Corn Salad Recipe
Corn Salad is a bright, refreshing dish that combines sweet corn with crisp vegetables and a zesty dressing. Perfect as a side dish for barbecues, picnics, or as a light lunch, this salad is not only easy to prepare but also bursting with flavor. The vibrant colors and textures make it an appealing addition to any meal, and it’s a great way to enjoy fresh, seasonal produce!
Necessary Kitchen Equipment
- Mixing Bowl: For combining the salad ingredients.
- Cutting Board and Knife: For chopping vegetables.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Whisk: For mixing the dressing.
Ingredient Overview
- Corn: Fresh corn on the cob or canned corn can be used; grilled corn adds a lovely smoky flavor.
- Vegetables: Bell peppers, red onion, and jalapeños add crunch and color.
- Herbs: Fresh cilantro or parsley brighten the flavor of the salad.
- Dressing: A tangy lime vinaigrette made with lime juice, olive oil, and spices ties everything together.
Step-by-Step Instructions
- Prepare the Corn
If using fresh corn, cook the cobs in boiling water for about 5 minutes. Allow them to cool, then cut the kernels off the cob. If using canned corn, drain and rinse under cold water. - Chop the Vegetables
Dice 1 bell pepper (any color) and finely chop 1/4 of a red onion. If you like some heat, finely chop 1 small jalapeño (remove seeds for less heat). - Make the Dressing
In a small bowl, whisk together the juice of 2 limes, 1/4 cup olive oil, 1 teaspoon honey (or agave syrup), and a pinch of salt and pepper. Adjust to taste. - Assemble the Salad
In a large mixing bowl, combine the corn, diced bell pepper, red onion, and jalapeño. Pour the dressing over the salad and toss gently to combine. - Garnish and Serve
Chop a handful of fresh cilantro or parsley and sprinkle it over the salad before serving. Chill in the refrigerator for about 30 minutes to let the flavors meld.
Recipe Tips
- Grilled Corn: For extra flavor, grill the corn before cutting the kernels off.
- Additions: Feel free to add other ingredients like avocado, cherry tomatoes, or black beans for variety.
- Make It Ahead: This salad can be made a day in advance; just keep it refrigerated until serving.
What to Serve With This Recipe
Corn Salad pairs beautifully with grilled meats, tacos, or as part of a summer picnic spread. It can also be enjoyed as a light lunch on its own.
Frequently Asked Questions
Q: Can I use frozen corn?
A: Yes, frozen corn works well! Just thaw it and drain any excess water before using.
Q: How long will this salad last in the fridge?
A: Corn Salad can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
Serve Corn Salad in individual bowls or on a large platter. For an extra touch, you can sprinkle some crumbled feta or cotija cheese on top for added creaminess and flavor.
Ingredients
- 4 cups fresh corn kernels (about 4 ears of corn) or 2 cans of corn, drained
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1 small jalapeño, finely chopped (optional)
- Dressing:
- Juice of 2 limes
- 1/4 cup olive oil
- 1 teaspoon honey or agave syrup
- Salt and pepper to taste
- Garnish:
- Fresh cilantro or parsley, chopped
Instructions
- Cook fresh corn and let it cool; cut kernels off the cob.
- Dice the bell pepper, chop the onion, and jalapeño.
- Whisk together lime juice, olive oil, honey, salt, and pepper for the dressing.
- Combine corn, vegetables, and dressing in a bowl; toss gently.
- Garnish with cilantro or parsley, then serve chilled.
Summary
Corn Salad is a simple, colorful dish that showcases the sweetness of corn and the crunch of fresh vegetables. It’s a versatile recipe that can be tailored to your taste and enjoyed year-round!
Notes
Feel free to experiment with different herbs and vegetables to create your perfect corn salad! Enjoy the fresh flavors and textures!

Corn Salad
Equipment
- Mixing Bowl: For combining the salad ingredients.
- Cutting Board and Knife: For chopping vegetables.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Whisk: For mixing the dressing.
Ingredients
- 4 cups fresh corn kernels about 4 ears of corn or 2 cans of corn, drained
- 1 bell pepper diced
- 1/4 red onion finely chopped
- 1 small jalapeño finely chopped (optional)
- Dressing:
- Juice of 2 limes
- 1/4 cup olive oil
- 1 teaspoon honey or agave syrup
- Salt and pepper to taste
- Garnish:
- Fresh cilantro or parsley chopped
Instructions
- Cook fresh corn and let it cool; cut kernels off the cob.
- Dice the bell pepper, chop the onion, and jalapeño.
- Whisk together lime juice, olive oil, honey, salt, and pepper for the dressing.
- Combine corn, vegetables, and dressing in a bowl; toss gently.
- Garnish with cilantro or parsley, then serve chilled