Corn Salad

Corn salad is a bright, fresh, and flavorful side dish that’s perfect for any season. Sweet corn mixes with crisp vegetables and a light, tangy dressing for a refreshing bite. I like to toss the salad gently to coat each kernel and vegetable evenly. It’s ideal for busy weeknights, family dinners, or casual gatherings, and adds a pop of color and flavor to your table without extra effort.

a bowl of fresh corn salad on

Why You Will Love This Recipe

You’ll love this corn salad for its easy prep, fresh flavor, and versatility. It’s weeknight-friendly, ready in minutes, and works as a side or light meal. The recipe is budget-conscious, can be made ahead, and keeps well for leftovers. You can adjust vegetables or dressing to suit your taste. Cozy, colorful, and crowd-pleasing, it’s perfect for Pinterest users who want a simple, fresh, and flavorful addition to any meal or potluck.

a bowl of fresh corn salad on 1

Ingredients

Tip: Use fresh or frozen corn for the best sweetness and texture.

  • 2 cups corn kernels (fresh or frozen, thawed)
  • 1 small red bell pepper, diced
  • 1 small cucumber, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp lime or lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh cilantro or parsley, chopped
a bowl of fresh corn salad and

Instructions

Step 1: Preparation
Prepare all vegetables: dice bell pepper and cucumber, halve cherry tomatoes, and finely chop red onion. If using frozen corn, thaw and drain well.

Step 2: Main Cooking Process
In a large bowl, combine corn, bell pepper, cucumber, red onion, and cherry tomatoes. Gently toss to mix the colors and textures evenly.

Step 3: Combining Ingredients
Drizzle olive oil and lime juice over the vegetables. Sprinkle salt and black pepper evenly. Stir gently to coat all ingredients with the dressing.

Step 4: Finishing & Final Simmer
Add chopped cilantro or parsley and toss lightly. Taste and adjust seasoning if needed. Serve immediately or chill for 15–20 minutes to let flavors meld.

Why This Recipe Works for Busy Days

Corn salad is quick to assemble with minimal prep, making it perfect for busy evenings. It can be made ahead and stored in the fridge for easy grab-and-go lunches or dinner sides. Leftovers reheat quickly if desired or can be enjoyed cold, keeping your meal prep simple and stress-free.

Tips & Tricks

  • Sweet Corn: Use fresh in-season corn for the sweetest flavor; frozen works well if thawed properly. Avoid overcooking to keep crisp texture.
  • Even Dressing: Drizzle oil and juice slowly while tossing gently to coat vegetables evenly without bruising or crushing them.
  • Flavor Balance: Taste before serving; add extra lime, salt, or pepper as needed to brighten the flavors.
  • Chill Time: Letting the salad chill for 15–20 minutes enhances flavor without making vegetables soggy.

Variations

  • Meaty Version: Add cooked bacon bits, grilled chicken, or shrimp for a protein boost and more hearty texture.
  • Vegetarian Option: Include diced avocado, roasted peppers, or feta for extra richness without meat.
  • Ingredient Swap: Swap cucumber with zucchini, or cherry tomatoes with diced mango for a sweet twist.
  • Flavor or Herb Boost: Add a pinch of chili flakes, cumin, or fresh mint for a more complex, aromatic flavor profile.

Serving Suggestions

  • Classic Side: Serve alongside grilled meats, tacos, or sandwiches for a fresh and colorful accompaniment.
  • Lunch Bowl: Mix with cooked quinoa or rice for a light, satisfying meal.
  • Party Platter: Present in a clear bowl for a vibrant side at picnics or potlucks.
  • Casual Snack: Enjoy chilled on its own for a refreshing afternoon snack or lunchbox addition.

Storage Instructions

  • Fridge Storage: Store in an airtight container for up to 3 days. Stir before serving to redistribute dressing.
  • Reheating: Best enjoyed cold; for a warm option, briefly sauté before serving.
  • Freezing: Not recommended; vegetables lose crispness when frozen.
  • Make-ahead Tips: Prepare all vegetables in advance, store separately, and toss with dressing just before serving.

Recipe Timing

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Rest Time: 15 minutes (optional)
  • Total Time: 25 minutes

Nutrition Information (Approximate)

Calories: 120–150 per serving
Protein: 2–3g per serving
Key nutrients: fiber and vitamins from fresh vegetables, antioxidants from bell pepper and tomatoes
Values are estimates and may vary depending on ingredients or portion sizes.

FAQs

Yes, chop vegetables in advance and add dressing just before serving.

Drain thawed corn and avoid adding extra juice from tomatoes.

Yes, swap vegetables for seasonal favorites like zucchini, peas, or mango.

Store in an airtight container in the fridge and toss before serving.

Not recommended; vegetables become soggy after freezing.

Conclusion

Corn salad is a fresh, colorful, and easy-to-make dish that brightens any meal. You can customize it with different vegetables, herbs, or proteins to fit your taste and lifestyle. Quick to prepare, versatile, and visually appealing, this recipe is perfect for weeknight dinners, potlucks, or casual family meals. Keep it on hand for a refreshing, flavorful side that’s simple, satisfying, and always crowd-pleasing.

Corn Salad
Print

Corn Salad

Recipe by Edan SalamonCourse: Salad Recipes
Servings

4

servings
Prep time

10

minutes
Cooking timeminutes
Calories

150

kcal

A fresh, colorful corn salad with crisp vegetables and a light, tangy dressing. Quick to make, perfect as a side or light meal.

Ingredients

  • 2 cups corn kernels (fresh or frozen, thawed)

  • 1 small red bell pepper, diced

  • 1 small cucumber, diced

  • 1/4 red onion, finely chopped

  • 1/4 cup cherry tomatoes, halved

  • 2 tbsp olive oil

  • 1 tbsp lime or lemon juice

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 2 tbsp fresh cilantro or parsley, chopped

Directions

  • Prepare vegetables and thaw corn if needed.
  • Combine corn, bell pepper, cucumber, red onion, and cherry tomatoes in a bowl.
  • Drizzle with olive oil and lime juice; sprinkle salt and pepper. Toss gently.
  • Add cilantro or parsley, toss lightly, and serve immediately or chilled.

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