Summer Corn Salad (3 Ways!)

• Fresh corn: The star of the show! Nothing says summer like fresh corn right off the cobb. My favorite little trick is to caramelize/char the corn in a sauté pan slightly. Not only does it create a beautiful color contrast, but it also helps to enhance the flavor of the corn. You can also boil the corn or cook it on the grill. 
• Red bell pepper: This veggie is loaded with Vitamin C and adds a mild sweetness, a nice crunch, and a beautiful pop of color to the dish.
• Avocado: High in fiber and healthy fats, avocado chunks make this salad extra satisfying and add a delicious creamy component.
• Red onion: I love the sharp yet fresh bite and crunch that red onion adds. If you want something a bit milder, you can swap red onion out for green onions.
• Fresh cilantro: This herb adds a ton of incredible flavor to the salad. Not a fan? Swap it out for fresh parsley, basil, or chives. 
• Lime juice: Fresh lime adds acidity, which brightens up the rest of our ingredients and makes them even more flavorful. Fresh lime juice is best—the stuff in a bottle is usually just citric acid with artificial flavors.
• Salt, Pepper, Extra Virgin Olive Oil: You’ll need salt (I use Kosher salt or sea salt), freshly ground black pepper, and extra virgin olive oil (evoo) if you saute the corn and/or want to add some for good fats and flavor. If you want a creamy dressing, grab your favorite mayo (I use veganaise, but your favorite mayonnaise works.)
• Optional: Fresh Cheese: This is optional, so feel free to leave it out for a dairy-free and vegan version. However, if you do eat cheese, then I highly recommend it because it’s delicious in this dish! I use crumbled cotija, queso fresco, or fresh feta. Goat cheese crumbles are a great substitute if you don’t have any of those cheeses.

How to Make Corn Salad

This delicious and healthy summer salad comes together in just 3 steps:

1. Cook the corn (see the printable recipe card below for detailed instructions).
2. While the corn cooks, chop the veggies, avocado and cilantro, then set aside.
3. In the large bowl, add the bell pepper, red onion, cilantro, and avocado. Add lime juice, salt, and cotija cheese, then toss to combine. Garnish with lime wedges and enjoy!

How to Store Corn Salad

Transfer it to an airtight container and store it in the fridge for up to 3 days.

This corn salad keeps really well, so it’s great for meal prepping. I like to make a big batch that I can enjoy over the next few days and I’m convinced that it’s even better the next day!

The avocado may start to brown, but it will still taste delicious. After a few days in the fridge, you can refresh the salad by squeezing some more lime juice over it. 

Variations:

• Mexican Street Corn Style: Add 1 teaspoon (or more) chili powder to the corn while it sautees, then add chopped fresh or pickled jalapenos to the corn salad for a spicy kick. Also add the cotija cheese and consider adding the mayo for a creamy dressing.
• Add Black Beans: If you want to add beans, we’re entering Cowboy Caviar territory. See that recipe here.
• Omit the Cilantro: If you’re one of the 15-20% of the population that doesn’t like cilantro, leave it out! You can sub fresh parsley for the color, or leave it out altogether.
• Optional Additions:
  • Fresh cherry tomatoes can be nice in a dish like this. I don’t add them because I use tomatoes in so many other dishes in the summer, but if you have some you need to use up, then toss ’em in.
  • Cucumber adds a nice crunch and even more fiber if you have one. I like to keep recipe ingredients reasonable, but if you have a cucumber to use up, dice it up and add it in. I prefer an English cucumber in this dish. Do a small dice, the goal is to get the veggies about the same size as the corn.
  • If you use the base recipe (not the Mexican Street Corn style, fresh chopped basil or chives are also nice here).
• Dressing: I do think lime juice is best here, but in a pinch, apple cider vinegar, champagne vinegar, or red wine vinegar can also work here to add that bright, acidic flavor.

