This easy, vibrant, and utterly delicious Corn Salad Recipe is bursting with the freshest seasonal vegetables, fragrant herbs, creamy feta, and a tantalizing, simple vinaigrette. It’s truly the perfect side dish to brighten any grilled meal, making it an essential addition to your spring and summer culinary repertoire!
Whether you’re hosting a backyard BBQ, planning a picnic, or simply looking for a refreshing accompaniment to your weeknight dinner, this fresh corn salad is incredibly versatile. Serve it alongside succulent grilled chicken, juicy homemade burgers, or even as a light and healthy topping for fish tacos.
Author’s Note
Corn Salad with Main-Character Energy!
Growing up, corn was practically a daily staple in our household during the warm summer months, thanks to my dad’s unwavering love for it. We’d often enjoy fresh corn on the cob, straight from the grill, its sweet aroma filling the air. Naturally, I inherited that deep appreciation for corn, and ever since, I’ve been on a delightful quest to find innovative and delicious ways to incorporate this versatile golden gem into both main meals and vibrant side dishes.
This particular fresh corn salad recipe was born out of one of those magical summer evenings. The grill was hot, the corn was charring beautifully, and I had an abundance of fresh, colorful produce from the local market just waiting to be used. I decided to combine everything spontaneously, tossing it all together with one of my go-to zesty dressings. The result was unexpectedly perfect – a side dish so full of flavor and texture that it instantly became a family favorite! I knew immediately that this was a recipe I had to share with everyone.
It truly is the kind of dish that effortlessly complements anything you pull off the grill, from succulent steaks to delicate fish. Moreover, it consistently receives rave reviews at every potluck, summer BBQ, or family gathering. Its vibrant colors and irresistible taste make it a guaranteed crowd-pleaser that always steals the spotlight!
Quick Tip: Elevate Your Meal
Transform this delightful side dish into a substantial, healthy meal by adding your favorite grilled protein. Grill up some marinated chicken breast, a perfectly seared steak, or even some seasoned tofu to serve alongside this veggie-packed corn salad. With its abundance of fresh vegetables and robust flavors, it makes for a surprisingly fulfilling and satisfying plate!
Essential Ingredients for Your Fresh Corn Salad
Crafting the perfect corn salad starts with selecting the freshest, highest-quality ingredients. Each component plays a crucial role in building the vibrant flavors and delightful textures of this summer staple. Here’s what you’ll need to gather:
- Fresh Corn: The star of our show! While you can use raw corn kernels, grilling the corn adds an incredible depth of smoky flavor and a tender-crisp texture that elevates the entire dish. Look for corn with bright green husks and plump, milky kernels.
- Cherry Tomatoes: These sweet little bursts of flavor add a juicy tang and a pop of color. Halve or quarter them depending on their size. Any small, ripe tomato variety will work beautifully.
- Green Onions (Scallions): Offering a milder onion flavor than red or white onions, green onions provide a subtle sharpness and freshness. Slice them thinly, using both the white and green parts.
- Cucumber: For a refreshing crunch and cooling element, English or Persian cucumbers are ideal due to their thinner skin and fewer seeds. Cut them into small half-moons or dice them to match the other ingredients.
- Fresh Herbs (Cilantro, Basil, Parsley): This trio of fresh herbs brings an aromatic complexity that ties all the flavors together. Finely dicing them ensures they blend seamlessly into the salad, distributing their vibrant notes evenly. Don’t be shy with the herbs – they make a huge difference!
- Jalapeño: For those who appreciate a touch of heat, a finely diced jalapeño adds a welcome kick. You can easily adjust the amount based on your spice preference, or remove the seeds and membranes for less heat. Feel free to omit it entirely if you prefer a milder salad, or amp it up with a serrano pepper for more fire.
- Avocado: Creamy, rich avocado adds a luxurious texture and healthy fats to the salad. Its mild flavor perfectly complements the other vibrant ingredients. To prevent browning, add the diced avocado just before serving and toss gently with a squeeze of lime juice.
- Feta Cheese: Salty, briny feta crumbles provide a wonderful contrast to the sweetness of the corn and the freshness of the vegetables. If you’re not a fan of feta, or prefer a dairy-free option, you can certainly leave it out, or substitute with goat cheese for a different tangy note.
- Simple Vinaigrette Ingredients: A zesty dressing made with fresh lime juice, olive oil, red wine vinegar, chili powder, ground cumin, paprika, honey, salt, and pepper binds everything together. This vibrant dressing adds a perfect balance of acidity, sweetness, and earthy spice.
Featured Comment
“I made this tonight & it was very flavorful & fresh…The avocado is so creamy & good with the crunchy veggies.”
