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Vegetable Salad Recipes

Summer Corn Salad

6 side portions
Gluten-Free Diet, Vegan Diet, Vegetarian Diet, American Cold Cuisine

Capture the essence of summer with this incredibly fresh and vibrant Summer Corn Salad. This recipe is your new go-to for any potluck, barbecue, or weeknight dinner when you're craving something quick, healthy, and bursting with flavor. Crisp, sweet corn kernels are tossed with juicy cherry tomatoes, crunchy bell pepper,...

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... and sharp red onion, then brought to life with a zesty homemade lime dressing. Ready in just 20 minutes, it's a dish that celebrates the season's best produce in every single bite. Serve it as a standout side or make it the star of a light and satisfying meal.

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Chef Jeff Chef Jeff Cool Cook
June 18, 2025
Summer Corn Salad in the bowl on the kitchen towel, close up shot.
  • 20 min.
  • 20
  • 1/5
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Ingredients:

For the Salad:

For the Zesty Lime Dressing:

Tools:

Directions:

1. Cook the Corn:

Let’s start the preparation of the Summer Corn Salad by cooking the corn.

  • Grill or boil the corn:
    • Grilling (Recommended for best flavor):
      • Brush the shucked ears of corn with a little olive oil.
      • Grill over medium-high heat for about 10 minutes, turning occasionally, until lightly charred and tender.
    • Boiling:
      • Bring a large pot of salted water to a boil.
      • Add the corn and cook for 2 – 3 minutes until tender.
  • Once cooked, let the corn cool slightly.
  • Stand each ear on its end on a cutting board and carefully slice downwards with a sharp knife to remove the kernels.

2. Prepare the Vegetables:

  • While the corn cools, prepare the rest of your vegetables.
  • Halve the cherry tomatoes, and finely dice the red bell pepper and red onion.
  • Chop the cilantro and mince the jalapeño (if using).
  • Place all these ingredients in a large mixing bowl.

3. Make the Dressing for Summer Corn Salad:

  • In a small bowl or a jar with a lid, combine the olive oil, fresh lime juice, honey, chili powder, and cumin.
  • Whisk or shake vigorously until the dressing is well combined.
  • Season with salt and pepper to your liking.

4. Combine the Salad:

  • Add the cooled corn kernels to the large bowl with the other vegetables.
  • Pour the dressing over the top and toss everything together until well-coated.

5. Final Touches:

  • If you’re serving the salad immediately, gently fold in the diced avocado and crumbled cheese (if using).
  • If you’re making it ahead, wait to add these ingredients until just before serving to prevent the avocado from browning.

6. Serve Summer Corn Salad:

  • Serve the corn salad chilled or at room temperature.
  • It’s an excellent side for grilled chicken, fish, or burgers. Enjoy!
About the Author:
Chef JeffCool Cook
# 7
  • Published Recipes: 17
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-15
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