Summer Fresh Corn Salad

Piles of corn on the cob grace every supermarket, grocery store, farmer’s market, and roadside stand all summer long. Sure, you can buy corn on the cob all year long, but that fresh summer corn is the sweetest, juiciest cobs you can get. Enjoy it on the cob with butter, or turn it into a light and refreshing salad that you’ll crave all summer long. Our corn salad adds in other summer garden favorites with cucumber and tomato. A little onion is added for bite. Avocado gets thrown in for creaminess. Then it’s all about those fresh herbs and a simple vinaigrette.

Contents

Why Our Recipe Ingredient Notes Choosing Corn Cutting Corn off the Cob Storage Instructions

For other equally delicious summer salads, try our Caprese Avocado Salad or our Mediterranean Chickpea Salad.

Why Our Recipe

Uses fresh corn on the cob for that fresh corn goodness of summer.
Simple vinaigrette lets the flavors of the vegetables come through.
Fresh basil and mint taste like cool feels which makes this a great side dish for a hot day.

This salad is a great addition to a potluck or summer gathering and goes awesome with any and all picnic fare. It is also great because it stays crisp and a little crunchy even when green salads wilt. The next time you see a fruit and vegetable stand, stop and grab some corn on the cob for a terrific summer treat!

Ingredient Notes

An overhead view of the ingredients needed to make our summer corn salad.

Corn: should be fresh corn from the cob, but when not available, you can use frozen. Be sure to thaw it and drain it thoroughly of all excess moisture if you choose to go this route.
Tomatoes: Roma are preferred because they have less liquid, but any type of garden tomato will work, including cherry or grape tomatoes.
Cucumber: English variety (long and skinny) is preferred due to its thinner skin and less bitter flavor. If using a Persian variety (shorter and fatter), peel it first.
Avocado: adds creaminess, but can be left out.
Red Onion: red is best for eating raw. If it’s too much of a bite for you, you can use sliced green onions instead.
Basil and Mint: dried herbs can be substituted in place of fresh in 1/3rd the amount, but for a salad like this it’s strongly recommended you use fresh.

Choosing Corn

For this recipe you can use yellow, white, or sweet corn varieties. If using a sweet white corn, you can skip the boiling and use it raw.

Inspect the Husk: Look for a tight, green husk that fits snugly around the ear. Avoid any with rotting or dry spots. The silks poking out the top should be brown and still slightly sticky, not dry.

Check for Bugs: Ensure there are no holes in the husk, as these could indicate bugs have made their way in.

Peel Back the Husk: If appropriate for the store, carefully peel back a small section of the husk to check the kernels. They should be plump and moist.

Avoid Dry or Shriveled Corn: Steer clear of ears that look dry or shriveled, as they won’t be as fresh or flavorful.

An overhead view of a bowl of corn salad with tomatoes, zucchini, onion, and herbs.

Cutting Corn off the Cob

Make sure you use a sharp knife and be careful! You can lay the corn down on its side or stand it up and make sure you have a tight grip. Start by cutting one side off, close to the cob. After that, you can rotate the corn and, using a scraping motion, cut the corn off row by row or as close to that as you can.

Storage Instructions

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

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.