– Kathy
How to Prepare This Irresistible Fresh Corn Salad
Making this incredible corn salad is surprisingly simple, yet the result is a gourmet-quality side dish that tastes like it came from your favorite restaurant. Follow these easy steps to bring this vibrant creation to life:
- Grill the Corn for Maximum Flavor: This crucial step infuses your corn with a delightful smoky char and enhances its natural sweetness. Preheat your grill to a medium heat, around 400°F (200°C). Shuck the corn, removing all husks and silk. Drizzle the ears with a little olive oil and season lightly with salt and pepper, rubbing it evenly over all sides. Place the seasoned corn directly on the preheated grill. Grill for approximately 10-12 minutes total, turning the ears every 3-4 minutes to ensure even cooking and light charring on all sides until they are bright yellow and slightly caramelized. If you don’t have a grill, you can achieve a similar effect by pan-searing the corn kernels in a hot skillet with a little oil. Alternatively, for a quicker, no-cook option, you can simply cut raw kernels off the cob and add them directly to the salad. Once grilled, allow the corn to cool completely before carefully cutting the kernels off the cob and transferring them to a large mixing bowl.
- Whip Up the Zesty Vinaigrette: While your corn is cooling, prepare the vibrant dressing. In a glass jar or a small bowl, combine the freshly squeezed juice from one large lime (and about 1 teaspoon of its zest for extra aroma), the olive oil, red wine vinegar, chili powder, ground cumin, paprika, a touch of honey for balance, salt, and pepper. Secure the lid on the jar and shake it vigorously until all the ingredients are thoroughly combined and emulsified. If using a bowl, whisk everything together until smooth. Taste and adjust seasonings as needed – perhaps a little more lime for tang, or a pinch more salt. Place the dressing in the refrigerator to chill while you prepare the rest of the salad ingredients. Remember to give it another good shake or whisk just before drizzling over the salad.
- Assemble and Toss the Salad: With your grilled corn kernels cooled and your dressing ready, it’s time to bring everything together. To the large bowl containing the corn, add the diced cherry tomatoes, thinly sliced green onions, English cucumber cut into half-moons, and all the finely chopped fresh herbs: cilantro, basil, and flat-leaf parsley. Next, carefully fold in the diced avocado. To help prevent the avocado from browning too quickly, you can squeeze any remaining lime juice from the lime you used for the dressing directly over the avocado pieces. Gently toss all the salad ingredients together in the bowl until they are evenly distributed. Give your chilled dressing one final shake or whisk, then drizzle it generously over the salad. Toss again gently to ensure every ingredient is coated in the flavorful vinaigrette. Finally, sprinkle the crumbled feta cheese over the top for a salty finish. Serve this fresh corn salad immediately after dressing for the best possible texture and flavor, as avocado can brown and the salad can become watery if left to sit for too long.
Creative Variations to Customize Your Corn Salad
Endless Possibilities: Make This Recipe Uniquely Yours
One of the best things about this fresh corn salad is how easily it can be adapted to your personal taste preferences or whatever ingredients you have on hand. Don’t hesitate to experiment and make it your own!
- Adjust the Spiciness: The jalapeño adds a delightful warmth, but you have full control over the heat level. Use more or less jalapeño to taste, or remove the seeds and membranes for a milder version. For a completely heat-free salad, simply skip the jalapeño. If you crave extra fire, a pinch of red pepper flakes in the dressing or sprinkled over the finished salad can deliver that kick.
- Include Crispy Bacon: For an irresistible smoky and savory addition, fry 4-6 strips of bacon until perfectly crispy. Drain the bacon on paper towels, then chop it into small pieces and sprinkle it generously over the salad along with the feta cheese. The salty crunch of bacon complements the sweet corn beautifully.
- Add Red Onion for Pungency: If you enjoy a sharper onion flavor, mix in about a quarter of a small red onion, finely diced. To mellow its sharpness and remove some of the bite, soak the diced red onion in a bowl of salted cold water for 10-15 minutes before draining and adding it to the salad.
- Make it Dairy-Free: It’s incredibly easy to make this delicious corn salad suitable for those avoiding dairy. Simply omit the feta cheese. The salad is still incredibly flavorful and satisfying without it, allowing the fresh vegetables and zesty dressing to truly shine.
- Boost the Protein: Turn this side into a main meal by adding grilled shrimp, shredded rotisserie chicken, black beans, or even chickpeas. These additions not only enhance the nutritional value but also add another layer of texture and flavor.
- Experiment with Different Cheeses: Beyond feta, consider cotija cheese for a Mexican-inspired twist, or a crumbled goat cheese for a creamier, tangier profile.
