Fresh corn salad is the perfect side dish for any time of the year. The corn is briefly boiled, shucked, and tossed with finely diced fresh veggies. I also make a homemade Dijon mustard vinaigrette to give the salad a tangy flavor!
Just before serving, I add fresh herbs for a pop of color and flavor and store it in the fridge until ready to serve! If you’re looking for a fun way to jazz up your basic side dishes, you have to try this fresh corn salad!
Fresh Corn Salad Year Round
Corn is a vegetable that every member of our large family enjoys. This corn salad recipe is a winner year-round. Corn is easy to get in the local grocery year-round now. However, if I’m in a hurry, I like to make this salad with frozen shoepeg white corn.
The bright orange, red, and yellow peppers make this salad a bright cherry dish to serve alongside almost any main dish.
I love making this side dish because it takes 15 minutes to make and feeds up to 10 people, so it’s perfect for get-togethers. Everyone loves the bright, fresh flavors and it pretty much goes with anything!
Want more fresh salad recipes? Try my Crisp Cucumber Salad Recipe With Zesty Honey Dressing and Gorgeous Nutty Kale Salad With Honey Almond Dressing!
What You Need to Make Fresh Corn Salad
You can create a refreshing, flavorful salad in minutes with a few fresh ingredients!
- Corn: I love using fresh corn when it’s available. I also love using my grilled corn in husk for this salad!
- Onions: Diced onions add a sharp bite that balances the sweetness of the corn. Red or white onions work great here.
- Bell Peppers: Using a mix of red, yellow, and green bell peppers adds a colorful crunch and a slightly sweet flavor. Feel free to swap out colors based on what you have on hand.
- Olive Oil: This is the base of the dressing, adding richness and helping to meld the flavors together. You can substitute it with another neutral oil if needed.
- Apple Cider Vinegar: It provides a tangy kick that brightens up the salad.
- Sugar: A touch of sugar balances the acidity of the vinegar.
- Dijon Mustard: Adds a bit of zing and helps emulsify the dressing.
- Fresh Herbs: I use a combination of fresh basil and parsley for a fragrant, herbal finish.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make Corn Salad
The following step-by-step instructions show just how easy it is to make this corn salad recipe!
Steam Corn
- I have learned that stemming corn yields a more flavorful, less soggy corn cereal. First, place a few inches of water in a large pot and insert a steaming basket or rack above the water level. Arrange the corn on the rack, cover the pot with a tight-fitting lid, and bring the water to a boil. Let the corn steam for 10 minutes, depending on how tender you like it, without the cobs touching the water. This process keeps your corn crisp and retains the corn’s sweetness.
Mix Dressing
- Combine all the dressing ingredients into a jar or salad dressing dispenser. Shake well to combine and then set it aside.
Chop
- Cut the corn kernels off the cob using a sharp knife and place them in a large bowl. Dice the onions and bell peppers into small pieces, then add them to the bowl with the corn.
Mix
- Mix the corn, chopped veggies, and vinaigrette dressing in the bowl.
Chop Herbs
- I like to wait to hadd the fresh herbs until I am ready to serve this salad. Cut the herbs with scissors and toss with the corn salad.
Gina’s Tips For Making Corn Salad The Day Before
Make Ahead: This is a great salad to take to a potluck or BBQ dinner. To save prep time on the day of a party, you can chop up your veggies and cooked corn the day before you want to serve it. Store everything in an airtight container for 1-2 days. You can also make the dressing a few days beforehand. Keep everyting in the refrigerator. When ready to serve toss it all together and add fresh basil and parsley.
Variation Ideas
- Add diced avocado, black beans, edamame, grilled zucchini, fresh-squeezed lime juice, crumbled feta cheese, chopped cucumber, or cherry tomatoes to your salad!
- If you don’t have basil, fresh cilantro or mint can be used for a different twist. You can also use Thai Basil instead!
- Red onions would look really nice in this salad, but they do tend to be a bit stronger in taste.
- If you don’t like parsley skip it and another fresh herb, like chives.
- White wine vinegar or red wine vinegar are good alternatives if you don’t have apple cider vinegar.
Serving Suggestions
I love serving this fresh corn salad with a Crock Pot Whole Chicken or Pulled Pork! How about salad for your main course? This corn salad is great tossed into a Green Jacket Salad with some Texas Roadhouse Herb Crusted Chicken cut into strips.
Can I use frozen corn?
Absolutely! If fresh corn on the cob isn’t available, frozen corn works well. I suggest buying steamer bags of corn. They are quick and easy to cook in the microwave and the corn remains fresh, not soggy.
Can I use grilled corn?
This salad would be great using my Grilled Corn In The Husk recipe. Perfect for a summer back yard BBQ.
✝️ Biblical Reflections Table Talk:
Fresh Corn Salad is a vibrant and delicious reminder of the abundance of God’s creation and the blessings of the harvest. In 2 Corinthians 9:10, it says, “Now he who supplies seed to the sower and bread for food will also supply and increase your store of seed and will enlarge the harvest of your righteousness.” Just as this salad is made from the fresh harvest of corn, we are reminded of the spiritual harvest that God is cultivating in our lives. As you serve this dish, take a moment to give thanks for both the physical food that nourishes us and the spiritual blessings that God provides, and consider how you can share that abundance with others through hospitality.
Storing Leftovers
According to the USDA, leftovers can be stored in the refrigerator in an airtight container for 3-4 days. Allow it to come to room temperature before serving so the olive oil blends well.
Corn Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
I Want To Answer Your Questions & Hear Your Comments
Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
Fresh Corn Salad Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 3 cups corn, about 5 ears
- 1/3 cup onions, diced small
- 1/3 cup bell pepper, diced small
- 1/3 cup yellow bell pepper, diced small
- 1/3 cup red bell pepper, diced small
Dressing
- 4 tablespoons olive oil
- 6 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup basil, fresh, cut into thin ribbons
- 1/4 cup parsley, optional – fresh, cut into thin ribbons
Instructions
Cook Corn
- Place a few inches of water in a large pot and insert a steaming basket or rack above the water level. Arrange shucked corn cobs on the rack, cover the pot with a tight-fitting lid, and bring the water to a boil. After it starts to boil, let the corn steam for about 10 minutes. When time is up, plunge the corn cobs into cool ice water to stop the cooking process.3 cups corn
Prepare Corn and Vegetables
- Cut the corn kernels off the cob using a sharp knife and place them in a large bowl. Dice the onions and bell peppers into small pieces, then add them to the bowl with the corn.1/3 cup onions, 1/3 cup bell pepper, 1/3 cup yellow bell pepper, 1/3 cup red bell pepper
Make Dressing
- In a small jar, combine the olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and pepper. Secure the lid tightly and shake until well mixed.4 tablespoons olive oil, 6 tablespoons apple cider vinegar, 1 teaspoon sugar, 1 teaspoon Dijon mustard, 3/4 teaspoon salt, 1/2 teaspoon black pepper
Assemble Salad
- Pour the dressing over the corn and vegetables. Toss everything together with a large spoon until evenly coated. You can salt and pepper it to taste.
- Just before serving, cut the basil (and parsley, if using) into thin ribbons and toss them into the salad. Serve immediately.1/2 cup basil, 1/4 cup parsley