This yummy Fresh Corn Salad is the perfect side dish for those late-summer barbecue dinners!
One of my favorite things about summertime is the fresh, delicious produce that the season brings us. Whether you’re picking veggies from your own garden or grabbing them from the local farmers market, figuring out a way to get sweet corn on the menu is a must. While a buttered (and salted!) corn on the cob is always a delicious staple this time of year, using your sweet corn to make this refreshing salad is a great way to level up that summer side dish with minimal effort. The crunchy sweet corn kernels combined with juicy tomatoes, crisp cucumbers, and red onion – all tossed together in a light dressing – is sure to hit the spot after a long day spent at the pool or the beach! The fact that this recipe combines the best produce the season has to offer, while also requiring minimal prep time, makes it THE perfect summertime dish. Because let’s face it, no one wants to be spending a ton of time in the kitchen during those summer days.
One of my favorite, core memories from my childhood summers was family dinners eaten out on our deck after a full day spent in the sun. As the golden hour of sunset was setting in, burgers and hotdogs were thrown on the grill as everyone had worked up an appetite. These dinners on the barbecue, paired with a salad full of fresh veggies from our garden, have truly become the “gold standard” of summertime dinners in my mind. This salad, with its perfect balance of crunchy and crisp, helps capture that same essence of those delicious dinners from childhood, and is a great companion with burgers or steaks on the grill. The fresh garden veggies and herbs ensure that this dish is anything but bland, while the simple vinaigrette still keeps it light during the hottest months of the year.
Fresh and Full of Flavor…
The ingredients list for this corn salad might be simple and straightforward, but the truth is that these fresh foods and herbs pack a serious flavor punch when they’re all brought together. Trust me, when you give it that first taste test, your heart and your taste buds will nod in agreement that it is perfect as is. However, if you happen to have a soft feta or goat cheese on hand, or a ripe avocado that’s ready to be eaten, feel free to throw them in too! These additions can only enhance the flavor of the salad. You can even add sliced jalapeños for a little kick. Depending on what you’re in the mood for, there are lots of options for adding to this corn salad.
FAQs & Tips
How Can I Store Fresh Corn Salad?
You can store your corn salad covered in an airtight container or large resealable bag. (If using a bag, be sure to remove excess air and seal tightly in order to maximize freshness.) When stored this way, the salad can be kept in the refrigerator for 2-3 days. Freezing is not recommended.
Can I Make This Dish Ahead?
While this dish can be made ahead of time, there are a couple things to keep in mind. If serving within the same day of making it, you can mix all ingredients together and keep the salad chilled in the refrigerator just before serving. However, if you are preparing to serve the following day, it will be best to mix the dressing separately, waiting to toss it in with all other ingredients just before serving. If using fresh herbs such as basil, it is also recommended that they be chopped and added to the salad just before serving as well.
Is Fresh Corn Salad Gluten-free?
Yes! This is a great option for a gluten-free side dish.
Serving Suggestions
This fresh corn salad is so versatile and easy to make, it can be whipped up as a side dish option for so many meals. While this is a great side to include with your own lunch or dinner any day of the week, it’s also an ideal recipe to have on hand when you need a quick dish to bring to that 4th of July barbecue or the neighborhood summer potluck.
If you’re firing up the grill for your own summer gathering, this salad will pair well with barbecue classics such as Texas Tommy Dogs and Cheeseburger Sliders or Grilled Chicken Skewers. Or you can even go the seafood route and serve it with my personal fave, Grilled Lobster Tail. No matter which main dish you choose, this refreshing corn salad will be the perfect addition to any summer meal!
Fresh Corn Salad
Ingredients
- 5 ears of corn shucked
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion finely diced
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup fresh basil leaves chopped
Instructions
- Bring a large pot of salted water to a boil. Add the corn and cook for 3 minutes until tender-crisp. Drain and immerse in ice water to stop the cooking process.
- Once the corn is cool, cut the kernels off the cob using a sharp knife.
- In a large bowl, combine the corn kernels, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Just before serving, sprinkle with fresh basil and toss gently.
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