Why You’ll Love This Recipe
This salad is easy to prepare, full of fresh ingredients, and incredibly versatile. It combines sweetness from the corn, crunch from the vegetables, and zest from the dressing. It’s ideal for potlucks, BBQs, or as a quick make-ahead side that gets even better as it sits. Plus, it can be served cold or at room temperature, making it a convenient choice for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh corn (or frozen/canned, drained)
cherry tomatoes, halved
red bell pepper, diced
red onion, finely chopped
cucumber, diced (optional)
fresh herbs like cilantro or parsley, chopped
olive oil
lime juice or lemon juice
salt
black pepper
optional: crumbled feta or cotija cheese
optional: diced jalapeño for spice
Directions
- If using fresh corn, cook it briefly (boil, steam, or grill), then cool and cut the kernels off the cob.
- In a large bowl, combine corn, cherry tomatoes, bell pepper, red onion, cucumber (if using), and fresh herbs.
- In a small bowl, whisk together olive oil, lime or lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Optional: Stir in crumbled cheese or jalapeño for added flavor.
- Chill for at least 15 minutes before serving to allow flavors to meld. Serve cold or at room temperature.
Servings and timing
This recipe serves 4 to 6 and takes about 20 minutes to prepare, including prep and dressing time.
Variations
- Mexican Street Corn Style: Add mayonnaise, cotija cheese, lime juice, and chili powder.
- Creamy Version: Stir in a spoonful of sour cream or Greek yogurt to make a creamy dressing.
- Southwest Twist: Add black beans, avocado, and cumin for a Tex-Mex vibe.
- Fruit Addition: Mix in diced mango or pineapple for a sweet and savory combination.
- Grilled Corn Salad: Use charred grilled corn for a smoky flavor upgrade.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving. This salad is not meant to be reheated, as it’s best enjoyed cold or at room temperature.
FAQs
Can I use frozen or canned corn?
Yes, both work well. Just thaw frozen corn or drain and rinse canned corn before using.
Do I need to cook the corn?
Fresh corn can be used raw, but lightly cooking or grilling enhances the flavor and texture.
What’s the best way to cut corn off the cob?
Stand the cob upright on a cutting board and slice downward with a sharp knife, rotating as you go.
Can I make this salad ahead of time?
Yes, it actually tastes better after sitting for a bit. Prepare a few hours ahead and chill until serving.
Is this salad vegan?
Yes, if you skip the cheese or use a plant-based cheese alternative.
Can I add protein to make it a full meal?
Absolutely. Grilled chicken, shrimp, or chickpeas make great additions.
What herbs work best?
Cilantro, parsley, or basil all pair well with corn. Use your favorite or a mix.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check any cheese or packaged add-ins.
How do I make it spicier?
Add diced jalapeño, hot sauce, or a pinch of cayenne to the dressing.
Can I serve this warm?
It’s typically served cold, but it can be served slightly warm if using freshly cooked corn.
Conclusion
Classic Corn Salad is a colorful, crisp, and flavorful side dish that brings brightness to any table. With its simple ingredients and bold taste, it’s the kind of recipe you’ll come back to all year round—easy enough for everyday meals, but special enough for gatherings and celebrations.
PrintClassic Corn Salad
Classic Corn Salad is a crisp, colorful side dish that blends sweet corn with fresh vegetables and a zesty dressing. Perfect for picnics, BBQs, or everyday meals, it’s easy to make, refreshing, and full of vibrant summer flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 cups fresh corn kernels (or frozen/thawed or canned/drained)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cucumber, diced (optional)
- 1/4 cup fresh cilantro or parsley, chopped
- 2 tbsp olive oil
- 2 tbsp lime juice or lemon juice
- Salt to taste
- Black pepper to taste
- 1/4 cup crumbled feta or cotija cheese (optional)
- 1 small jalapeño, diced (optional)
Instructions
- If using fresh corn, cook briefly by boiling, steaming, or grilling. Let cool and cut kernels from the cob.
- In a large bowl, combine corn, cherry tomatoes, bell pepper, red onion, cucumber (if using), and chopped herbs.
- In a small bowl, whisk together olive oil, lime or lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine evenly.
- Optional: Stir in crumbled cheese and diced jalapeño if using.
- Chill for at least 15 minutes before serving. Serve cold or at room temperature.
Notes
- Use grilled corn for a smoky twist.
- Chill before serving to let flavors meld together.
- Add black beans or avocado to make it heartier.
- This salad is naturally gluten-free and can be vegan if cheese is omitted.
- Great make-ahead dish for potlucks and cookouts.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 130
- Sugar: 5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
