Fresh Corn Salad Recipe
Here is my ‘right-off-the-farm’ fresh corn salad. This nutrient-dense and colorful vegan corn salad requires zero cooking and minimal ingredients. The perfect summer corn salad recipe to make this year!
You will love its fresh, bright flavors – seriously, you won’t stop eating this salad! It’s perfect as a potluck recipe and just so versatile.
Looking for more salad recipes? Try my pear pecan salad or this citrus salad with pomegranate dressing.
It contains such a fantastic amount of nutrients, you can almost feel the energy burst within you as you eat it, and of course, it tastes fantastic.
Why you’ll love this fresh corn salad recipe
There’s so much to talk about with this refreshing summer corn salad; here’s why I love it:
- Vibrant flavors: A fresh corn salad bursts with vibrant flavors from the sweet corn kernels and tangy lime juice.
- Seasonal freshness: Corn salad is often made with fresh, seasonal ingredients readily available during the warmer months. It celebrates the bounty of summer produce, making it a perfect dish for picnics, barbecues, and outdoor gatherings.
- Easy to make: Summer corn salad is quick and easy to prepare, requiring no cooking time and simple ingredients.
- Colorful: A fresh corn salad is vibrant and looks so pretty on any table or buffet spread.
- Make-ahead option: Fresh corn salad can be made ahead of time and stored in the refrigerator. This allows the flavors to meld together and develop over time. It’s a convenient option for meal prep or entertaining.
- Gluten-free and vegan: Double bonus here!
Corn Salad Ingredients and Substitution Notes
Here are the ingredients to gather up to make this delicious fresh corn salad recipe:
Dressing ingredients:
- Fresh lime juice: I recommend fresh lime juice and not bottled, for best results. Lemon juice is a good alternative.
- Onion: Use red onion for a mild, sweet flavor or white onion for a sharper taste.
- Fresh garlic: I love to use fresh over powdered garlic in a salad like this. It adds a rounded, savory taste to the recipe.
- Fresh basil & parsley: Use fresh versus dried herbs. You could also make this with fresh thyme or cilantro.
- Oil: I recommend a high-quality olive oil or avocado oil to add richness and silkiness to this corn salad. The oil helps to coat the ingredients and bring all the flavors together.
Salad ingredients:
- Fresh corn: Use fresh, sweet corn kernels for the best flavor and texture.
- Tomato: Choose ripe, firm tomatoes for the salad. Roma or cherry tomatoes work well for their sweet flavor and low moisture content.
- European cucumber: AKA English cucumber or seedless cucumber, is crisp, tender, and slightly sweeter than traditional cucumbers. You can leave the skin on or peel them if you like.
How to Make Fresh Corn Salad:
- I like to start by making the dressing. I use fresh lime juice, which adds a fresher kick to the corn salad. Finely chopped onion, garlic, and minced herbs make the dressing come alive. My favorite herbs in this dish are basil and parsley.
- Then mix everything while carefully adding the oil, and you have a beautiful dressing, which is best if left in the fridge to chill for an hour or more.
- Cut the corn off the cob. See my video for instructions.
- Mix with sliced tomato, diced cucumber, and toss with the flavorful dressing.
Fresh Corn Salad Recipe Variations and Add-ins
Here are some fun ways to make different versions of this recipe:
- Avocado and black bean: Add diced avocado and rinsed black beans to the corn salad for extra creaminess and protein. I would use cilantro instead of basil here.
- Grilled corn: For a smoky flavor, grill the corn on the cob before cutting off the kernels and adding them to the salad.
- Peaches: Combine diced fresh peaches with the fresh basil leaves.
- Cilantro-lime dressing: Make a zesty dressing with lime juice, olive oil, minced garlic, chopped cilantro, and a pinch of cumin. Drizzle the dressing over the salad just before serving for a fresh flavor.
Top Tips to Make the Best Fresh Corn Salad
This is an easy recipe to make, seriously. Having said that – here are a few tips for the best results possible:
- Choose fresh corn: Use fresh corn on the cob for the best flavor and texture. Look for corn with bright green husks and plump kernels. Fresh corn adds sweetness and juiciness to the salad.
- Balance flavors: Adjust the amount of lime juice, salt, and other seasonings.
