This refreshing corn salad is the perfect balance of sweet, savory, and zesty flavors. Packed with fresh corn, crisp vegetables, and a simple dressing, it’s a light yet satisfying side dish that pairs beautifully with grilled meats or stands out on its own during summer gatherings.
Why You’ll Love This Recipe
I love how quick and easy this corn salad is to make. It comes together in under 20 minutes and uses simple ingredients I usually have on hand. The vibrant colors and textures make it visually appealing, while the flavors offer a satisfying crunch and freshness. It’s also incredibly versatile—I can switch up the veggies or add some protein like black beans or feta to make it heartier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh corn kernels (from about 4 ears of corn) or frozen corn, thawed
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Cherry tomatoes, halved
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Red onion, finely chopped
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Cucumber, diced
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Red bell pepper, chopped
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Fresh cilantro or parsley, chopped
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Juice of 1-2 limes
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Olive oil
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Salt and pepper to taste
Directions
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I start by cooking the fresh corn in boiling water for 3–4 minutes, then drain and let it cool. If I’m using frozen corn, I make sure it’s thawed and drained well.
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In a large bowl, I combine the corn, cherry tomatoes, red onion, cucumber, and red bell pepper.
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I drizzle lime juice and olive oil over the top, then season with salt and pepper.
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I toss everything gently until the salad is well combined and evenly coated.
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Lastly, I sprinkle the chopped herbs on top and chill the salad in the fridge for at least 15 minutes before serving for the best flavor.
Servings and timing
This recipe makes about 4–6 servings. It takes approximately 10 minutes to prep and another 10 minutes for cooking and chilling—so it’s ready in under 20 minutes.
Variations
I sometimes mix things up by adding diced avocado or a handful of crumbled feta for a creamy contrast. Black beans or chickpeas make it more filling and protein-rich. For extra heat, I toss in a minced jalapeño or a dash of chili powder. When I want a creamier version, I stir in a spoonful of Greek yogurt or mayo.
storage/reheating
I keep leftover corn salad in an airtight container in the fridge for up to 3 days. It actually tastes even better the next day as the flavors meld. I don’t recommend freezing it since the texture of the veggies changes. I serve it chilled or let it sit at room temperature for a few minutes before enjoying—no reheating needed.
FAQs
Can I use canned corn for this recipe?
Yes, I can use canned corn if I rinse and drain it well. Fresh corn gives the best flavor, but canned works in a pinch.
How do I make it ahead of time?
I prep all the ingredients and keep them in separate containers. I combine everything and add the dressing just before serving to keep it fresh and crisp.
What herbs work best in this salad?
I prefer cilantro for a zesty touch, but parsley or even fresh basil also work beautifully depending on the flavor I want.
Can I make this salad spicy?
Absolutely. I often add diced jalapeño, red pepper flakes, or a splash of hot sauce to give it some heat.
What can I serve with corn salad?
It pairs well with grilled chicken, steak, burgers, or tacos. I also love it as a topping for tostadas or as a filling in wraps.
Conclusion
This refreshing corn salad is one of my go-to summer dishes. It’s light, healthy, and packed with flavor, making it perfect for picnics, BBQs, or an easy weeknight side. I love how adaptable it is, and it never fails to impress with its vibrant colors and fresh crunch.
