I still remember the first time I tasted a truly great summer corn salad. It was at a potluck under a big shady tree, the kind of afternoon where lemonade sweats on the table and kids laugh in the sprinkler. That bowl of bright yellow corn, crunchy cucumbers, juicy cherry tomatoes, and zingy lime vinaigrette completely stole the show.
This summer corn salad is exactly that: vibrant, refreshing, and incredibly simple to toss together. It fits perfectly into warm-weather gatherings, casual weeknight dinners, or light lunches with grilled meat or seafood. With peak-season ingredients, this salad brings out the best of summer, no stove needed.
Table of contents
What Makes This Summer Corn Salad So Special
This summer corn salad is more than a side—it’s a seasonal celebration. The key is in the balance: sweet corn (fresh or grilled), crisp cucumbers, tangy red onions, and herbaceous pops of basil or cilantro, all tied together with a citrusy vinaigrette that brightens every bite.
What makes it stand out from other salads? Texture. Between the crunch of the vegetables and the soft burst of sweet corn kernels, every forkful feels dynamic and satisfying. The flavors don’t compete, they mingle, allowing each ingredient to shine.
Need to adjust for preferences or dietary needs? Go right ahead. You can easily make it vegan, dairy-free, or gluten-free. Want to add protein? Chickpeas, grilled chicken, or feta all fit beautifully. This recipe is a foundation you can adapt all summer long.
A Burst of Summer in Every Bite
Summer Corn Salad Recipe
4
servings15
minutes5
minutes160
kcalThis easy summer corn salad combines sweet corn, crisp cucumbers, and a tangy lime dressing for a refreshing dish that’s perfect for warm days.
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Ingredients
3 cups 3 fresh corn (about 3 to 4 ears)
1 cup 1 diced cucumber
1 cup 1 cherry tomatoes, halved
1/4 cup 1/4 finely chopped red onion
1/4 cup 1/4 fresh cilantro or basil, chopped
Juice of 2 limes
2 tablespoons 2 olive oil
Salt and pepper to taste
Directions
- If using fresh corn, boil or grill it, then cut kernels off the cob.
- In a large bowl, combine corn, cucumber, cherry tomatoes, and red onion.
- In a small bowl, whisk lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently.
- Fold in chopped herbs just before serving.
- Chill for 20–30 minutes before serving if time allows.
Notes
- Add feta or avocado for extra richness
- Store leftovers in the fridge for up to 2 days
Nutrition Facts
- Fat: 8g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
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Pro Tips to Make the Best Summer Corn Salad
- Use Fresh Corn if Possible: While frozen corn can work in a pinch, fresh corn off the cob (especially grilled or blanched) gives a natural sweetness and crunch that elevates this dish.
- Cut Veggies Evenly: Uniform pieces help every bite have the perfect mix of ingredients.
- Don’t Skip the Chill: Letting the salad sit in the fridge for 30 minutes allows the flavors to meld beautifully.
- Add Herbs Just Before Serving: Herbs can lose their color and flavor if added too early, so toss them in last minute for freshness.
- Play with Acidity: Lime juice is classic, but a splash of red wine vinegar can brighten the flavors if you want something sharper.
Variations You’ll Want to Try Next
Grilled Corn Version
Instead of using raw or boiled corn, grill the corn until slightly charred before cutting off the kernels. This adds a smoky depth and caramelized flavor.
Creamy Avocado Twist
Add chunks of ripe avocado and a spoonful of sour cream or Greek yogurt to the dressing. The creaminess adds richness while keeping things cool and refreshing.
Mexican-Inspired Street Corn Salad
Crumble in some cotija cheese, add a bit of mayo, and sprinkle with chili powder and lime juice. A fun take inspired by elote.
Protein-Packed Salad
Add black beans, grilled chicken, or chickpeas for a heartier, protein-rich dish that works as a full meal.
Mediterranean Style
Toss in kalamata olives, cherry tomatoes, crumbled feta, and a splash of red wine vinegar. Pair it with pita or hummus for a summer mezze.
What to Serve with Summer Corn Salad
This summer corn salad is as versatile as it is flavorful. Whether you’re prepping a backyard BBQ or a light weekday lunch, pairing it well can turn your table into a seasonal feast. Here are my favorite ways to serve it:
- Grilled Meats: Think smoky grilled chicken thighs, herby flank steak, or even spicy grilled shrimp. The freshness of the salad cuts through rich flavors beautifully.
- Seafood: A perfect match for grilled salmon, fish tacos, or lemon-garlic prawns. The citrus notes in the salad elevate the seafood naturally.
- Veggie Skewers: If you’re going for a vegetarian or vegan spread, try skewers with zucchini, mushrooms, and bell peppers alongside this salad.
- Sandwiches & Burgers: From turkey burgers to pulled pork sandwiches, the salad adds a crisp contrast and freshness.
- Tacos & Quesadillas: A side of corn salad next to cheesy quesadillas or black bean tacos is always a win.
For drinks, I love pairing it with citrusy spritzers, lemonade, or a dry rosé. And if you’re looking for a dessert, finish with a light fruit sorbet or grilled peaches.
Your Summer Corn Salad Questions, Answered
Absolutely. Frozen corn works well, just thaw it and drain excess moisture. However, fresh corn, especially grilled, gives a sweeter and more complex flavor.
Cilantro and basil are most popular, but mint or dill can also bring a fresh twist.
Yes, add chopped jalapeño, red pepper flakes, or even hot sauce in the dressing for a punch.
Lemon juice or a splash of apple cider vinegar will do the trick in a pinch.
A Summer Staple You’ll Make on Repeat
This summer corn salad is one of those recipes you’ll want to bookmark and revisit again and again. It’s quick, endlessly customizable, and brings brightness to any plate. Whether you serve it at a cookout, pack it for a picnic, or enjoy it as a light lunch, it delivers every time.
And if you loved this, don’t miss my watermelon cucumber salad or Chipotle Corn Salsa Recipe all perfect partners for sunny weather dining.
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