Name: Corn Salad Recipe
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Cuisine: American
Ingredients: 3 cups fresh, frozen, or canned corn (about 4 ears if fresh); 1 cup cherry tomatoes, halved; 1/2 red bell pepper, diced; 1/2 cucumber, diced; 1/4 red onion, finely chopped; 1/4 cup fresh cilantro or parsley, chopped; 2 tablespoons olive oil; 1 tablespoon fresh lime juice; 1 teaspoon honey or sugar (optional); Salt and pepper to taste

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Corn Salad is a fresh, vibrant dish packed with crisp vegetables and tangy dressing. Ideal for summer barbecues, picnics, or as a refreshing side dish, this salad balances sweetness from corn with the crunch of cucumbers and the zest of lime or vinaigrette.

Why You’ll Love This Recipe

This Corn Salad is not only easy to prepare but also incredibly versatile. It is naturally gluten-free, vegetarian, and perfect for meal prep. Whether served chilled or at room temperature, it remains flavorful and light. The combination of colors, textures, and flavors makes it visually appealing and satisfying with every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh, frozen, or canned corn
Cherry tomatoes or chopped red tomatoes
Cucumber
Red onion
Feta cheese or queso fresco
Fresh cilantro or parsley
Olive oil
Lime juice or vinegar
Salt and pepper

Directions

If using fresh corn, boil or grill the ears, then cut off the kernels. For frozen corn, thaw and drain. If canned, rinse and drain well.
In a large bowl, combine corn, chopped tomatoes, diced cucumber, and finely sliced red onion.
Crumble feta or queso fresco over the top.
Add chopped fresh herbs.
In a small bowl, whisk together olive oil, lime juice (or vinegar), salt, and pepper.
Pour dressing over the salad and toss to combine evenly.
Chill for 20 minutes before serving, or serve immediately.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time (if using fresh corn): 5–10 minutes
Total time: 20–25 minutes

Variations

Mexican-Style Corn Salad: Add cotija cheese, chili powder, and a dash of mayonnaise for a street corn twist.
Avocado Addition: Add diced avocado for creaminess and extra nutrients.
Protein Boost: Mix in black beans, grilled chicken, or shrimp.
Vegan Version: Omit cheese or use a plant-based alternative.
Creamy Dressing: Replace vinaigrette with sour cream or Greek yogurt for a tangy, creamy texture.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 3 days.
This dish is best served cold or at room temperature. Do not freeze, as the vegetables may lose their texture.

FAQs

Can I use canned corn for this recipe?

Yes, canned corn works well. Just be sure to rinse and drain it thoroughly.

How long does corn salad last in the fridge?

It can be stored for up to 3 days in the refrigerator in a sealed container.

Can I make this salad ahead of time?

Yes, prepare it a few hours in advance and refrigerate to let the flavors meld.

Is this salad served hot or cold?

It is best served cold or at room temperature for optimal texture and taste.

What can I use instead of feta cheese?

You can use queso fresco, goat cheese, or omit the cheese for a dairy-free version.

How can I make the salad spicier?

Add diced jalapeños or a sprinkle of cayenne pepper to introduce some heat.

Is this recipe gluten-free?

Yes, all ingredients used are naturally gluten-free.

Can I add other vegetables?

Certainly. Bell peppers, zucchini, and radishes make great additions.

What type of corn is best?

Freshly grilled corn gives the best flavor, but frozen or canned options work well too.

How can I keep the vegetables crisp?

Add salt just before serving and avoid overdressing the salad in advance.

Conclusion

Corn Salad is a refreshing and colorful side that brightens up any meal. With its crunchy vegetables, zesty dressing, and bursts of flavor, it’s a dependable favorite for warm-weather dining or everyday lunches. Quick to assemble and endlessly adaptable, this salad deserves a regular spot on your table.

Corn Salad Recipe

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Corn Salad is a fresh, colorful, and crunchy side dish made with sweet corn, vegetables, and a zesty dressing. It’s perfect for barbecues, picnics, or as a light summer salad.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 19 minutes
Yield: 4 servings 1x
Category: Salad
Method: Mixing
Cuisine: American
Diet: Vegetarian

Instructions

If using fresh corn, boil for 3-4 minutes, then cool and cut kernels off the cob. If using frozen, thaw completely. If canned, drain and rinse.
In a large bowl, combine corn, cherry tomatoes, bell pepper, cucumber, red onion, and cilantro.
In a small bowl, whisk together olive oil, lime juice, honey (if using), salt, and pepper.
Pour the dressing over the salad and toss to combine.
Refrigerate for at least 15 minutes before serving to let flavors meld.