What ingredients go in summer fresh corn salad?

The classic Summer Fresh Corn Salad starts with sweet corn—preferably fresh off the cob—plus diced tomatoes, cucumbers, red onion, and chopped herbs like cilantro or basil. A simple lime or lemon vinaigrette ties it together. For extra flavor, add avocado, bell peppers, or black beans. For another colorful twist, check out my Creamy Pasta Salad or brighten your bowl with a handful of berries, like in my Sunshine Salad .

Can I use frozen or canned corn for fresh corn salad?

Absolutely! If fresh corn isn’t available, frozen corn (thawed and patted dry) or even canned corn (well drained) are both excellent substitutes for Summer Fresh Corn Salad. Just remember to dry the kernels before adding, so your salad stays crisp.

How long does corn salad last in the fridge?

Properly stored in an airtight container, Summer Fresh Corn Salad stays fresh and flavorful for up to three days in the fridge. For best texture, add creamy ingredients like avocado just before serving and keep the dressing separate until you’re ready to eat.

What dressing works best for summer corn salad?

A zesty vinaigrette with olive oil, fresh lime juice, salt, and a touch of honey is classic for Summer Fresh Corn Salad. If you want more richness, a dollop of Greek yogurt or a light mayo-based dressing will work beautifully. You can always experiment with the vinaigrettes found in recipes like my Marinated Cucumbers, Onions, and Tomatoes or swap in your favorite citrus for a twist.

Summer Fresh Corn Salad – 5 Secrets for Ultimate Flavor

Ingredients

Scale

3 cups fresh corn kernels (about 4 ears, or substitute frozen/canned)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 small red onion, finely chopped
1 avocado, diced (optional)
1/4 cup fresh cilantro or basil, chopped
Juice of 2 limes
2 tablespoons olive oil
1 teaspoon honey or maple syrup
Salt and pepper to taste
Optional: 1 jalapeño, finely diced for spice

Cook Mode Prevent your screen from going dark

Instructions

Shuck the corn and slice kernels off the cob. If using frozen or canned, thaw or drain and pat dry.
Add corn, tomatoes, cucumber, onion, avocado (if using), and herbs to a large bowl.
In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
Pour dressing over salad and toss to combine.
Taste and adjust seasoning as needed. Add jalapeño if you want extra heat.
Serve immediately or chill up to 1 day. Enjoy!

Notes

To make ahead, keep the dressing and avocado separate until just before serving.
Salad keeps well in the fridge for up to 3 days.
Great as a side dish or topping for tacos, grilled meats, or wraps.

Author: Paula
Prep Time: 15 minutes
Cook Time: 0 minutes (or 5 minutes if grilling/blanching corn)
Category: Salad, Side Dish
Method: No-Cook (or Quick Grill)
Cuisine: American, Summer
Diet: Vegetarian