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This Summer Corn Salad recipe is simple to make and is a perfect way to use up fresh sweet corn on the cob! It’s a cold salad that is great for hot summer days! Loaded with fresh veggies, like tomatoes, cucumbers, and peppers, this is packed with flavor.
I’ve lived my whole life in the Midwest, which means that corn on the cob is a whole thing here.
There are fields of it everywhere. Every farm stand sells it. And it’s perfectly sweet and delicious and just begging to be eaten at every summer meal.
I love corn cut off the cob and eaten with plenty of butter, or corn on the cob with loads of seasonings (like this Air Fryer Street Corn!), and obviously I love to use fresh sweet corn to make this corn tomato salad! Another family favorite is our chicken corn chowder!
Serve this with our Greek chicken wraps for the perfect summer meal.
♥ What We Love About This Recipe:
Versatile: You can basically go out back, pick a few veggies from your garden, and mix them right in this salad. I don’t think you could mess this one up!
Dressing: The dressing is a simple mix of olive oil, lime juice and zest, and salt and pepper. Easy, but flavorful! Add a dollop of sour cream or mayo if you want a creamy dressing.
No Bake: This cold corn salad doesn’t need to be baked or cooked at all! We’re just combining fresh ingredients in a bowl!
Ingredient Notes:
Ears of Corn – Fresh sweet corn on the cob is best! Of course, canned corn will also work.
Cherry Tomatoes – Fresh from the garden, preferrably.
Cucumber
Bell Pepper – We used orange, but any color works!
Red Onion
Olive Oil
Lime Juice & Zest of Lime – Use a fresh lime to add loads of bright flavor.
Salt & Pepper
See the recipe card for full information on ingredients and quantities.
change it up!
Variations for Summer Corn Salad:
The nice thing about this recipe is that it’s one that you can easily adjust. If we used veggies you don’t like or didn’t include one that you do, feel free to change it up. Some good choices are:
- Carrot Slices
- Radishes
- Black Beans
- Avocado
- Jalapeno
Recipe FAQs:
Corn Salad is made with fresh corn on the cob and a mix of other vegetables, such as bell pepper, cucumber, cherry tomatoes, and red onion. The dressing is a simple mixture of olive oil and lime juice with seasoning.
Yes, it is okay to eat raw corn in this summer corn salad recipe and in general. The flavor is fresh and the texture is crunchy.
Yes, if you prefer to use cooked corn, you can start with a bag of frozen corn that you’ve cooked or you can roast ears of corn and then slice them from the cob.
More summer salads!
We’ve got lots of great salads that are perfect for those hot summer days. Below are some of our favorites:
- Mexican Potato Salad without Mayo
- Vegetable Salad
- Greek Pasta Salad
- Creamy Grape Salad
- Amish Macaroni Salad
- Italian Pasta Salad
More corn favorites!
Like I said, I grew up in the Midwest and corn is a major deal around here! I’ve got loads of delicious recipes featuring corn.
Summer Corn Salad
Ingredients
- 8 ears of corn
- 1 ½ cups cherry tomatoes
- 1 cucumber
- 1 orange bell pepper
- 1 small red onion
- ¼ cup olive oil
- 1 tablespoon lime juice
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Zest of 1 lime
Instructions
- Carefully cut the corn from the cob using a sharp knife. Place in a large mixing bowl.
- Slice the cherry tomatoes in half. Slice the cucumber into thin rounds. Dice the pepper and onion. Place all of the vegetables in the bowl with the corn and stir well to combine.
- In a small bowl, whisk together the olive oil, lime juice, salt, ground black pepper, and lime zest.
- Pour the oil mixture over the vegetables and stir to combine. Taste and add additional seasoning if desired.
- Cover the bowl with plastic wrap and chill for at least an hour.
- Stir well before serving.
Becky Geiger says
This looks so yummy yummy. I’m going to try it soon as I can get my fresh veggies from the garden so I saved this. Thank you for emailing it to me