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summer corn salad
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5 from 1 vote

Summer Corn Salad

This Summer Corn Salad with fresh cilantro and tomatoes is a quick and easy side dish great for any time of year, but especially perfect for summer BBQ's and potlucks.
Prep Time10 minutes

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.