I make Easy Corn Salad all summer long. It is bright, fast, and kind to the stove when the weather is hot. I write this recipe so you can make it the same way at home and love it as much as we do.
Dad James first ate this with his hands at a picnic, and he still asks for it every time we grill.
Your Ingredients List
- 4 cups fresh corn (or 2 cans of corn, drained)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup bell pepper (red or yellow), diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
My Go-To Equipment
I keep this salad simple, so I use tools I already own. I use a large mixing bowl to toss everything. I use a small bowl or jar to mix the dressing so it is easy to pour. I use a sharp knife and a cutting board to chop the veggies. I like a slotted spoon when I drain canned corn. For a pretty serving, I use a shallow bowl or a wide platter so the salad spreads out and looks fresh.
The Simple Steps to Follow
- Combine the corn, cherry tomatoes, red onion, bell pepper, and cilantro in a large bowl.
- Whisk the lime juice, olive oil, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss to coat all pieces.
- Chill the salad in the fridge for at least 30 minutes.
- Taste and adjust salt and pepper before serving.
- Serve cold as a side at your next cookout.
Healthy Twists on a Classic
I like to keep this dish light and full of flavor. You can swap the olive oil for avocado oil if you want a milder taste. You can add cooked quinoa for a small boost of protein and texture. I also like to fold in a cup of black beans when I want a heartier side. If you want a smoky note, try a light sprinkle of smoked paprika. If you enjoy pasta salads, you may like my take on a similar dish, the Mexican street corn pasta salad, which adds pasta and a creamy dressing for a filling meal.
Serving Suggestions From My Table
I serve Easy Corn Salad with many dishes at home. It pairs well with grilled chicken, fish, or a simple burger. I also use it to top tacos when I want a fresh crunch. For a picnic, I pack it in a sealed container and keep it on ice. When I want a colorful plate, I spoon the salad onto warm tortillas and add a little feta. If you like a very finished look, try this idea inspired by a close favorite, the perfect Mexican street corn pasta salad, and add a sprinkle of cotija or feta and a squeeze more lime.
Getting It Just Right
I aim for simple steps so flavor can shine. Use sweet corn if you can, either fresh or frozen that you thaw. If you use canned corn, drain it well and pat dry so the dressing sticks. Cut the vegetables into similar size pieces so every spoonful tastes the same. Let the salad sit in the fridge so the lime and oil soften the bite of the onion. Taste before you serve and add a little more lime or salt if needed. I find that a light chill for thirty minutes makes the salad sing. If you prefer a warm version, toss the corn while it is still warm and serve right away.
How to Store Leftovers
I store leftovers in an airtight container in the fridge. The salad will stay fresh for up to three days. The lime may make the veggies release a bit of water, so give the salad a quick toss before you serve it again. If it seems dry, add a teaspoon of olive oil and a splash of lime. Do not freeze this salad because the tomatoes and peppers will lose their texture when thawed.
Enjoy Every Moment
I tell people to slow down and savor the colors and the textures. This salad cooks no more than a few minutes, but it gives you time to talk while you chop. I like to set the bowl in the center of the table and let everyone take their favorites. The salad is easy to scale up for guests. I find it brings a soft, sweet note to heavy summer meals and a fresh lift to winter plates when I use frozen corn.
A Few Common Questions
How long can I keep Easy Corn Salad in the fridge?
I keep it in the fridge for up to three days in a sealed container. After that the veggies soften and the taste changes. If you need to keep it longer, store the dry parts and add the dressing later.
Can I make Easy Corn Salad ahead of time?
Yes, I make it a few hours ahead for a party. I like to chop and mix the dressing first. I toss everything together about thirty minutes before guests arrive so the salad stays bright and cold. If you must make it a day ahead, wait to add the dressing until right before serving.
Can I grill the corn for Easy Corn Salad?
Yes, grilling the corn adds a smoky flavor I love. I brush the ears with a little oil and grill until the kernels show brown spots. Then I cut the kernels off the cob and cool them before mixing. Grilled corn makes the salad taste deeper but still fresh.
Print
Easy Corn Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and refreshing corn salad perfect for summer picnics and cookouts.
Ingredients
- 4 cups fresh corn (or 2 cans of corn, drained)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup bell pepper (red or yellow), diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Combine the corn, cherry tomatoes, red onion, bell pepper, and cilantro in a large bowl.
- Whisk the lime juice, olive oil, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss to coat all pieces.
- Chill the salad in the fridge for at least 30 minutes.
- Taste and adjust salt and pepper before serving.
- Serve cold as a side at your next cookout.
Notes
For a lighter taste, substitute olive oil with avocado oil or add cooked quinoa for added protein. Consider grilling the corn for a smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: corn salad, summer salad, picnic recipe, easy salad, fresh salad