A Fresh Corn Salad is perfect for summer. It’s a simple salad, full of fresh corn, tomatoes, onions and parsley with a flavorful and tangy dressing.
The Best Corn Salad
A Corn Salad is one of my favorite side dishes to make on a hot summer day. It’s filling, fresh and refreshing.
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 also use cilantro if you like that flavor.
Tha 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 Fresh Corn Salad
- Chop Veggies. Cook the corn using any method you like. Check out this post on how to cook corn on the cob for suggestions, then remove corn from the cob. You can also use frozen or canned. Chop the tomatoes and onions into small dices, so you can get everything together in one bite.
- Whisk. 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!
A 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. 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.
Top Tips for the Best Fresh Corn Salad
- Do you have to cook frozen corn for this salad? Frozen corn should be defrosted and steamed, then cooled before adding it to your corn salad. Make sure to drain any water away as well.
- How long will corn salad last in the fridge? It will last about 3 days in the fridge, covered and in an airtight container.
- What kind of corn is best? Hands down I prefer fresh corn, right off of the cob for this corn salad. However, it may not always be readily available. Frozen corn would be my second preference and if you don’t have that, canned corn (well drained) is fine.
Corn Salad is a bbq staple around here. It’s so easy to make and only gets better as it sits and marinates. Add it to your next cookout menu along with some other favorites:
- Grilled Chicken Kabobs
- Spice Rubbed Grilled Tri Tip
- Pulled Pork Sliders
- Bacon & Ranch Red Potato Salad
- Steak Sandwich
- Grilled Chicken Marinade
- Grilled Potatoes
Fresh Corn Salad
- 5 ears of white or yellow corn or a mix of both (~4 cups of frozen/canned will work as well)
- ½ cup diced red or white onion
- 2 tablespoons fresh minced parsley
- 3 Roma tomatoes seeded and diced
- Salt and pepper to taste
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 garlic clove minced
- Whisk the dressing together in a small bowl and set aside.
- Remove the husks and silk from the corn and trim the ends.
- Heat a large pot of salted water to boiling, then submerge the corn cobs. Cook for 3-4 minutes. Drain.
- Remove corn kernels from the cob with a sharp knife and transfer kernels to a large mixing bowl. Toss with diced tomato, onion, parsley and the dressing. Taste and add salt and pepper as desired.
- Serve chilled or at room temperature.
- Feel free to customize the ingredients however you like.
- Swap out the vinegar for a different flavor.
- Use cilantro instead of parsley.
- Add more or less of any of the ingredients.
- Fresh corn is preferred but frozen or canned may be used.