Go Back
–+ servings
Summertime Corn Salad pinterest

Summertime Corn Salad

This vibrant corn salad transforms classic summer corn into a refreshing dish perfect for backyard gatherings. It highlights the natural sweetness of fresh corn while incorporating a medley of garden-fresh ingredients. Perfect for BBQs, potlucks, or as a quick side dish that doesn't require heating up your kitchen.
No ratings yet
Print Pin
Course: Side Dish
Cuisine: American
Keyword: Corn Salad, Summer Salad, Fresh Corn, Vegetable Salad, BBQ Side Dish
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 175kcal

Equipment

  • Large bowl
  • Sharp Knife
  • Cutting Board

Ingredients

Salad Ingredients

  • 6 ears fresh corn husked (or 4 cups frozen corn, thawed)
  • 1 pint cherry tomatoes halved (about 2 cups)
  • 1 medium red bell pepper diced
  • 1 medium cucumber seeded and diced
  • 1/2 red onion finely diced
  • 1 jalapeño seeded and minced (optional for heat)
  • 1/3 cup fresh basil leaves chiffonade
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup feta cheese crumbled (optional)
  • 1 ripe avocado diced (add just before serving)

Dressing

  • 2 tablespoons fresh lime juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • salt and freshly ground black pepper to taste

Instructions

  • If using fresh corn, bring a large pot of water to a boil. Add the corn and cook for 3-4 minutes until tender but still crisp. Immediately transfer to an ice bath to stop the cooking process. Once cooled, carefully slice the kernels off the cob using a sharp knife.
  • In a large bowl, combine the corn kernels, halved cherry tomatoes, diced bell pepper, cucumber, red onion, and jalapeño (if using).
  • In a small bowl, whisk together olive oil, lime juice, honey, minced garlic, and cumin until well emulsified. Season with salt and freshly ground black pepper to taste.
  • Pour the dressing over the vegetable mixture and toss gently to coat evenly. Add the chopped herbs and fold them in carefully. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  • Just before serving, fold in the crumbled feta cheese (if using) and diced avocado. Toss gently to preserve the integrity of these softer ingredients. Taste again and adjust seasoning as needed.

Notes

For a charred flavor variation, grill the corn for 7-8 minutes, turning occasionally, before removing the kernels.
Stand your corn in the center of a Bundt pan while cutting – the kernels will fall into the pan rather than scattering across your counter!
If serving to children, consider setting aside a portion before adding jalapeño, creating a milder version.
For a creamier dressing variation, add 2 tablespoons of Greek yogurt to the dressing.

Nutrition

Calories: 175kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Sodium: 135mg | Potassium: 420mg | Fiber: 4g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 45mg
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe