The Easy Corn Salad : When the summer heat rolls in and fresh produce is in abundance, there’s one recipe I always turn to — my Easy Corn Salad. It’s the perfect blend of sweet, tangy, and crunchy, and it comes together in just minutes. Whether I’m heading to a barbecue, packing a picnic, or just need a quick side dish for dinner, this salad never fails to impress.
Why I Love This Summer Corn Salad
There’s something magical about summer corn. It’s sweet, juicy, and incredibly versatile. This salad captures all the essence of summer in one bowl — it’s fresh, colorful, and so easy to throw together. No cooking required (unless you prefer roasted or grilled corn), and it pairs beautifully with grilled meats, tacos, or even just a slice of crusty bread.
Ingredients You’ll Need
Here’s everything you’ll need to make this refreshing corn salad:
2 cups fresh corn kernels (about 3–4 ears; or use frozen/thawed or canned corn if needed)
1 cup cherry tomatoes, halved
½ red onion, finely chopped
1 avocado, diced
½ cup cucumber, diced (optional for extra crunch)
¼ cup fresh cilantro or parsley, chopped
¼ cup crumbled feta or cotija cheese (optional)
Juice of 1 lime
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
½ jalapeño, finely chopped (optional, for heat)
How to Make the Salad
Prepare the corn
If you’re using fresh corn, you can boil it, grill it, or just slice it raw off the cob for a super-fresh taste. If using frozen, thaw and drain well. Canned? Just rinse and drain.Chop your veggies
Halve the tomatoes, dice the avocado and cucumber, and finely chop the red onion and jalapeño (if using). The fresher your ingredients, the better the result.Mix it all up
In a large mixing bowl, combine the corn, tomatoes, onion, avocado, and cucumber.Dress the salad
Drizzle with olive oil and fresh lime juice. Add honey if using. Toss gently so you don’t mash the avocado.Season and finish
Add salt and pepper to taste. Sprinkle with chopped herbs and crumbled cheese. Chill for 10–15 minutes or serve immediately.
Make It Your Own
This corn salad is super versatile! Here are a few ways to mix it up:
Add black beans for protein and fiber.
Swap lime juice for lemon for a different citrus flavor.
Add diced bell peppers for extra crunch and color.
Use basil instead of cilantro for an Italian twist.
Toss in grilled shrimp or chicken for a complete meal.
Serving Suggestions
As a side dish with grilled steak, chicken, or seafood
Spooned over tacos or nachos for a fresh topping
Mixed with quinoa or couscous for a hearty summer salad
Served cold from the fridge on a hot afternoon!
Storing Leftovers
This salad is best eaten fresh, especially with avocado. But if you need to store it:
Without avocado, it keeps well in the fridge for up to 3 days.
With avocado, eat within 24 hours to prevent browning.
Add lime juice directly on the avocado to slow oxidation.
Final Thoughts
This Easy Summer Corn Salad is one of those recipes you’ll find yourself making on repeat. It’s fresh, healthy, colorful, and ridiculously simple. Every bite tastes like summer, and it only takes about 15 minutes to make from start to finish.
So the next time you need a fast, flavorful side dish — this is the one. Trust me, it’ll be your go-to summer salad too.
