Corn Salad

Corn Salad Recipe

This brightly flavored corn salad recipe loaded with veggies is ideal for serving up at any weekend barbecue, potluck or any get-together!

Corn salad recipes seem to have gotten so popular, and it’s easy to guess why. This salad comes together with just a few ingredients and is absolutely delicious. Plus! You can make it with fresh, canned, or frozen corn, making it an incredibly versatile dish.

WHAT’S IN THIS CORN SALAD?

  • Corn: canned, frozen or grab the best ears of corn you can find.
  • Butter – to toast the kernels.
  • Tomato: Both grape or cherry tomatoes work well in this salad.
  • Red Bell Pepper – adds crunchiness.
  • Cucumber: I’m using an English cucumber, but feel free to use Persian cucumbers as well.
  • Onion: I love red onion for its vibrant color and pop of sweetness.
  • Herbs: Choose your favorite tender herbs, including parsley, dill, cilantro, basil, or mint.
  • Olive Oil: A light and tangy combo for a light dressing.
  • Lemon juice: If you have lime on hand it works as well.
  • Honey: Or equal parts sugar or maple syrup.
  • Salt & Pepper.

How to Make Corn Salad and Dressing

  1. Mix dressing ingredients: In a mixing bowl whisk together olive oil, lemon juice, honey, salt and pepper.
  2. Boil or grill corn. I used canned, drained first and then tosted in butter. It really gives a different flavor.
  3. After toasting, let it cool for some time.
  4. Transfer to a bowl along with other salad ingredients.
  5. Pour over dressing, toss: Whisk dressing again then pour over salad. Toss well to coat, season with more salt, pepper and fresh herbs as desired.

Fresh, Frozen, or Canned Corn

This recipe is super flexible! You can use just about any type of corn you can get your hands on for it.

  1. Using Fresh Corn: You can use it raw or boil it.
  2. Canned Corn:  Make sure to drain the corn well. Toast in butter for enrichment.
  3. Frozen Corn: Thaw frozen corn fully before using it. You can leave it in the refrigerator overnight or run it under cold water. Make sure that it is drained well as it can add a significant amount of liquid to the recipe.
  4. Another idea: Grill your corn first! It will add a smoky element to this summer corn salad that will be delicious

HOW TO STORE LEFTOVERS

This salad can be stored in an airtight container for up to four days. I think the leftovers are delicious!

On the flip side, it’s best not to freeze corn salad as the ingredients will likely become mushy once thawed.

Variations of Corn Salad Flavors

Here are some ideas that can create small changes but bold flavors. Also, I thought I would include some ideas that can make this salad a little spicier without really changing the overall preparation.

  • Use fresh ears of corn, grill for a bit for additional flavor and cut from the cob to add to this salad.
  • Try with diced avocado (fairly firm but ripe).
  • Use completely raw corn from the cobs if you’d prefer a raw corn salad.
  • Add a tablespoon of sriracha or another favorite hot sauce into the dressing.
  • Red onion could be left out completely or replaced with sliced green onions.
  • Dice 5-6 jalapeno peppers and swap out for the bell pepper or alongside the pepper, if desired.
  • Add fresh dill or mint or basil in place of cilantro for a different flavor profile.
  • If you don’t have fresh herbs easily available, you can try with dried, use 1 tbsp dried parsley and 1 tbsp dried basil.
  • To make the creamier version add Greek yogurt and mayonnaise.
Print
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Corn Salad Recipe


  • Author: Ashu
  • Total Time: 15
  • Yield: 4 1x
  • Diet: Vegetarian

Description

This brightly flavored corn salad recipe loaded with veggies is ideal for serving up at any weekend barbecue, potluck or any get-together!


Ingredients

Scale
  • 2 cups sweet corn
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup red onion chopped
  • 46 cherry tomatoes, cut into halves
  • 1/4 cup chopped cilantro
  • 3 tbsp extra virgin olive oil
  • 1 lemon, freshly squeezed
  • 2 tbsp honey
  • salt and pepper as desired

Instructions

  1. Mix dressing ingredients: In a mixing bowl whisk together olive oil, lemon juice, honey, salt and pepper.
  2. Boil or grill corn. I used canned, drained first and then tosted in butter. It really gives a different flavor.
  3. After toasting, let it cool for some time.
  4. Transfer to a bowl along with other salad ingredients.
  5. Pour over dressing, toss: Whisk dressing again then pour over salad. Toss well to coat, season with more salt, pepper and fresh herbs as desired.

Notes

  • Use fresh ears of corn, grill for a bit for additional flavor and cut from the cob to add to this salad.
  • Try with diced avocado (fairly firm but ripe).
  • Use completely raw corn from the cobs if you’d prefer a raw corn salad.
  • Add a tablespoon of sriracha or another favorite hot sauce into the dressing.
  • Red onion could be left out completely or replaced with sliced green onions.
  • Dice 5-6 jalapeno peppers and swap out for the bell pepper or alongside the pepper, if desired.
  • Add fresh dill or mint or basil in place of cilantro for a different flavor profile.
  • If you don’t have fresh herbs easily available, you can try with dried, use 1 tbsp dried parsley and 1 tbsp dried basil.
  • To make the creamier version add Greek yogurt and mayonnaise.
  • Prep Time: 10
  • Category: Appetizer, Side Dish, Snacks
  • Cuisine: Indian, American

Nutrition

  • Calories: 153

Keywords: Corn Salad, Summer Corn Salad

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