A Corn Salad is one of my favorite side dishes to make on a hot summer day. It’s filling, fast, and refreshing. There’s very little to no cooking required, so it’s great for when you need something in a hurry.
I definitely recommend using fresh corn when it’s available, but you can also use frozen or canned corn instead. The sweet pop of the corn kernels mixed with the acidic freshness from ripe tomatoes and a slightly spicy bite from the onion makes for one truly delicious salad. I added minced parsley for color but you can make your corn salad with cilantro if you prefer that flavor.
The tangy dressing is a simple combination of olive oil, red wine vinegar, and garlic. It’s light and really lifts up the flavors of the salad.
How to Make Corn Salad
Prep the corn. Cook the corn using any method you like. In my opinion it’s totally worth the extra time to cook fresh corn on the cob, whether you grill it, boil it or cook it in the microwave. Check out this post on how to cook corn on the cob for suggestions and tips. Once cooked, remove corn from the cob. You can also use frozen (thawed and dry) or canned (drained).
Chop the veggies. Chop the tomatoes and onions into small dices, so you can get everything together in one bite. Chop the parsley or cilantro. Use whatever kind of tomatoes and onions you like, and feel free to swap in or add other veggies, like cucumber or zucchini. Mix all of the veggies together in a large bowl.
Whisk the dressing. Combine the dressing ingredients in a small bowl or shake together in a jar with a tight fitting lid. Add salt and pepper as desired.
Pour and Mix. Pour the dressing on the salad and toss. I recommend to start with half of the dressing because preference can vary. You can always add more but you can’t undress your corn salad!
Simple Vinaigrette Dressing
The vinaigrette dressing is simply 3 ingredients – red wine vinegar, olive oil and minced garlic. Feel free to experiment with the flavors for the vinaigrette for your fresh corn salad. If you don’t have red wine vinegar, you could use champagne, apple cider or white wine vinegar in its place. My husband loves it when I add lime juice for the acid. Be sure to taste and add salt and pepper if you feel that it’s needed.
For the oil, I prefer the flavor of olive oil, but you could use another if you wish, like avocado oil or vegetable oil. Shake it all together in a jar with a tight fitting lid, or whisk in a bowl.
Expert Tips and FAQs
Play around with the flavors by using different kinds of fresh tomatoes, or other ingredients like zucchini or even some crumbled feta cheese.
Let the dressed salad sit for an hour to marinate. The extra time will really help to brighten the fresh flavors of your corn salad.
Do you have to cook frozen corn for this salad?
Frozen corn should be thawed and steamed, then cooled before adding it to your corn salad. Make sure to drain any liquid as well.
How long will corn salad last in the fridge?
It will last about 3 days in the fridge, stored in an airtight container.
What kind of corn is best?
Hands down I prefer fresh corn, right off the cob in my corn salad. However, it may not always be readily available. Frozen corn would be my second choice, and if you don’t have theat, canned corn (well drained) is fine.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.