Summer Fresh Corn Salad

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Fresh Corn Salad is light and easy to make – the perfect addition to a summer dinner. So grab some corn on the cob next time you see one, because this salad is delicious!

Fresh Corn Salad is super delicious and so easy to make. The vinaigrette-style dressing is tangy and light. This salad is a great addition to a potluck or summer gathering, and it’s great with any picnic food. It’s also great because it stays crisp and crunchy even when the salad greens wilt. Next time you see a fruit and vegetable stand, stop by and grab some corn on the cob for a summer treat!

Can I use canned or frozen corn?

You could use canned corn, but then it wouldn’t be fresh corn salad. Canned corn has been cooked and soaked in water so it has a different texture and taste than fresh corn. Frozen corn is a better option since it is taken from the cob and snap frozen. If you choose to go this route, be sure to thaw it and drain all excess moisture thoroughly.

How can I cut corn off the cob?

Make sure to use a sharp knife and be careful! You can place the corn on its side or stand it up for a sure grip. Cut off one side first, next to the cob. Afterwards, you can rotate the corn and, using a scraping motion, cut away the corn row by row or as close together as possible.

Aerial view of corn salad in white bowl.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

If you love this fresh salad, you might also be interested in these other light salad recipes:

Watch the video below as Rachel walks you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Corn salad in a white bowl with a wooden spoon.

Fresh Corn Salad is light and easy to make – the perfect addition to a summer dinner. So grab some corn on the cob next time you see one, because this salad is delicious!

Preparation time 25 minute

cooking time 5 minute

total time 30 minute

raw material

  • 5 ears of corn shelled
  • 2 roma tomatoes diced
  • 1 english cucumber diced
  • 1 avocado diced
  • 1/2 Shallot minced
  • 1/2 cup fresh basil leaves Chopped
  • 1/4 cup fresh mint leaves Chopped
  • 3 tablespoon apple cider vinegar
  • 1 tablespoon red wine vinegar
  • 1/4 cup Extra virgin olive oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon freshly ground black pepper

instruct

  • Bring a large pot of water to a boil over high heat. Cook the ears of corn in boiling water for 5 minutes. Drain and pat dry. Cut the kernels off the cob with a sharp knife and place in a large mixing bowl.

  • Toss corn with tomatoes, cucumber, avocado, onion, basil and mint.

  • In a small bowl, whisk together apple cider vinegar, red wine vinegar, olive oil, salt, and pepper.

  • Pour dressing over salad and toss to coat.

Calories: 163kcal | carbohydrate: 16G | protein: 3G | fat: 11G | Saturated fat: 2G | sodium: 158mg | Potassium: 388mg | fiber: 3G | sugar: 5G | Vitamin A: 450unit | Vitamin C: 10.7mg | calcium: 18mg | iron: 0.7mg