- Dice ingredients uniformly: Chop the ingredients into uniform sizes to ensure even distribution and a cohesive texture. Aim for bite-sized pieces that are easy to eat.
- Serve chilled: Fresh corn salad tastes best when served chilled. Refrigerate the salad for at least an hour before serving to allow it to chill and develop its flavors.
Make ahead of instructions and storage
Prepare the dressing and store it in an airtight container in the refrigerator. Many summer corn salads use a simple dressing made from lime juice, olive oil, and salt.
To store, transfer the mixed corn salad to an airtight container or a large resealable bag. Press down gently to remove excess air and seal tightly to prevent the salad from drying.
You can keep the corn salad for 2-3 days in the fridge. I don’t recommend freezing it.
Fresh Corn Salad Serving Suggestions
Serve this crunchy fresh corn salad as a side to my All-American vegan burgers or these umami-loaded mushroom oat burgers.
Fresh corn salad is the perfect vegan salad partner for plant-based chili and sheet pan nachos, too!
You can also add it to other salads, grain bowls, wraps or as a pasta topper.
Summer in New England:
As I am sure you know by now, I love New England. Charming little summer farm stands, apple orchards, and country stores are busseling with visitors. The farmer’s markets are filled with lots of fresh, vibrant, healthy vegetables. If that is not fresh enough, you can ‘pick-your-own’ and get your apples and veggies even fresher:)
One of my absolute favorite veggies is fresh corn. It is such a beautiful, crunchy, and sweet vegetable. I find that the best veggie recipes are usually those prepared in a simple and easy way, using very few other ingredients.
That is why this fresh corn salad recipe is one of my favorites. Simple, with a pop of flavor, this summer corn salad recipe is outstanding. Plus, it contains valuable B vitamins, which is good for our health. What more can you ask?
FAQs
Just skimming through this article? Here are the key points:
Can I use frozen or canned corn for this fresh corn salad recipe?
I don’t recommend frozen or canned corn in this salad. The texture and taste will not be the same.
Can I make this corn salad ahead of time for a picnic or potluck?
Yes, corn salad is an excellent option for picnics and potlucks. You can prepare it in advance and store it in a cooler until you’re ready to serve. Keep the salad chilled to maintain its freshness and prevent spoilage.
How should I store leftovers of this corn salad?
Store any leftover corn salad in an airtight container in the refrigerator for 2-3 days. Be aware that the salad’s texture may change slightly as the vegetables release moisture, but it will still be safe to eat.
Can I customize the ingredients in this fresh corn salad?
Absolutely! Fresh corn salad is highly customizable based on your taste preferences and what’s in season. Feel free to add or leave out ingredients as you like.
Is this fresh corn salad gluten free?
Yes, this fresh corn salad is naturally gluten-free.
Can I make this corn salad spicy?
Yes, you can add some diced jalapeños or a pinch of cayenne pepper to the salad to add a spicy kick.
Watch My Fresh Corn Salad Recipe Video
I hope you enjoy this fresh corn salad. It is one of my favorite summer salads. Looking for more salads to make this summer? Try this quinoa tabbouleh, vegan caesar salad, or my summer fruit salad with a lime and mint dressing.
Print
Fresh Corn Salad
- Prep Time: 15-20 minutes
- Total Time: 20 minutes
- Yield: Serves 3-4 1x
Description
Here is my ‘right-off-the-farm’ fresh corn salad. This nutrient-dense and colorful vegan corn salad requires zero cooking and minimal ingredients.
Ingredients
DRESSING:
- 1 tablespoon fresh lime juice
- 1 tablespoon finely diced onion
- 1 minced or crushed garlic clove
- 1/2 teaspoon salt
- 1 tablespoon finely minced basil & parsley
- 1 tablespoon oil
SALAD:
- 2 cups of fresh corn
- 1/2 tomato, finely diced
- 1/4 European cucumber, finely diced
Instructions
In a small bowl, add lime, onion, garlic, and salt. Slowly add oil, while stirring. Mix in the fresh herbs. Cover and let sit in the fridge for an hour or more. This will decrease the raw flavor of the onion and garlic.
In the mean time, combine the fresh corn, finely diced tomatoes, and cucumbers in a medium size bowl. When it is time to serve, add the dressing to the salad and gently stir to combine.