a picnic spread.
How do I cut corn off the cob without making a mess?
Stand the cob upright in a large bowl and slice downward with a sharp knife to catch the kernels.
Can I double the recipe for a party?
Yes! This salad is perfect for feeding a crowd and easy to scale up.
Conclusion
Summer Fresh Corn Salad is a bright and easy recipe that celebrates the flavors of the season. With crisp veggies, juicy corn, and a simple vinaigrette, it’s the perfect side dish for any summer meal. Make it once, and you’ll be adding it to your weekly rotation all season long.
Print
Summer Fresh Corn Salad
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings
- Category: Side Dish, Salad
- Method: No Bake/No Cook
- Cuisine: American
Description
This Summer Fresh Corn Salad is a colorful, crunchy, and refreshing side made with sweet corn, juicy tomatoes, crisp cucumbers, red onion, and fresh herbs. Tossed in a zesty lime dressing, it’s a quick and easy dish that screams summer.
Ingredients
-
4 ears of fresh corn, husked
(or about 3 cups corn kernels – fresh, grilled, or frozen and thawed) -
1 cup cherry tomatoes, halved
-
1 cup cucumber, diced
-
1/2 cup red bell pepper, diced
-
1/4 cup red onion, finely chopped
-
1/4 cup chopped fresh basil or cilantro
-
1/2 avocado, diced (optional)
For the dressing:
-
2 tablespoons olive oil
-
2 tablespoons fresh lime juice
-
1 teaspoon honey or maple syrup
-
Salt and pepper, to taste
Instructions
-
Cook the corn (if using fresh):
Bring a pot of water to a boil and cook corn for 3–5 minutes, or grill over medium heat until lightly charred. Let cool, then slice kernels off the cob. -
Mix the dressing:
In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper. -
Combine the salad:
In a large bowl, add corn, tomatoes, cucumber, bell pepper, red onion, and herbs. Toss with the dressing until everything is well coated.
-
Serve:
Add diced avocado (if using) just before serving. Serve chilled or at room temperature.
Notes
-
Use grilled corn for extra smoky flavor.
-
Add crumbled feta or cotija cheese for a salty punch.
-
Keeps well in the fridge for up to 3 days (add avocado fresh each time).