Fitness / March 12, 2024

Corn Salad Recipe

Toss the taste of summer with this Corn Salad—juicy kernels mixed with cherry tomatoes, onions, and cucumber in a light vinaigrette.

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Whenever I’m invited to a barbecue or picnic, there’s only one dish I even think about bringing: this refreshing corn salad. That’s because it ticks so many boxes: it tastes great, it’s healthy (more on that below), and it’s easy to make for just my family or for a number of families. I also like that its simplicity means it can cater to any number of diets (more on that below), so it’s the ideal choice when serving it up for several people whose eating restrictions may not align with yours.

There’s also something totally satisfying about doing all your shopping in the produce section of the grocery store. No visit to the frozen foods section required. Snacks and dips? No, thank you. Just wholesome food as nature intended. This is the taste of the garden, of farming, and the taste of friends and family getting together in sweet summer air.

Is Corn Salad Healthy?

Oh, it’s healthy, all right. Most of the ingredients can be found in a garden, which is a good sign your body will appreciate a serving or two. They are full of vitamins, minerals, antioxidants, and fiber, with few calories. Unsurprisingly, this recipe lends itself to several diets: Mediterranean, gluten-free, vegetarian, and vegan. It could be eaten on a paleo diet, though the presence of corn means it depends on how strictly the diet is followed.

Which Other Ingredients Could I Add?

This is a salad, and as such, it’s open to so many different ingredients. In other words, there’s no one way to make a corn salad. As long as it contains corn, I suppose, it can include as few or as many ingredients as you prefer. I like using the list below as a good place to begin, then I add/subtract depending on my mood, the availability of the ingredients, who I’m cooking for, and what I’m serving alongside it. If I’m making fajitas, for example, I’ll add cilantro, black beans, jalapeno, and avocado for a Mexican-inspired side dish. If I’m feeling playful, I’ll add to the yellow corn yellow cherry tomatoes and yellow bell peppers. For a wide range of textures, I’ll go with creamy feta cheese and crunchy celery.

INGREDIENTS

3 cups corn kernels (about 4 cobs of corn)
1 cup cherry tomatoes, quartered
1 cup cucumbers, diced
1/4 cup red onion, diced
3 tbsp olive oil
3 tbsp apple cider vinegar or rice vinegar
coarse salt (to taste)
pepper (to taste)
1 tbsp fresh parsley, chopped
fresh basil or dill, chopped (optional)

INSTRUCTIONS

Cook Corn

Boil salted water and cook the corn until bright yellow, or grill for a smoky flavor.

Prepare Corn

Drain and cool the corn, then remove the kernels from the cob.

Combine Salad

Mix corn with tomatoes, cucumbers, and onion in a large bowl.

Dress Salad

Drizzle with olive oil and vinegar, then toss to coat.

Season

Sprinkle with salt and pepper, and mix well.

Add Herbs

Before serving, toss in fresh parsley and optional basil or dill.

Devour!

FAQs & Tips

Can I eat this salad hot?

You can, though I don’t know whether you can still call it a salad. In any case, if a hot side is what you’re after, roast, grill, or saute the corn and onion, then add the dressing to warm it up. The rest of the ingredients can be added cold, though this is up to you.

How do I store this salad?

Store the salad in an airtight container in the fridge. If you’ve already added the dressing, you should use it in a day or so; otherwise, it will turn to mush. If you had the forethought to hold off on adding the dressing to all the salad, you’re afforded a few more days of refrigeration. Keep the dressing in a separate jar and add it when you go to eat the salad again.

Can I use frozen/canned corn?

Yep, let the frozen corn thaw out completely first. Then drain the corn regardless of which you use before adding it to the salad; you don’t want the kernels and other ingredients to be swimming in the bowl.

How do I keep my salad from going soggy?

First, dry out your veggies as much as possible before adding them to the mix. Even press them between paper towels. Next, hold off adding the oil and vinegar until just before serving. This is especially important if you think you’re going to have leftovers. One last tip: serve your salad on a bed of mixed greens or lettuce. The leaves will absorb some of that excess moisture and also, keep the ingredients from swimming in the vinaigrette.

Do I need to let the salad sit before serving?

You don’t have to, but you can. Giving the salad a chance to chill out in the vinaigrette lets the flavors meld. If this is what you’re after, then cover it in plastic and place in the fridge for 15–20 minutes. The only issue is the crispness of your ingredients. Letting them sit in the dressing will compromise their crunch.

Serving Suggestions

This corn salad goes well with pretty much anything you would think to serve at a barbecue or picnic. So sky’s the limit… chicken wings, spare ribs, hamburgers, hot dogs. One salad you might want to serve it with is this Sweet Potato Salad With Avocado Pesto. It’s paleo and super-simple despite its lengthy name. If you’re back in the kitchen and want to pursue that Tex-Mex theme, serve up some Chicken Quesadillas—your family will love them.

Fresh Corn Salad

Toss the taste of summer with this Corn Salad—juicy kernels mixed with cherry tomatoes, onions, and cucumber in a light vinaigrette.

Course Salad

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 96kcal

Author FoodFaithFitness

Ingredients

3 cups corn kernels about 4 cobs of corn
1 cup cherry tomatoes quartered
1 cup cucumbers diced
1/4 cup red onion diced
3 tbsp olive oil
3 tbsp apple cider vinegar or rice vinegar
coarse salt to taste
pepper to taste
1 tbsp fresh parsley chopped
fresh basil or dill chopped (optional)

Instructions

Bring a large pot of salted water to a boil. Add the corn and cook for 3 to 4 minutes until the kernels are bright yellow. Alternatively, grill the corn for a smoky flavor.
Drain the corn and let it cool completely. Then, carefully cut the kernels off the cob with a sharp knife.
In a large bowl, mix together the corn kernels, cherry tomatoes, cucumbers, and red onion.
Pour the olive oil and vinegar over the salad ingredients, and gently toss to coat everything evenly.
Season the salad with a generous sprinkle of coarse salt and pepper to taste, and mix well.
Just before serving, add the fresh parsley and optional basil or dill to the salad, and give it a final toss.
DEVOUR!