Summer Corn Salad Recipe – A Fresh and Easy Side Dish

Summer corn salad is my go-to recipe when I need a quick, refreshing side dish that doesn’t need to be kept cold on the serving table and doesn’t require any cooking. Whether I’m heading to a picnic, planning a casual barbecue, or just putting together a light summer meal, this simple side dish is always a hit.

Unlike typical side dishes like macaroni salad or potato salad, which contain mayonnaise and need to be kept chilled, this salad can sit on the table without worry. That’s a huge relief, especially on hot summer days when refrigeration isn’t always possible.

But what I really love about this summer corn salad is how easy it is to make. I often throw it together when I have leftover corn on the cob from the night before. All I need to do is add a few fresh vegetables, mix up a simple dressing, and toss everything together. It’s that easy.

Why I Love Making Summer Corn Salad

During the warmer months, I find myself grilling corn on the cob often. If I have a few ears leftover, this recipe is my favorite way to use them up. It gives me a colorful, fresh-tasting salad in minutes.

But even if I don’t have any leftovers, it’s still worth cooking a few ears just for this dish. I’ve made it with sweet corn that’s been boiled, grilled, or cooked in my air fryer or Instant Pot. As long as it’s cooked and cooled, it’ll work perfectly.

Choosing the Right Corn for the Salad

Sweet corn is the heart of this summer corn salad. I usually use fresh corn on the cob because it has the best flavor and texture. One ear of corn yields about ¾ to 1 cup of kernels, so I use around 6 to 8 ears for this recipe, depending on their size.

If I’m in a hurry or don’t have fresh corn, I’ll use frozen sweet corn that’s been thawed and patted dry. It’s a great alternative and makes things even quicker. I try to avoid canned corn for this recipe because it tends to be too soft and doesn’t have the same crisp texture.

Preparing the Corn

Once the corn is cooked and cool enough to handle, I cut the kernels off the cob using a sharp knife. I like to stand the cob upright in a shallow bowl or baking dish to catch the kernels and minimize the mess. I avoid cutting too close to the cob because I don’t want tough bits of the core in my salad.

Fresh Ingredients for a Crisp Summer Dish

Here’s what else I include in my summer corn salad:

Cherry Tomatoes: I slice them in half to expose the juicy interior so they can soak up the dressing. If I have grape tomatoes instead, I cut them into quarters to make them bite-sized.

Red Onion: Red onion adds great flavor and color. It’s a little milder than other varieties when used raw, but I’ve also made this with white, sweet, or yellow onions when that’s what I had on hand.

Cucumber: I like using a small cucumber with a tight seed core so it doesn’t water down the salad. Sometimes I peel it, but often I leave the peel on for added color and texture.

Avocado: A ripe but firm avocado works best here. You want it soft enough to add creaminess, but not so soft that it turns to mush when you toss the salad.

The Easy Homemade Dressing

The dressing is a simple mix of apple cider vinegar, extra virgin olive oil, and lime juice. It’s light and with a little tang, which works well with the sweet corn and other fresh ingredients.

• I use apple cider vinegar because it adds good flavor without being too sharp.
• Extra virgin olive oil is my go-to oil for salads – it has a mild, smooth flavor that doesn’t overpower.
• Lime juice brightens everything up and helps keep the avocado from browning too quickly. I prefer fresh lime juice, but bottled will work in a pinch.

Once the dressing is ready, I pour it over the salad and gently toss everything together until the dressing coats all of the vegetables.

Summer Corn Salad Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 6 cups sweet corn, cooked and cooled
• 4 cups cherry tomatoes, halved
• 1 small red onion, sliced into thin strips
• 1 small cucumber, diced
• 1 large avocado, diced
• 3 tablespoons apple cider vinegar
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lime juice
• Kosher salt, to taste
• Ground black pepper, to taste

INSTRUCTIONS

1. Add the cooked and cooled sweet corn to a large mixing bowl.
2. Add the cherry tomatoes, red onion, cucumber, and avocado. Gently toss to combine.
3. In a small bowl, whisk together the apple cider vinegar, olive oil, and lime juice.
4. Pour the dressing over the corn mixture and stir until everything is coated.

Seasoning the Salad

After tossing the salad, I add a bit of kosher salt and ground black pepper to taste. I usually start with a small amount and adjust as needed. You could also add a sprinkle of chili powder or paprika if you like a little extra flavor.

Letting It Chill Before Serving

Although the salad is good right away, I like to let it sit in the fridge for about 30 minutes before serving. This gives the flavors time to come together and makes the salad even more refreshing.

It’s one of those dishes that can be made ahead of time and actually tastes better after it’s been chilled for a bit. That makes it perfect for gatherings when I want to prepare as much as I can in advance.

Serving Suggestions

Summer corn salad pairs well with just about anything coming off the grill – burgers, chicken, ribs, or grilled shrimp. I’ve also served it with sandwiches or as part of a big salad spread with other sides.

Sometimes I make it just for lunch on its own or with a piece of grilled chicken on top. It’s light, filling, and full of healthy ingredients.

If you want to add more variety, you could mix in diced bell peppers, fresh herbs like basil or cilantro, or even a few crumbles of feta or cotija cheese. But honestly, it doesn’t need much as this summer corn salad is delicious just as it is.

Storing Leftovers

If I have leftovers, I store them in an airtight container in the fridge. It stays fresh for about a day or two, but keep in mind that the avocado may start to soften or brown slightly the longer it sits.

To help with that, I sometimes add the avocado just before serving rather than mixing it in ahead of time. That way it keeps its texture and color.

Enjoy! Mary

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