Here’s the full recipe, and don’t miss the fun facts and FAQs below the recipe card:

Print

Corn Salad Tips and Tricks

Here are some of my favorite tips and tricks to help you make this dish: 

• If you can’t find cotija cheese or simply want to switch it up, try using feta cheese or goat cheese instead.
• For an even more filling salad that can serve as a complete meal, try adding black beans or quinoa.
• If corn isn’t in season, feel free to use canned or frozen corn instead. 
• Looking to use up some more veggies you have at home? Feel free to toss them in! You can add cucumbers, tomatoes, green onions, arugula, or anything else you have on hand that you think would work. 
• Looking to bulk up this dish with some protein? Try adding grilled meat like chicken breast, lean steak, salmon, or shrimp. 
• For a dairy-free and vegan salad, simply leave out the cotija cheese or swap it out for your favorite dairy-free alternative. 
• If you don’t have cilantro or want to swap it out for a different fresh herb, try using parsley, basil, or chives. 
• If you have extra time to spare, make the salad an hour ahead of time and store it in the fridge until you’re ready to eat. This gives the flavors some time to really come together and makes the salad even more delicious. 
• Is Corn Healthy?
• Corn has gotten somewhat of a bad rap over the years. Because it’s a particularly starchy vegetable, it can spike blood sugar levels and prevent weight loss when consumed in excess. That being said, corn is also incredibly rich in fiber, vitamins, and minerals. When consumed in moderation, corn is a perfectly healthy addition to your diet and boasts tons of impressive health benefits.

Here are some of the top health benefits of corn: 

• Promotes eye health
• Supports a healthy digestive system
• Reduces the risk of heart disease and cancer
• Supports healthy blood pressure
• Contains antioxidants that help prevent oxidative stress
• Reduces inflammation in the body
• Supports healthy weight management

What to Serve With Summer Corn Salad

This easy corn salad is incredibly versatile and can be enjoyed in a variety of ways. You can use it to top your tacos, dip your chips in it like a chunky salsa, or serve it as a healthy side dish alongside the main course of your choice. I love pairing this dish with some of my other summertime favorites. Not sure what to pair with corn salad? Here are some of my top choices: 

Fun Facts About Corn

What exactly is corn? Is it a vegetable or a grain? Trick question… It’s both! This unique food has been a staple ingredient in cuisine all over the world for thousands of years, dating back to southern Mexico about 10,000 years ago. It’s well-known that corn is one of the most important crops in the world, but there’s quite a bit about the veggie that you probably don’t know! Here are some of my favorite fun facts about corn: 

• An ear of corn has, on average, 800 kernels laid out in 16 rows.
• While the number of rows in an ear of corn may vary, it will always be an even number.
• Corn products have over 3,500 different uses.
• Corn and its byproducts are often found in many non-food items, including soap, glue, aspirin, makeup, and laundry detergent.
• The United States is the largest producer of corn in the world.
• Corn is not always yellow! It can be produced in a variety of colors, including white, green, red, purple, blue, and black. 

Frequently Asked Questions

Below you will find answers to some of the most frequently asked questions about this healthy summer dish:

What does corn salad go with?

Just about anything! You can use corn salad as a chunky salsa to dip your chips in, use it to stuff your tacos, or serve it as a side dish with other summer-inspired dishes like grilled meats, cooked veggies, burgers, hot dogs, and sandwiches. 

Can you freeze corn salad?

Because of the high water content in many of the salad ingredients, I wouldn’t recommend attempting to freeze this dish. There’s a good chance that, once thawed, the salad will wind up being a pile of mush.

What can I use instead of cilantro?

If you aren’t a fan of cilantro, you can easily swap it out for another fresh herb like parsley, basil, or chives. I wouldn’t recommend using dried herbs in this recipe in place of fresh ones, because we want to focus on incorporating bright, fresh flavors. 

Can I use frozen corn instead of fresh corn?

You can swap it out for frozen corn or canned corn in a pinch. Personally, I only like this salad with fresh corn. Frozen corn is good in soups but doesn’t have the same fresh flavor. Canned corn often has additives so I don’t use it. All in all, use what works best for you.

More Healthy Summer Recipes

Looking for more healthy recipes to kick off the summer? Try these next: