Corn Salad Recipe – Corn salad is made by cooking sweet corn together with different fresh vegetables. Usually, you will find tomatoes, onions, peppers, and avocado mixed together. When you add a bit of lemon juice or vinegar and herbs such as cilantro or parsley, your side dish gets a little zing and more flavor. You are free to make it with fresh, cooked or canned corn.
It is simple and low in calories, and preparing it won’t be hard. Grilled meat, tacos, and any summer meal go great with it as a side dish. Thanks to its crunchiness and heaps of flavor, this salad is a hit with many people.
Corn Salad Recipe
Looking for a mild, healthy, and fresh side dish bursting with flavor? This corn salad recipe is the correct answer! Made with sweet corn, vibrant vegetables, and a zesty dressing, the corn salad is incredibly versatile and can be adapted with your favorite ingredients. Whether you are planning to eat a backyard BBQ, a picnic, or a healthy week, it brings both color and crunch to an easy salad table. The best part? You can enjoy corn year-round by using fresh, canned, or frozen corn. Packed with nutrients, this easy corn salad recipe is naturally gluten, vegetarian, and perfect for food.
Corn Salad Recipe
Equipment
- 1 Cutting board
- 1 Sharp knife
- 1 Large mixing bowl
- 1 Spoon or salad tongs
- 1 Small bowl
- 1 Whisk or fork
Ingredients
- 3 cups corn kernels
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- 1 small cucumber, chopped
- 1 bell pepper
- 1 avocado, cubed
- ¼ cup fresh cilantro or parsley, chopped
- ½ cup crumbled feta or cotija cheese
Instructions
- Prepare Corn: Fresh corn: 3-4 minutes or grill until lightly chart. Cut the kernel from the cob.Canned corn: drain and rinse well.Frozen corn: melt and pat drought.
- Cut the vegies: Dice onion, bell chili and cucumber.Half the cherry tomatoes and cube the avocado.Cut fine herbs.
- : Make Dressing:In a small bowl, together with olive oil, lemon/lemon juice, vinegar, honey, garlic, salt and pepper.
- Mix Salad:In a large bowl, mix corn, vegetables and herbs.Put the dressing on top and toss to coat gently.
- Alternative rest time:Allow the salad to relax in the fridge for 10–15 minutes to allow the taste to be mixed.
- Serve:Top with fallen cheese (if using) and enjoy at cold or room temperature
Notes
Corn Salad Nutrition
| Nutrient | Amount |
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 28 g |
| Fiber | 4 g |
| Sugars | 7 g |
| Fat | 8 g |
| Saturated Fat | 1 g |
| Sodium | 220 mg |
Flavour Profile of Corn Salad Recipe
1. Corn sweetness
- The heart of this salad is canned,e-roasted, or grilled corn, which has a sweeter, juicier taste than other ingredients.
- Using the grill on corn can give it just a little caramelization, making the sweetness richer and a bit smoky.
2. Dressing touch
- Both lime juice and lemon juice add tang, and vinegar helps to keep the corn’s sweetness under control.
- Acid naturally enhances the aroma and helps stop the dish from seeming too heavy.
3. Senses and Umami.
- Red onions and a little garlic help balance the depth and firmness of the dip.
- Using feta or cotija cheese instead gives each bite a rich, creamy, and salty umami taste.
4. A combination of firm and flavorful ingredients
- Adding crushed vegetables like cucumber, bell chili, and onion to your meal gives it a delightfully crunchy texture.
- In terms of texture, it adds interest to your meal and makes the meal feel light and fresh.
5. Herbal glow
- Adding cilantro or parsley not only adds color but also a sour herbal taste.
- Cilantro gives salads their fresh taste and brings a zesty, slightly paprika flavor.
6. Cream (optional)
- The butter-like texture and light taste of avocado appear when it’s included.
- Enables growth that doesn’t overburden other integral aspects.
7. You may (or may not) add a little heat to the mixture.
- When added together, jalapeños, chili flakes, or black pepper supply the salad with a very subtle spice.
- It becomes very dynamic when paired with sweet or touching textures or flavors.
8. Taste pleasing harmony
- Tangy dressing, sweet corn, and adding some creamy or salty alternatives bring a balanced taste to everything.
- Whenever you take a bite, it’s tasty, satisfying, and refreshing.
FAQs
Q. Could I use preserved corn from a can or freezer instead of fresh corn for my corn salad?
A. Yes. Corn can be used in any form, fresh, canned or already frozen.
- When you open canned corn, just drain the liquid from it before cooking.
- Thaw the frozen corn and dial with a paper towel.
- To get the best taste from corn, either boil it or grill it.
Q. I want to know how long I can store corn salad in my fridge.
A. The meal will be good for up to 2 days or so.
- Keep the mango in a sealed container in the fridge. Should you use avocado or cheese, toss them in at the last minute to prevent spoiling.
Q. Is it right to make corn salad a few hours ahead?
A. It is possible to do so. It tastes better when you let it rest for 30 minutes after it’s made. Add just a bit of avocado and cheese on top at the final stage.
Q. What do you suggest pairing with corn salad?
A. You have the option to serve your corn salad with:
- Proteins that are grilled, including chicken, steak, and fish
- Tacos are set alongside wraps
- Barbecue dishes
- Try eating this with tortilla chips.
Q. Is corn salad good for you?
A. Yes ! Both corn salad and the foods in it, such as olive oil and avocado, contain lots of fiber and healthy fats as well as vitamins. It’s a side dish that’s both light and good for you.
Hi, I’m Lauren Kossack — the recipe creator, food lover, and storyteller behind Perfect Meal Recipes! I’m based in the charming town of Zionsville, Indiana, where I share my passion for cooking simple, delicious, and family-friendly meals.
What started as a love for home-cooked comfort food has grown into a space where I create and collect the kinds of recipes that bring people together — whether it’s a quick weeknight dinner, a hearty sandwich, or a sweet weekend treat.