- Add Bell Peppers: Diced red, yellow, or orange bell peppers can add extra sweetness, color, and crunch. They’re a fantastic way to boost the veggie content.
- Include Black Beans: For a heartier, more filling salad with a Southwestern flair, rinse and drain a can of black beans and toss them in.
- Spice it Up Differently: Consider adding a dash of smoked paprika, a pinch of chipotle powder for a smoky heat, or a sprinkle of cayenne pepper to the dressing.
- Sweet Potato Addition: For an interesting twist, roast some diced sweet potato until tender and slightly caramelized, then let it cool and add it to the salad for extra sweetness and substance.
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Dinner
Creamy Corn Salad
Fresh & Flavorful Corn Salad Recipe
Equipment
- Large mixing bowl
- Grill (optional, for grilled corn)
- Glass jar or small bowl (for dressing)
- Sharp knife and cutting board
Ingredients
- 4 ears fresh corn about 3 cups kernels
- 1/2 cup cherry tomatoes diced
- 3/4 cup thinly sliced green onions
- 1 cup English cucumber cut into half moons or diced
- 1/4 cup chopped cilantro see note 1
- 2 tablespoons chopped basil
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon diced jalapeño leave out if sensitive to heat, seeds removed
- 1 large avocado diced
- 1/3 cup feta cheese crumbled
- 1 large lime juiced and zested (about 1 tsp zest)
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- 1. Optional Grill Preparation: Preheat your grill to a medium heat, aiming for around 400°F (200°C). Shuck the corn, carefully removing all husks and silk strands. Drizzle the corn ears with a light coating of olive oil, and then sprinkle them lightly with salt and pepper. Rub the oil and seasonings evenly into all sides of the corn. Ensure your grill grates are clean before adding the corn. Place the seasoned corn directly over the heat. Grill the corn for approximately 10–12 minutes in total, rotating each ear every 3–4 minutes, until the kernels are bright yellow, tender-crisp, and have developed a beautiful, light char on all sides. (For a quicker alternative, you can simply cut raw corn kernels off the cob and use them directly in the salad.) Once grilled, allow the corn to cool completely before carefully cutting the kernels off the cob into a large mixing bowl.
- 2. Prepare the Dressing: In a clean glass jar (with a tight-fitting lid) or a small bowl, combine all the dressing ingredients: 1 teaspoon of fresh lime zest, 1 tablespoon of fresh lime juice, the olive oil, red wine vinegar, chili powder, ground cumin, paprika, honey, salt, and pepper (adjust salt to taste, especially if your grilled corn was well-salted). If using a jar, seal it tightly and shake vigorously until all the ingredients are well combined and emulsified. If using a bowl, whisk thoroughly until smooth. Place the dressing in the fridge to chill while you continue preparing the remaining salad ingredients. Remember to give it another good shake or whisk just before you are ready to dress the salad.
- 3. Combine Salad Ingredients and Dress: To the large bowl containing the cooled corn kernels, add the diced cherry tomatoes, thinly sliced green onions, English cucumbers (cut into half moons or diced), chopped cilantro (refer to note 1 for measurement tips), chopped basil, chopped parsley, and the finely diced jalapeño. Next, add the diced avocado. As a helpful tip, squeeze any remaining lime juice from the lime used for the dressing over the avocado to help prevent it from browning too quickly. Gently toss all the ingredients together in the bowl until they are evenly distributed. Retrieve your chilled dressing, shake it one last time, and then drizzle it generously over the salad. Toss again gently but thoroughly, ensuring all the vegetables and herbs are coated in the flavorful vinaigrette. Finally, sprinkle the crumbled feta cheese over the top for a final flourish. For the best flavor and texture, enjoy this vibrant corn salad soon after it’s dressed, as it does not store well for extended periods once combined.
Recipe Notes
Storage Tips: While this Fresh Corn Salad is best enjoyed immediately after preparation, any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To maintain the best texture and prevent sogginess, we highly recommend keeping the dressing separate and mixing it in just before serving. If you plan to make this salad ahead for a party, prepare all the vegetables and the dressing separately, then combine and dress no more than an hour or two before serving. The avocado should ideally be added right before serving to avoid browning.
Making Ahead: If preparing for a party or picnic, chop all vegetables (except avocado) and make the dressing in advance. Store them separately in airtight containers in the refrigerator. Assemble and dress the salad, adding the avocado, just before serving for optimal freshness and appearance.
Corn Options: While grilled corn adds incredible depth, you can also use frozen corn (thawed and pat dry) or canned corn (rinsed and drained) for convenience. If using canned or frozen, consider pan-searing it briefly to add some color and a little extra flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.