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This easy Summer Corn Salad recipe is bright and fresh and the perfect side dish for BBQs and picnics! Made with sweet corn, juicy cherry tomatoes, green onions, and fresh cilantro, this easy corn salad recipe comes together in 10 minutes!
Tossed with a simple dressing of olive oil, fresh lime juice, salt, pepper and a hint of cumin (no mayo in this corn salad!), this refreshing corn salad is made with simple ingredients. Whether you call it a fresh corn salad, Mexican corn salad, or simply the best summer side dish, you will love this recipe, especially during peak-corn season!
Summer Corn Salad: Fresh, Light, Easy!
I absolutely love everything about summer, especially fresh, seasonal ingredients like sweet corn, ripe tomatoes, and bright cilantro. That’s why this Summer Corn Salad recipe is one of my favorites! It’s packed with all those fresh summer flavors I crave.
Growing up in Northern Illinois, fresh corn was everywhere and my family had sweet corn on the cob at least once a week during the summer. Even now, nothing says summer to me like farm-fresh corn. My kiddo loves this time of year too for this very reason!
This corn salad is a delicious summer side and one of my favorites, right along with my Creamy Cheddar Pasta Salad! I like to serve this with grilled chicken, pulled pork, BBQ ribs, burgers, and the list goes on. So many options!
Get yourself some corn (fresh if it’s available) and let’s make this easy summer corn salad.
❤️ Ashley
ingredients you will need
This corn salad comes together with just a handful of simple, fresh ingredients. A few notes on the ingredients:
- Corn – fresh sweet corn is best but you can also use frozen corn that has been thawed
- Tomatoes – cherry or grape tomatoes work best!
Variations:
Try making this corn salad your own by adding in additional ingredients that pair well with what we already have going on here:
- For more crunch and veggies: diced cucumbers and bell peppers
- Spicy: toss in chopped jalapeños and add in chili powder
- Creamy: for a creamy variation, add in crumbled feta or goat cheese
- Black beans and diced avocado are also delicious options!
Did you know that there are all kinds of varieties of sweet corn? I find it fascinating! This article explains all about it.
summer corn salad dressing (no mayo)
The dressing for this corn salad is light, refreshing, and completely mayo-free — perfect for keeping the flavors bright and fresh! To make the dressing, you’ll need:
- Olive oil
- lime juice – use fresh!
- salt, black pepper and cumin
That’s it! The hint of cumin adds a little somethin’ special. If you want a little heat, try adding chili powder. This easy dressing brings out the natural sweetness of the corn and is simply perfect!
Allow the salad to chill in the fridge for about one to two hours before digging in. We have found that leftovers the next day taste even better. If you try this easy summer corn salad, please let me know what you think, I love to hear from you!
Summer Corn Salad
Ingredients
- 4 ears fresh corn or 3 cups frozen corn, thawed
- 2 green onions sliced
- ¼ cup chopped fresh cilantro
- 1 ½ cups cherry tomatoes cut in half
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (about 1 lime)
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon ground cumin
Instructions
FRESH CORN INSTRUCTIONS
- Shuck the Corn: Remove the husks and silk from 4 ears of fresh sweet corn.
- Boil: Bring a large pot of salted water to a boil. Carefully add the corn cobs and cook for 3–4 minutes—just until the kernels are slightly tender but still crisp.
- Cool Quickly: Remove the corn and immediately transfer to a bowl of ice water to stop the cooking.
- Cut Off the Kernels: Once cooled and dried, use a sharp knife to slice the kernels off the cob. You should have about 3 cups of corn.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, ground cumin, salt, and black pepper.
- Mix the Salad: In a large bowl, combine the parboiled corn (or thawed frozen corn), green onions, chopped cilantro, and cherry tomatoes.
- Toss to Coat: Pour the dressing over the salad and toss gently until everything is evenly coated.
- Serve or Chill: You can serve the salad immediately, or refrigerate for 1–2 hours to let the flavors blend.
FROZEN CORN INSTRUCTIONS
- Thaw the Corn: Measure out 3 cups of frozen corn and let it thaw completely. You can do this by leaving it at room temperature for about 30–45 minutes or placing it in the fridge for a few hours.
- Optional – Warm Briefly: For best texture and flavor, you can quickly warm the thawed corn in a skillet over medium heat for 2–3 minutes (no oil needed), or briefly blanch it: bring a pot of water to a boil, then add the thawed corn and cook for 1 minute. Drain the corn and run under cold water to stop the cooking process. Pat dry with a paper towel.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, ground cumin, salt, and black pepper.
- Mix the Salad: In a large bowl, combine the parboiled corn (or thawed frozen corn), green onions, chopped cilantro, and cherry tomatoes.
- Toss to Coat: Pour the dressing over the salad and toss gently until everything is evenly coated.
- Serve or Chill: You can serve the salad immediately, or refrigerate for 1–2 hours to let the flavors blend.
