Looking for a delicious salad packed with summer flavor? This Corn Salad recipe is just what you need!

Juicy corn kernels, crisp cucumbers, tangy cherry tomatoes, and a very simple dressing, this salad is a perfect blend of summer goodness.

Whether you’re hosting a barbecue, planning a picnic, or simply craving a refreshing side dish, this corn salad is a must-try!

fresh corn salad in a serving bowl

A Summer Favorite

Corn Salad is such a great summer salad and the perfect way to enjoy summer veggies from the garden or the farmer’s market.

  • It’s packed with fresh summer flavor and tastes incredibly fresh.
  • Simple and easy: With just a few fresh ingredients, this salad is easy to make for quick summer side.
  • It’s incredibly versatile and needs just a handful of ingredients. Add in fresh vegetables form your garden.

How to Make Corn Salad

CORN: This Corn Salad recipe starts with a base fresh sweet corn but frozen corn will work just fine in this recipe. If you have time grill the corn first and then cut it off the cob.

DRESSING: Skip the mayonnaise, this dressing is light and fresh. Add a generous sprinkle f coarse salt and some fresh pepper.

VEGGIES: We love to add tomatoes, English cucumber red onion, but try radishes or chopped green or red bell peppers if you’d like!

fresh corn salad with cucumbers and tomatoes

Quick Tips

  • Measurements of the vegetables in this summer corn salad don’t have to be exact, if you have extra tomatoes add extra; a little short on cucumbers, this will turn out delicious!
  • Use thawed frozen corn in place of fresh corn if it’s all you have.
  • Add a kick of heat by tossing in some diced jalapeños or a sprinkle of chili flakes.
  • Replace the cider vinegar with lemon or lime juice if desired.
  • Try adding a sprinkle of feta or blue cheese.
fresh corn salad in a serving bowl
5 from 234 votes↑ Click stars to rate now!
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Fresh Corn Salad

Sweet summer corn, crisp cucumbers, and ripe juicy garden tomatoes are all combined in a light and easy vinaigrette!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings


  • 3 cups corn kernels about 4 cobs of corn
  • 1 cup cherry tomatoes quartered
  • 1 cup cucumbers diced
  • ¼ cup red onion diced
  • 3 tablespoons olive oil
  • 3 tablespoons apple cider vinegar or rice vinegar
  • a generous sprinkle of course salt
  • pepper to taste
  • 1 tablespoon fresh parsley
  • fresh basil or dill chopped, optional


  • Bring a large pot of salted water to a boil and add the corn. Cook for 3 to 4 minutes or until the kernels turn bright yellow (alternately, the corn can be grilled).
  • Drain the corn and cool completely. Use a sharp knife to remove the kernels from the corn cob.
  • In a large bowl, combine the corn kernels, cherry tomatoes, diced cucumbers, and red onion.
  • Drizzle the olive oil and apple cider vinegar over the salad.
  • Season generously with salt & pepper to taste and toss well to combine.
  • Just before serving, sprinkle with fresh herbs toss to combine.


If time allows, grill your corn for maximum flavor.
Preheat grill to medium high heat. Remove silk and husk from corn.  Brush with olive oil and generously season.  Grill 2-3 minutes per side or until slightly charred. Cool before using.
5 from 234 votes

Nutrition Information

Calories: 103 | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Sodium: 117mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 6.8mg | Calcium: 7mg | Iron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Bought fresh corn at farmers market this week (peaches and cream). Just made a 2nd batch of this salad. So yummy! I did steam the corn, cool then cut off cob. Delicious!!5 stars

  2. If I decide to use frozen corn instead of fresh corn, should I boil it first, or add it as is thawed?
    Thanks for the help!!!

  3. Delicious recipe. I didn’t have apple ciser vinegar, so I substituted with balsamic. oh. my. goodness. SO good!5 stars

    1. Sure it would work just fine! Canned corn usually has salt already so you may need to add a bit less. Enjoy!

  4. Delicious, refreshing salad. Even my husband,who is usually opposed to anything he thinks may be too “healthy”, loved it. Roasting the corn first was an added bonus of flavor. Definitely adding to my recipe collection.

  5. Do you need to cook the corn? Fresh local summer corn is so sweet, moist & tender right off the cob. Has anyone tried this recipes using the fresh corn both ways [cooked and uncooked]? I’m wondering which way is more delicious! :) I’m trying this for the first time.

    1. You do not need to cook the corn, it can be served right off the cob as well! It’ll have a bit more crunch and it’ll be delicious!

  6. This looks yummy! Can I make this a few days ahead of an event or should it be assembled day of? Thanks!

    1. It should last a few days in the fridge Mary, so it should be fine to prepare in advance.

  7. This was absolutely delicious. Surprised at how flavorful it was. Very fresh and crisp for a hot summer day. I just sent it on to my daughter in law to try. Having a BBQ in a couple of days and am planning on serving this as a side with ribs. I used Persian cucumbers and added fresh basil from my plants. Wouldn’t change a thing except maybe double the recipe. 5 stars

  8. Excellent corn salad, very favorable. Followed the recipe, but roasted the corn on the grill and added feta cheese and it was outstanding. No left over.5 stars