This is The BEST Summer Corn Salad Recipe you’ll ever try—made with fresh corn, juicy tomatoes, crunchy veggies, and a bright, tangy dressing.
The BEST Summer Corn Salad Recipe is one that’s simple, fresh, and packs a punch of flavor. You don’t need a fancy chef’s degree or a kitchen full of gadgets. What you do need is fresh sweet corn, juicy tomatoes, crunchy veggies, and a tangy dressing that ties it all together. This salad is sunshine in a bowl—easy to prep, impossible to mess up, and so damn good, it disappears the second you set it on the table.
The BEST Summer Corn Salad Recipe
Flavor Profile: Sweet, zesty, crunchy, herby, with a hint of creamy tang.
Perfect for: Cookouts, picnics, potlucks, taco nights, or meal-prep lunches that don’t suck.
Ingredients (Serves 6–8)
Fresh Corn Salad
- 4 ears fresh sweet corn (or 3 cups frozen corn, thawed and patted dry)
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced (about ½ a large cucumber)
- ½ red bell pepper, finely diced
- ¼ cup red onion, finely chopped
- ⅓ cup feta cheese, crumbled (or cotija cheese for a Mexican twist)
- ¼ cup fresh cilantro or parsley, chopped
Tangy Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (or lemon juice)
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey (optional, balances acidity)
- 1 small garlic clove, finely grated or minced
- ½ teaspoon Dijon mustard
- Salt and freshly cracked black pepper, to taste
Instructions
Step 1: Cook the Corn (3 Easy Options)
Option 1: Boil
Bring a large pot of salted water to a boil. Add shucked corn and cook for 3–4 minutes until bright yellow. Remove and let cool.
Option 2: Grill (For a Smoky Flavor)
Brush corn with a little oil and grill over medium-high heat for 10–12 minutes, turning every few minutes until charred and tender.
Option 3: Sauté (If Using Frozen Corn)
Heat 1 tablespoon oil in a skillet. Add thawed corn and sauté over high heat for 5–7 minutes until lightly caramelized.
Let corn cool, then cut kernels off the cob by standing the cob upright and slicing downward with a sharp knife.
Step 2: Mix the Dressing
- In a small bowl or jar, whisk together olive oil, lime juice, vinegar, honey, garlic, Dijon, salt, and pepper until emulsified.
- Taste and adjust—add more lime for zing, more honey for balance, or a pinch of chili flakes if you like it spicy.
Step 3: Assemble the Salad
- In a large salad bowl, combine corn, tomatoes, cucumber, bell pepper, red onion, and herbs.
- Pour the dressing over the salad and toss gently until everything is coated.
- Sprinkle feta or cotija cheese over the top and toss again.
- Chill for 15–30 minutes if time allows. This helps the flavors marry and gives the salad that signature “can’t stop eating this” magic.
Make-Ahead & Storage Tips
- This salad holds beautifully in the fridge for up to 3 days.
- If making ahead, add herbs and cheese just before serving for max freshness.
- It makes an excellent topping for grilled chicken, shrimp tacos, or even avocado toast.
Variations
- Avocado Corn Salad: Add 1 diced ripe avocado just before serving.
- Mexican Street Corn Style: Mix in 2 tbsp mayo and 1 tbsp sour cream for a creamy twist.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce.
- Protein Boost: Toss in black beans or grilled shrimp.
Once you taste this fresh, zesty combo of sweet corn, crunchy veggies, herbs, and creamy cheese, you’ll understand why this is The BEST Summer Corn Salad Recipe. It’s effortless, flexible, and ridiculously delicious—everything summer food should be. Bring it to your next gathering and prepare to get hounded for the recipe. Because once they try it, they’ll never want another boring side salad again.
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