Best Corn Salad Recipe

Looking for a fresh summer side dish that’s perfect for picnics and BBQs? You’re in the right place! Today, I’m sharing my secret weapon for the best corn salad recipe that’s packed with fresh corn, vibrant veggies, and a tangy dressing that will make your taste buds dance. Whether you’re feeding a crowd or just your family, this salad is a must-try for any occasion. Plus, it’s incredibly easy to make ahead of time, making it a lifesaver for busy days. So, let’s dive in and get started!

Why You’ll Love This Recipe

• Fresh, vibrant flavors that scream summer
• Perfect for picnics, BBQs, or even quick family dinners
• Light and refreshing, yet satisfying
• Customizable to suit your taste preferences
• Make-ahead friendly

Ingredients

Here’s what you’ll need to make this delicious corn salad:

• 4 large ears of fresh corn
• 1 ½ cups diced bell pepper
• 1 pint cherry tomatoes, halved
• 1 cup English cucumber, diced
• ½ cup red onion, finely diced
• 1/3 cup fresh cilantro, roughly chopped
• 3/4 cup fresh Cotija cheese
• 3 tablespoons avocado oil
• ¼ cup lime juice
• 2 tablespoons red wine vinegar
• 1 Tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon EACH: salt, dried parsley
• ½ teaspoon black pepper
• ¼ teaspoon EACH: cumin, garlic powder, chili powder

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the steps to make this corn salad:

1. Prep Work: Combine the dressing ingredients in a container with a lid and shake to combine. Refrigerate while you cut/dice the remaining ingredients for the salad.
2. Cook the Corn: Bring a large pot of water to a boil. Once boiling, salt the water generously. Cook the corn for 5-7 minutes, or until slightly tender but still crisp. Remove and let cool slightly.
3. Make the Salad: Cut the kernels from the cob. Transfer to a large bowl along with the remaining salad ingredients. Toss to combine.
4. Shake the dressing again and pour it over the salad. Toss until well combined.
5. Serve immediately or cover and chill for up to 1 day.

Pro Tips for Making the Recipe

• Fresh Corn Matters: Use fresh corn for the best flavor and texture. Frozen or canned just won’t give you that same vibrant taste.
• Don’t Overcook: Keep the corn slightly crisp by not overcooking it. It should still have a bit of crunch when you bite into it.
• Adjust to Taste: Want it spicier? Add a bit more chili powder. Need it sweeter? Drizzle with a little extra honey. Make it your own!
• Chill Time: Letting the salad sit in the fridge for at least 30 minutes allows the flavors to meld together beautifully. It’s worth the wait!

How to Serve

This corn salad is incredibly versatile and pairs well with almost any main dish. Here are a few of my favorite ways to serve it:

• As a side dish for grilled meats like grilled salmon or chicken stir-fry
• Alongside a hearty baked chicken or roasted vegetables
• As a light and refreshing side for a summer picnic
• As part of a buffet spread for a large gathering

Make Ahead and Storage

One of the best things about this corn salad is how well it holds up when made ahead of time. Here’s how to store it:

• Make Ahead: Prepare the salad up to 1 day in advance and store it in the fridge. The flavors will meld together beautifully during this time.
• Storage: Keep the salad in an airtight container in the fridge for up to 3 days. Give it a good stir before serving.

And there you have it, folks! A fresh, flavorful corn salad that’s perfect for any occasion. Whether you’re looking for a quick family dinner idea or a delicious side dish for your next BBQ, this recipe is sure to become a favorite. Don’t forget to check out my other recipes for more easy pasta recipes and 30-minute meals that are perfect for weeknight dinner ideas. Happy cooking!