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Home / Recipes / Side Dishes / Summer Corn Salad

Summer Corn Salad

15 mins
| Leave a Comment |
5 from 1 vote
Jump to Recipe 06/06/21 | Updated: 06/06/21 | by Nora
Summer Corn Salad Image Pin 1

This Summer Corn Salad is quick and easy to make with summer’s bounty! Full of seasonally fresh ingredients and made with the simplest vinaigrette ever, it’s a refreshing side dish to serve with your next backyard barbecue.

overhead close up view of summer corn salad in white bowl with wooden spoon

Easy corn salad recipe

  • This is one of the quickest salads to throw together (once your corn is prepared) – and one of my family’s favorites! We make it at least once every week during summer.
  • It’s easy to switch up the flavors in this recipe to suit your family’s taste. Check out the dressing suggestions in the recipe tips section towards the bottom of this post for ideas.
  • You can prepare the salad ingredients up to a day ahead of time and keep them in the fridge, so this is great to make ahead, too.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for summer corn salad with text labels
Ingredients for Summer Corn Salad: Olive oil, red wine vinegar, honey, salt, pepper, corn, red bell pepper, tomatoes, red onion and fresh herbs.

Ingredient notes

  • Corn: You can use roasted, grilled, boiled, air fried corn for this recipe… Whatever you prefer! I actually make this salad a lot with canned corn when fresh isn’t available. If you’re using frozen, you must cook or microwave it according to package directions first. Uncooked frozen vegetables can be the cause of food borne illness, so please fully cook and then cool frozen corn before using it in this salad.
  • Red onion: Feel free to use green onions or white onion in place of the red.
  • Honey: Maple syrup is a great substitute if you need to replace the honey.

How to make a corn salad

  • ingredients for summer corn salad in white bowl
    place ingredients in bowl
  • salad dressing pouring from glass measuring jug over corn salad ingredients in white bowl
    add dressing

Just place all of the prepared ingredients into a medium salad bowl, pour over the dressing and toss to combine!

overhead view of summer corn salad in white bowl with wooden spoon

Recipe tips

  • I do slice the peppers and tomatoes a little bigger than the corn kernels, but try to stick to small, even dice. If you’re not sure how, check out my post on how to cut a bell pepper!
  • You can prepare the vegetables for the salad up to a day ahead and keep them in the fridge. The tomatoes may release juices which you need to drain off before assembling the salad. Add the dressing right before serving to keep the salad from turning out soggy/watery.
  • Feel free to switch up the dressing (I kept this vinaigrette very simple, because I 100% believe summer food should be as simple and quick as possible). For extra flavor, try a white balsamic vinaigrette. For a creamy corn salad, try my ranch salad dressing. For a Mexican twist, my cilantro lime dressing is delicious, too!
close up photo of wooden spoon in bowl with corn salad

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
overhead view of summer corn salad in white bowl with wooden spoon
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Summer Corn Salad

This Summer Corn Salad is quick and easy to make with summer's bounty! Full of seasonally fresh ingredients and made with the simplest vinaigrette, ever.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 1 vote
Print Add Review

Recipe details

Prep 15 mins
Total 15 mins
Servings 6 servings
Difficulty Easy

Ingredients
 

For the salad

  • 3 cups corn kernels from about 4 ears
  • 1 medium red bell pepper cored and diced
  • 2 small tomatoes diced
  • ½ cup chopped fresh herbs I used parsley and basil
  • ¼ cup finely diced red onion

For the vinaigrette dressing

  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar or less to taste (this is quite tangy, which we love)
  • ½ tablespoon runny honey
  • salt & ground black pepper to taste (I am quite generous with salt in this recipe)

Instructions
 

  • Add all ingredients for the salad to a medium salad bowl.
  • Whisk together the dressing ingredients in a small measuring jug until smooth. Pour over the salad ingredients.
  • Gently toss the salad to evenly coat with the dressing. Serve immediately.
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Notes

Ingredient notes

  • Corn: You can use roasted, grilled, boiled, air fried corn for this recipe… Whatever you prefer! I actually make this salad a lot with canned corn when fresh isn’t available. If you’re using frozen, you must cook or microwave it according to package directions first. Uncooked frozen vegetables can be the cause of food borne illness, so please fully cook and then cool frozen corn before using it in this salad.
  • Red onion: Feel free to use green onions or white onion in place of the red.
  • Honey: Maple syrup is a great substitute if you need to replace the honey.

Recipe tips

  • I do slice the peppers and tomatoes a little bigger than the corn kernels, but try to stick to small, even dice. If you’re not sure how, check out my post on how to cut a bell pepper!
  • You can prepare the vegetables for the salad up to a day ahead and keep them in the fridge. The tomatoes may release juices which you need to drain off before assembling the salad. Add the dressing right before serving to keep the salad from turning out soggy/watery.
  • Feel free to switch up the dressing (I kept this vinaigrette very simple, because I 100% believe summer food should be as simple and quick as possible). For extra flavor, try a white balsamic vinaigrette. For a creamy corn salad, try my ranch salad dressing. For a Mexican twist, my cilantro lime dressing is delicious, too!

Nutrition

Serving: 1servingCalories: 144kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 545mgPotassium: 196mgFiber: 2gSugar: 5gVitamin A: 1079IUVitamin C: 34mgCalcium: 14mgIron: 1mg
Nutrition is an estimate.

More recipe information

Course: Side Dish
Cuisine: American

More summer salads

  • Watermelon Salad with Feta Cheese
  • Simple Tomato Cucumber Salad
  • The Best Cucumber Tomato Avocado Salad
  • Cherry Tomato Salad
  • Shopska Salad
  • Mexican Bean Salad
  • Pineapple Coleslaw
  • Strawberry Spinach Salad with Poppy Seed Dressing

More summer side dishes

  • Easy Italian Pasta Salad
  • Greek Pasta Salad
  • Easy Macaroni Salad
  • Easy Sautéed Green Beans

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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